Crystal Palace Bbq Chicken Recipes

MONTEREY CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet coated with cooking spray, cook chicken for 4-5 minutes on each side or until juices run clear. Transfer to a greased baking sheet. , Top each with barbecue sauce, bacon and cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Sprinkle with tomato and chives.

KRYSTAL'S PERFECT MARINADE FOR BBQ OR GRILLED CHICKEN

Steps:

• Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.

DISNEY CRYSTAL PALACE BREAKFAST LASAGNA IN FULL

Steps:

• Make the Pastry Cream first.
• The Pastry Cream:.
• In a 2 quart saucepan, combine sugar, flour, salt and milk and whisk; over medium heat, cook while stirring until mixture thickens.
• In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks.
• Slowly pour egg mixture back into milk mixture.
• Stirring constantly, cook over medium low heat until mixture thickens.
• Remove from heat and stir in vanilla extract. Chill cream until ready to use.
• While cream is chilling, make pancakes, waffles and pound cake:.
• Pancakes:.
• note the 3 TB. shortening should be melted and slightly cooled.
• Sift together flour, baking powder and salt. Mix egg, milk and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the pancakes will be tough. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once.
• Waffles:.
• Sift together flour, baking powder and salt. Mix egg, milk, vanilla and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the waffles will be tough. Bake in waffle iron following waffle iron instructions.
• Pound Cake:.
• Sift the flour into a large mixing bowl. Stir in sugar, using a large spoon. Add room temperature butter. Add eggs. Using a mixer on low speed, slowly add the milk, and then the vanilla extract. After thoroughly stirred, turn mixer to medium for a few minutes, then to high. Mix thoroughly. Preheat oven to 325 degrees. Grease a standard tube pan with butter, then lightly flour it, shaking the excess from the pan. Pour in the mix and bake the cake for about 1 hour and 20 minutes. Check the doneness of the cake with a toothpick. Allow cake to cool for 15-20 minutes in the pan, then crumble the cake into small crumbs with your hands.
• Custard:.
• Combine all ingredients in a mixing bowl and whisk until fully incorporated. Chill until ready to use. Makes 1 1/2 quarts.
• Assembly:.
• Put a layer of waffles in a buttered casserole dish. Sprinkle a quarter of the pound cake over the waffles. Peel and slice the bananas. Layer with half of each of the following: the cut bananas, frozen raspberries, and frozen blueberries. Sprinkle half of the remaining pound cake over the fruit, then top with the rest of the fruit. Top the fruit with a layer of pancakes, the sprinkle the rest of the pound cake on top. Press down on the layers to pack firmly. Slowly add the 1 1/2 quarts custard mixture until the entire dish is saturated.
• Baking and Garnishing:.
• Bake in a 350 degree oven for 60 minutes. (Oven thermometer placed in center of dish should register 165 degrees.) Top the lasagna with a layer of 2 1/2 cups pastry cream. Slice the banana and layer on top of cream. Sprinkle sugar on top and place casserole under the broiler until browned. Garnish with fresh fruit and serve.

CRYSTAL PALACE BBQ CHICKEN

Steps:

• NOTE In place of the red pepper sauce and chili powder you can use 1 tsp BBQ spice or 1/8 tsp oregano and 1/2 tsp worchesterhire sauce.
• The chickens should weigh 2 pound each.
• Place broilers in baking pan and sprinkle with salt and pepper to taste. Cover with foil and bake at 325F for 45 minutes.
• Remove foil and bake for 15 more minutes or until lightly browned and tender when pierced with a sharp knife.
• Combine all the remaining ingredients except the cornstarch and water in sauce pan and bring to boil.
• Dissolve cornstarch in water and stir into this. Cook stirring until mix begins to boil again and thickens. Cook for 2 minutes. This will make 3 cups of sauce.
• Serve sauce over baked chicken. Refrigerate remainders.

CRYSTAL'S CHICKEN SALTIMBOCCA

Steps:

• Brush each chicken cutlet with olive oil and season with salt and pepper.
• Squeeze excess water out of the frozen spinach, then season with olive oil, salt, and pepper.
• Place 1 piece of prosciutto, 1 piece of provolone, and a thin layer of spinach on each chicken cutlet. Then sprinkle Parmesan over the tops.
• Beginning at the short, tapered end, roll up each chicken cutlet, and secure with a toothpick.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Place chicken in the skillet, then pour in wine. Cook, turning the chicken, until the wine evaporates, and the chicken is cooked through and its juices run clear, about 20 minutes.

ONE-POT CRYSTAL CHICKEN

Steps:

• Put the chicken in a saucepan or stock pot large enough to fit it comfortably. Add the green spring onion parts, ginger, coriander stalks, garlic and star anise. Pour over the stock (or crumble in the stock cube), rice wine and 3 tbsp of the soy sauce, then top up with water to just cover.
• Bring everything to the boil and skim once. Turn down to a gentle simmer and poach for 20 mins, then turn off the heat and leave the chicken to cool in the broth for at least 1 hr. This can be done a day ahead but musn't be chilled, otherwise the chicken will be too cold. Remove the chicken from the broth and leave to cool completely, then strain the broth, ready to pour some over the rice later.
• To serve, carve the chicken as if you were jointing it. Arrange on a platter, drizzle over the remaining soy and scatter over the coriander leaves and Sichuan pepper. Serve with rice, ginger and chilli oil, and some of the heated broth to moisten the rice. Any leftover broth can be frozen.