Text 14483, 88 rader
Skriven 2008-09-30 12:43:00 av bill swisher (1:124/311)
Ärende: AB 23 & 24 of 41
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot Chick On A Stick
 Categories: Abfarr, Ffbb, Poultry
      Yield: 4 Servings
 
     16 ea Chicken, drummettes, about
           -2 pounds
      1 ts Seasoned salt, homemade or
           -Lawry's
      1 ts Cajun seasoning, like
           -Emeril's or one of your
           -choice
 
  Preheat oven to 450 degrees F.
  
  Place the chicken drummettes in a large mixing bowl, add the
  seasonings, and toss to coat well.  Place the drummettes on 4 kebab
  skewers.  Lay the skewers on a half sheet pan lined with parchment
  paper.  Bake on the middle rack of the oven for 45 minutes.  Place
  the skewers in the refrigerator until cold, at least 1 hour.
  
  When ready to serve, preheat a grill to 350 degrees F.
  
  Remove the chicken from the refrigerator and place on the grill.
  Cook for 5 minutes per side.  Serve immediately.
  
  From:  Fast Eddie's Bon Air
  :      Alton, Illinois
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken-'N'-Dumplings
 Categories: Abfarr, Ffbb, Poultry
      Yield: 10 Servings
 
      3 c  Flour, all-purpose, plus
           -about 1 cup for rolling
     11 oz Milk, whole
  1 1/2 ts Baking powder
      1 ts Salt
      4 qt Chicken stock, or broth
      1 ea Chicken, meat, roasted or
           -rotisserie, skin discarded
      1 ts Pepper, black, fresh ground
 
  Place the flour, milk, baking powder, and salt in the bowl of a stand
  mixer.  Stir just until the dough begins to come together.  Using the
  paddle attachment, mix on medium speed for 1 minute.  Cover the bowl
  with a tea towel and let sit at room temperature for 5 to 10 minutes.
  
  Place the broth in an 8-quart pot over medium heat and bring to a
  rolling boil.
  
  Lay down two large pieces of parchment or freezer paper and tape them
  to the counter.  Generously sprinkle the surface with flour, at least
  1 cup. Divide the dough in half.  Roll one half of the dough 1/8 to
  1/4 inch thick, generously sprinkling more flour onto the dough so
  that it is well coated.  Slice the dough into 1-inch-wide strips and
  then into 1-inch squares.  Set the dumplings aside on a sheet pan.
  Repeat with the second half of the dough.
  
  When all the dumplings are cut, gently drop them into the boiling
  broth, a handful at a time.  Once all of the dumplings have been
  added, cook for 35 minutes at a gentle simmer, stirring occasionally.
  After the sauce has thickened well, add the chicken and pepper and
  stir to combine.  Continue to cook for another 5 minutes, or just
  until the meat is heated through. Serve immediately.
  
  Inspired from:  Those served on the Susan L. Stall Canal Barge
                  Hickman, Kentucky
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
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