INGREDIENTS 3 pounds jumbo shrimp, peeled and deveined 1/2 cup olive oil 2 teaspoons sesame oil 1/4 cup lemon juice 1 onion, chopped 2 cloves garlic, peeled 2 tablespoons grated fresh ginger root 2 tablespoons minced fresh cilantro leaves 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon ground black pepper skewers
DIRECTIONS In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.
Note The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Here’s a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa, whole-wheat couscous or linguine.
Makes 4 servings ACTIVE TIME: 35 minutes TOTAL TIME: 35 minutes EASE OF PREPARATION: Easy
4 teaspoons extra-virgin olive oil, divided
2 large red bell peppers, diced
2 pounds asparagus, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt, divided
5 cloves garlic, minced
1 pound raw shrimp (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth 1 teaspoon cornstarch2 tablespoons lemon juice 2 tablespoons chopped fresh parsley
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
NUTRITION INFORMATION: Per serving: 226 calories; 7 g fat (1 g sat, 4 g mono); 174 mg cholesterol; 14 g carbohydrate; 28 g protein; 4 g fiber; 514 mg sodium; 670 mg potassium. Nutrition bonus: Vitamin C (210% daily value), Vitamin A (80% dv), Folate (53% dv), Iron (25% dv).1 Carbohydrate ServingExchanges: 2 vegetable, 3 lean meat, 1 fat
Ingredients: 1 1/2 cups ketchup 1/3 cup white vinegar 1/8 cup molasses 1/8 cup corn syrup 1/4 cup honey 1 teaspoon liquid smoke flavoring 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon onion powder 1 teaspoon MSG 1/4 teaspoon of chili powder
Directions: In a sauce pan combine all of the above and bring to a simme r. Simmer for 5 minutes and keep warm. When you are ready to eat the chicken dip in and allow the chicken to drain for 1 minute.
Directions: Trim the excess fat from the chicken. Marinade the chicken i n the mixture for 3 to 4 hrs or overnight. Remove the chicke n from the marinade and allow to dry. Sprinkle the chicken l ightly with seasoning. Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1 to 2 minutes then serve One of the favorite items that is on the menu is the Barbecu e sauce that was original made fresh in the store and used t o dip the wings, the original chicken and now the chicken st rips. Now it comes in a bag and all we have to do is add hot water and keep warm.
Directions: If you are using frozen wings allow them to defrost and mari nate. If you are using fresh wings you are going to want to take the wing and remove the flipper and then break them int o two pieces and then marinate them. Combine the beaten egg with the milk in a small bowl. In another small bowl, combin e the flour, salt, pepper, garlic powder, paprika and MSG. W hen shortening is hot, dip each wing first in the flour mixt ure, then into the milk and egg mixture, and back into the f lour. Bread all the wings then refrigerate them until ready to use. When they are ready to be used fry them 6 at a time for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For the barbecue ones dip in the barbe cue sauce and serve. The Colonel also had a Roasted chicken that was mighty tasty . The chicken was marinated also and then baked with his fam ous seasonings. The baking process was long it takes 4 hours to bake it. It is baked at 225 for 2 hours till the interna l temp was at 175. But for you at home I have updated this t o be baked at a hire temperature and be prepared in less tim e.
Ingredients: 1 egg, beaten 1 cup milk 2 cups all-purpose flour 2 1/2 teaspoons salt 3/4 teaspoon pepper 3/4 teaspoon MSG 1/8 teaspoon Paprika 1/8 teaspoon Garlic Powder 1/8 teaspoon Baking Powder Directions: Cut 6 chicken Breasts into strips, or you can by chicken ten ders in the store. Marinate them overnight . Preheat the sho rtening in a deep-fryer to 350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture. Dip the the chicken into the coating and then double dip. Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.. Remove the chicken to a rack and allow t o drain for 5 minutes The Colonel has decided to make Hot and Spicy Strips that ra n for short times the difference is the second dip it is dip ped into hot sauce then breaded again and then fried just li ke the original crispy strips. For the barbecue strips make the strips the original way and then dip into the Honey Barb ecue Dipping Sauce. The Colonel deiced that wings were going to be a good thing to serve and so he decided to create fried wings that are ve ry tasty. The Honey Barbecue wings are tasty . After they ar e made they are dipped into the Honey Barbecue Dipping Sauce . If you don’t want the honey barbecue wings just serve them as the regular wings.
Ingredients: 1 whole frying chicken, cut up and Marinated 6-8 cups shortening 1 egg, beaten 1 cup milk 2 cups all-purpose flour 2 1/2 teaspoons salt 3/4 teaspoon pepper 1 teaspoon white pepper 3/4 teaspoon Cayenne Pepper 3/4 teaspoon MSG 1/8 teaspoon Garlic Powder 1/8 teaspoon Baking Powder
Directions: Trim any excess skin and fat from the chicken pieces. Prehea t the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bow l, combine the remaining coating ingredients When the chicke n has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a ti me, dip in egg and milk then coat the chicken with the dry f lour mixture, coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Dro p the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minut es, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or tow els to drain for about 5 minutes before eating. The Colonel used to sale chicken nuggets that were tasty but he taught why not prepare fresh chicken strips of all white meat and that is how the Colonel’s Crispy Strips were born. You will notice it is the same as the Extra Crispy.
Ingredients: 2 fryer chickens cut up into 8 pieces and marinated 6 cups Crisco Shortening 1 eggs well beaten 2 cups Milk 2 cups Flour 2 teaspoons ground pepper 3 tablespoons salt 1 teaspoon MSG 1/8 teaspoon Garlic Powder 1 dash paprika
Directions: Place shortening into the pressure cooker and heat over medi um heat to the shortening reaches 400°F. In a small bowl, co mbine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chi cken in the flour mixture until well coated. In groups of fo ur or five, drop the covered chicken pieces into the shorten ing and lock the lid. When pressure builds up cook for 10 mi nutes. RELEASE TO MANUFACTURER'S INSTRUCTIONS After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This o ne is double dunked into the coating to give it its great ta ste.
Ingredients: 2 tablespoons Potassium 2 tablespoons Kosher Salt 4 tablespoons MSG 1/8 teaspoon Garlic Powder 1/3 cup Bottled Chicken Concentrate 5 cups water
Directions: Mix all of the above and soak the chicken in the above marin ate for 24 hours under refrigeration. The Original Recipe is not packaged in three different place s. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs an d milk in the flour along with a box of breading salt and th e seasoning bag and a bag of breading flour.
Ingredients: 2 1/2 cups Idaho Potato Flakes 1 stick Margarine 2 tablespoons Butter 2 1/2 cups Hot Water 3/4 cup Milk 1 teaspoon salt
Directions: Heat water add butter and margarine till melted. Add the sal t and cook for 2 minutes. Add the flakes and mix till it loo ks like regular potatoes. Add milk to proper consistency. Se rve with gravy. Serves 6 Before you cook the chicken it has to be marinated. The orig inal way that the Colonel used to produce his chicken was to marinate it. The following Marinate recipe is still used today at KFC for the Crispy Strips which are marinated daily in 40 to 80 lbs at a time, however the amount of this marinade is only good for about 15 lbs of chicken.
Directions: 1 1/2 tablespoons shortening, melted 3 tablespoons of Original Breading Flour 2 tablespoons all purpose flour 1 can Campbell’s Condensed Chicken Stock 1 can water
Directions: First we are going to make a roux with the melted shortening and 1 1/2 tablespoon of breading flour. Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color. Once the mixture tu rns brown remove it from the heat and add the remaining flou r and slowly add the liquid(s) to incorporate it so no lumps . Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which would take a bout 3 to 5 minutes. *That is just the flour that you use to bread the chicken wi th. The mashed potatoes are served and made by mix. It comes in a bag just add water and butter. Many people just come to KF C to get these potatoes and gravy.
Ingredients: 1/2 cup butter 1/4 cup club soda 1 beaten egg 3/4 cup butter milk 1 teaspoon salt 5 cups Bisquick Biscuit Mix
Directions: Preheat the oven to 450°F. Combine all of the ingredients, k nead the dough by hand until the dough holds together do not over knead. Flour your hands Pat the dough flat to 3/4-inch thickness out biscuits with a biscuit cutter. Bake on a gre ased baking sheet for 13 minutes, or until golden brown, whe n they come out of the oven brush with melted butter. Makes 18 Biscuits The Colonel was in the kitchen one day and had an idea what to do with the potatoes that he had and he came up with the Potato Wedges. The used to be made fresh but due to the inve ntion of the frozen fry they are sent to the stores frozen a nd ready to cook.
Ingredients: 30 ounce can Navy Beans, drained 2 tablespoons water 1/2 cup ketchup 1/2 cup dark brown sugar 2 tablespoons cider vinegar 4 teaspoons minced fresh onion 4 pieces bacon, cooked and then crumbled 1/2 teaspoon dry mustard 1/4 teaspoon salt dash pepper dash garlic powder
Directions: Drain the navy beans and place in a microwave safe dish. Add the precooked bacon. In a bowl combine all the other ingred ients to make a sauce. Pour the sauce over the beans and mix well. Allow them to sit overnight in the refrigerator. When you are ready to serve them microwave them for 5 minutes th en stir and microwave again for 7 minutes or till heated thr ough. A favorite has to be the buttermilk biscuits they are so lig ht and fluffy they just melt in your mouth. They were made f resh daily in every store. Now due tot he popular demand of these biscuits, they come frozen.
Directions: Lightly peel the potatoes and cut into bite sized pieces. Pl ace in a pot of salted water and boil the potatoes for 5 to 10 minutes till fork tender, depending upon the size you cut them. While the potatoes are cooking in a bowl make the dre ssing by mixing the mayonnaise, pickle relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot, parsley, p epper, and salt. When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours. The best is if yo u allow this to sit overnight. The Colonel’s Baked Beans used to be baked and made fresh da ily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is n eeded it is just microwave and there you go.
Ingredients: 2 cups elbow macaroni 3/4 cup Velveeta cheese 2/3 cup mild yellow cheddar cheese 1/3 cup whole milk 1/4 teaspoon salt
Directions: In a pot bring water to a boil with salt to taste, once the water comes to a boil add the macaroni and cook for 12 to 15 minutes. When the noodles are cooked drain but do not rinse . To make the cheese sauce in a pan over low heat combine th e Velveeta cheese,shredded cheddar and the milk. Cook the ch eeses till they are melted and then add the salt. Add the no odles and mix threw. Place in a casserole dish and bake for 10 to 15 minutes. You may want to broil the top to make a br own top. Another favorite side dish is the Potato Salad which used to be produced fresh daily, however now due to the fact that i t can be produced and prepackaged and stored frozen till shi pped and then refrigerated AmeraServe which is the company t hat Tricon uses sells the potato salad that way.
Directions: Cook the corn in hot salted water with a dash of milk till n ice and tender. When it is done dip the corn in butter and s prinkle with the seasoning. The Macaroni Salad that Colonel Sanders used to use is liste d below. The recipe is just the basic recipe. However it has been altered many times.
Ingredients: 30 ounce can of Red beans 1 teaspoon white pepper 4 tablespoons butter 1/4 teaspoon paprika dash of cayenne dash of garlic powder 1 1/2 cups converted rice cooked
Directions: Pour beans with there liquid into a saucepan and cook over m edium heat. Add the seasonings and butter. When the mixture begins to boil use a fork to mash 1/2 the beans. Cook for 10 to 20 minutes to until it looks like bean paste with big be ans in it. Mix in rice. A favorite of the Colonel was Corn on the cob and he deiced if he was going to sale it it had to be delicious and sweet.
Ingredients: 2 potatoes peeled and cooked 2/3 cup frozen peas 2 cans cream of chicken soup 2 carrots peeled and cooked 2 tablespoons frozen onion 2 cups of cooked chicken dash of salt and pepper and Msg
Directions: In a bowl combine all cooked vegetables and chicken add the cream of chicken soup and seasoning. The mixture should be t hick but not to thick if the mixture is to thick add some mi lk to the mixture. Scoop the mixture into individual pie pan s. Use the biscuit recipe in this book to make the crust. Ro ll out the dough thin and place on top then brush with butte r. Bake in a 375 F oven for 15 to 25 minutes or until it is heated threw and the crust is golden brown. Colonel Sanders loved rice and beans and decided to create a recipe that could be used together to create a great tastin g item. You can mix it or have the beans on the bottom and r ice on top and mix as u eat.
Ingredients: 8 1/8 cups cabbage 1/3 cup carrot 1 teaspoon onion chopped fine 1/3 cup sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 cup milk 3/4 cup buttermilk 2 tablespoons lemon juice 1/2 cup mayonnaise
Directions: First core the cabbage and shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Then shr ed the cabbage. In a bowl combine with a whisk combine the b uttermilk, mayonnaise, milk and lemon juice mix till well co mbined. Then add the seasoning. The last step is to add the sugar add the sugar to the sauce until well mixed in. Add th e sauce to the cabbage and carrot mixture and mix well and a llow the mixture to marinate for 13 hrs. Do to the waste of chicken in the restaurants the Colonel cr eated a recipe to help use thechicken that was unable to be sold. So he devised the potpie recipe. See chicken could onl y sit and be sold for 2 hrs after it is fried.
Ingredients: 1/4 cup peach preserves 1/4 cup apricot preserves 2 tablespoons light corn syrup 5 teaspoons white vinegar 1 1/2 teaspoons corn starch 1/2 teaspoon soy sauce 1/2 teaspoon yellow mustard 1/4 teaspoon salt 1/8 teaspoon garlic powder 2 tablespoons water
Directions: Combine all ingredients except the water in a food processor or a blender and puree until the mixture is smooth. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered container in the refrigerator.
Ingredients: vegetable oil for frying 1 egg 1 cup water 1 cup all−purpose flour 2 teaspoons salt 1 teaspoon onion powder 1/2 teaspoon MSG (Accent) 1/4 teaspoon pepper 1/8 teaspoon garlic powder 4 chicken breast filets, each cut into 6−7 bite sized pieces
Directions: Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir. Combine the flour, salt, MSG, pepper, onion powder and garlic powder in a one gallon size zip lock bag. Pound each of the breast filets with a mallet until about 1/4−inch thick. Trim each breast filet into bite sized pieces. Coat each piece with the flour mixture by shaking in the zip lock bag. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture. After freezing, repeat the above coating process. Deep fry the McNuggets at 375F for 10−12 minutes or until browned and crispy. (cook only about 9 at a time.) Drain on brown paper bags (NEVER drain fried foods on paper towels unless you want them to be soft and soggy!). Serve with your favorite sauce.
Ingredients: 2 large skinless chicken breasts 1/2 cup chopped green bell pepper 1/2 cup diced white onion 2 Tablespoons McDonald's fajita seasoning (recipe follows) 2 Tablespoons water 1/2 teaspoon white vinegar 1/4 teaspoon lime juice, from concentate 2 slices real American cheese 4 − 8" flour tortillas cooking oil
Directions: Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick. Combine fajita seasoning with water, vinegar, and lime juice in a small bowl. Marinate chicken in above mixture, covered and refrigerated, for a couple of hours. Cook marinated chicken strips in a wok over meduim−hight heat until brown (retain marinade). Use cooking oil to prevent sticking. Add green pepper and onion, and stir−fry for about 1 minute. Add remaining marinadeand stir−fry until liquid is gone. Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese. Sprinkle with a dash of your pre−mixed McDonald's fajita seasoning. Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5−7 minutes. Microwave, still wrapped, 15 seconds each. Enjoy with Pace picante sauce served on the side.
1 (14−ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1 tablespoon peppermint extract green or red food coloring, optional 6 cups confectioners' sugar Additional confectioners' sugar 1 16 oz. bag semi−sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring if desired. Add 6 cups sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax paper−lined baking sheets. Flatten each ball into a 1 1/2 inch patty. Let dry 1 hour or longer; turn over and let dry at least 1 hour. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double−boiler over low heat. With fork, dip each patty into warm chocolate (draw fork lightly across rim of pan to remove excess coating). Invert onto wax paper−lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.
Dough: 2−1/2 cups flour 1/2 teaspoon salt 1 cup hot water 1 tablespoon shortening or oil
Filling: 1 pound ground pork 2 tablespoon soy sauce 1 tablespoon sesame oil 1 teaspoon grated ginger pinch of sugar salt and pepper to taste 3 green onions, chopped 1 egg 1 tablespoon corn starch 1 can water chestnuts, finely chopped 1 clove garlic, minced
Dipping Sauce: 1/2 cup soy sauce 1/4 cup white vinegar 1 teaspoon chili oil 1 green onion, chopped
Combine the flour, salt, hot water and shortening in a bowl and incorporate into a smooth dough. Allow the dough to rest for 20 minutes, covered. Combine the filling ingredients. Combine the dipping sauce ingredients. Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to cut out 3 inch circles. Brush a little water over the circles and place about 2 teaspoons of filling in center. Fold the circles in half and press to seal, making sure to squeeze out any air. Stand the dumplings up on the folded side and press slightly so that they stand up nice. To cook, bring a pot of salted water to boil, and boil the dumplings until cooked through, about 5 minutes. Drain well. The dumplings may be frozen at this point for future use; this recipe makes about 8 dozen. Heat a skillet with about 2 tablespoon oil and fry the dumplings on one side only, until nicely browned. Drain on paper towels. Serve with the dipping sauce.
1 1/4 pounds mushrooms 2 quarts water 1/4 cup lemon juice 4 tablespoons margarine 3/4 cup yellow onions, diced 1/2 cup Burgundy 1 tablespoon beef bouillon granules 1/4 teaspoon garlic powder 1/3 teaspoon ground white pepper
Clean and thoroughly dry mushrooms. Combine water and lemon juice in covered suacepan. Bring to boil. In another saucepan, melt margarine and saute onions until glassy (about 5 minutes). In a bowl, add spices and bouillon to Burgundy. Whisk until bouillon is dissolved. Add wine mixture to onions. Simmer over medium heat about 10 minutes (until alcohol has evaporated). Remove from heat. Add mushrooms to boiling lemon water. Return to boil. Remove blanched mushrooms from heat and thoroughly drain. Add mushrooms to wine sauce and stir until blended.
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