Ingredients: – 200 G Raw Peanut (or 2 Glasses) – 1 EGG – 250 ml of skimmed or semi-skimmed liquid milk – 50 g of ice sugar (not mandatory) – 300 G Flour (to be increased if necessary)
Preparation (family): – beat the whole egg, then add the liquid milk – dim and mix flour + ice sugar
Preparation (economic): – Mix 1 Bag of Powder Powder (150 g) + 1 Glass of water +Or-1 Egg + a 50 g of powdered sugar – dim flour
It takes time and patience.
– in a large container with cover, put the peanuts, then sprinkle flour (1 Ladle). – add the equivalent of a half-Ladle of liquid mixture. – Cover and shake at full strength. Don’t hesitate to separate every time the peanuts stick.
Add as much as 1 Ladle of flour and half-Ladle of Liquid. So, let’s not take the steps. Repeat 6 times or more.
Heat your frying oil. To test if it is ready, put 1 Croquette, when it rises and stabilizes on the surface, switch to the frying of the whole. Soft Fire.
Fried tip proposed by the ladies and I tested: to prevent the oil from foam, squeeze in oil half a lemon and a pinch of baking soda. In addition, use less butter in your other recipes.
Share with your sisters and merchants this can help. Let cool before serving (for it to was more)
4 boneless skinless chicken breast 1 can chicken broth 2 cans cream of chicken sliced carrots sliced celery 1/2 can peas 1/2 onion crumbled bacon parsley garlic powder salt and pepper 1 can flaky biscuits
Place chicken breasts in bottom of crockpot
Pour chicken broth and both cream of chickens over it
Add in carrots, celery and onion. How much ever you prefer
Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
Cook on high for 3 hours
Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.
Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.
Remain cooking for another hour or so on high or until done. Enjoy!
3-4 boneless chicken breasts 1 10oz can cream of chicken soup 1 10 oz can cheddar soup 1 14 oz can chicken broth ½ teaspoon salt ¼ teaspoon garlic salt seasoning 1 cup sour cream 6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes) 1 cup shredded cheddar cheese
1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours. 2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli. 3. Serve over steamed rice and sprinkle with cheese. 4-6 servings.
Ingredients 2 pounds beef sirloin, cut into 2 inch strips garlic powder to taste 3 tablespoons vegetable oil 1 cube beef bouillon 1/4 cup hot water 1 tablespoon cornstarch 1/2 cup chopped onion 2 large green bell peppers, roughly chopped 1 (14.5 ounce) can stewed tomatoes, with liquid 3 tablespoons soy sauce 1 teaspoon white sugar 1 teaspoon salt
Directions Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
1⁄2 cup butter, melted 3⁄4 cup white sugar 4 eggs 1 (15 ounce) can cream-style corn 2 ounces canschopped green chili peppers, drained 1⁄2 cup shredded monterey jack cheese 1⁄2 cup shredded cheddar cheese 1 cup all-purpose flour 1 cup yellow cornmeal 1⁄4 teaspoon salt 4 teaspoons baking powder
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9×13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Ingredients: 1 lb sausage 2 T butter 2 packages Sausage Gravy Mix (makes 2 cups per package) 12 eggs 1 (5 oz) can evaporated milk ½ tsp salt 2 tubes refrigerated biscuits
Directions Cook sausage in 10″ Executive Skillet – breaking up using Mix ‘N Chop, set aside. In large saucepan, make gravy according to directions. Add sausage to gravy, set aside. In large Stainless Steel Bowl whisk eggs, evaporated milk and salt. Soft scramble eggs with the butter. In a Stoneware Rectangle Baker layer gravy, eggs, gravy, eggs, gravy, then top with biscuits. Bake for 20 to 25 minutes at 350 degrees until biscuits are golden brown.
3 to 4 lbs boneless, skinless chicken 1 .7 oz packet of Italian dressing mix 1/2 cup brown sugar, packed
Preheat oven to 350. Rinse the chicken and lay on paper towels to drain the water off. Combine the packet of Italian seasoning mix with the brown sugar, mixing well. Grease a 9×13 baking dish.
Dip the chicken parts into the mixture, rolling around well to coat the entire piece well. Then place the chicken pieces into your prepared baking pan, with the top side of the chickenpart facing upwards. If you have any extra coating remaining, you can sprinkle itover the chicken pieces in the pan if you desire ( or not).
Bake time is 50 to 60 minutes, or until the chicken is done. While the chicken is baking, turn it every 15 minutes and spoon the drippings over the chicken each time, with the final turning leaving the chicken with the top side of the pieces facing up for the last few minutes of baking time.
1 1/2 lbs beef stew meat, or chuck roast cubed1 1/2 teaspoons lemon pepper1 package dry onion soup mix1 can cream of mushroom soup14 oz can low sodium beef broth2 tablespoons butter3 tablespoons flour
How to make it Place cubed beef in slow cooker and sprinkle evenly with lemon pepper. In a large bowl whisk together dry onion soup mix, cream of mushroom soup, and beef broth; pour over meat. Cover and cook on low for 8 hours.Remove meat from crockpot with a slotted spoon, place in a bowl, and cover with foil. Set aside for now. In a large saucepan melt butter. Add flour and whisk well. Cook for about a minute. Whisk in the gravy/juices from the crockpot and heat until thickened and heated all the way through. Add in the set aside beef and simmer for a few minutes. Serve the beef tips and gravy over mashed potatoes, rice, or noodles.
4 tbsp. butter or shortening5 tbsp. flour1/4 tsp. sage – OPTIONAL1/4 tsp. garlic powder1/4 tsp. black pepper1 beef boullion cube1 chicken boullion cube2 cups water
How to make it :Boil the water and add bouillon cubes; stir until dissolved. Set aside.Add flour, sage, garlic powder and black pepper in small bowl. Mix and set aside.Add butter in saucepan over low heat; heat until butter is melted, stirring as needed.Add flour mixture to melted butter, stirring constantly.Cook until it takes on a golden brown color.Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps.Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce.Serve while hot.
What you need:16 oz bulk sausage cooked and crumbled (any flavor)8 oz cream cheese, softened2 can(s) refrigerated crescent rolls1 c shredded sharp cheddar cheese (or any cheese)
How to Make It:I have made these and they were a hit!! These look and sound like the perfect meal for breakfast…So to prepare this recipe you need first to combine sausage & cream cheese together and shredded cheese if you’d like. Then you need to separate rolls into triangles.Second step : At this step all what you need to do is to cut eat triangle in 1/2 lengthwise. Then you need to scoop a heaping tablespoon onto each roll&roll up.Step 3 : Finally step , bake at 375 degrees F about 15 mins (till golden brown).Serve and enjoy.