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Author: saqibkhan

  • Crispy Fried Chicken

    Crispy Fried Chicken

    Ingredients

    Original recipe (1X) yields 8 servings

    • 1 (4 pound) chicken, cut into pieces
    • 1 cup buttermilk
    • 2 cups all-purpose flour for coating
    • 1 teaspoon paprika
    • salt and pepper to taste
    • 2 quarts vegetable oil for frying

    Directions

    1. Take your cut up chicken pieces and skin them if you prefer.
    2. Place flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season flour with paprika (which helps to brown the chicken), salt and pepper.Overhead of a flour mixture in a releasable plastic bag. Dotdash Meredith Food Studios
    3. Dip chicken pieces in buttermilk then, a few at a time, transfer them into the bag with flour; seal the bag and shake to coat well.Overhead of chicken being dipped in a buttermilk mixture and placed in a resealable plastic bag with a flour mixture. Dotdash Meredith Food Studios
    4. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!Overhead of floured covered chicken pieces resting on a baking dish. Dotdash Meredith Food Studios
    5. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.
    6. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides.Overhead of chicken cooking in a cast iron filled with boiling oil.Dotdash Meredith Food Studios
    7. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again, and continue to fry until crispy.
    8. Drain fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
  • Simple Baked Chicken Breasts

    Simple Baked Chicken Breasts

    Ingredients

    Original recipe (1X) yields 4 servings

    • 4 (5 ounce) skinless, boneless chicken breast halves
    • 2 tablespoons olive oil
    • ½ teaspoon coarse sea salt, or to taste
    • 1 pinch Creole seasoning (such as Tony Chachere’s®), or more to taste
    • 1 tablespoon chicken broth or water

    Directions

    1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).Ingredients from Simple Baked Chicken Breasts recipeDotdash Meredith Food Studios
    2. Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.Raw seasoned chicken breasts in a broiler pan from Simple Baked Chicken Breasts recipeDotdash Meredith Food Studios
    3. Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Baked chicken breasts in a broiler panDotdash Meredith Food Studios
    4. Remove chicken to a plate. Pour chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula. Add more broth if needed to dislodge the browned bits, but not too much or it will be watery.Juice left in a broiler pan after preparing Simple Baked Chicken Breasts recipeDotdash Meredith Food Studios
    5. To serve, drizzle the pan sauce over the chicken.
  • Chicken Enchiladas with Cream of Chicken Soup

    Chicken Enchiladas with Cream of Chicken Soup

    Ingredients

    Original recipe (1X) yields 8 servings

    • 1 (10.5 ounce) can condensed cream of chicken soup
    • ½ cup sour cream
    • 1 tablespoon margarine
    • 1 onion, chopped
    • 1 teaspoon chili powder
    • 2 cups chopped cooked chicken breast
    • 1 (4 ounce) can chopped green chile peppers, drained
    • 8 (8 inch) flour tortillas
    • 1 cup shredded Cheddar cheese

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. Mix soup and sour cream in a small bowl; set aside.
    3. Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté until tender. Stir in chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
    4. Spread 1/2 cup of the soup mixture in a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place, seam-sides-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
    5. Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.
  • Pecan Chewies

    Pecan Chewies

    Ingredients

    1/2x1x2x

    Original recipe (1X) yields 24 servings

    • ¾ cup butter
    • 3 cups packed light brown sugar
    • 3 eggs, beaten
    • 1 ½ teaspoons vanilla extract
    • 3 cups chopped pecans
    • 3 cups self-rising flour

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan, or for thinner bars, use a 10×15 inch jellyroll pan.
    2. Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
    3. Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.
    4. Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars
  • Grandma’s Gingersnap Cookies

    Grandma’s Gingersnap Cookies

    Ingredients

    • ⅓ cup cinnamon sugar
    • 2 cups sifted all-purpose flour
    • 1 tablespoon ground ginger
    • 2 teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • ¾ cup butter or shortening
    • 1 cup white sugar
    • 1 large egg
    • ¼ cup dark molasses

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.Grandma's Gingersnap Cookies ingredients in glass bowls Dotdash Meredith Food Studios
    2. Sift flour, ginger, baking soda, cinnamon, and salt into a large bowl; stir until well combined. Sift a second time.Flour, ginger, baking soda, cinnamon, and salt in a mesh sifter over a glass bowl Dotdash Meredith Food Studios
    3. Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in sugar. Add egg and molasses; beat until light and fluffy.Shortening, sugar, egg and molasses mixture in a stand mixerDotdash Meredith Food Studios
    4. Sift 1/3 of the flour mixture into butter mixture; stir until well combined. Sift in remaining flour mixture. Stir until a soft dough forms.Cookie dough in a stand mixer Dotdash Meredith Food Studios
    5. Pinch off small pieces of dough; roll into 1-inch balls.Cookie dough in a bowl next to cookie dough balls on a parchment paper lined baking sheet Dotdash Meredith Food Studios
    6. Roll balls in cinnamon sugar to coat; place 2-inches apart on ungreased baking sheets.Cookie dough ball in a bowl with sugar and cinnamon, next to a baking sheet with cookie dough balls Dotdash Meredith Food Studios
    7. Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool on a wire rack.
  • Buttery Cinnamon Cake

    Buttery Cinnamon Cake

    Ingredients

    Original recipe (1X) yields 14 servings

    Cake:

    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon ground cinnamon
    • ¾ teaspoon salt
    • 1 ⅓ cups white sugar
    • ⅔ cup shortening
    • 1 ½ teaspoons vanilla extract
    • 3 large eggs
    • ⅔ cup milk

    Cinnamon Syrup:

    • ½ cup white sugar
    • ⅓ cup water
    • 6 tablespoons butter
    • 1 teaspoon vanilla extract
    • ¾ teaspoon ground cinnamon

    Directions

    1. Gather all ingredients.Ingredients to make buttery cinnamon cakeDotdash Meredith Food Studios
    2. Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10-inch Bundt pan.A greased and floured 10 inch bundt cake pan with cooking sprayDotdash Meredith Food Studios
    3. Make the cake: Stir flour, baking powder, cinnamon, and salt together in a bowl.A bowl of flour, baking powder, cinnamon, and salt being whisked togetherDotdash Meredith Food Studios
    4. Beat sugar, shortening, and vanilla in a large bowl with an electric mixer until light and fluffy.A bowl of butter, shortening, and cinnamon Dotdash Meredith Food Studios
    5. Add eggs, one at a time, beating for at least 1 minute after each addition.A bowl with butter, shortening, sugar, and eggs being beaten with a hand mixerDotdash Meredith Food Studios
    6. Beat in flour mixture alternately with milk.A hand mixer beating flour into cake batterDotdash Meredith Food Studios
    7. Pour batter into the prepared pan.A greased bundt pan with cinnamon cake batterDotdash Meredith Food Studios
    8. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.A baked cinnamon cake in a bundt pan, resting on a wire cooling rackDotdash Meredith Food Studios
    9. While the cake is baking, make the syrup: Combine sugar, water, butter, vanilla, and cinnamon in a saucepan over medium-low heat. Cook and stir until butter melts; keep warm.A small pan with sugar, water, melted butter, vanilla, and cinnamonDotdash Meredith Food Studios
    10. Remove cake from the oven and let cool in the pan for 10 minutes. Invert warm cake carefully onto a serving plate or cooling rack.A cinnamon bundt cake on a wire cooling rackDotdash Meredith Food Studios
    11. Use a fork to poke holes around the top of the cake.A bundt cake on a serving plate, with a fork poking holes into the topDotdash Meredith Food Studios
    12. Pour warm syrup over the top and sides, making sure it goes into the holes. Serve after about 30 minutes, while still warm.
  • Easy Pumpkin Trifle

    Easy Pumpkin Trifle

    Ingredients

    Original recipe (1X) yields 20 servings

    • 1 (15.25-ounce) package spice cake mix
    • 1 (3.4 ounce)-package instant vanilla pudding
    • 1 cup pumpkin puree
    • ½ cup water
    • ½ cup vegetable oil
    • 3 large eggs
    • 2 teaspoons pumpkin pie spice
    • 2 cups cold milk
    • 2 (3.4 ounce) packages cheesecake-flavored instant pudding and pie filling mix
    • 2 cups whipped topping, thawed
    • 1 cup chopped toasted pecans
    • 1 cup English toffee bits

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-baking dish.Empty rectangular baking dishAllrecipes / Kim Shupe
    2. Combine cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.Tray with a layer of orange pumpkin batter spread evenly preparation step for a pumpkin trifle dessertAllrecipes / Kim Shupe
    3. Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.Cubed cake pieces on a wooden board with a knifeAllrecipes / Kim Shupe
    4. Whisk milk and cheesecake pudding mix together in a bowl. Allow to set, about 2 minutes. Fold whipped topping into pudding mixture.Glass bowl containing a creamy mixture with a spatulaAllrecipes / Kim Shupe
    5. Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bits.A bowl of pumpkin trifle topped with whipped topping and chocolate shavings shown from above alongside a wood cutting board and ingredientsAllrecipes / Kim Shupe
    6. Repeat layering until all ingredients are uses. cover and refrigerate for at least 1 hour before serving.
  • Baked Pears

    Baked Pears

    Ingredients

    Original recipe (1X) yields 4 servings

    • 2 tablespoons butter, divided
    • 2 tablespoons white sugar, divided
    • 2 Bosc pears, halved and cored
    • ½ cup heavy whipping cream

    Directions

    1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
    2. Rub remaining 1 tablespoon butter over pear halves; arrange pears cut sides down in prepared baking dish and sprinkle with remaining 1 tablespoon sugar.
    3. Bake in the preheated oven for 10 minutes. Pour cream over pears and continue baking until tender, about 20 minutes more.
  • Caramel Cake

    Caramel Cake

    Ingredients

    Original recipe (1X) yields 12 servings

    Cake:

    • 3 cups white sugar
    • 1 ½ cups butter
    • 5 large eggs
    • 3 ½ cups all-purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 ¼ cups whole milk
    • 1 teaspoon vanilla extract

    Caramel Frosting:

    • 1 (16 ounce) package brown sugar
    • 1 cup butter
    • ¼ teaspoon salt
    • ⅔ cup evaporated milk
    • 1 (16 ounce) package confectioners’ sugar, sifted
    • 2 teaspoons pure vanilla extract

    Directions

    1. Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
    2. To make the cake: Place white sugar and butter into a mixing bowl. Beat with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition.
    3. Combine flour, baking powder, and salt in a separate bowl. Add flour mixture in batches, alternating with milk, beating batter briefly after each addition. Add vanilla extract; beat until batter makes ribbons when falling from the beaters.
    4. Divide batter among the prepared cake pans.
    5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
    6. To make the frosting: Combine brown sugar, butter, and salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes.
    7. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
    8. Mix confectioners’ sugar and vanilla extract into brown sugar mixture using an electric mixer until frosting caramelizes and thickens to the desired consistency.
    9. Spread frosting onto cooled cake layers. Stack layers; ice top and sides.
  • Cranberry Cake Rolls

    Cranberry Cake Rolls

    Ingredients

    Original recipe (1X) yields 20 servings

    • PAM® Baking Spray
    • ½ cup confectioners’ sugar, sifted
    • 1 (15.25 ounce) package yellow cake mix
    • 4 eggs
    • ½ cup water
    • 4 cups fresh or thawed frozen cranberries
    • 1 ⅓ cups granulated sugar
    • 1 ½ cups chopped pecans
    • ½ cup orange marmalade, melted
    • Reddi-wip® Extra Creamy Whipped Cream

    Directions

    1. Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners’ sugar; set aside.
    2. Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
    3. Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
    4. Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
    5. Unroll cakes. Spread 1/2 cup marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.