Big Damn Forum: Forum: Family Recipes

Big Damn Forum: Forum: Family Recipes - Recent Topics http://www.bigdamnband.com/forum/ Big Damn Forum: Forum: Family Recipes - Recent Topics en Fri, 10 Sep 2010 01:16:46 +0000 Hawkeman on "Absolute BEST Chicken Fingers!" http://www.bigdamnband.com/forum/topic.php?id=126#post-379 Wed, 30 Sep 2009 00:10:45 +0000 Hawkeman 379@http://www.bigdamnband.com/forum/ Ok guys. Get ready for the BEST DAMN CHICKEN FINGERS you have ever tasted! The sauce is key to the success of this pub meal. Try it on fries, too. Chicken Fingers: 8 boneless chicken breasts 2/3 cup corn flour (or crushed cornflakes for crunchier breading) 2/3 cup breadcrumbs (or crushed Ritz crackers) 1/4 cup flour 1 1/4 cups grated Parmesan cheese 2 tbsp. dry parsley flakes 1 1/4 tsp. garlic powder 1/4 tsp. black pepper (fresh ground makes BIG diff.) Pinch ground Cayenne pepper 3 eggs 1/2 cup milk Remove skin from chicken breasts and cut 1 1/2 inch strips. Set aside in big bowl of ice water. Combine crumbs, flour, grated cheese, dry parsley, garlic and pepper. Beat eggs with milk. Blot strips dry between ice water and egg wash.Dip each strip of chicken into egg wash then roll in breading mixture. Deep Fry at 360 F until deep golden brown (about 4 minutes for nice sized tenders) Awesome Sauce 1/2 cup mayonnaise 1/4 cup ketchup 1/2 teaspoon garlic salt 1/4 teaspoon worcestershire sauce 1/2 teaspoon black pepper 1/2 teaspoon Cajun/Creole seasoning (or more hehe) Mix the above ingredients WELL and store in fridge. Best to let the flavors marry overnight, but is edible immediately. ENJOY! Mr. New-Mr. on "Great Grandma's Persimmon Cookies" http://www.bigdamnband.com/forum/topic.php?id=102#post-331 Thu, 02 Apr 2009 01:28:45 +0000 Mr. New-Mr. 331@http://www.bigdamnband.com/forum/ 1/2 C. butter, 1 C. sugar, 1 egg, beaten, 1 C. persimmon pulp, 1 tsp. bakin' soda, 2 C. flour, 1 dash salt, 1/2 tsp. cloves, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1 C. raisins, 1 C. nuts, 1 C. choc. chips Cream butter & sugar. Blend in bakin' soda, persimmon pulp & egg. Add salt, cloves, cinnamon & nutmeg. Stir in raisins, nuts & choc. chips. Bake in a 350 oven for 12-15 min. Like all recipes that begin with "Cream butter & sugar", this one also ends well. ENJOY! Hawkeman on "Spicy stuff" http://www.bigdamnband.com/forum/topic.php?id=66#post-251 Wed, 17 Dec 2008 16:32:16 +0000 Hawkeman 251@http://www.bigdamnband.com/forum/ Hello all BDB friends! My name is Tom and I hail from the great "Bayou State" of Louisiana. Down here we say "mo' hotter, mo' better". Here are some relatively adventurous treats to kickstart the ol' tastebuds... SPICY SALTINES 1 box Saltine Crackers (4 sleeves) 1 cup Canola oil 1 packet Hidden Valley Ranch dressing dry mix (NOT the "DIP" mix-must be marked "dressing") 2 Tbs crushed red pepper "Healthy Pinch" (roughly 1/4 tsp) garlic powder 1 Tbs Ground Cayenne Pepper (OPTIONAL-for more heat and added color-this makes the crackers pretty hot!) Combine oil and dry ingredients in a bowl and mix very well. We use a hand mixer out of pure laziness, but a whisk will work as well. Place crackers in a LARGE ziploc bag (around 2gal size) and pour mixture over crackers. Gently tumble crackers in mixture to coat. Allow crackers to soak for at least two hours, tumbling occasionally. Transfer to tupperware-type container and watch them dissappear! Habanero Spread 3 nice sized orangy orange habanero peppers 16 jar of Miracle Whip 1/2 tsp paprika 1/2 tsp black pepper Prep habaneros (remove stem and seeds-this is the FUN part). "Obliterate" peppers in food processor. Really mince them down to tiny, tiny bits! Remove and set aside about a tablespoon of the Miracle Whip to allow room for mixing. Add paprika, black pepper, and habanero slurry (juice, oil, and all) to Miracle Whip and stir gently. Experiment with this one. I had a great Habenero mayo over at Avenue B Grocery in Austin and have been searching for a pre-made spread like this ever since. Finally got tired of searching and slapped together the recipe you see above. This is GREAT on cold cut sandwiches and the heat is not unbearable. Just remember not to rub your eyes after messing with the habs! Please share your spicy recipes on this thread. Can't wait to try more great HOT STUFF! Tom admin on "The Rev asks, The Rev receives" http://www.bigdamnband.com/forum/topic.php?id=11#post-32 Thu, 31 Jul 2008 20:54:25 +0000 admin 32@http://www.bigdamnband.com/forum/ And on the eighth day, The Rev said "Let the users of our forum trade their family recipes. Let them not think their mama's fried potatoes are better than those made by our mama." So here you go. Share 'em, trade 'em, collect 'em all. TurfGuy on "Displaced Hoosiers" http://www.bigdamnband.com/forum/topic.php?id=45#post-198 Tue, 16 Sep 2008 21:34:05 +0000 TurfGuy 198@http://www.bigdamnband.com/forum/ Here's a great recipe for all of us displaced Hoosiers who crave a Breaded Tenderloin. Get a nice fresh boneless pork loin chop, no less than an inch thick, and pound that bad boy as thin as you can get it. -Drop loin in flour (cover both sides), -Dredge whole loin in egg and milk mixture -Coat whole chop in favorite breading (I use crushed Garlic and Herb Townhouse crackers and added seasonings) -Drop breaded loin in hot oil or fryer, loin should be completely submerged. Fry loin until nice golden brown color. Also loin should be floating when done. -Use paper towel to soak up excess grease Now you can put your breaded tenderloin on your favorite bun with lettuce, onion, tomato, and mustard and its fair time! Enjoy with your Momma's Fried Potatoes and favorite beverage! Cheers