Resep Cream Soup Kfc

Cream Of Mushroom Soup

KFC copy cat Resepte

Hierdie afdeling het ek op my PC gekry wat ek al die afgelope 3 jr nie meer gebruik nie, so ek kan glad nie ‘n verwysing opsit van waar ek dit gekry het nie

LET WEL: Die is slegs resepte wat ek dink Copy Cat resepte is van KFC – want soos hulle se – THE COLONEL’S SECRET RECIPES -en die sal defenitief nie uitgedeel word nie …. of wie weet – dalk is dit die WARE JACOB – Besluit maar self…..

Van die produkte sien ek is hier en daar iets wat nie beskikbaar is in SA nie – ek kan ongelukkig nie vir julle se waarmee om dit te vervang nie, omdat ek nie die resepte ken nie.

KENTUCKY FRIED CHICKEN COATING MIX

3 c. self-rising flour

2 pkgs. Italian dressing

1 tbsp. paprika

2 envelopes tomato cup-a-soup

1 tsp. salt Mix all ingredients together. Coat chicken with flour mixture. Lay on cookie sheet. Pour melted butter over all. Bake 1 hour at 350 degrees.

KFC Extra Crispy chicken

1 whole frying chicken, cut up 6−8 cups shortening Coating: 1 egg, beaten 1 cup milk 2 cups all−purpose flour 2 1/2 teaspoons salt 3/4 teaspoon pepper 3/4 teaspoon MSG 1/8 teaspoon Garlic Powder 1/8 teaspoon Baking Powder Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep−fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12−15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for

about 5 minutes before eating.

KFC BBQ Baked Beans 2 15−ounce cans small white beans (with liquid) 2 tablespoons water 1 tablespoon cornstarch 1/2 cup ketchup 1/2 cup dark brown sugar 2 tablespoons white vinegar 4 teaspoons minced fresh onion 2 pieces cooked bacon, crumbled 1/2 teaspoon dry mustard 1/4 teaspoon salt dash pepper dash garlic powder Preheat oven to 350 degrees. Pour entire contents of two 15−ounce cans of beans into a covered casserole dish. Combine the water with the cornstarch in a small bowl until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients into the beans and cover the dish. Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for

5 to 10 minutes after removing them from the oven before serving. Serves 4 to 6.

KFC Pork BBQ Sauce 2 1/2 cups Water 1/4 cup Vinegar 1 tablespoon Sugar 3 teaspoons Pepper 2 tablespoons Butter 3 teaspoons Salt 1/4 cup Chopped onion 1 Clove garlic, minced 1 teaspoon Red pepper 2 teaspoons Chili powder 1 teaspoon hot pepper sauce 1 teaspoon Dry mustard powder 3 tablespoons Worcestershire sauce Combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cool overnight, warm before using. Start basting meat with this at the beginning of the cooking process. Baste and turn until pork

registers 170 degrees on a meat thermometer (takes about 20 minutes for country ribs.)

Buttermilk biscuits

KFC Buttermilk Biscuits

1/2 cup butter 1/4 cup club soda 1 beaten egg 3/4 cup butter milk 1 teaspoon salt 5 cups Bisquick Biscuit Mix Preheat the oven to 450F. Combine all of the ingredients. Knead the dough by hand until smooth. Flour your hands Pat the dough flat to 3/4−inch thickness on waxed paper and punch out biscuits with a biscuit cutter.Bake on a greased baking sheet for 12 minutes, or until golden brown, brush with melted butter when they

come out of the oven. Makes 18 Biscuits.

Koolslaai

KFC Cole Slaw

8 cups finely chopped cabbage (about 1 head) 1/4 cup shredded carrot (1 medium carrot) 2 tablespoons minced onion 1/3 cup granulated sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 1/2 tablespoons white vinegar 2 1/2 tablespoons lemon juice Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots, and onion, and mix well. Cover and refrigerate for at least 2 hours before serving.

Serves 10−12.

KFC Corn Muffins

1 cup flour 1 cup cornmeal 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 1 cup half and half 1 egg, lightly beaten Preheat oven to 400. Grease muffin tins for 9 muffins. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. Add butter and mix until crumbly. In a separate bowl, mix the half and half with the egg and fold in the liquid mixture into the flour mixture. Spoon into tins filling to the top. Bake about 25 minutes.

KFC

Gravy

KFC Gravy

1 tablespoon vegetable shortening 5 tablespoons all−purpose flour 1 can Campbell’s chicken broth (plus 1 can of water) 1/4 teaspoon salt 1/8 teaspoon MSG or Accent Flavor Enhancer 1/8 teaspoon ground black pepper First make a roux by combining the shortening with 1 1/2 tablespoons of flour in a medium saucepan over low heat. Heat the mixture for 20−30 minutes, stirring often, until it is a dark chocolate color. Remove the roux from the heat, add the remaining ingredients to the saucepan and stir. Put the saucepan back over the heat, turn it up to medium and bring the gravy to a boiling. Reduce heat and simmer for 15 minutes,

or until thick. Makes about 3 cups.

Wings

KFC Honey Barbecued Wings

20 Chicken Wings, tips removed 2 cups flour 2 eggs 2/3 cup milk 1 Bottle KC Masterpiece Original BBQ Sauce 1/4 cup honey oil for deep frying Wash the chicken wings, then remove the wing tips; cut the other two pieces in half. Shake off the excess water. Place the eggs and milk in a bowl and mix well. Set aside. Mix together the BBQ sauce and honey. Set aside. Put the flour into a bag, then shake the wings in it, to lightly coat. Roll the wings in the egg wash, then toss them back into the bag. You want a fairly heavy coating of flour so the BBQ sauce has something to hang onto. Repeat 2−3 times. Heat a large skillet or use your deep fryer. Heat oil until it’s very hot (around 350F). Fry the wings until they’re golden brown. Remove and drain on paper towels. Preheat oven to 325F. Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the

pieces don’t touch each other. Bake for 15−20 minutes, until they no longer look shiny.

Mac & cheese

KFC Macaroni and Cheese

6 cups water 1 1/3 cups elbow macaroni 4 ounces Velveeta cheese 1/2 cup shredded cheddar cheese 2 tablespoons whole milk 1/4 teaspoon salt Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally. While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency. When the macaroni is done, strain it and then pour it back into the same pan, without the water.Add the cheese sauce to the pan and stir gently until

the macaroni is well−coated with the cheese. Serve immediately while hot.

Macaroni salad

KFC Macaroni Salad

1 lb Elbows Macaroni 1/4 cup Carrots, chopped fine 1 tbsp Minced Onion 1/4 cup Celery, chopped fine 2 cups Food Service Cole slaw Dressing dash White Pepper Cook macaroni noodles to package directions. Drain and allow to cool.

In a large bowl combine all of above. Refrigerate for 2 hours.

Mash

KFC Mashed Potatoes

2 1/2 cups Idaho Potato Flakes 1 stick Margarine 2 tablespoons Butter 2 1/2 cups Hot Water 3/4 cup Milk 1 teaspoon salt Heat water add butter and margarine till melted. Add the salt and cook for 2 minutes. Add the flakes and mix till it looks like regular potatoes. Add milk to proper consistency.

Serve with gravy. Serves 6

KFC Mashed Potatoes KFC Original Recipe 6 cups Crisco Shortening 1 eggs well beaten 2 cups Milk 2 cups Flour 2 teaspoons ground pepper 3 tablespoons salt 1 teaspoon MSG 1/8 teaspoon Garlic Powder 1 dash paprika 2 Frying Chickens cut into 6 pieces Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400F. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure builds up cook for 10 minutes.

RELEASE TO MANUFACTURER’S INSTRUCTIONS!!

Pot pie

KFC Pot Pie

3 large potatos peeled and cut 2/3 cup frozen peas 1 large can chicken drained 4 carrots cut small 2 cans of cream of chicken soup 1 can milk 2 Tablespoons Onion 1 dash Msg Cook onions, potatoes, and carrots till totaly cooked in boiling water. Drain the vegetables. Add the chicken then the chicken soup mix well the mixture should be thick but not too thick. For the crust make the biscuit recipe in this book and roll thin. Center the crust on top of the pie and brush the top with butter.

Bake at 350F for 20 to 25 minutes until the top is nice and brown.

KFC Potato Salad

2 pounds russet potatoes 1 cup mayonnaise 4 teaspoons sweet pickle relish 4 teaspoons sugar 2 teaspoons minced white onion 2 teaspoons prepared mustard 1 teaspoon vinegar 1 teaspoon minced celery 1 teaspoon diced pimentos 1/2 teaspoon shredded carrot 1/4 teaspoon dried parsley 1/4 teaspoon pepper dash salt Lightly peel the potatoes (you don’t have to get all of the skin off) then chop them into bite−size pieces and boil in 6 cups of boiling, salted water for 7−10 minutes. The potato chucks should be tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water. In a medium bowl, combine remaining ingredients and whisk until smooth. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well−combined. Cover and chill

for at least 4 hours. Overnight is best

KFC Potato Wedges

shortening for Frying 5 Baking potatoes cut into Wedges 1 cup Milk 1 egg 1 cup flour 2 tablespoons salt 1 teaspoon pepper 1/2 teaspoon MSG Preheat shortening in to 375F. Cut the potatoes into 16 to 18 equal side wedges. Mix the egg and milk till well blended in a big bowl. Mix the dry ingredients into a large bowl. Put some potatoes in the milk and egg then into the flour mixture

until well coated. Fry in fryer for 5 minutes.

KFC Rotisserie Style Chicken

1/4 cup Oil 1 tablespoon Honey 1 tablespoon Lime juice 1/4 teaspoon Paprika Season salt 4 Chicken breast halves with skin Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chicken breast halves, skin−side−up in a square baking dish or pan, sprayed with Pam. Bake uncovered at 400F about 35 to 40 minutes, basting chicken without turning them, 3 or 4 times during baking or until nicely browned. Immediately upon removing

from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

KFC Brownies

1/2 cup batter,melted 1 cup sugar 1 teaspoon vanilla 2 eggs 1/2 cup flour 1/3 cup cocoa 1/4 teaspoon baking powder

1/4 teaspoon salt

Nix butter,sugar,vanilla and eggs. Then add flour,cocoa ,baking powder and salt. Bake at 175degrees for 20-25min

MMMMmmmmmmm