The Recipe Bank

Tailgate Breakfast Casserole - Breakfast Casserole - Football Tailgate Breakfast Casserole

2009-06-19T23:21:00.001-05:00

Tailgate Breakfast Casserole - Breakfast Casserole - Football Tailgate Breakfast Casserole:

"I don't know about you, but the idea of BBQ at 7 in the morning before a football game isn't exactly my cup of tea. Instead, make this delicious Tailgate Breakfast Casserole the night before, throw it in the fridge overnight and bake it 30 mintues before you leave.

Ingredients:

4-6 Slices of White Bread
16 oz. Spicy Crumbled Sausage, cooked and drained
1 package shredded Cheddar Cheese
6 eggs, beaten
2 cups milk
1 teaspoon dry mustard

Preparation:

Grease the bottom of a 9x13 pan. Take bread and cover the bottom of the pan, overlapping slightly. Evenly spread cooked sausage over bread pieces, cover with cheddar cheese. Mix eggs, milk and mustard together. Pour mixture over casserole.
Store covered, overnight. Bake at 350° for 35 to 40 minutes, cover and take to game!
Serves 4-6."

KC Chiefs Famous Bloody Mary - Chiefs Tailgating Drinks - KC Chiefs Tailgating

2009-06-19T23:19:00.001-05:00

KC Chiefs Famous Bloody Mary - Chiefs Tailgating Drinks - KC Chiefs Tailgating: "Here's the KC Chief Famous Bloody Mary Recipe, the perfect kickoff to any tailgate.

KC Chiefs Famous Tailgate Bloody Mary

Ingredients:

1 1/2 oz Vodka
3 Drops Tabasco Sauce (add more for more spice!)
3 oz Tomato Juice
Pepper--to taste
1 tsp. celery salt
1 Squirt Lemon Juice
1/2 tsp Worcestershire Sauce

Preparation:

Pour ingredients together and shake with ice. Strain and serve into over ice cubes. Add a pickle for garnish."

Tailgating Drinks - Tailgating Beverages - KC Chiefs Mimosa

2009-06-19T23:15:00.001-05:00

KC Chiefs Tailgating Drinks - Tailgating Beverages - KC Chiefs Mimosa: "Nothing gets a tailgate at Arrowhead going better than a KC Touchdown Mimosa. It's one of the few drinks you can drink at 7 am without being a complete alcoholic. ;-)
Prep Time: 1 minutes
Ingredients:
1 oz Orange Juice
3 oz Champagne
1 oz Chambord Liqueur
* If you are at a tailgate, just eyeball it!
Preparation:
Pour Chambord and Orange Juice into a tall flute. Add Champange. Add a rasberry or strawberry for garnish and enjoy!!!"

Game-Day Food: Hot Spinach Artichoke Dip

2009-05-24T12:21:00.001-05:00

Hot Spinach Artichoke Dip

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

1/2 (10 ounce) package frozen chopped spinach, thawed, drained
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, very finely minced
1/2 teaspoon hot sauce
1/4 cup grated Parmigiano Reggiano cheese, or domestic Parmesan cheese
1/4 cup mozzarella, grated

Preparation:

Mix everything and pour it into a baking dish. Bake in a preheated 350 degrees F. oven until bubbling and golden brown on top, about 30 minutes.

Fabulous Football Food: Afterburners

2009-05-24T12:13:00.000-05:00

Afterburners

Serve with a spicy queso dip.

12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise

Peel shrimp, and devein, if desired.

Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.

Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.

Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.

Yield: Makes 6 appetizer servings

Fabulous Football Food: Colby-Pepper Jack Cheese Dip

2009-05-24T11:55:00.001-05:00

Colby-Pepper Jack Cheese Dip

Prep: 15 min., Bake: 30 min.
Prepare up to a day ahead; cover and chill in an airtight container, and bake just before serving.

1 (8-oz.) package cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped canned chipotle pepper in adobo sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
2 cups (8 oz.) shredded colby-Jack cheese blend
1 (4-oz.) can chopped green chiles
4 green onions, finely chopped
2 jalapeño peppers, seeded and minced
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro sprig
Tortilla and sweet potato chips

1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish.

2. Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired. Serve with tortilla and sweet potato chips.

Yield: Makes 10 servings

Game-Day Drinks: Peppery Bloody Mary

2009-05-24T11:51:00.000-05:00

Peppery Bloody Mary

Prep: 10 min.

1 teaspoon chopped fresh basil
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh chives
1 1/3 cups tomato juice
1/2 cup pepper vodka
6 tablespoons fresh lemon juice
1 1/2 to 3 tsp. green hot sauce
1 teaspoon Worcestershire sauce
Large pinch of celery salt
Pinch of sea salt
Freshly ground pepper to taste
Garnishes: pickled okra, lemon wedges

1. Combine first 3 ingredients in a cocktail shaker. Press leaves against bottom of cup using a muddler or wooden spoon to release flavors; stir in tomato juice and next 7 ingredients. Transfer half of mixture to a 2-cup glass measuring cup.

2. Place ice in cocktail shaker, filling halfway full. Cover with lid, and shake vigorously until thoroughly chilled. Strain into a glass over ice. Repeat procedure with remaining tomato mixture. Garnish, if desired.

Note: For testing purposes only, we used Absolut Peppar Vodka and Tabasco Green Pepper Sauce.

Kane's Bloody Mary: Substitute regular vodka for pepper vodka. Proceed with recipe as directed.

Game-Day Drinks: Tequila Mojitos

2009-05-24T11:48:00.000-05:00

Tequila Mojitos

Prep: 10 min., Cook: 8 min., Stand: 2 hrs. The simple syrup needed for this beverage may be made up to 1 week ahead and stored in the refrigerator.

1 cup water
3/4 cup sugar
1 cup fresh mint sprigs
2 cups lemon-lime soft drink, chilled
1 cup fresh lime juice
1/2 cup tequila
Garnish: fresh mint sprigs, lime slices

1. Bring 1 cup water and sugar to a boil in a medium saucepan. Boil, stirring often, until sugar dissolves. Remove from heat; add mint sprigs, and let stand 2 hours or until mixture is completely cool.

2. Pour mixture through a wire-mesh strainer into a pitcher, discarding mint. Stir in lemon-lime soft drink, lime juice, and tequila. Serve over ice. Garnish, if desired.

Yield: Makes 5 cups

Game-Day Drinks: Beer 'Garitas

2009-05-24T11:45:00.001-05:00

Beer 'Garitas

Prep: 5 min. For a bolder flavor, use a dark beer. Serve in 16-oz. mason jars for fun.

Yield
Makes 4 servings

Ingredients
1 cup frozen limeade concentrate, thawed
1 cup tequila
1/2 cup orange liqueur
Crushed ice
1/2 to 1 cup cold beer

Preparation

1. Stir together first 3 ingredients until well blended. Fill 4 medium glasses with crushed ice. Pour limeade mixture evenly into glasses. Add beer to taste.

Note: For testing purposes only, we used Minute Maid Frozen Concentrate for Limeade, José Cuervo Especial tequila, and Triple Sec for orange liqueur.

Game-Day Drinks: Bloody Marys

2009-05-24T11:15:00.002-05:00

Bloody Marys

Serves: 10 drinks

Ingredients
1 (46-ounce) can vegetable juice (recommended: V8)
1 teaspoon pepper
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 lemon, juiced
1 cup vodka
1 tablespoon celery seed
4 shakes hot sauce
Ice cubes
10 celery sticks, for garnish

Directions

Pour the juice into a large pitcher. Add the pepper, salt, Worcestershire sauce, lemon juice, vodka, celery seed, and hot sauce. Stir well. Pour into jars with lids for traveling. Serve over ice with celery sticks.

New Orleans Recipes: Vinaigrette Dressing

2009-05-24T10:49:00.002-05:00

Vinaigrette

2 to 3 Toes of garlic, Crushed
1 tsp of salt
1/2 tsp of pepper
1/3 cup Balsamic Vinegar (or other Vinegar)
2 to 3 tsp of Creole Mustard (Zatarain's or Grey Poupon, Do NOT use yellow mustard!)
2 tsp of honey, syrup, sugar (only one of these) dissolved in the vinegar, plus one artificial sweetener packette
1 tsp of worchestershire sauce
A few dashes of Tabasco or any other hot sauce
Oil to fill up the rest of the pint jar ( I use a mixture of olive oil and Canola oil)
Optional: You may add 1 or 2 mashed anchovies or anchovy paste

Directions:

Place all ingredients except oil in the jar and stir with a spoon, then add your oil and shake to blend.

Taste so as to adjust for more salt, sugar, etc.

Spoon onto your salad greens and add a generous amount of freshly grated Romano Cheese.

Mexican Salads: Beef Taco Salad Recipe

2009-05-24T10:43:00.000-05:00

Beef Taco Salad Recipe

1/2 pound ground beef
1 packet taco seasoning
2 cups kidney beans, cooked or canned
6 cups Romaine lettuce, or a combination of green leaf
1 - 15 ounce can black olives, halved
1/4 cup green chilis, chopped
3/4 cup cheddar and/or mozzarella cheese, shredded
1/4 cup red onion, chopped
1 cup salsa, your choice
8 ounce bag tortilla chips

How To Make Taco Salad

Brown ground beef in a skillet until cooked through. Drain off fat and stir in taco seasoning. Set aside to cool.

Combine first 6 ingredients in a large bowl and toss.

Pour salsa over the top and mix in.

Just before serving, stir in cool hamburger and tortilla chips.

Best eaten the same day. Refrigerate leftovers.

Serves 8-10 as a salad. Serves 6 as a main dish salad.

Mexican Salads: 7 Layer Mexican Dip Recipe

2009-05-24T10:42:00.000-05:00

7 Layer Mexican Dip Recipe

1 - 15 ounce can black beans, drained well
1/2 cup salsa, your choice
2 Tablespoons finely chopped fresh cilantro
1 cup (8 ounces) sour cream
2 ripe avocados, peeled, pitted and chopped
1 cup cheddar and/or mozzarella cheese
2 Roma tomatoes, chopped
1 - 15 ounce can pitted black olives, drained and halved
1/4 cup red oinion, finely chopped
1 jalapeno or red chili pepper, seeded and finely chopped, optional
1/4 cup finely chopped cilantro

How To Make a Layered Mexican Dip

Mix black beans, salsa and 2 Tbsp cilantro together in a small bowl. Turn out into a pretty rimmed platter.

Carefully spread sour cream over the top of the beans using an off-set spatula or rubber spatula, leaving some of the beans showing.

Layer the avocados, cheese, tomatoes, olives, red onion and optional jalapeno, one on top of each other, leaving a bit of the layer underneath showing. Finally, sprinkle the remaining cilantro over the top.

Serve with tortilla chips, pita wedges or on top of a salad.

Great Salads: Mexican Salad Recipe

2009-05-24T10:40:00.000-05:00

Mexican Salad Recipe

6 cups corn, fresh or frozen
1/2 cup onions, chopped
1/2 cup red peppers, chopped
1 cup cucumber, peeled and chopped
1/2 cup pitted black olives, sliced
3 cups black beans, cooked or canned, drained
1/4 cup cilantro, finely chopped
1 jalapeno, seeded and finely minced
1/2 lime, squeezed, optional
1 avocado, peeled, pitted and cubed
1/4 cup scallions, chopped

Spicy Tomato Dressing

2 ripe tomatoes
2 Tablespoons cider vinegar
2 Tablespoons lemon juice, freshly squuezed
2 Tablespoons olive oil
1 teaspoon ground chili powder

How To Make a Mexican Salad

Combine all salad ingredients except lime juice, avocado and scallions in large bowl and toss.
Puree tomatoes in a blender and add vinegar, lemon juice, olive oil and chili powder. Blend until smooth. Pour over salad with optional lime juice, and toss to coat.

Add avocado on top of salad, and sprinkle with scallions just before serving.

Picnic Favorite: Red Bliss Potato Salad Recipe

2009-05-24T10:28:00.001-05:00

Red Bliss Potato Salad Recipe

8-10 red potatoes, skins left on and washed, cut in large cubes
1/2 cup onion, diced fine
2-3 Tbsp sweet green relish
1/2 cup mayonnaise, light or regular
1/2 tsp celery salt
Fresh dill, as much as you like, minced
4 hard boiled eggs, peeled and sliced, optional
Leftover grilled chicken, sliced or cubed, optional
Crumbled bacon, optional
Tomato wedges, optional

How To Make Red Bliss Potato Salad:

Place potatoes in a large saucepan.

Cover potatoes with room temperature water and bring them to a boil.

On medium heat, cook until potatoes are not quite done. Cool one off and taste it. If it seems like it could use just a teeny bit more, take it off the heat and drain. The potatoes continue cooking for a few minutes longer while they're draining. Another way to tell if they're done is when the peels just start to pull away from the potatoes.

Run cold water over the potatoes and drain. Set aside to cool.

When the potatoes have cooled down, place in a large bowl and add onions and relish. Gently fold in the mayonnaise, celery salt and dill.

Place in a pretty serving bowl and arrange the hard boiled eggs on top and garnish with a few sprigs of dill.

Add optional ingredients and serve right away or refrigerate.

Serves 4-6.

Great Salads: Cobb Salad Recipe

2009-05-24T10:26:00.000-05:00

Cobb Salad Recipe

2 cups boneless chicken breast, marinated, cooked and diced
1/2 pound bacon, cooked, drained and crumbled
2 hard boiled eggs, peeled
1 head romaine lettuce, chopped
1 head butterhead lettuce, chopped
1/4 cup fresh dill, chopped
1 avocado, peeled, pitted and diced
2 Roma tomatoes, chopped
1/4 cup Parmesan cheese, grated

How To Make a Cobb Salad

Note: The following steps can all be done earlier in the day, saving you time in the kitchen!

Marinate the chicken (see above) for at least 60 minutes. Saute or grill until cooked through. Let cool and cut into chunks. (Use leftover chicken from whatever you cooked the night before!)

Cook the bacon until crisp. Drain on paper towels and crumble when cool. Not too small though!

Hard boil the eggs, cool, peel and dice. Or, separate the yolks from the whites and dice separately.

Assembling the Cobb Salad

Toss the two lettuces together with the fresh dill and place evenly in the bottom of a nice serving dish. I use a two quart baking dish and it's just the right size for my salad.

Arrange the ingredients (see the creative steps above) on top of the lettuce mix in your own wild and crazy pattern!

Sprinkle Parmesan cheese over the top.

Refrigerate, covered until ready to serve.

Serves 4-6.

Legendary Sauces: Big Bob Gibson Bar-B-Q White Sauce

2009-05-24T10:20:00.001-05:00

Big Bob Gibson Bar-B-Q White Sauce:

In a large bowl combine 2 cups mayonnaise, 1 cup white vinegar, 1/2 cup apple juice, 2 teaspoons prepared horseradish, 2 teaspoons ground black pepper, 2 teaspoons fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon cayenne pepper. Use as a marinade, baste or dipping sauce.

From "Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint" by Chris Lilly

For the Grill: RIB-EYE STEAKS WITH ESPRESSO-CHILI RUB

2009-05-24T10:19:00.000-05:00

RIB-EYE STEAKS WITH ESPRESSO-CHILI RUB

Makes 4 servings

RUB

2 teaspoons cumin seed, toasted

2 tablespoons dark-roast coffee or espresso beans

1 tablespoon ground ancho chili pepper

1 teaspoon sweet paprika

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 rib-eye steaks, each about 8 ounces and 1-inch thick

Extra-virgin olive oil

1. In a spice mill, pulse the cumin seed and coffee beans until finely ground. Transfer to a small bowl, add the remaining rub ingredients and stir to combine.

2. Lightly brush the steaks with oil and season evenly with the rub, pressing the rub into the meat. Cover and let stand at room temperature for 20 to 30 minutes before grilling.

3. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily to indirect high heat.) Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

For the Grill: Bloodshot Mop

2009-05-24T10:17:00.000-05:00

Bloodshot Mop

-This mop is good for slathering on whole brisket, steaks, ribs, beef, pork and chicken

Makes 2 1/2 cups

1 bottle or can (12 ounces) beer, preferably Budweiser

1 cup Spicy Hot V8 Juice

1 tablespoon Worcestershire sauce

2 tablespoons prepared horseradish

1 teaspoon finely ground black pepper

1/4 teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon Tabasco sauce

1. Pour the beer into a medium nonreactive bowl; whisk to remove the carbonation. Add all the remaining ingredients and mix well.

2. Pour mixture into a plastic squeeze bottle or a jar and refrigerate until ready to use. Shake before using.

Quick and Easy: Brunch Recipes - Croque Senora

2009-05-24T10:14:00.000-05:00

Croque Senora

• 8 slices whole-grain bread

• 4 tablespoons prepared pesto

• 2 ounces prosciutto

• 4 ounces reduced-fat provolone

• 4teaspoons butter, divided

• 4 large eggs

Spread one side of each slice of bread with 1/2 tablespoon pesto. Top 4 of the slices with the prosciutto, then with the cheese; close the sandwiches (pesto facing in).

Melt 2 teaspoons butter in a large, nonstick pan; add the sandwiches and cook until browned on the undersides, for 2 to 3 minutes. Remove from the pan, melt the remaining butter, and add the sandwiches, uncooked side facing down. Cook until the cheese is melted and the undersides are browned, for about 2 minutes.

Remove from the pan, lower the heat to medium, and add the eggs. Cover the pan and cook until the whites no longer are translucent and the yolks are cooked but still shimmery and runny, for about 3 minutes. Serve together.

Makes 4 servings.

Quick and Easy: Brunch Recipes - Bistro Salad with Bacon and Poached Egg

2009-05-24T10:12:00.000-05:00

Bistro Salad with Bacon and Poached Egg

• 3 slices center-cut bacon

• 1 teaspoon Dijon mustard

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1 tablespoon finely minced shallot

• 1 tablespoon red-wine vinegar

• 2 tablespoons extra-virgin olive oil

• 6 cups frisee lettuce (substitute white chicory or salad greens)

• Water

• 4 large eggs (cold)

Cook the bacon; cool and crumble into 1/2-inch pieces.

Combine the mustard, salt, pepper, shallot and vinegar in a bowl; whisk in the oil. Toss the dressing with the frisee and bacon.

To poach the eggs: Bring 2 to 3 inches of water to boil in a saucepan or deep skillet. Reduce the heat to a gentle simmer. Working 1 at a time, break an egg into a small bowl and gently slide it into the simmering water. Add all 4 eggs, and cook, without stirring, until just set, for about 4 minutes. Lift the eggs from the water with a slotted spoon.

Divide the salad among 4 bowls; top each with an egg.

Makes 4 servings.

Quick and Easy: Brunch Recipes - Avocado, Cheddar and Tomato Omelet

2009-05-24T10:05:00.000-05:00

Avocado, Cheddar and Tomato Omelet

Cover the pan when you fry the eggs to help them steam from the top and not just cook from the underside.

• 2 large eggs

• 2 tablespoons water

• Pinch of salt

• Pinch of black pepper

• 1 teaspoon olive oil

• 1 ounce thinly sliced reduced-fat Cheddar cheese

• 1/4 avocado, cut into thin slices

• 1/2 large plum tomato, cut across into thin slices

Beat the eggs, water, salt and pepper together with a fork or whisk.

Heat the oil in a 7- to 10-inch nonstick skillet over medium-high heat. Add the egg, pushing it gently with a spatula to allow the less-cooked areas to reach the pan surface. When the top of the egg solidifies, layer 1/2 the disc-shaped egg with the cheese, avocado and tomatoes; fold the other 1/2 over to enclose the filling. Slide the omelet onto a plate.

Makes 1 serving.

Quick and Easy: Ice-Box Coleslaw

2009-05-24T09:58:00.002-05:00

Ice-Box Coleslaw

Ingredients

1 fresh small green cabbage, about 1 pound
3/4 cup mayonnaise, preferably Hellmann's
2 tablespoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon sea salt, or more to taste
1/4 teaspoon white pepper, or more to taste

Cooking Directions

Fill a large bowl or 1 side of a clean double sink with ice water. Peel off the outer leaves of the cabbage and cut the remaining core in half. Soak the leaves in ice water for 15 minutes to crisp. Remove them from the water and drain on paper towels. Meanwhile, make the dressing by combining all the remaining ingredients in a small bowl. The dressing should be fairly thick. Set aside. Grate the cabbage on the coarsest side of a box grater into a large bowl or with a food processor. Pour the dressing into the bowl, mix well, and refrigerate for at least 2 hours or overnight before serving.

For the Grill: Dr. Pepper Barbecue Sauce

2009-05-24T09:56:00.001-05:00

Dr. Pepper Barbecue Sauce

Ingredients
4 tablespoons unsalted butter (1/2 stick)
1 large yellow onion, chopped
4 cloves garlic, chopped
1 cup ketchup
3 tablespoons tomato paste
One can Dr. Pepper (12-ounce)
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed dark brown sugar
2 teaspoons ancho or New Mexican chili powder
1 teaspoon fine-ground white pepper
1 teaspoon kosher salt

Cooking Directions

In a heavy saucepan, melt the butter. Saute the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Don't overseason the sauce. Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree with an immersion or traditional blender -- this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks. Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.

Great Food: Buttermilk Fried Chicken Recipe

2009-05-24T09:49:00.001-05:00

Buttermilk Fried Chicken Recipe

1 (3 pound) fryer, cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil

Method

1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)

2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.

3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.

4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

Serves 4.