Crunchie Bar Recipe Recipes Recipe For Chicken

HOMEMADE CRUNCHIE BARS

Steps:

• Prepare a 9″ x 13″ cake pan with nonstick spray, or a light coating of vegetable oil or shortening. Set aside.
• In a LARGE pot (it will bubble up like mad as it cooks!), stir together sugar, corn syrup, and water. Attach a candy thermometer to the pan, making sure that it does not touch the bottom of the pan.
• Bring mixture to a boil, and allow to cook until temperature reaches 300 degrees F (hard crack stage). From the time mixture starts boiling to the time it reaches 300F, do not stir.
• Once mixture reaches 300F, remove from heat. Add vanilla and baking soda, beating to incorporate. The mixture will start foaming quite a bit when you add the baking soda (chemical reaction!), so using a LONG wooden spoon is a good idea. The sugar will be very hot, and will burn if you get any on your hand as you stir. Be very careful and work FAST. Continue beating the mixture until the foaming starts to slow down.
• Dump foaming mixture into greased cake pan, spreading it out as evenly as possible. Allow it to cool for 15-20 minutes.
• When the sponge toffee is starting to harden - but is still quite warm - use a serrated knife to score lines, about 1/4″- 1/2″ deep in the warm candy. These will be the shapes of your candy bars - I like to make them about 1.25″ x 3″, or so. Keep in mind that this is not an exact science, and you WILL have breakage in there.
• 20 minutes later, go back and re-score the lines you already made, gently cutting a little deeper than last time. Allow to cool completely.
• Once toffee is cooled all the way through, remove from pan and gently snap along your score lines. If you don't plan to dip them right away, be sure to store toffee in an airtight container - the sugar will attract water from the air, and the toffee can go soggy.
• In a large bowl, carefully melt your chocolate using whatever method you prefer. I like to use a glass bowl, nuking for 30 seconds at a time in the microwave, many swear by a double boiler. So long as you don't scorch it, it's all good.
• Using a fondue fork, candy dipping utensil, or (Clean!) fingers, gently dip each piece of sponge toffee, swirling around to coat fully. Allow excess chocolate to drip off before placing each piece on wax paper, parchment, or foil to harden.
• Enjoy!

BAKED CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
• Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

"CRISPY-CRUNCHY" CHICKEN

Steps:

• Combine soup, egg and seasoned salt in a bowl and set aside (soup is already salted so be careful on amount of seasoned salt you add).
• Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.
• Dip chicken pieces into soup mixture and turn so as to coat all over.
• Place chicken pieces (one at a time) in bag with flour mixture, seal bag and shake to coat chicken (if more flour mixture is needed, add equal amounts of flour and cornstarch to bag).
• Place coated pieces of chicken on a platter and allow to set until the coating becomes doughy (this is critical to ensure crispiness when fried).
• Heat oil in a deep fryer or in a skillet over medium heat, using enough oil to cover chicken pieces when fried (you can test oil in skillet by dropping a piece of the doughy coating into the hot oil- oil is ready when dough begins frying immediately).
• Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
• Drain pieces on paper towel and serve.

CRUNCHIE BAR

Steps:

• First set out all the utensils, which includes:
• 2 pans,
• 1 glass bowls,
• 1 plastic tuppaware,
• some cling film,
• spatular,
• 2 wooden spoons,
• weighing scales,
• 1 wooden rolling pin,
• 1 large plate,
• 2 table spoons and
• 1 tea spoon.
• Secondly, measure out the caster sugar and the golden syrup, then add to a small pan and turn on the heat.
• While the sugar mixture is heating up, weigh out the chocolate and water then add to a glass bowl. Then use the double boiler method. (To make a double boiler, you have to put water in to a pan then let it boil. After that you add the bowl of chocolate and water.)
• While the water is boiling stir the sugar mixture until smooth and runny. By this point there should be no sugar grains in the pan. Then take off the heat and add biocarbanate of soda.A fizzing reaction should appear. Then put the cling film inside the tuppaware and gently, using the spatular scrape out all the mixture. Now leave to set.
• Return to the boiling water and place bowl on top of pan. This should instantly start to melt the chocolate. Now turn watere temperature down to a simmer heat (low). REMEMBER : keep the water on a low heat. If heat is high, chocolate starts to thicken.
• If chocolate starts to thicken, don't worry: just add another tablespoon of water to the chocolate. This should make it runny again.
• The sugar mixture should be hard. If not leave it to set for another 15 minutes. Next, carefully pull each side of the cling film up and this should ease the mixture up and out of the mould.
• Next, get out the rolling pin and hit the mixture so it will crack into pieces.
• Finally put the heat back on the chocolate so it's warm. Now dip the Crunchie pieces in to chocolate and lay flat on your large plate.
• Leave to cool and eat!

CRUNCHIES

Steps:

• Boil butter or margarine and syrup together. Add soda. You should end up with a frothy mixture after soda is added. Stir in coconut, flour, sugar, and oats, and stir well. Press mixture lightly into a large baking tray.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool, and cut into bars.

CREAMY CRUNCHY CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Grease a medium casserole dish.
• Mix the soup and sour cream together.
• Add the lemon juice.
• Add Chicken and stir well.
• Add to the casserole dish.
• Mix crushed crackers and butter together and put on top of the chicken.
• Bake for 25 to 30 minutes or until chicken is bubbling and the crackers have browned.