Burton’s Southern Fried Chicken with White Gravy

Burton's Southern Fried Chicken with White Gravy

Burton’s Southern Fried Chicken with White Gravy
Make traditional buttermilk fried chicken using this recipe, along with a decadent pan gravy. For up to two days, the chicken can be marinated.

In a bowl, combine buttermilk, 1 teaspoon cayenne pepper, onion powder, parsley, tarragon, sage, and paprika.

Place the pieces of chicken breast in the buttermilk mixture, stir to coat, and marinate for at least 8 hours in the refrigerator (up to 2 days).

Use a colander to drain the chicken pieces.

In a large, resealable plastic bag, combine 2 cups all-purpose flour, garlic salt, onion salt, 1 teaspoon cayenne pepper, salt, and black pepper.

In a bowl, whisk eggs with 2 tablespoons milk.

Add salt and black pepper to taste.

In a big, heavy skillet over medium-high heat, heat the grapeseed oil until a pinch of flour dropped into the oil sizzles.

Put half a cup of all-purpose flour in a small bowl.

2-Ingredient Ice Cream

2-Ingredient Ice Cream

2-Ingredient Ice Cream
Whipping cream and sweetened condensed milk are the only two ingredients in this simple-to-make, delicious ice cream recipe.

Condensed milk is added, and the cream is then thoroughly combined and thickened in a chilled glass or metal bowl using an electric mixer.

Transfer the mixture to a shallow container, wrap it in plastic wrap, and freeze for about 6 hours or until solid.

Pressure-Cooked Salsa Verde Pork and Rice

Pressure-Cooked Salsa Verde Pork and Rice

Pressure-Cooked Salsa Verde Pork and Rice
With this recipe for salsa verde pork and brown rice, which are pressure cooked simultaneously in different bowls using the time-saving Pot-in-Pot technique, weekly meal prep is a breeze!

Pork cubes should be put in a medium bowl.

In order to evenly coat the meat, add the oregano, cumin, salt, coriander, and pepper.

Drain the rice after giving it a cold water rinse through a fine mesh strainer.

In an oven-safe bowl that will fit inside your pressure cooker, add 1 teaspoon oil.

In the bowl, add the salt and rice.

Place aside after adding 1 3/4 cups plus 1 tablespoon of water.

In a 6-quart electric pressure cooker, heat 2 tablespoons of oil on high heat in the Saute mode.

Cook pork in batches for 5 to 6 minutes per batch, or until just lightly browned.

Turn off the stove.

Stir in the salsa verde to ensure even distribution.

Easy Roasted Oyster Mushrooms

Easy Roasted Oyster Mushrooms

Easy Roasted Oyster Mushrooms
Any meal will go well with this simple, 4-ingredient recipe for roasted oyster mushrooms.

Cut off tough ends of mushroom stems and discard.

Place mushrooms in a large bowl.

Add olive oil salt and pepper to mushrooms; stir until evenly combined.

Let mushrooms sit to absorb oil while the oven preheats.

Preheat the oven to 400 degrees F (200 degrees C).

Line a baking sheet with aluminum foil.

Spread mushrooms in a single layer onto the prepared baking sheet.

Roast in the preheated oven for 12 minutes.

Using tongs flip mushrooms over and continue roasting to desired doneness about 10 minutes more.

Cranberry Bread Pudding

Cranberry Bread Pudding

Cranberry Bread Pudding
A sweet bread pudding batter is combined with cranberries and raisins to create a festive dessert for holidays and special occasions. It also makes a fantastic breakfast strata!

Whisk milk cream sugar eggs lemon zest salt cinnamon and vanilla bean together in a bowl; fold in baguette slices raisins and cranberries.

Set aside to soak for 40 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Butter a 12-inch deep-dish pie dish.

Transfer bread mixture to prepared pie dish; remove and discard vanilla bean.

Cover dish with aluminum foil.

Korean Sesame Chicken and Potatoes

Korean Sesame Chicken and Potatoes

Korean Sesame Chicken and Potatoes
This Korean chicken main dish with potatoes, onions, and carrots is served over a bed of rice and seasoned with soy sauce, sesame seeds, and, of course, garlic.

A large Dutch oven should be heated to medium.

Add the chicken and cook for 10 minutes, or until browned.

Remove and discard the fat.

In a big bowl, combine sesame seeds, soy sauce, water, garlic, and sesame oil.

Add sugar to taste, keeping in mind that you can always add more but not less.

To thoroughly mix and dissolve sugar, stir.

Potatoes, carrots, and onion are folded in.

Use pepper to season.

Cover the chicken in the Dutch oven with vegetables.

Five minutes should pass after the lid has been placed on the pot.

For about five minutes, stir while lowering the heat to medium.

Simmer for an additional 40 minutes on low heat, stirring occasionally.

Serve hot cooked rice with the chicken and vegetables.

Reindeer Poop Popcorn

Reindeer Poop Popcorn

Reindeer Poop Popcorn
With the addition of coconut, almonds, and a drizzle of chocolate, traditional caramel corn is upgraded for a rich, melt-in-your-mouth flavor.

Preheat oven to 250 degrees F (120 degrees C).

Line 2 baking sheets with parchment paper.

Melt 1 cup butter in a saucepan over medium heat.

Stir brown sugar corn syrup and salt into melted butter; bring to a boil stirring constantly reduce heat to low and simmer caramel sauce without stirring until slightly thickened about 4 minutes.

Remove from heat and stir 1/3 cup coconut peanuts 2 tablespoons almonds vanilla extract baking soda cinnamon nutmeg and allspice into caramel.

Heat 2 tablespoons coconut oil 1 tablespoon butter and vegetable oil together in a large pot over high heat.

Pour popcorn into hot oil cover the pot with a lid and shake pot constantly over heat until all popcorn is popped 1 to 3 minutes.

Wool Roll Bread

Wool Roll Bread

Wool Roll Bread
Your guests will adore this impressive yet simple yarn-like treat if you serve Chef John’s wool roll bread filled with whatever you please.

To make “water roux,” combine flour and water in a small saucepan and whisk to combine.

Cook, stirring frequently, over medium heat until a very hot, gooey paste forms.

The mixture must be heated to at least 150 degrees F.

(65 degrees C).

Remove from heat and allow to fully cool.

Pour 1/2 cup warm milk and yeast into the bowl of a stand mixer and let it bloom for 10 minutes while the roux cools.

To the yeast mixture, add the cooled starter, sugar, salt, beaten egg, flour, and butter.

Use the dough hook to mix the ingredients on low speed for about 10 minutes, or until a smooth, elastic, slightly sticky dough forms.

Form dough into a ball and place in a bowl with butter.

Allow to rise for 60 to 90 minutes, or until doubled in size.

Pierogies and Cabbage

Pierogies and Cabbage

Pierogies and Cabbage
Tangy cabbage and pierogies stuffed with cheese and potatoes make for a satisfying and delectable meal. If desired, serve with a tossed green salad.

In a big skillet, heat 1 tablespoon of oil over medium heat.

Frozen pierogies should be added and cooked for about 8 minutes per side, turning occasionally, until golden brown.

Till you’re ready to serve, keep warm.

In the meantime, cook bacon in a sizable deep skillet over medium-high heat for 7 to 10 minutes, or until evenly browned.

While saving the drippings in the pan, remove the bacon to a plate lined with paper towels.

Incorporate onion and cabbage with the bacon drippings.

Stir, cover, and cook for 10 minutes at medium heat.

Add the tomatoes, along with the final tablespoon of oil, vinegar, sugar, and salt.

Add the bacon and cook for 5 minutes uncovered.

After combining the pierogies and cabbage mixture, serve.

Gurkensalat (German Cucumber Salad)

Gurkensalat (German Cucumber Salad)

Gurkensalat (German Cucumber Salad)
This German recipe for cucumber salad marinates cucumber and onion slices in a sour cream and vinegar dressing for maximum flavor.

Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes.

Squeeze excess moisture from cucumbers.

Stir sour cream sugar vinegar dill and parsley together in a large bowl.

Fold cucumber and onion slices into the sour cream mixture.