How to make Chili's Southwest Chicken Chili Recipe - Warm your taste buds with this flavorful chili recipe. If you are not a fan of chicken chili, this dish will change your mind.
YIELDS 4 QUARTS
Ingredients:
2 (15-ounce) cans navy beans
1 (15-ounce) can dark red kidney beans
¼ cup vegetable oil
½ cup onion, diced
11/3 cups diced green bell peppers
2 tablespoons diced jalapeño peppers
3 tablespoons minced fresh garlic
4½ cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons ground cumin
2½ tablespoons chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons minced fresh cilantro
1½ teaspoons ground red pepper
½ teaspoon ground oregano
½ cup canned crushed tomatillos
1 (4-ounce) can diced green chilies, drained
3 pounds cooked diced chicken breasts
Shredded cheese of your choice
Sour cream, for garnish
Tortilla chips
Method:
Drain and rinse the beans.
In 5-quart or larger pot, heat oil over medium heat.
Add the onions, bell pepper, jalapeño, and garlic and sauté. Cook for 3–4 minutes, until the vegetables are tender.
In a large bowl, combine water, chicken base, lime juice, sugar, cornstarch, and seasonings. Add this to the vegetable mixture.
Add the tomatillos and green chilies to the pot and bring to boil.
Add the beans and chicken and simmer 10 minutes.
Garnish the soup with cheese, sour cream, and tortilla chips.
Tuesday, October 14, 2014
Chili's Chicken Enchilada Soup
How to make Chili's Chicken Enchilada Soup Recipe - Serve this soup in cups or bowls, and garnish with shredded Cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
SERVES 12
Ingredients:
1 tablespoon vegetable oil
1 pound chicken breast fillet
½ cup diced onion
1 pressed garlic clove
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, or to taste
1 teaspoon chili powder
½ teaspoon cumin
Shredded Cheddar cheese, for garnish
Crumbled corn tortilla chips, for garnish
Method:
In a large pot over medium heat, add 1 tablespoon of oil. Add the chicken breasts and brown for 4–5 minutes per side. Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add the chicken broth.
In a medium bowl, combine the masa harina with 2 cups of water and whisk until blended. Add the masa mixture to the pot with onions, garlic, and broth.
Add the remaining water, enchilada sauce, cheese, and spices to the pot and bring to a boil.
Shred the chicken into small, bite-size pieces and add to the pot. Reduce the heat and simmer for 30–40 minutes, or until thick.
Rotisserie Chicken:
Buy a cooked rotisserie chicken from the grocery store when you are in a hurry. They are great for sandwiches, soups, stews, and casseroles.
SERVES 12
Ingredients:
1 tablespoon vegetable oil
1 pound chicken breast fillet
½ cup diced onion
1 pressed garlic clove
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, or to taste
1 teaspoon chili powder
½ teaspoon cumin
Shredded Cheddar cheese, for garnish
Crumbled corn tortilla chips, for garnish
Method:
In a large pot over medium heat, add 1 tablespoon of oil. Add the chicken breasts and brown for 4–5 minutes per side. Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add the chicken broth.
In a medium bowl, combine the masa harina with 2 cups of water and whisk until blended. Add the masa mixture to the pot with onions, garlic, and broth.
Add the remaining water, enchilada sauce, cheese, and spices to the pot and bring to a boil.
Shred the chicken into small, bite-size pieces and add to the pot. Reduce the heat and simmer for 30–40 minutes, or until thick.
Rotisserie Chicken:
Buy a cooked rotisserie chicken from the grocery store when you are in a hurry. They are great for sandwiches, soups, stews, and casseroles.
Chili's Black Bean Soup
How to make Chili's Black Bean Soup Recipe - Serve this soup with some grilled quesadillas or a salad to make a complete meal.
SERVES 8
Ingredients:
¼ cup olive oil
¼ cup diced yellow onion
¼ cup diced carrot
¼ cup diced green bell pepper
1 cup boiling water
4 beef bouillon cubes
1½ quarts undrained canned black beans
2 tablespoons cooking sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon granulated sugar
2 teaspoons garlic powder
2 teaspoons salt
½ teaspoon ground black pepper
2 teaspoons chili powder
8 ounces small-diced smoked sausage
1 tablespoon cornstarch
2 tablespoons water
Method:
In a medium stockpot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables for 3–4 minutes, until they are tender.
In a saucepan, bring 1 cup of water to a boil, add the bouillon cubes, and allow them to dissolve.
Add the bouillon, beans, and remaining ingredients except the cornstarch and 2 tablespoons of water to the sautéed vegetables. Bring mixture to a simmer and cook approximately 15 minutes.
In a blender, purée 1 quart of the soup and put back into the pot.
In a separate bowl, combine the cornstarch and 2 tablespoons water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.
SERVES 8
Ingredients:
¼ cup olive oil
¼ cup diced yellow onion
¼ cup diced carrot
¼ cup diced green bell pepper
1 cup boiling water
4 beef bouillon cubes
1½ quarts undrained canned black beans
2 tablespoons cooking sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon granulated sugar
2 teaspoons garlic powder
2 teaspoons salt
½ teaspoon ground black pepper
2 teaspoons chili powder
8 ounces small-diced smoked sausage
1 tablespoon cornstarch
2 tablespoons water
Method:
In a medium stockpot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables for 3–4 minutes, until they are tender.
In a saucepan, bring 1 cup of water to a boil, add the bouillon cubes, and allow them to dissolve.
Add the bouillon, beans, and remaining ingredients except the cornstarch and 2 tablespoons of water to the sautéed vegetables. Bring mixture to a simmer and cook approximately 15 minutes.
In a blender, purée 1 quart of the soup and put back into the pot.
In a separate bowl, combine the cornstarch and 2 tablespoons water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.
California Pizza Kitchen Pea and Barley Soup
How to make California Pizza Kitchen Pea and Barley Soup Recipe - This unique soup is full of flavor and is a signature dish at CPK.
SERVES 8
Ingredients:
2 cups split peas
6 cups water
4 cups chicken broth
1/3 cup minced onion
1 large clove minced garlic
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
¼ teaspoon dried parsley
¼ teaspoon white pepper
Dash dried thyme
½ cup barley
6 cups water
2 medium diced carrots
½ stalk diced celery
Method:
Rinse and drain the split peas and add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme.
Bring to a boil. Reduce heat and simmer for 75 minutes, or until the peas are soft.
While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, reduce heat, and simmer for 75 minutes, or until the barley is soft and most of the water has been absorbed.
Drain the barley in a colander and add it to the split peas. Add the carrots and celery and continue to simmer the soup for 15–30 minutes, or until the carrots are tender. Stir occasionally.
Turn off the heat, cover the soup, and let it sit for 10–15 minutes before serving.
SERVES 8
Ingredients:
2 cups split peas
6 cups water
4 cups chicken broth
1/3 cup minced onion
1 large clove minced garlic
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
¼ teaspoon dried parsley
¼ teaspoon white pepper
Dash dried thyme
½ cup barley
6 cups water
2 medium diced carrots
½ stalk diced celery
Method:
Rinse and drain the split peas and add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme.
Bring to a boil. Reduce heat and simmer for 75 minutes, or until the peas are soft.
While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, reduce heat, and simmer for 75 minutes, or until the barley is soft and most of the water has been absorbed.
Drain the barley in a colander and add it to the split peas. Add the carrots and celery and continue to simmer the soup for 15–30 minutes, or until the carrots are tender. Stir occasionally.
Turn off the heat, cover the soup, and let it sit for 10–15 minutes before serving.
Applebee's Cheese Chicken Tortilla Soup
How to make Applebee's Cheese Chicken Tortilla Soup Recipe - This soup is quick to make, flavorful, and very filling. Serve with warm corn bread or tortillas.
SERVES 6- 8
Ingredients:
2 tablespoons vegetable oil
2 teaspoons minced garlic
1 medium chopped onion
¼ cup chopped green pepper
1 (15 ounce) can tomato purée
4 cups chicken stock
1 teaspoon sugar
½ teaspoon salt
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
10 (6") yellow corn tortillas
4 tablespoons flour
½ cup water
1 pound cooked chicken
1 cup cream
¼ cup nonfat sour cream
8 ounces Velveeta cheese, cut into 1" cubes
Method:
In a large stockpot over medium heat, add oil and sauté garlic, onions, and green peppers.
Add chicken stock, tomato purée, sugar, salt, chili powder, and Worcestershire sauce to the pot.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Cut tortillas into ¼" strips and bake in the oven at 400°F for 6–8 minutes until crispy.
In a small bowl, mix flour and water, then whisk into the soup.
Add chicken and cream, bring to a boil, then simmer for 5 minutes.
Ladle into bowls and garnish with the sour cream, cheese, and tortilla strips.
SERVES 6- 8
Ingredients:
2 tablespoons vegetable oil
2 teaspoons minced garlic
1 medium chopped onion
¼ cup chopped green pepper
1 (15 ounce) can tomato purée
4 cups chicken stock
1 teaspoon sugar
½ teaspoon salt
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
10 (6") yellow corn tortillas
4 tablespoons flour
½ cup water
1 pound cooked chicken
1 cup cream
¼ cup nonfat sour cream
8 ounces Velveeta cheese, cut into 1" cubes
Method:
In a large stockpot over medium heat, add oil and sauté garlic, onions, and green peppers.
Add chicken stock, tomato purée, sugar, salt, chili powder, and Worcestershire sauce to the pot.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Cut tortillas into ¼" strips and bake in the oven at 400°F for 6–8 minutes until crispy.
In a small bowl, mix flour and water, then whisk into the soup.
Add chicken and cream, bring to a boil, then simmer for 5 minutes.
Ladle into bowls and garnish with the sour cream, cheese, and tortilla strips.
T.G.I. Friday's Nine Layer Dip
How to make T.G.I. Friday's Nine Layer Dip Recipe - This is a Mexican dip loaded with flavor. It is not on the menu anymore, so the only way you can have it is to make it at home.
SERVES 3-4
Ingredients:
2 strips of diced bacon
1 (16-ounce) can of plain refried beans
1 (1.25-ounce) package of taco seasoning
½ cup sour cream
¾ cup shredded Cheddar cheese
¾ cup guacamole
1/3 cup diced tomatoes
2 tablespoons finely sliced green onions
2 tablespoons sliced black olives
Method:
Fry bacon in a skillet until done. Add refried beans and cook with the bacon and drippings.
Stir frequently and cook on low for 15 minutes.
Mix taco seasoning with sour cream and set aside.
Place the refried beans on a platter and spread 1″ thick. Top the beans with ½ cup of cheese.
The next layer is ½ cup of the sour cream mixture. Top with ¾ cup guacamole.
Top with the diced tomatoes, onions, and black olives and garnish with ¼ cup of cheese.
SERVES 3-4
Ingredients:
2 strips of diced bacon
1 (16-ounce) can of plain refried beans
1 (1.25-ounce) package of taco seasoning
½ cup sour cream
¾ cup shredded Cheddar cheese
¾ cup guacamole
1/3 cup diced tomatoes
2 tablespoons finely sliced green onions
2 tablespoons sliced black olives
Method:
Fry bacon in a skillet until done. Add refried beans and cook with the bacon and drippings.
Stir frequently and cook on low for 15 minutes.
Mix taco seasoning with sour cream and set aside.
Place the refried beans on a platter and spread 1″ thick. Top the beans with ½ cup of cheese.
The next layer is ½ cup of the sour cream mixture. Top with ¾ cup guacamole.
Top with the diced tomatoes, onions, and black olives and garnish with ¼ cup of cheese.
T.G.I. Friday's Baked Potato Skins
How to make T.G.I. Friday's Baked Potato Skins Recipe - This is another often-duplicated restaurant recipe and a great way to use leftover baked potatoes.
SERVES 5
Ingredients:
10 baked potato halves
1 tablespoon melted butter
Seasoned salt, to taste
¾ cup shredded Cheddar cheese
5 strips of cooked and crumbled bacon
1 green onion, diced
Method:
Preheat oven to 375°F.
Remove as much of the potato flesh as you can, leaving only the skins.
Brush potato shells with butter and season with salt.
Bake for 15–20 minutes, until crisp.
Remove and sprinkle with cheese, bacon, and onion.
Place back in the oven for 6–8 minutes, until the cheese has melted.
Serve with sour cream or ranch dressing.
SERVES 5
Ingredients:
10 baked potato halves
1 tablespoon melted butter
Seasoned salt, to taste
¾ cup shredded Cheddar cheese
5 strips of cooked and crumbled bacon
1 green onion, diced
Method:
Preheat oven to 375°F.
Remove as much of the potato flesh as you can, leaving only the skins.
Brush potato shells with butter and season with salt.
Bake for 15–20 minutes, until crisp.
Remove and sprinkle with cheese, bacon, and onion.
Place back in the oven for 6–8 minutes, until the cheese has melted.
Serve with sour cream or ranch dressing.
Red Lobster Cheddar Bay Biscuits
How to make Red Lobster Cheddar Bay Biscuits Recipe - Everyone's favorite cheese biscuit at Red Lobster is so easy to make that you will serve them all the time.
SERVES 6–8
Ingredients:
2 cups Bisquick baking mix
2/3 cup milk
½ cup shredded Cheddar cheese
½ cup melted butter
¼ teaspoon garlic powder
Method:
Preheat oven to 450°F.
In a large bowl, mix baking mix, milk, and cheese until a soft dough forms.
Drop by the spoonful onto an ungreased cooking sheet.
Bake for 8–10 minutes, or until golden brown.
Mix the butter and garlic powder.
Brush the butter mixture over warm biscuits before removing from cookie sheet.
SERVES 6–8
Ingredients:
2 cups Bisquick baking mix
2/3 cup milk
½ cup shredded Cheddar cheese
½ cup melted butter
¼ teaspoon garlic powder
Method:
Preheat oven to 450°F.
In a large bowl, mix baking mix, milk, and cheese until a soft dough forms.
Drop by the spoonful onto an ungreased cooking sheet.
Bake for 8–10 minutes, or until golden brown.
Mix the butter and garlic powder.
Brush the butter mixture over warm biscuits before removing from cookie sheet.
Outback Steakhouse Creole Marmalade Dipping Sauce
How to make Outback Steakhouse Creole Marmalade Dipping Sauce Recipe - This sweet and tangy dipping sauce is the perfect accompaniment to the Coconut Shrimp recipe and is what makes this dish quite unique.
YIELDS ½ CUP
Ingredients:
½ cup orange marmalade
2 teaspoons Grey Poupon mustard
1 teaspoon white horseradish sauce
Dash Tabasco sauce
Salt, to taste
Method:
Combine all the ingredients in a small bowl.
Chill in the refrigerator for at least 30 minutes before serving.
YIELDS ½ CUP
Ingredients:
½ cup orange marmalade
2 teaspoons Grey Poupon mustard
1 teaspoon white horseradish sauce
Dash Tabasco sauce
Salt, to taste
Method:
Combine all the ingredients in a small bowl.
Chill in the refrigerator for at least 30 minutes before serving.
Outback Steakhouse Coconut Shrimp
How to make Outback Steakhouse Coconut Shrimp Recipe - Coconut-crusted deep-fried shrimp is a popular appetizer on many restaurant menus. Red Lobster also has a version using coconut rum.
SERVES 2
Ingredients:
12 jumbo shrimp
1 (7-ounce) divided bag shredded coconut
2 tablespoons sugar
½ teaspoon salt
1 cup flour
1 cup beer
Method:
Peel and devein the shrimp. Leave the tails on.
In a medium bowl, combine ½ cup coconut, sugar, salt, flour, and beer. Mix well, cover, and refrigerate for at least 1 hour.
Preheat oil in a skillet or deep fryer to 350°F.
Pour the rest of the coconut flakes into a shallow bowl. Dip one shrimp at a time into the batter, then roll the battered shrimp in the coconut.
Fry the shrimp a few at a time for 2–3 minutes, or until the shrimp become golden brown. Drain on paper towels.
SERVES 2
Ingredients:
12 jumbo shrimp
1 (7-ounce) divided bag shredded coconut
2 tablespoons sugar
½ teaspoon salt
1 cup flour
1 cup beer
Method:
Peel and devein the shrimp. Leave the tails on.
In a medium bowl, combine ½ cup coconut, sugar, salt, flour, and beer. Mix well, cover, and refrigerate for at least 1 hour.
Preheat oil in a skillet or deep fryer to 350°F.
Pour the rest of the coconut flakes into a shallow bowl. Dip one shrimp at a time into the batter, then roll the battered shrimp in the coconut.
Fry the shrimp a few at a time for 2–3 minutes, or until the shrimp become golden brown. Drain on paper towels.
Outback Steakhouse Bloomin Onion Dipping Sauce
How to make Outback Steakhouse Bloomin Onion Dipping Sauce Recipe - This creamy and delicious sauce is the perfect companion for the blooming onion. One thing is for sure, everyone will wonder how you made this sauce.
YIELDS ½ CUP
Ingredients:
½ cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
¼ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper
Method:
Mix all the ingredients in a small bowl with a lid.
Chill for at least 30 minutes in the refrigerator before serving.
YIELDS ½ CUP
Ingredients:
½ cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
¼ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper
Method:
Mix all the ingredients in a small bowl with a lid.
Chill for at least 30 minutes in the refrigerator before serving.
Outback Steakhouse Bloomin Onion
How to make Outback Steakhouse Bloomin Onion Recipe - The blooming onion from Outback may be one of the most popular appetizers in America; millions are sold every year. Now you can make these at home in no time at all.
SERVES 4
Ingredients:
Seasoned Flour:
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
½ teaspoon pepper
¼ teaspoon cayenne pepper
Batter:
1/3 cup cornstarch
1½ cups flour
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
1 Vidalia or Texas sweet onion
Method:
Preheat oil in a deep fryer to 375°F.
In a shallow bowl, combine all seasoned flour ingredients.
Prepare the batter: mix cornstarch, flour, and seasonings until well blended. Add the beer and mix well.
Cut about ¾″ off top of onion and peel. Cut 12–16 vertical wedges, but do not cut through bottom root end.
Remove about 1″ of petals from center of onion.
Dip prepared onion in seasoned flour and remove the excess by shaking. Separate the petals and dip into the batter to coat thoroughly.
Gently place in the fryer basket and deep-fry 1½ minutes. Turn the onion over and fry an additional 1½ minutes. Drain on paper towels.
Place onion upright in shallow bowl and remove center core with a circular cutter or apple corer.
SERVES 4
Ingredients:
Seasoned Flour:
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
½ teaspoon pepper
¼ teaspoon cayenne pepper
Batter:
1/3 cup cornstarch
1½ cups flour
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
1 Vidalia or Texas sweet onion
Method:
Preheat oil in a deep fryer to 375°F.
In a shallow bowl, combine all seasoned flour ingredients.
Prepare the batter: mix cornstarch, flour, and seasonings until well blended. Add the beer and mix well.
Cut about ¾″ off top of onion and peel. Cut 12–16 vertical wedges, but do not cut through bottom root end.
Remove about 1″ of petals from center of onion.
Dip prepared onion in seasoned flour and remove the excess by shaking. Separate the petals and dip into the batter to coat thoroughly.
Gently place in the fryer basket and deep-fry 1½ minutes. Turn the onion over and fry an additional 1½ minutes. Drain on paper towels.
Place onion upright in shallow bowl and remove center core with a circular cutter or apple corer.
Olive Garden Tomato Basil Crostini
How to make Olive Garden Tomato Basil Crostini Recipe - Most Italian restaurants serve some type of tomato bruschetta appetizer, which is served on grilled bread rubbed with garlic. This is a very inexpensive recipe to make at home.
SERVES 4
Ingredients:
4 chopped medium tomatoes
6–8 chopped fresh basil leaves
6 tablespoons extra-virgin olive oil
8 slices of crusty bread
2–3 cloves of garlic
Method:
In a medium bowl, mix the tomatoes, basil, and olive oil together.
Grill or toast the bread.
Rub the bread with garlic and top with the tomato mixture.
SERVES 4
Ingredients:
4 chopped medium tomatoes
6–8 chopped fresh basil leaves
6 tablespoons extra-virgin olive oil
8 slices of crusty bread
2–3 cloves of garlic
Method:
In a medium bowl, mix the tomatoes, basil, and olive oil together.
Grill or toast the bread.
Rub the bread with garlic and top with the tomato mixture.
Olive Garden Toasted Ravioli
How to make Olive Garden Toasted Ravioli Recipe - Serve these tasty appetizers with your favorite marinara sauce.
SERVES 2–4
Ingredients:
¼ cup water
2 eggs
1 teaspoon Italian seasoning
1 teaspoon garlic salt
1 cup plain bread crumbs
1 cup flour
1 (16-ounce) package meat-filled ravioli
Method:
In a bowl, mix the water and eggs and beat well. Set aside.
In another bowl, mix the Italian seasonings and garlic salt with the bread crumbs and set aside.
In a third bowl, measure the flour and set aside.
Heat vegetable oil in deep fryer or skillet to 350°F for deep frying.
Dip the ravioli in flour, then in the egg wash, then in bread crumbs and carefully place in hot oil.
Fry about 2–3 minutes until golden, remove from oil, and drain.
SERVES 2–4
Ingredients:
¼ cup water
2 eggs
1 teaspoon Italian seasoning
1 teaspoon garlic salt
1 cup plain bread crumbs
1 cup flour
1 (16-ounce) package meat-filled ravioli
Method:
In a bowl, mix the water and eggs and beat well. Set aside.
In another bowl, mix the Italian seasonings and garlic salt with the bread crumbs and set aside.
In a third bowl, measure the flour and set aside.
Heat vegetable oil in deep fryer or skillet to 350°F for deep frying.
Dip the ravioli in flour, then in the egg wash, then in bread crumbs and carefully place in hot oil.
Fry about 2–3 minutes until golden, remove from oil, and drain.
Olive Garden Stuffed Mushrooms
How to make Olive Garden Stuffed Mushrooms Recipe - These are the perfect appetizers for the mushroom lovers in your house.
SERVES 4-6
Ingredients:
1 (6-ounce) can clams
8–12 fresh mushrooms
1 finely minced green onion
1/8 teaspoon garlic salt
½ teaspoon minced garlic
1 tablespoon melted butter
1 teaspoon oregano leaves
½ cup Italian breadcrumbs
1 egg
2 tablespoons grated Parmesan cheese
1 tablespoon grated Romano cheese
2 tablespoons grated mozzarella cheese
¼ cup melted butter, for garnish
¼ cup grated mozzarella cheese, for garnish
Fresh minced parsley, for garnish
Method:
Preheat the oven to 350°F.
Drain and finely mince the clams, saving ¼ cup of clam juice for the stuffing.
Lightly oil a small baking dish.
Gently wash the mushrooms, pat dry, and remove the stems.
In a bowl, combine the clams, onions, garlic salt, minced garlic, butter, and oregano and mix well.
Add the bread crumbs, egg, and clam juice and mix well.
Add the cheeses and mix well.
Put about 1½ teaspoons of the stuffing mixture inside the mushroom cavity and slightly mound.
Place the stuffed mushrooms in the baking dish and pour ¼ cup melted butter over the top. Cover and bake in the oven for about 35–40 minutes.
Remove the cover and sprinkle ¼ cup of mozzarella on top and put back in the oven just long enough for the cheese to melt slightly (about 5–7 minutes).
Garnish with freshly diced parsley.
SERVES 4-6
Ingredients:
1 (6-ounce) can clams
8–12 fresh mushrooms
1 finely minced green onion
1/8 teaspoon garlic salt
½ teaspoon minced garlic
1 tablespoon melted butter
1 teaspoon oregano leaves
½ cup Italian breadcrumbs
1 egg
2 tablespoons grated Parmesan cheese
1 tablespoon grated Romano cheese
2 tablespoons grated mozzarella cheese
¼ cup melted butter, for garnish
¼ cup grated mozzarella cheese, for garnish
Fresh minced parsley, for garnish
Method:
Preheat the oven to 350°F.
Drain and finely mince the clams, saving ¼ cup of clam juice for the stuffing.
Lightly oil a small baking dish.
Gently wash the mushrooms, pat dry, and remove the stems.
In a bowl, combine the clams, onions, garlic salt, minced garlic, butter, and oregano and mix well.
Add the bread crumbs, egg, and clam juice and mix well.
Add the cheeses and mix well.
Put about 1½ teaspoons of the stuffing mixture inside the mushroom cavity and slightly mound.
Place the stuffed mushrooms in the baking dish and pour ¼ cup melted butter over the top. Cover and bake in the oven for about 35–40 minutes.
Remove the cover and sprinkle ¼ cup of mozzarella on top and put back in the oven just long enough for the cheese to melt slightly (about 5–7 minutes).
Garnish with freshly diced parsley.
Olive Garden Smoked Mozzarella Fondue
How to make Olive Garden Smoked Mozzarella Fondue Recipe - This cheese dish is sure to be a hit at your next party. Serve with toasted bread sticks or fried mozzarella cheese.
SERVES 8
Ingredients:
6 cups of shredded Sargento 6 Cheese Italian Blend
3 tablespoons grated Parmesan cheese
3 tablespoons grated Romano cheese
1 cup sour cream
1 teaspoon Italian seasoning blend
½ teaspoon red pepper flakes
6 diced Roma tomatoes
Fresh minced parsley or basil
1 loaf of fresh Italian bread
Method:
Preheat the oven to 450°F.
In a large bowl, mix all the cheeses together. Add the sour cream and spices and stir until well combined.
Spray a medium casserole dish with nonstick spray. Add the cheese mixture and spread out evenly with a large spoon.
Bake the casserole on the center rack of the oven for 5 minutes, or until the cheese is melted and slightly bubbly on the edges.
Garnish with tomatoes and fresh herbs.
Slice the bread into ¼" –½" slices and place them on a lightly greased cooking sheet. Bake for about 5 minutes, until the bread is toasted.
SERVES 8
Ingredients:
6 cups of shredded Sargento 6 Cheese Italian Blend
3 tablespoons grated Parmesan cheese
3 tablespoons grated Romano cheese
1 cup sour cream
1 teaspoon Italian seasoning blend
½ teaspoon red pepper flakes
6 diced Roma tomatoes
Fresh minced parsley or basil
1 loaf of fresh Italian bread
Method:
Preheat the oven to 450°F.
In a large bowl, mix all the cheeses together. Add the sour cream and spices and stir until well combined.
Spray a medium casserole dish with nonstick spray. Add the cheese mixture and spread out evenly with a large spoon.
Bake the casserole on the center rack of the oven for 5 minutes, or until the cheese is melted and slightly bubbly on the edges.
Garnish with tomatoes and fresh herbs.
Slice the bread into ¼" –½" slices and place them on a lightly greased cooking sheet. Bake for about 5 minutes, until the bread is toasted.
Olive Garden Fried Mozzarella
How to make Olive Garden Fried Mozzarella Recipe - Everyone loves fried mozzarella sticks, and you can easily match the restaurant taste with this inexpensive recipe. Serve these with your favorite warm marinara sauce.
SERVES 2-4
Ingredients:
1 pound block mozzarella cheese
2 eggs
¼ cup water
1½ cups Italian bread crumbs
½ teaspoon granulated garlic
½ teaspoon dried oregano
½ teaspoon dried basil
2/3 cup flour
1/3 cup cornstarch
Method:
Preheat oil in a deep fryer to 350°F.
Slice the block of cheese lengthwise, into about ½″ sections.
Cut each section in half.
In a small bowl, beat the eggs with water and set aside.
In another small bowl, mix the bread crumbs, garlic, oregano, and basil and set aside.
In another small bowl, blend the flour with the corn starch and set aside.
Dip the cheese in flour, then in egg wash, then coat with bread crumbs.
Place carefully in hot oil and fry until golden brown. This should only take a matter of seconds, so you need to watch them closely.
Drain on paper towels.
SERVES 2-4
Ingredients:
1 pound block mozzarella cheese
2 eggs
¼ cup water
1½ cups Italian bread crumbs
½ teaspoon granulated garlic
½ teaspoon dried oregano
½ teaspoon dried basil
2/3 cup flour
1/3 cup cornstarch
Method:
Preheat oil in a deep fryer to 350°F.
Slice the block of cheese lengthwise, into about ½″ sections.
Cut each section in half.
In a small bowl, beat the eggs with water and set aside.
In another small bowl, mix the bread crumbs, garlic, oregano, and basil and set aside.
In another small bowl, blend the flour with the corn starch and set aside.
Dip the cheese in flour, then in egg wash, then coat with bread crumbs.
Place carefully in hot oil and fry until golden brown. This should only take a matter of seconds, so you need to watch them closely.
Drain on paper towels.
Olive Garden Bread Sticks
How to make Olive Garden Bread Sticks Recipe - Many people crave the bread sticks at Olive Garden and now you can make them at home in almost no time at all.
SERVES 4–6
Ingredients:
1 (10.5 ounce/6 count) package frozen bread sticks
2 tablespoons olive oil
¼ cup Parmesan cheese
Method:
Preheat oven to 350°F.
Brush each bread stick with olive oil.
Sprinkle the tops of the bread with Parmesan cheese.
Wrap in aluminum foil.
Bake for 12–15 minutes, according to package directions.
Dipping Sauces:
Olive Garden also serves dipping sauces for an extra charge. To get the restaurant feel, place some warm bowls of marinara and Alfredo sauce on the table to dip the bread sticks into.
SERVES 4–6
Ingredients:
1 (10.5 ounce/6 count) package frozen bread sticks
2 tablespoons olive oil
¼ cup Parmesan cheese
Method:
Preheat oven to 350°F.
Brush each bread stick with olive oil.
Sprinkle the tops of the bread with Parmesan cheese.
Wrap in aluminum foil.
Bake for 12–15 minutes, according to package directions.
Dipping Sauces:
Olive Garden also serves dipping sauces for an extra charge. To get the restaurant feel, place some warm bowls of marinara and Alfredo sauce on the table to dip the bread sticks into.
Johnny Carino's Italian Nachos
How to make Johnny Carino's Italian Nachos Recipe - With this recipe, Carino's created a tasty change from the traditional Mexican nachos.
SERVES 4
Ingredients:
1 (12-ounce) package wontons
1 (1 pound) package ground pork
3–4 tablespoons olive oil
½ cup Alfredo sauce
1 (6-ounce) package grilled chicken pieces
2 diced Roma tomatoes
½ cup sliced olives
¼ cup pepperoncini peppers
Jalapeño peppers, to taste
1 cup shredded mozzarella cheese
Method:
Preheat oven to 400°F.
Cut the wontons on the diagonal to form triangles.
Cook pork in a sauté pan for 10–12 minutes until brown.
Toss wonton triangles in olive oil and place in a single layer on a baking sheet.
Bake for about 6 minutes, or until lightly brown. Remove from oven and place on paper towels to drain.
Pile the wontons on a large serving platter and drizzle them with Alfredo sauce.
Add pork, grilled chicken, tomatoes, olives, and peppers to the wontons. Top with mozzarella.
Microwave for 1–2 minutes, to melt the cheese.
About Carino's:
Carino's Italian Grill is a United States-based chain of Italian food casual dining restaurants. It has more than 170 restaurants with branches in about thirty states. All the food is made from scratch and served family style on large serving platters meant to be shared.
SERVES 4
Ingredients:
1 (12-ounce) package wontons
1 (1 pound) package ground pork
3–4 tablespoons olive oil
½ cup Alfredo sauce
1 (6-ounce) package grilled chicken pieces
2 diced Roma tomatoes
½ cup sliced olives
¼ cup pepperoncini peppers
Jalapeño peppers, to taste
1 cup shredded mozzarella cheese
Method:
Preheat oven to 400°F.
Cut the wontons on the diagonal to form triangles.
Cook pork in a sauté pan for 10–12 minutes until brown.
Toss wonton triangles in olive oil and place in a single layer on a baking sheet.
Bake for about 6 minutes, or until lightly brown. Remove from oven and place on paper towels to drain.
Pile the wontons on a large serving platter and drizzle them with Alfredo sauce.
Add pork, grilled chicken, tomatoes, olives, and peppers to the wontons. Top with mozzarella.
Microwave for 1–2 minutes, to melt the cheese.
About Carino's:
Carino's Italian Grill is a United States-based chain of Italian food casual dining restaurants. It has more than 170 restaurants with branches in about thirty states. All the food is made from scratch and served family style on large serving platters meant to be shared.
Joe's Crab Shack Crab Nachos
How to make Joe's Crab Shack Crab Nachos Recipe - What do you get when you combine crispy, salty chips with seafood? You get some amazingly delicious nachos.
SERVES 3-4
Ingredients:
16 baked tortilla chips
1 (8-ounce) package of chopped imitation crabmeat
¼ cup sour cream
¼ cup mayonnaise
2 tablespoons chopped onion
1 cup shredded Cheddar cheese
¼ cup sliced black olives
¼ teaspoon paprika
Method:
Arrange tortilla chips in a single layer on a baking sheet.
In a bowl, combine the crab, sour cream, mayonnaise, and onion. Spoon about 1 tablespoon onto each chip.
Sprinkle cheese, olives, and paprika on top of the chips.
Bake in a 350°F oven for 6–8 minutes, or until the cheese melts.
SERVES 3-4
Ingredients:
16 baked tortilla chips
1 (8-ounce) package of chopped imitation crabmeat
¼ cup sour cream
¼ cup mayonnaise
2 tablespoons chopped onion
1 cup shredded Cheddar cheese
¼ cup sliced black olives
¼ teaspoon paprika
Method:
Arrange tortilla chips in a single layer on a baking sheet.
In a bowl, combine the crab, sour cream, mayonnaise, and onion. Spoon about 1 tablespoon onto each chip.
Sprinkle cheese, olives, and paprika on top of the chips.
Bake in a 350°F oven for 6–8 minutes, or until the cheese melts.
Joe's Crab Shack Crab Dip
How to make Joe's Crab Shack Crab Dip Recipe - Who doesn't love a good crab dip? Serve this restaurant copycat with tortilla chips, slices of bread, or crackers.
SERVES 4
Ingredients:
1 (5-ounce) can drained crab meat
1 (8-ounce) package softened cream cheese
3 tablespoons heavy whipping cream
2 teaspoons diced onion
2 teaspoons diced red pepper
2 teaspoons diced green pepper
2 teaspoons diced tomato
2 teaspoons diced green onion
2 teaspoons white wine
1 tablespoon Parmesan cheese
½ teaspoon Old Bay seasoning
Dash of Tabasco sauce, to taste
Method:
In a small microwave-safe dish, combine all the ingredients.
Microwave on medium power for 4 minutes.
Remove from microwave, stir, and serve with bread or chips.
SERVES 4
Ingredients:
1 (5-ounce) can drained crab meat
1 (8-ounce) package softened cream cheese
3 tablespoons heavy whipping cream
2 teaspoons diced onion
2 teaspoons diced red pepper
2 teaspoons diced green pepper
2 teaspoons diced tomato
2 teaspoons diced green onion
2 teaspoons white wine
1 tablespoon Parmesan cheese
½ teaspoon Old Bay seasoning
Dash of Tabasco sauce, to taste
Method:
In a small microwave-safe dish, combine all the ingredients.
Microwave on medium power for 4 minutes.
Remove from microwave, stir, and serve with bread or chips.
Dave and Buster's Philly Steak Rolls
How to make Dave and Buster's Philly Steak Rolls Recipe - This appetizer is a Chinese twist on the traditional Philly cheese steak that we all love to eat.
YIELDS 10
Ingredients:
1 tablespoon vegetable oil
½ cup diced onions
1 box of Steakums (7 slices)
Salt and pepper, to taste
1 (15-ounce) jar of Cheez Wiz
10 egg roll wraps
2 cups vegetable oil, for frying
Method:
Heat 1 tablespoon of oil in a skillet over medium heat.
Add onion and cook, stirring frequently, for 2–3 minutes, until onion is translucent.
Break up Steakums pieces and add to skillet. Sprinkle salt and pepper to taste; cook and stir until steak is no longer pink (about 6 or 7 minutes). Remove from heat and set aside.
Place an egg roll wrap on a clean, dry surface with a corner facing you, like a baseball diamond.
Place 2 tablespoons of beef and onions onto the center of an egg roll wrap and top with 1–2 tablespoons of
Cheese Wiz. Don't overfill your wrapper.
Fold the corner closest to you over mixture, then flap side corners over and roll. Use water or an egg wash to seal roll.
Heat and fill a high-sided pan with 1″ of oil. Slowly add the rolls to oil and cook for 3 to 4 minutes, until golden brown on all sides.
Drain on paper towels, and serve warm with ketchup.
YIELDS 10
Ingredients:
1 tablespoon vegetable oil
½ cup diced onions
1 box of Steakums (7 slices)
Salt and pepper, to taste
1 (15-ounce) jar of Cheez Wiz
10 egg roll wraps
2 cups vegetable oil, for frying
Method:
Heat 1 tablespoon of oil in a skillet over medium heat.
Add onion and cook, stirring frequently, for 2–3 minutes, until onion is translucent.
Break up Steakums pieces and add to skillet. Sprinkle salt and pepper to taste; cook and stir until steak is no longer pink (about 6 or 7 minutes). Remove from heat and set aside.
Place an egg roll wrap on a clean, dry surface with a corner facing you, like a baseball diamond.
Place 2 tablespoons of beef and onions onto the center of an egg roll wrap and top with 1–2 tablespoons of
Cheese Wiz. Don't overfill your wrapper.
Fold the corner closest to you over mixture, then flap side corners over and roll. Use water or an egg wash to seal roll.
Heat and fill a high-sided pan with 1″ of oil. Slowly add the rolls to oil and cook for 3 to 4 minutes, until golden brown on all sides.
Drain on paper towels, and serve warm with ketchup.
Chili's Texas Cheese Fries
How to make Chili's Texas Cheese Fries Recipe - Once you make these you will come back to this recipe time after time. Serve with ranch salad dressing on the side.
SERVES 3–4
Ingredients:
Half a (28-ounce) bag frozen steak fries
4 slices bacon
1 (8-ounce) bag shredded Cheddar cheese
Jalapeño pepper slices, to taste
Ranch salad dressing, for dipping
Method:
Spread the fries evenly over a cookie sheet and bake according to package directions.
Line strips of bacon on another cookie sheet and bake about 15–20 minutes, until crispy.
When the fries and bacon are done, remove from the oven.
Add a thick layer of cheese and jalapeños on top of the cooked fries, then crumble the bacon on top.
Return to the oven and bake for 8–10 minutes until the cheese melts.
SERVES 3–4
Ingredients:
Half a (28-ounce) bag frozen steak fries
4 slices bacon
1 (8-ounce) bag shredded Cheddar cheese
Jalapeño pepper slices, to taste
Ranch salad dressing, for dipping
Method:
Spread the fries evenly over a cookie sheet and bake according to package directions.
Line strips of bacon on another cookie sheet and bake about 15–20 minutes, until crispy.
When the fries and bacon are done, remove from the oven.
Add a thick layer of cheese and jalapeños on top of the cooked fries, then crumble the bacon on top.
Return to the oven and bake for 8–10 minutes until the cheese melts.
Chili's Southwestern Eggrolls
How to make Chili's Southwestern Eggrolls Recipe - This recipe has an assortment of traditional Southwestern-style ingredients wrapped inside small tortillas and deep fried.
SERVES 15
Ingredients:
1 (16-ounce) can rinsed and drained black beans
1 (16-ounce) can drained corn
2 cups washed and drained fresh spinach
2 chopped jalapeños
2 pressed garlic cloves
¼ cup chopped fresh cilantro
¼ cup minced onion
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 cups grated Mexican cheese blend
15 small whole-wheat tortillas
Cooking oil
Prepared salsa
Sour cream
Method:
In a large mixing bowl, combine beans, corn, spinach, jalapeños, garlic, cilantro, onion, chili powder, salt, pepper, and cheese and mix well.
Put 2 tablespoons of mixture on each tortilla and roll into a thin eggroll.
Heat a frying pan to medium-high heat.
Using 1 tablespoon of cooking oil per 2–3 eggrolls, shallow fry in sauté pan.
Garnish with salsa and sour cream.
SERVES 15
Ingredients:
1 (16-ounce) can rinsed and drained black beans
1 (16-ounce) can drained corn
2 cups washed and drained fresh spinach
2 chopped jalapeños
2 pressed garlic cloves
¼ cup chopped fresh cilantro
¼ cup minced onion
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 cups grated Mexican cheese blend
15 small whole-wheat tortillas
Cooking oil
Prepared salsa
Sour cream
Method:
In a large mixing bowl, combine beans, corn, spinach, jalapeños, garlic, cilantro, onion, chili powder, salt, pepper, and cheese and mix well.
Put 2 tablespoons of mixture on each tortilla and roll into a thin eggroll.
Heat a frying pan to medium-high heat.
Using 1 tablespoon of cooking oil per 2–3 eggrolls, shallow fry in sauté pan.
Garnish with salsa and sour cream.
Chili's Skillet Queso
How to make Chili's Skillet Queso Recipe - Queso is turning up on many restaurant menus. Don't miss this easy appetizer. You can make it quickly and easily since it only contains two ingredients.
SERVES 6–8
Ingredients:
1 pound block Kraft Velveeta cheese
2 cans no-bean chili
Method:
Cut the cheese into small chunks.
Place the cheese in a baking dish and add the chili.
Microwave on medium-high for 3–4 minutes, until the cheese melts. Stir frequently, every 30 seconds.
Share an Appetizer:
Chili's has joined a number of other restaurants in promoting the share an appetizer or dessert concept along with the entrée for a fixed price. The current promotion is the $20 dinner for 2, where you get 1 appetizer and 2 full-size entrées from a select list. Past promotions featured 3 courses for $20, where you share both the appetizer and dessert.
SERVES 6–8
Ingredients:
1 pound block Kraft Velveeta cheese
2 cans no-bean chili
Method:
Cut the cheese into small chunks.
Place the cheese in a baking dish and add the chili.
Microwave on medium-high for 3–4 minutes, until the cheese melts. Stir frequently, every 30 seconds.
Share an Appetizer:
Chili's has joined a number of other restaurants in promoting the share an appetizer or dessert concept along with the entrée for a fixed price. The current promotion is the $20 dinner for 2, where you get 1 appetizer and 2 full-size entrées from a select list. Past promotions featured 3 courses for $20, where you share both the appetizer and dessert.
Chili's Chicken Fajita Nachos
How to make Chili's Chicken Fajita Nachos Recipe - Yummy, crisp nachos get a special twist when topped with a fajita mixture. This recipe is sure to be a hit at your next party.
SERVES 2
Ingredients:
1 boneless skinless chicken breast, cut into strips
1 sliced Vidalia onion
1 bell pepper, cut into thin strips
1 envelope fajita seasoning mix
16 large tortilla chips
½ cup shredded Cheddar cheese
½ cup shredded Monterey jack cheese
16 jarred jalapeño pepper slices
1 cup shredded lettuce
½ cup thick and chunky salsa
2 tablespoons sour cream
2 tablespoons guacamole
Method:
Cook the chicken, onions, and bell peppers in a skillet according to fajita seasoning packet. Drain and set aside.
Place tortilla chips on a large microwave-safe plate.
Layer the cooked chicken fajita on top of the tortilla chips.
Add the cheeses on top of the chicken.
Place the jalapeño slices on top of the chicken.
Microwave the plate on medium 2–3 minutes, to melt the cheese.
Put lettuce, salsa, sour cream, and guacamole on top of the cheese.
SERVES 2
Ingredients:
1 boneless skinless chicken breast, cut into strips
1 sliced Vidalia onion
1 bell pepper, cut into thin strips
1 envelope fajita seasoning mix
16 large tortilla chips
½ cup shredded Cheddar cheese
½ cup shredded Monterey jack cheese
16 jarred jalapeño pepper slices
1 cup shredded lettuce
½ cup thick and chunky salsa
2 tablespoons sour cream
2 tablespoons guacamole
Method:
Cook the chicken, onions, and bell peppers in a skillet according to fajita seasoning packet. Drain and set aside.
Place tortilla chips on a large microwave-safe plate.
Layer the cooked chicken fajita on top of the tortilla chips.
Add the cheeses on top of the chicken.
Place the jalapeño slices on top of the chicken.
Microwave the plate on medium 2–3 minutes, to melt the cheese.
Put lettuce, salsa, sour cream, and guacamole on top of the cheese.
Chili's Boneless Buffalo Wings
How to make Chili's Boneless Buffalo Wings Recipe - Chili's serves these spicy breaded chicken tenders with celery sticks and blue cheese, just like the famous wings, but without the bone.
SERVES 2
Ingredients:
2 teaspoons salt
½ teaspoon ground pepper
¼ teaspoon cayenne pepper
1 cup flour
¼ teaspoon paprika
1 egg
1 cup milk
2 boneless skinless chicken breasts
2–4 cups cooking oil
¼ cup hot sauce
1 tablespoon margarine
Method:
In a medium bowl, combine salt, peppers, flour, and paprika.
In another bowl, whisk together the egg and milk.
Slice each chicken breast into bite-size pieces.
Preheat oil in deep fryer or skillet.
Dip pieces of chicken into the egg mixture 1 or 2 at a time, then into the flour/spice mixture. Repeat so that each piece of chicken is double coated.
When all the chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
Drop each piece of chicken into hot oil and fry for 5–6 minutes, or until the breading is golden brown.
In a small microwave-safe bowl, combine the hot sauce and margarine. Microwave for 20–30 seconds, or just until the margarine has melted.
When the chicken pieces are done frying, remove them to a plate lined with paper towels to absorb the excess oil.
Place the chicken pieces into a covered container. Pour the sauce over the chicken, put the lid on, and shake gently until each piece of chicken is coated with sauce.
Recipe Variations:
You can buy frozen chicken nuggets to make this recipe. Cook according to package directions and then toss in the hot sauce. For a lower-calorie option, use grilled chicken breast.
SERVES 2
Ingredients:
2 teaspoons salt
½ teaspoon ground pepper
¼ teaspoon cayenne pepper
1 cup flour
¼ teaspoon paprika
1 egg
1 cup milk
2 boneless skinless chicken breasts
2–4 cups cooking oil
¼ cup hot sauce
1 tablespoon margarine
Method:
In a medium bowl, combine salt, peppers, flour, and paprika.
In another bowl, whisk together the egg and milk.
Slice each chicken breast into bite-size pieces.
Preheat oil in deep fryer or skillet.
Dip pieces of chicken into the egg mixture 1 or 2 at a time, then into the flour/spice mixture. Repeat so that each piece of chicken is double coated.
When all the chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
Drop each piece of chicken into hot oil and fry for 5–6 minutes, or until the breading is golden brown.
In a small microwave-safe bowl, combine the hot sauce and margarine. Microwave for 20–30 seconds, or just until the margarine has melted.
When the chicken pieces are done frying, remove them to a plate lined with paper towels to absorb the excess oil.
Place the chicken pieces into a covered container. Pour the sauce over the chicken, put the lid on, and shake gently until each piece of chicken is coated with sauce.
Recipe Variations:
You can buy frozen chicken nuggets to make this recipe. Cook according to package directions and then toss in the hot sauce. For a lower-calorie option, use grilled chicken breast.