i need a great recipe?

Question

im having a family cook off next weekend, and my dad always wins i need a great recipe so i have a fighting chance thanks

Answer 1

Buttermilk Fried Chicken

1 quart buttermilk
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine chicken and buttermilk in bowl. Cover and chill 8 hours. Drain chicken.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings
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Killer Carrot Cake

1½ cups shredded carrot
2 sticks butter, softened
2 tsp. orange zest, optional
2 cups granulated sugar
4 eggs, separated
1 tsp. baking soda
1 cup buttermilk
2 cups all-purpose flour
1/2 tsp. ground cinnamon, optional
1 tsp. vanilla
1/2 cup chopped nuts
Cream Cheese Icing (recipe follows)

1. Shred or finely grate about 4 carrots to produce desired amount. Put shredded carrots on a glass pie plate, cover with plastic wrap and cook in the microwave for a minute or so to steam the carrots and soften them.
2. Remove from microwave and blot moisture off the carrot shreds with a paper towel. Set cooked, shredded carrot aside.
3. Beat butter and sugar together until creamy. Add egg yolks, one at a time, beating after each addition.
4. Stir baking soda into buttermilk. Add flour and cinnamon into batter, alternating with buttermilk mixture.
5. Stir in vanilla, shredded carrots and nuts.
6. Beat egg whites until peaks form and fold into mixture.
7. Pour into three greased and floured (8- or 9-inch) layer pans. Bake in a preheated 325-degree oven for 30 to 40 minutes or until cake is golden brown. Cool and ice.

Cream Cheese Icing
1 (8-oz.) pkg. cream cheese, softened
½ stick butter, softened
1 tsp. orange zest
1 tsp. vanilla
1 lb. confectioners' sugar
1/2 cup nuts, chopped fine

1. Beat cream cheese and butter.
2. Add vanilla, confectioners' sugar and nuts.
Continue beating until of spreading consistency.
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Easy Apple Dumplings

1 Granny Smith apple, peeled and cut into 8 pieces
1 package crescent rolls (8 rolls)
1 stick butter
1/2 cup water
1 cup granulated sugar
1/2 cup brown sugar
cinnamon/sugar mixture

Wrap each apple slice in a crescent roll triangle. Place in a greased, shallow casserole. Sprinkle brown sugar between the individual dumplings in the bottom of the dish. Heat butter, water and sugar in a saucepan, and pour over the dumplings. Sprinkle cinnamon/sugar mixture over the dumplings. Bake at 350 degrees for 30 minutes.

This doubles easily.

Answer 2

Get some chicken thigh fillets. Take some pitted prunes and put a few across the thighs. Roll them up and wrap some prosciutto around the thighs. Bake in the oven for about 40 minutes or until chicken is done. In the meantime prepare some couscous as per instructions on the packet. Saute 1 chopped onion, 1 crushed clove of garlic until tender. Add some grated carrots and chopped spinach and cook for about 5 minutes. Mix it with the couscous and add salt and pepper to it.
Serve the prosciutto wrapped chicken on top of the couscous.
Enjoy

Answer 3

Shrimp Risotto Recipe

Ingredients
- 1 cup rice, arborio or other short or medium grain
- 1 small onion
- 2 tablespoons olive oil, butter or a combination
- 2 cups chicken stock
- 1/2 cup dry white wine (substitute water)
water, as needed
salt and pepper
- 12 ounces shrimp, preferably large
- 1 clove garlic
- 3 tablespoons olive oil
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice, or more, to taste

Directions
Start the risotto first and prepare the shrimp while it cooks.
RICE: Heat the oil in a large, heavy skillet. Chop the onion very finely, add to oil and stir until golden, about 5 minutes. Add uncooked rice and stir until all grains are coated with oil.
Add 1 cup stock and stir occasionally until it's mostly absorbed. Repeat with second cup of stock. Add wine and stir until it's absorbed. Taste a grain of rice - it should be soft on the outside with a bit of resistance at the center. If it doesn't seem quite done, add water (1/4th cup at a time) until it is done. Add salt and peppet to taste. Set aside in a serving bowl and finish the shrimp.
SHRIMP: While the rice is cooking, peel and devein the shrimp. Rinse and drain in a colander. (Have everything else for the meal ready since the shrimp take only a few minutes to cook.)
Chop the garlic very finely. Chop the parsley. Squeeze the lemon. Heat the oil in a large heavy skillet over medium-low heat and add the garlic, stirring for 2 or 3 minutes. Increase the heat to medium and add the shrimp. Salt and pepper lightly. Cook for about 3 minutes, until the shrimp turn pink. Turn the shrimp and cook for another minute or 2, or until done. Sprinkle with lemon juice and parsley and spread over the risotto. Serve immediately.

Answer 4

You give no clue of the meal-time or category rules, if any.
ADAM"S RIBS:
4 lbs fresh pork ribs,
marinate in frig in a large roasting pan 24 hrs. with:
1 1/3 cups canned beef consomme,
1 1/3 cups tomato sauce,
1 1/3 cups red wine,
1 1/3 cups orange juice,
4 cloves of garlic, sliced,
1 tsp each oregano & basil,
4 tsp salt
2/3 cup imported olive oil.
Either bake in 350F oven 45 minutes, or grill on BBQ.
Baste during cooking with the marinade.

Answer 5

you obviously need to go fancy .... Creme brulee...

1qt.heavy creme
2tsp. vanilla
6egg yolks
1Csugar


put cream and vanilla in large saucepan and bring to a boil. when boiling cover and let sit of of heat for fifteen minutes. while setting, mix eggs and sugar. When cream is done setting add egg mixture slowly while stirring. then place into ramekins or tart pans. bake until firm around outside and giggley in the middle. take out and let sit in fridge for two hours. when ready to serve, dust lightly with sugar and melt with a propane torch or broiler.then serve. I hope you use this it is the best desert ever!!!

Answer 6

ChiCken MarsaLa

Answer 7

You can help yourself to my recipes, as well as download a free chicken cookbook wtih 300 recipes , if you like

http://www.mycookery.com/blog

Answer 8

lasagna