Preheat oven to 350.
KFC's FAMOUS COLESLAW
8 cups Cabbage -- chop very fine
1/4 c. Carrots -- shred fine (about 1 large)
1 Tbs finely Minced Onion
1/2 c. Mayo
1/3 c. sugar
1/4 c. milk
2 1/2 Tbs Lemon Juice
1 1/2 Tbs Vinegar (white)
1/2 tsp salt
1/4 tsp pepper
The key to giving this amazing coleslaw recipe authentic KFC flavor and texture is by finely chopping the cabbage and carrot into the correct size pieces! You want them to be very small, about double the size of a grain of rice, to be exact.
In a large bowl combine the finely chopped carrot, cabbage and minced onion, mixing it well. In a medium bowl combine the remaining ingredients and beat with a hand mixer or whisk until smooth. Pour the dressing over the top of the shredded cabbage/carrot mixture and stir well to combine.
KFC FRIED CHICKEN
Combine the following in a blender or coffee mill until fine powder
1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon sage
1 teaspoon powdered ginger
1 teaspoon marjoram
1 1/2 teaspoons thyme
3 tablespoons packed brown sugar
3 tablespoons minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons chicken bouillon powder
1 package Lipton tomato cup-a-soup mix
Combine all ingredients and seal in ziploc or vacuum seal bag (or jar) or spice jar. When you're ready to use the seasoning mix simply add 1 oz. mix per cup of flour for coating chicken. You can use a mixture of 1/2 white flour, 1/2 wheat flour for a heartier coating, particularly if you're baking.
KFC GRAVY RECIPE
5 tablespoons flour
2 teaspoons beef bouillon granules
2 teaspoons chicken bouillon granules
1/2 to 1 tsp freshly ground black pepper (to your taste preference)
Combine all ingredients in a baggie or small jar, makes 1 mix.
Additional Ingredients to Make it:
1 packet of Mix (as listed above)
3 tablespoons butter
2 1/2 cups water
1/2 onion, finely chopped
To make the gravy, heat the butter in saucepan over medium heat, add the onion, saute until they're translucent, about a minute, add the gravy mix, stirring constantly until it starts to form a ball. Add the water, all at once, whisking gently to break up any lumps or clumps, continue whisking over medium heat until mixture comes to a boil and thickens. Remove from heat, serve.
KFC STYLE DRESSING
1/2 cup Sour cream
1/2 cup Miracle whip
1 cup Hellman's mayo
2 tablespoons Prepared mustard
3 tablespoons Sugar
1 teaspoon Onion salt
1/2 teaspoon Pepper Salad
2 tablespoons Dry minced onion
2/3 cup Celery -- chopped
2/3 cup Sweet midget pickles -- chop
not use relish
2 tablespoons Pimiento -- chopped or
1/2 small Tomato; seed -- chop
8 cups Elbow macaroni; cook, drain -- cool well before add Dressing
Combine dressing ingredients and set aside.Macaroni Salad
Combine remaining ingredients in large bowl. Coat well with the dressing.
Refrigerate at least an hour before serving.Potato Salad
Substitute 8 cups cooked, peeled, cubed cold potatoes for the macaroni.
Increase the celery to 1 cup and substitute snipped green onions for the
dried. Can add 1 c of pitted black and/or stuffed green olives in either
KFC POTATO WEDGES
5 baking potatoes, cut into wedges
1 cup milk
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon msg
1/4 teaspoon paprika
1 dash garlic powder
1. Preheat shortening to 375°F.
2. Cut the potatoes into 16 to 18 equal size wedges.
3. Mix the egg and milk till well blended in a big bowl.
4. Mix the dry ingredients into a large bowl.
5. Put some potatoes in the milk and egg then into the flour mixture till well coated.
6. Fry in fryer for 3 minutes, remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked.
7. It may take up to 6 minutes.
1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1 1/2 cups white wine, I use chardonnay
½ fresh lemon, Juice only
1 teaspoon italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese
Heat cast iron skillet and add olive oil. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter. Add white wine, and lemon juice. Cook until wine is reduced by half. After it is reduced, add Italian seasoning. Reduce heat to low, and add butter. If pan is too hot, the butter will separate. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper. Sprinkle with grated Parmesan Cheese.
1/3 pound bacon (cut slices in half)
1/4 pound melted butter
1/2 cup dry white wine
1 tablespoon lemon juice
1/2 teaspoon paprika
1/2 teaspoon seasoned salt
Preheat oven to 400 degrees. Melt butter and wine together; when melted, add paprika, seasoned salt, and lemon juice. Drop scallops into melted wine and butter sauce. Allow scallops to marinate for about 30 minutes. Wrap each scallop with half a piece of bacon and fasten bacon with a toothpick. Place wrapped scallops in a baking pan and bake in the oven for about 8 minutes, then turn over and cook until done.
1 cup sweetened coconut flakes
1 cup plain bread crumbs
1/4 cup cornstarch (for mixing with coconut and bread crumbs)
1/2 cup pina colada mix
3 tablespoons Captain Morgan Spiced Rum
1 tablespoon powdered sugar
1/2 cup cornstarch
Red Lobster Pina Colada Dipping Sauce
Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine pina colada mix, powdered sugar and rum in a small mixing bowl and set aside. Place 1/2 cup cornstarch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees. Coat shrimp first in cornstarch, then in the piÒa colada mix, then dust shrimp in bread crumbs/coconut mixture. For the second coating, place back into pina colada mix, then again into coconut, and then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown; remove from fryer and drain. Serve with Red Lobster Pina Colada Dipping Sauce.
1/4 cup Monterey Jack Cheese
4 ounces cream cheese
1/4 cup milk
1/4 to 1/2 pound raw peeled and deveined shrimp
2 plum tomatoes - diced
1 tablespoon red onions - chopped fine
1 teaspoon jalapeno pepper - use more if you like your nachos spicy
2 teaspoons chopped cilantro
2 or 3 slices of fresh jalapeno pepper
2 tablespoons sour cream
40 to 50 nacho chips
If you purchase frozen shrimp thaw shrimp completely before cooking. You can place them in a sieve and simply rinse cold water over them until they thaw. Drop the shrimp into a medium sized pot of boiling water. I personally like to add a little crab boil seasoning to the water to give the shrimp an additional layer of flavor. This is not necessary. Cook shrimp until they turn pink, and remove immediately, this will only take 2 to 4 minutes.Prepare cheese sauce by combining Monterey Jack cheese, Cheddar cheese, and cream cheese in a medium sized pot over a low to medium heat. Add milk to thin the sauce, you can add additional milk if you desire.Preheat the oven to 350 degrees, place nacho chips on a heat resistant plate. You will want to heat the chips until they are crisp. Heat chips for approximately 5 to 7 minutes. While the chips are heating prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion, together.
RED LOBSTER CLAM CHOWDER
2 cups russet potatoes (peeled and cubed into 1/2" X 1/2" pieces)
1/2 cup butter
2 tablespoon diced green onion (bulb only)
1/4 cup flour
2 cans (6.5 ounce) minced clams (reserve juice)
1 teaspoon salt (or to taste)
16 ounce half and half
1/2 cup whole milk
1/3 cup bottled clam juice
fresh parsley (minced for garnish)
Place potatoes in a saucepan and cover with water; cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium-low heat, melt butter. Add diced onions and cook until onions are slightly clear in color. Add flour to butter and stir briskly. Mixture will start to thicken. Add half and half a little at a time while stirring briskly. Mixture will be creamy and will look like thick cream. Place salt, clams and juice from cans, potatoes, bottled clam juice and milk with mixture. On medium-low temperature, bring chowder to a slow boil. Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.
Chowder, hard rolls, fresh whipped butter, and a cozy fire will warm your tummy and your soul.
RED LOBSTER'S TARTAR SAUCE (COPYCAT/CLONE)
1/2 cup mayonnaise
1 1/2 Tbs. finely minced onion
1 Tbs. sweet pickle relish
1-1/2 tsp finely shredded and minced carrots(the size of rice grain)
1-1/2 tsp sugar.
Combine all ingredients in small bowl, cover and chill. Serves 4.
Zatarains Blackened Seasoning, to taste*
1 lb Fettuccine noodles
2 jars Prego Homestyle Alfredo sauce
1 pint grape tomatoes, halved
I chose to use 2 packs of the refrigerated Tyson’s Southwestern Style Chicken strips instead to save time.
I found the Zatarains Blackened Seasoning at Wal*Mart
Cook noodles as directed on package. Meanwhile, combine diced chicken and Zatarains blackened seasoning in pot. The Zatarains blackened seasoning has some serious kick to it so start out with a little bit and increase it as you go. Heat chicken over low to medium heat until blackened seasoning coats heated chicken, about 4-5 minutes stirring frequently. Once chicken is heated through, add halved grape tomatoes and stir frequently until they soften, about 2-3 minutes. Add both jars of Alfredo sauce to chicken and tomatoes and continue to heat over low to medium heat. Serve sauce mixture over hot fettuccine noodles with Cheddar Bay Biscuits.
Brush with melted butter -- season and serve with cocktail sauce. Microwave: Do not pre-thaw crab. Place frozen crab legs in microwave and cover with a damp towel to prevent moisture loss. Heat for 5 minutes on defrost cycle. Brush with melted butter -- season and serve with cocktail sauce
1/2 cup oil
1 egg -- beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoned salt
1/4 teaspoon salt
Oil -- for deep frying
Preheat oil to 350 degrees. Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30 to 60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel. This recipe yields 6 servings.
1 teaspoon salt
1/8 teaspoon freshly-ground white pepper
1/4 teaspoon garlic powder
Oil -- for frying
3 dozen shrimp - (26/30 size) -- peeled, deveined
Grind in food processor equal amounts of saltine and Ritz crackers to make 2 cups of cracker meal. Add white pepper, salt and garlic powder. One at a time, moisten a shrimp in cold water, press into the cracker
meal. Moisten again then press into cracker meal again. Place on a tray lined with wax paper and refrigerate one hour. Preheat oil to 350 degrees. If you don't have a thermometer, drop a piece of bread into the oil. If it sizzles and browns within a minute, the oil is ready.Drop a few shrimp at a time into the fat. Fry 30 to 45 seconds on one side then turn and fry another 30 seconds. Remove and drain on paper
towels. Serve with cocktail sauce and lemon wedges. This recipe yields 3 entree or 6 appetizer servings.
Flour -- for dusting
4 tablespoons butter -- (1/2 stick)
2 garlic cloves -- minced
1 cup diced fresh tomatoes
1/4 cup minced parsley
1 tablespoon lemon juice
Salt -- to taste
Freshly-ground black pepper -- to taste
Cut scallops in half. Dry on paper towels, then dust lightly with flour. Heat butter in a skillet, add garlic and mix. Add scallops and sauté until they are lightly brown. Stir in tomatos, parsley and lemon juice.
Season with salt and pepper. This recipe yields 6 servings.CRACKER BARREL TARTAR SAUCE (COPYCAT/CLONE)
3/4 cup mayonnaise
2 Tablespoons Dill Relish
1 Tablespoon dried parsley
1/2 Tablespoon lemon juice
1/2 teaspoon dried onion flakes
1/4 teaspoon Worcestershire sauce
Mix well. Place in fridge at least 2 hours to allow flavors to blend and develop
Amount Measure Ingredient -- Preparation Method
1 pound red potatoes
3 tablespoons butter
1/4 cup half-and-half or milk
4 garlic cloves -- roasted
Salt -- to taste
Freshly-ground white pepper -- to taste
To really get their flavor, these potatoes need to be baked, not boiled. So bake them in a 350 degree oven for about 20 to 30 minutes. This would be a great time to roast that garlic too. You can either use a traditional roaster, or you may wrap a bulb of garlic in foil and roast that, be sure to coat the bulb with some olive oil before you roast it. Remove potatoes from oven and allow them to cool. You can leave the peelings on or off, I like to leave a few of them on. Chop potatoes, add butter, and half-and-half, and mix with with an electric mixture. Add cloves of garlic, and salt and pepper to taste. You will want to heat these potatoes in a saucepan until they warm up
2 cups pineapple juice
2 tablespoons Worcestershire Sauce
1/4 cup soy Sauce
2 tablespoons sugar
In a bowl combine all ingredients except for chicken. Stir. Using a fork, poke about 5 to 8 sets of holes in each chicken breast. Put chicken in marinade, making sure it is covered in the mixture. Add more pineapple juice if necessary. Cover and refrigerate for 24 hours. Grill. This recipe yields 4 to 6 servings
1 cup cornstarch
3 tablespoons seasoned salt
2 tablespoons paprika
1 teaspoon baking soda
1 package dry Italian salad dressing mix
1 package onion soup mix - (1 1/2 oz)
1 package spaghetti sauce mix - (1/2 oz)
3 tablespoons sugar
3 cups corn flakes -- crush slightly
2 eggs -- well beaten
1/4 cup cold water
4 pounds chicken -- cut up
Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a third bowl. Put enough corn oil into a heavy roomy skillet to fill it 1-inch deep. Get it HOT! Grease a 9- by 12- by 2-inch baking pan. Set it aside. Preheat oven to 350 degrees. Dip chicken pieces 1 piece at a time as follows: Into dry coating mix. Into egg and water mix. Into corn flakes. Briskly but briefly back into dry mix. Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium-high. Turn and brown other side of each piece. Don't crowd pieces during frying. Place in prepared pan in single layer, skin-side up. Seal with foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350 degrees for 35 to 40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temperature in covered container up to 2 months. This recipe yields 4 servings.
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
1 dash ground pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces
=== ON THE SIDE ===
Bleu cheese dressing
Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended. Combine the flour, paprika, cayenne powder, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60 to 90 minutes. This will help the breading to stick to the wings when fried. Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce and stir,
coating all of the wings evenly. Serve with bleu cheese dressing and celery sticks on the side.
2 cups finely chopped onion
1 cup vinegar
2 cups sugar
3 lbs. finely ground beef
2 tbsp. salt
4 tbsp. celery seed
1 #10 can tomato puree
4 tbsp. chili powder
1 tbsp. ground black pepper
Saute onion, brown ground beef, etc. Mix ,simmer, you know the drill. This is the old A&W recipe. If you have received others that contain bologna, that is NOT the original. This is in large quantities like they made at the drive-ins.
A & W CONEY ISLAND SAUCE
2 small onions, finely chopped
5 lbs. hamburger
64 ounces Hunt's tomato Paste
64 ounces Hunt's Tomato Puree
1 1/2 cups sugar
1/3 cup cider vinegar
2 Tbsp. chili powder
1 Tbsp. ground black pepper
1 Tbsp. celery seed
3 Tbsp. plus 1 tsp. salt
Brown hamburger and onions in a very large skillet, drain. Add the rest of the ingredients and simmer for 3 1/2 hours. Stir frequently as it will tend to stick. This freezes very well. To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water.
A&W BBQ BEEF SANDWICHES
4 cups shredded cooked beef roast or round steak
1 cup Heinz Ketchup
1 cup apple butter
1 cup Catalina dressing
1/4 cup Heinz 57 Sauce
2 tablespoons Worcestershire sauce
Combine all ingredients in 2 1/2 quart baking dish. Cover tightly and bake at 375 degrees F for 45 minutes or till piping hot. Fill 8 hamburger buns and serve at once.