By Ron Douglas
Notice the key recipes in your favourite eating place dishes and the best way to lead them to your self. This cookbook will train you the jealously guarded secrets and techniques in the back of real dishes from billion buck eating places - The Cheesecake manufacturing unit, KFC, The Olive backyard, PF Chang's, crimson Lobster, demanding Rock Cafe... (far too many to record the following) and assist you to simply cause them to at domestic! Get kudos from friends and family once they discover you definitely made those dishes your self!
Read Online or Download America's Most Wanted Recipes - Volume 2 PDF
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Additional info for America's Most Wanted Recipes - Volume 2
5. Repeat the process with the rest of the shrimp. Make sure they are all coated with flour. 6. Refrigerate about 5 minutes and pre-heat the deep fryer to 375 degrees F. 7. Deep fry for 8 to 10 minutes, until shrimp is cooked and golden. Remove, drain, and toss with Buffalo Sauce. * If you like, you can remove the tails before breading to make popcorn shrimp. Serves 2 to 4 54 America’s Most Wanted Recipes: Volume 2 *IHOP Banana Nut Pancakes Ingredients Pancakes: 1/4 cup vegetable oil 1 1/4 cups all-purpose flour 1 1/2 cups buttermilk* 1 egg 2 tablespoon sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon banana extract 1/4 teaspoon salt 1/2 cup chopped pecans 1 banana Banana Syrup: 1/2 cup corn syrup 1/2 cup sugar 1/2 cup water 1/4 teaspoon banana extract 1/4 teaspoon vanilla extract 1.
Combine margarita mix, tequila and garlic in a dish with the chicken breasts and let marinate for 2 hours in refrigerator. When ready to prepare drain and season with black pepper to taste. 2. Preheat your grill to medium high temperature. 3. Spray grill with olive oil and braise chicken breast until done on each side. 4. Serve chicken breast with black beans, Mexican rice and some fresh salsa. Serves 4 35 America’s Most Wanted Recipes: Volume 2 *Church’s Fried Chicken Ingredients 1 tablespoon sugar 1 1/2 cups self-rising flour 1/2 cup cornstarch 3 teaspoon seasoned salt 2 teaspoon paprika 1/2 teaspoon baking soda 1/2 cup biscuit mix 1 envelope Italian dressing mix 1 envelope onion soup mix net rets.
6. Using your hands, measure about 1/3 cup of the potato mixture and shape it into a 3 inch patty. Coat the potato mixture with the breading mixture, then dip into the egg and milk, then back into the breading. Cover the entire surface of the potatocake with the breading. Set it on a plate and repeat. Cover and chill the breaded potatocakes for about an hour, to help bind. 7. Heat up 3 cups of oil in a skillet over medium-low heat. Fry the potatocakes in the oil for 3 minutes or until brown. Drain on paper towels.