Japanese Chicken

Ingredients

6 bone-in chicken thighs with skin
1 egg, lightly beaten
1 cup all-purpose flour
1/2 cup butter
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder
1 teaspoon salt

Directions

Preheat oven to 350°F. Dip chicken pieces in egg and coat with flour. Heat butter in a large, deep skillet over medium-high heat. Fry chicken until dark brown and crispy on both sides. Place in a shallow roasting pan or glass dish.

In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings. Bake for 30 to 45 minutes, basting wings with sauce often.

From Pat Rosene-Brady

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Three Cheese Stuffed Shells

Ingredients

8 ounces, weight jumbo pasta shells
30 ounces, weight whole milk ricotta cheese
8 ounces, weight parmesan cheese, grated, divided
1/2 cup grated Romano cheese
1 whole egg
12 leaves basil, chiffonade
2 tablespoons minced parsley
salt and pepper, to taste
2 tablespoons olive oil
1/2 whole medium onion, chopped
5 cloves garlic, minced
1/2 pound ground beef or Italian sausage
1/2 cup red wine or beef stock
1 28 oz. + 1 15 oz. can crushed tomatoes
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons minced parsley

Directions

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.

In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.

Bake at 350°F for 25 minutes, or until hot and bubbly.

From The Pioneer Woman

 

Yorkshire Pudding

Ingredients

1 cup flour
1/2 cup water
1/2 cup milk
4 eggs
a pinch of salt
oil or meat drippings

Directions

Preheat oven to 425°F. Mix flour, water, and milk thoroughly with a whisk. Add eggs individually, stirring well after each egg has been added. Add salt and stir until the mixture is light and a little bubbly. Prepare a muffin tin by putting half a teaspoon of oil or meat drippings into each of the 12 muffin cups. Fill each cup to halfway with batter and bake for 25-30 minutes or until Yorkshire puddings have risen and are golden brown on top.

Fluffy Pancakes

Ingredients

1 1/2 cups buttermilk*
2 cups all-purpose flour
1/4 cup white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
1/4 cup butter, melted
cooking spray

*To make your own buttermilk, place 1 1/2 tbsp. white vinegar in a glass measuring jar and fill with milk up to the 1 1/2 cup mark.

Directions

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into buttermilk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cup of batter onto the skillet at a time, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Makes about 16 medium-sized, fluffy pancakes.

From All Recipes

Basic Baked Scones

Ingredients

1/3 cup real butter
1 3/4 cup flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoons salt
1 egg, beaten
4-6 tablespoons milk

Directions

Heat oven to 400 degrees F. Mix flour, sugar, baking powder, and salt. Cut in butter with pastry blender until it resembles fine crumbs. Combine egg and 4 tablespoons milk. Slowly pour milk and egg mixture into dry mixture, using a fork to combine. If you need the additional 2 tablespoons milk to bring the dough together, add it. Pat the dough into a small circle and cut into 6 or 8 triangles. Brush the top of the scones with a little milk and sprinkle with sugar before baking. Bake for 10-12 minutes or until the scones start to brown slightly on top.

From Our Best Bites

Buttermilk Banana Bread

Ingredients

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup mashed bananas (3 average-sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda

Directions

Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you’d like. This recipe also works great made into muffins or 2 smaller loaf pans. Make sure you don’t put too much batter in one pan or it will take too long to cook the middle and the outside will get really dark.

Make your own buttermilk by putting half a tablespoon of lemon juice or white vinegar into a liquid measuring cup. Then fill to the 1/2 cup mark and let sit for 5 minutes.

In a large bowl, cream softened butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

From Mel’s Kitchen Café