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Reply
| | From:  Genie· (Original Message) | Sent: 10/4/2007 10:34 PM |
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Reply
| | | From: Genie· | Sent: 7/13/2008 3:55 AM |
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Hoosier Chicken with Potato Chip Crust
This is perfect for picnics because it's good both hot and at room
temperature.
For a more refined dish, thinly slice the chicken and serve it over a green
salad.
1/2 cup mayonnaise
2 tsp. chile powder
1 tsp. five-spice powder
1 tsp. finely grated lemon zest
1 tsp. ground black pepper
Kosher salt
2-1/2 lb. thin chicken cutlets
1 bag (5-1/2 oz.) plain, salted potato chips, finely crushed
3 TB butter
1. Preheat the oven to 225° F. In a medium bowl, mix the mayonnaise with the
chile powder,
five-spice powder, lemon zest, pepper and a generous pinch of salt. Add the
chicken and turn
to coat.
2. Spread the potato chips on a sheet of wax paper. Coat the chicken with the
crumbs,
pressing to help them adhere.
3. Melt 1 tablespoon of the butter in a large skillet. When the foam
subsides, add one-third of the
chicken cutlets and cook over moderately high heat, turning once, until
browned and cooked through,
about 5 minutes. Transfer the chicken to a baking sheet and keep warm in the
oven while you cook
the remaining 2 batches of chicken.
Yield: 8 servings.
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Reply
| | | From: Genie· | Sent: 8/10/2008 9:21 PM |
This take-along two-foot sandwich will feed up to 8 ravenous tailgaters. A good Italian delicatessen will carry the Italian specialty sausages, the pepperoncini and cherry peppers, and the bread that holds it all. Serve with potato chips. Gridiron Hero Sandwich
- 4 ounces thinly sliced salami
4 ounces thinly sliced cappicola
4 ounces thinly sliced cotto salami
4 ounces thinly sliced mortadella
5 ounces thinly sliced provolone
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
1 loaf Italian bread, about 24 inches long, cut in half lengthwise
1/2 cup seeded and chopped pepperoncini
1/2 cup seeded and chopped cherry peppers
2 cups finely chopped lettuce
4 tomatoes, cored and thinly sliced - In small bowl whisk together vinegar, oregano, mustard, salt, pepper and olive oil; set aside.
- On counter, lay 3 long pieces of plastic wrap, placing them side by side and slightly overlapping. Place the bottom half of the loaf over the wrap. Spread the pepperoncini and cherry pepper pieces over the bread; scatter the lettuce evenly over and layer on the tomatoes. Drizzle with a few tablespoons dressing. Layer the meats, one at a time, over the tomatoes, distributing evenly. Top with a layer of cheese. Drizzle remaining dressing over the cut side of the top of the loaf. Place on the layered sandwich and enclose in plastic. Wrap well in heavy-duty aluminum foil and refrigerate for 1-4 hours to allow flavors to develop.
- To serve, unwrap and slice into pieces about 3 inches wide.
Makes 8 servings. | |
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Reply
| | | From: Genie· | Sent: 8/17/2008 4:50 AM |
| Perfect Picnic Pita
Deli chicken shortcuts the preparation of this picnic pita sandwich,
which also contains jicama, cabbage, bell pepper & apple, plus crunchy
fried onions.
Ingredients:
* 1 cup jicama, julienned
* 2 leaves purple cabbage, shredded
* 1/2 of a red bell pepper, julienned
* 1 Granny Smith apple, julienned
* 3 tbsp extra virgin olive oil
* 1 garlic clove, crushed
* 2 tsp rice vinegar
* Pinch paprika
* Pinch sea salt
* Pinch cayenne pepper
* 1 rotisserie chicken
* 3 whole pita breads, cut in half
* Crisp French fried onions (canned)
Method
Pull apart rotisserie chicken and separate meat for sandwich filling.
Combine chicken meat, jicama, cabbage, bell pepper, and apple in a
bowl. In separate bowl, mix together olive oil, garlic, vinegar,
paprika, sea salt and cayenne. Blend well. Add dressing to chicken and
vegetables and mix well to coat. Cover and refrigerate at least 30
minutes. Fill each pita with chicken and vegetable mixture. Wrap each
sandwich in plastic wrap for transporting to your picnic. Bring the
canned onions to sprinkle on top of sandwich just before serving.
Notes:
Number of servings: 3 to 6
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Reply
| | | From: Genie· | Sent: 9/1/2008 7:42 PM |
| Pigskin Barbecue
From Taste of Home
I've taken these saucy sandwiches to potlucks and tailgate parties
with our polo club...and served them at our own backyard picnics.
They're simple to make and always draw rave reviews. -Bobbie Love
Kapaa, Hawaii
INGREDIENTS
1 bone-in pork blade roast (about 5 pounds), cut in half
1 tablespoon vegetable oil
1 cup water
1 can (8 ounces) tomato sauce
1/4 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
2 to 3 tablespoons hot pepper sauce
1 tablespoon chili powder
1-1/2 teaspoons celery seed
1 to 2 teaspoons salt
1 medium onion, halved and thinly sliced
1 cup chopped sweet red or green pepper
1 to 2 tablespoons cornstarch
3 tablespoons cold water
14 to 16 kaiser rolls, split
SERVINGS 14-16
CATEGORY
Sandwich
PREP 10 min.
COOK 145 min.
TOTAL 155 min.
DIRECTIONS
In a large kettle, brown pork in oil on all sides; drain. Combine the
water, tomato sauce, brown sugar, vinegar, Worcestershire sauce, hot
pepper sauce, chili powder, celery seed and salt; pour over roast.
Bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours.
Stir in onion and sweet pepper. Cover and simmer 30-45 minutes
longer or until the meat is tender. Remove roast. When cool enough to
handle, shred meat with two forks; set aside.
Skim fat from pan juices. Combine cornstarch and cold water until
smooth; gradually add to pan juices. Bring to a boil; cook and stir
for 2 minutes or until slightly thickened. Return pork to pan and
heat through. Serve on rolls. Yield: 14-16 servings.
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Reply
| | | From: Genie· | Sent: 9/25/2008 3:12 AM |
Nutty Graham Picnic Cake Cake:
2 cups all-purpose or unbleached flour
1 cup (14 squares) graham cracker crumbs
1 cup firmly packed brown sugar
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon cinnamon
1 cup butter or margarine, softened
1 cup orange juice
1 tablespoon grated orange peel
3 eggs
1 cup chopped nuts
Glaze:
2 tablespoons brown sugar
5 teaspoons milk
1 tablespoon margarine or butter
3/4 cup powdered sugar
1/4 cup chopped nuts
Heat oven to 350 degrees. Generously grease (not oil) and flour 12-cup fluted tube pan or 10-inch tube pan (non-stick finish pan, too).
Lightly spoon flour into measuring cup; level off. In large bowl, combine all cake ingredients except nuts; beat 3 minutes at medium speed. Stir in nuts. Pour into prepared pan.
Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; invert onto serving plate; cool completely.
In small saucepan, heat 2 tablespoons brown sugar, milk and margarine just until melted. Remove from heat; add powdered sugar and blend until smooth. Drizzle over cake; sprinkle with nuts. A Pillsbury Bake Off Winner | |
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Reply
| | | From: Genie· | Sent: 9/27/2008 8:28 PM |
| Picnic Spicy Marinated Olives 1 t. whole coriander seeds
1 t. whole cumin seeds
1/4 C. extra-virgin olive oil
2 T. sherry vinegar or champagne vinegar
1/2 t. salt
1/2 t. paprika
1/2 t. crushed red-hot pepper flakes
1 bay leaf (optional)
2 cloves garlic, minced
2 cups black ripe pitted olives, or green ripe olives, or stuffed manzanilla olives, or a combination, as desired
Toast coriander and cumin seeds in a small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes.
In a jar with a tight-fitting lid, combine seeds and remaining ingredients except olives. Cover; shake well. Add olives; cover and shake well to coat olives with marinade. Refrigerate at least 2 hours or up to 1 month before serving.
Serve at room temperature with wooden picks as an appetizer or add to a tossed green salad.
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