Arges Chicken And Beef Chowder Aka Fast Firemans Chowder Recipes

SAGE FRIED CHICKEN AND BACON WAFFLES

Steps:

• To make Sage Fried Chicken: Dip and coat chicken breast in egg then cornflake mixture. Deep-fry for 5 to 6 minutes until golden brown and crispy.
• To make Bacon Waffles: Preheat waffle iron and coat well with nonstick spray. In a large mixing bowl, combine all of the dry ingredients and set aside. In a separate bowl, beat the eggs and mix in the buttermilk, milk, vanilla and butter. Pour the wet ingredients into the dry, stirring together lightly, leaving the batter slightly lumpy. Using a 6-ounce ladle, pour the batter in the center of the hot waffle iron. Place 2 slices of cooked bacon diagonally over each other and the waffle, making an X shape. Close the waffle iron lid. Cook until golden brown and slightly crispy. Remove to cutting board and cut into 4 squares. Place 2 waffle squares side by side on a plate then stack remaining 2 in the center on top of the first 2. Place the chicken breasts on top of this and secure in the center of each chicken breast with a wooden skewer. Top with warm maple syrup. Garnish with fried leeks and a 12-inch rosemary sprig.

CHICKEN CHOWDER

Steps:

• In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.

FIREMAN'S CHICKEN

Steps:

• Combine first 4 ingredients then add vinegar to mix.
• Use to baste chicken while you are grilling. or baking. It's delicious either way.

AGEGE BREAD

Steps:

• In the bowl of a stand mixer fitted with a dough hook, add the yeast, warm water or milk, 2 tablespoons flour and 1 tablespoon sugar. Let stand, undisturbed, until foamy, 8 to 12 minutes.
• In a separate bowl, whisk together the remaining flour and sugar with the milk powder and salt. Once the yeast is foamy, add the eggs and the flour mixture. Stir with a wooden spoon just until a shaggy dough forms, then add the softened butter.
• With the mixer on medium-low, knead the mixture until it comes together into a stiff but stretchy dough, about 12 minutes. (At this point, the dough can be stored in a resealable plastic bag and slow-proofed in the refrigerator overnight. When ready to bake, remove from refrigerator and let sit to remove the chill, about 30 minutes.)
• Shape into a smooth ball, cover the bowl with plastic wrap and let stand until the dough doubles in size, 1 to 2 hours.
• Grease a standard 4-by-13-inch Pullman loaf pan and the inside of the lid with butter.
• Punch the dough down to deflate and turn out onto a lightly floured work surface. Shape the dough into a 10-by-12-inch rectangle and roll tightly into a 12-inch log. Transfer the dough, seam-side down, to the buttered loaf pan. Cover with a clean dish towel and allow the dough to rise again until it is just below the top edge of the pan, 1 to 2 1/2 hours, depending on the temperature of your kitchen.
• Heat the oven to 325 degrees. Slide on the lid and allow dough to continue rising for another 20 minutes. Resist the urge to peek at this point! The dough will have doubled in size and fill the pan, touching the lid. Any attempts to move the lid will deflate the dough, so trust the process.
• Transfer to the oven and bake the bread until it's set, about 30 minutes. Carefully slide off the lid and bake until the bread is just golden brown and sounds hollow when the surface is tapped, 15 to 20 minutes. An instant-read thermometer should read 190 degrees when inserted into the center of the loaf.
• Transfer to a wire rack, allowing the bread to cool slightly in the pan, about 20 minutes. Unmold and let the bread cool completely on the rack. Serve warm or toasted. (Baked bread can be frozen for up to 2 weeks.)

EASY CHICKEN AND CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
• Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
• Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.