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Hot ?n? Spicy Fried Chicken

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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup hot sauce
    ? teaspoon garlic salt
    3-3 ? pounds chicken, cut up
    1 cup original Bisquick? mix
    ? teaspoon onion salt
    1 teaspoon black pepper
    2 cups vegetable oil
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup hot sauce
    ? teaspoon garlic salt
    3-3 ? pounds chicken, cut up
    1 cup original Bisquick? mix
    ? teaspoon onion salt
    1 teaspoon black pepper
    2 cups vegetable oil
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Instructions
  1. Stir together hot sauce and garlic salt
  2. Pour over chicken in large bowl; set aside
  3. Stir together Bisquick? mix, onion salt and pepper in medium bowl
  4. Remove chicken from sauce and drain
  5. Coat chicke
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Honey Baked Chicken with Sesame Rice

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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 2 bone-in chicken breast halves
    2 tablespoons butter or margarine
    ? cup honey
    ? teaspoon salt
    1 tablespoon prepared mustard

    Place chicken in a greased or foil-lin
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 2 bone-in chicken breast halves
    2 tablespoons butter or margarine
    ? cup honey
    ? teaspoon salt
    1 tablespoon prepared mustard

    Place chicken in a greased or foil-lin
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Instructions
  1. In medium skillet, saut? sesame seeds in butter for 2-3 minutes or until golden brown
  2. Add rice, celery, and onion; saut? until rice is browned
  3. Spoon into an ungreased 1?-quart baking dish
  4. Dissolve
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Hot Mexican Mocha

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Servings
people
Ingredients
  • 1 cup instant cocoa mix
    ? cup instant coffee (regular or decaf)
    4 tablespoons sugar (more if you like it sweeter)
    1 teaspoon cinnamon
    ? teaspoon nutmeg
    ? teaspoon each of clov
Servings
people
Ingredients
  • 1 cup instant cocoa mix
    ? cup instant coffee (regular or decaf)
    4 tablespoons sugar (more if you like it sweeter)
    1 teaspoon cinnamon
    ? teaspoon nutmeg
    ? teaspoon each of clov
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Instructions
  1. Mix dry ingredients and stir into boiling water
  2. Makes 8 cups
  3. Top each cup with a dollop of whipped cream
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Irish-Style Curried Potatoes

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Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 6 large russet potatoes, boiled and sliced 1-inch thick
    6 boiled eggs, sliced 1-inch thick
    1 pint sour cream
    ? cup melted butter
    1 ? teaspoon salt
    ? teaspoon ground curr
Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 6 large russet potatoes, boiled and sliced 1-inch thick
    6 boiled eggs, sliced 1-inch thick
    1 pint sour cream
    ? cup melted butter
    1 ? teaspoon salt
    ? teaspoon ground curr
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Instructions
  1. Set aside potatoes and eggs
  2. Combine remaining ingredients
  3. Layer potatoes and eggs with sour cream mixture in a 9x13-inch casserole dish finishing with sour cream mixture
  4. Bake in a 350 degree oven f
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Jambalaya

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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound chicken, cubed
    1 pound smoked sausage, sliced
    ? pound breakfast sausage, crumbled
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound chicken, cubed
    1 pound smoked sausage, sliced
    ? pound breakfast sausage, crumbled
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Instructions
  1. Cook all meat before preparing
  2. Place oil in cast iron Dutch oven
  3. Heat
  4. Add onion and bell pepper
  5. Cook 5-10 minutes over medium heat
  6. Add all other ingredients, rice last
  7. Bring to boil
  8. Cover and r
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Kartoffel Pfannkuchen

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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 6-8 medium potatoes
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 6-8 medium potatoes
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Instructions
  1. Wash and peel potatoes, soak in cold water and drain
  2. Grate at once and drain again
  3. Add all other ingredients
  4. Fry in butter until brown and crisp on both sides
  5. Garnish with crispy fried bacon

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LowCarb Simple Strawberry Treat

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 6 ounce container sugar-free whipped topping
    1 small box sugar-free strawberry Jell-O?
    1 4-ounce bag chopped pecans
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 6 ounce container sugar-free whipped topping
    1 small box sugar-free strawberry Jell-O?
    1 4-ounce bag chopped pecans
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Instructions
  1. Mix and store in refrigerator
  2. Have a couple of spoonfuls when you?ve GOT to have that something sweet and since it?s sugar-free, you don?t have to feel guilty!
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Leftover Turkey Soup

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Course Soups
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup leeks, chopped or sliced
    1 carrot, sliced
    2 celery stalks, sliced
    2 tablespoons olive oil
    2 14-ounce cans chicken broth
    3 cups water
    1 envelope Good Seasons? Italia
Course Soups
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup leeks, chopped or sliced
    1 carrot, sliced
    2 celery stalks, sliced
    2 tablespoons olive oil
    2 14-ounce cans chicken broth
    3 cups water
    1 envelope Good Seasons? Italia
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Instructions
  1. Cook leeks in olive oil for 2-3 minutes
  2. Add carrot, celery and cook for 2-3 more minutes, stirring occasionally
  3. Stir in chicken broth, water, and dressing mix and bring to a boil
  4. Add turkey and pas
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Meatball and Rice Casserole

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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound ground beef
    ? cup fine dry bread crumbs
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound ground beef
    ? cup fine dry bread crumbs
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Instructions
  1. Combine beef, bread crumbs, milk, onion, salt and Worcestershire sauce; shape into 24 11⁄2-inch balls
  2. Brown meatballs then place in a casserole dish
  3. Mix rice, celery, green pepper, soup and wa
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Monkey Bread

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup pecans, chopped
    1 teaspoon cinnamon
    1 cup packed brown sugar
    ? cup granulated sugar
    3 cans of biscuits
    ? cup margarine, melted
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup pecans, chopped
    1 teaspoon cinnamon
    1 cup packed brown sugar
    ? cup granulated sugar
    3 cans of biscuits
    ? cup margarine, melted
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Instructions
  1. Sprinkle pecans evenly in bottom of well-greased bunt pan or tube pan and set aside
  2. Combine granulated sugar and cinnamon
  3. Cut biscuits into quarters and roll each piece in sugar mixture
  4. Place a lay
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