GERALDINE CHICKEN
Found on a New Zealand recipe website and adapted for ZWT8 Australia/ New Zealand. This sounds really good, I can't wait to try it.
Provided by AlaskaPam
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove the skin from the chicken pieces. Heat the butter in a large frying pan and lightly dust the chicken with the seasoned flour. Fry quickly on all sides until golden brown.
- Sprinkle in the orange rind and parsley and pour in the sherry. Add the stock and stir in the meat juices. Cover and simmer for about 15 minutes, or until chicken is tender.
- Serve with a little sauce spooned over each piece of chicken. A little more water may need to be added, depending on how fast it boils away.
- Serve with rice.
Nutrition Facts : Calories 465.8, Fat 34.2, SaturatedFat 13.8, Cholesterol 143, Sodium 793.8, Carbohydrate 4.3, Fiber 0.4, Sugar 0.3, Protein 28.7
GRANDMA GERALDINE'S FAMOUS BISCUITS
Eddie Jackson can pinpoint the moment he began falling in love with food: the first time he rolled out homemade biscuit dough with his grandmother Geraldine. She was the head chef at the high school in his hometown, Americus, GA, for more than 45 years, and as a kid Eddie spent mornings in the cafeteria, helping her prep. "Seeing how excited the kids would get as they came through the breakfast line to get my grandmother's biscuits stuck with me," Eddie says. The women in his family have passed down the recipe for generations. This recipe works for drop biscuits or cutouts. "My grandmother would do both," Eddie says.
Provided by Eddie Jackson
Categories side-dish
Time 35m
Yield About 12 biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 450˚ F. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended.
- Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ½ inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk.
- Bake the biscuits until golden brown on top, 15 to 17 minutes.
GERALDINES CHICKEN FRENCH
Steps:
- Pound the chicken thin, then dredge in seasoned flour. Whisk together the eggs, salt, pepper, garlic and parmesan, then dip the floured chicken pieces. Heat olive oil almost to smoking, and quickly sauté the chicken on each side, do not overcook. Drain on paper towels. Next, heat the clarified butter on high heat, then sauté the chicken a second time, until a rich golden color. (To clarify butter, melt it and pour off the clear gold liquid to use, saving the foamy portion for the greens) Roll the lemons on the counter to produce the most juice, and cut into wedges. Squeeze over the chicken, then stir in the chicken base and sherry. Using the creamy portion of the clarified butter, sauté greens-either escarole, spinach or chard-in the creamy butter until wilted, and serve the chicken over the greens, garnishing with lemon slices.
HOMEMADE EGG NOODLES BY GERALDINE
This comes down the pike though at least 100 years of noodle makin' here in Southern Indiana. Geraldine was quite the cook and her noodles were known Statewide. Enjoy the journey.
Provided by BakinBaby
Categories Pasta Shells
Time 1h
Yield 1 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg, water and salt together.
- Add baking powder and 1/4 cup flour.
- Add more flour (enough to hold together) and turn on floured board.
- Knead a few times until smooth.
- Keep board and rolling pin well floured and roll dough thin.
- Let dough dry out (about 1 hr) then roll dough into a jelly roll & with a sharp knife cut dough into 1/8-1/4" slices.
- Carefully unroll dough and allow noodles to finish drying.
- Cook in 1 quart or more of boiling chicken or beef broth, cook 25 minutes or until tender.
- Noodles can be frozen for future use.
Nutrition Facts : Calories 69, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 236.8, Carbohydrate 12.1, Fiber 0.4, Sugar 0.1, Protein 2.7
EASY GARLIC GINGER CHICKEN
Light and flavorful!
Provided by Susan McFadden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
- Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g
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