Clipmarks | draleaf's 'cook food chicken' clips

El Pollo Loco Chicken

Mon, 12 May 2008 00:06:22 GMT

clipped by: draleaf

El Pollo Loco Chicken

1/4 cup corn oil
1/4 cup melted butter
1/4 cup onion, minced
2 tablespoons garlic, finely minced
2−3 drops yellow food coloring
1/4 teaspoon ground cumin
1 teaspoon dried oregano
4 tablespoons fresh lemon juice
4 tablespoons fresh orange juice
1 chicken, 2−1/2 to 3 pounds, halved|Combine oil, butter, onion, garlic, food coloring, cumin, lemon
and orange juices in a large shallow pan. Add chicken halves,
turning to coat well. Cover and marinate several hours, or overnight.
Remove chicken from marinade, then cook over medium coals on
barbecue grill, or in a broiler 4 inches under source of heat,
until browned on both sides and meat is done, turning and basting
frequently, about 25 minutes.
Cut chicken halves into pieces. Serve with beans and rice, corn
or flour tortillas, and fresh salsa.

Tags: loco chicken

KFC Original Fried Chicken

Sun, 11 May 2008 13:38:14 GMT

clipped by: draleaf

Clip Source: www.recipetrove.com

KFC Original Fried Chicken^Featured ^Popular

1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
| 1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.

Tags: cook food chicken

Egg Drop Soup

Sun, 11 May 2008 01:40:23 GMT

clipped by: draleaf

Clip Source: www.foodnetwork.com

Egg Drop Soup

6 cups chicken stock
1/2 cup thinly sliced green onions
1/4 cup chiffonade spinach leaves
4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced
1 teaspoon soy sauce
Pinch finely ground white pepper
2 large eggs, lightly beaten

In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.

Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.

Tags: food eggdrop soup