Crispy Fried Chicken

 Description:
5 lb. (full bag) Krusteaz® Tempura Batter Mix (#4636)
11 1/4 cups cold water
1/3 cup ground Mustard (#1428)
24 lb. Tools® Boneless, Skinless Breast Fillets (#4487), uncooked
25 cups crushed Corn Flakes

Place water, Tempura Batter Mix and Ground Mustard in mixing bowl. Mix on low until blended. Coat chicken pieces in batter. Drain off excess batter. Coat battered chicken with crushed Corn Flakes. Fry at 365º for 4–4 1/2 minutes or until golden brown. Yield: 76, 5 oz. servings.

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Creamy Vegetable Chowder

 Description:
1-10oz can Cream of Chicken Soup, diluted with 1 can of milk
1-15 oz can Creamed Corn
2 cups cubed cooked Potatoes
3 Tbsp. fl our
1 Tbsp. Garlic Supreme (#2392)
2 tsp. Italian ‘n’ Pizza Seasoning (#1432)
30 frozen Italian Meatballs
2 cups frozen Mixed Vegetables of your choice

Place all ingredients in regular crock pot and heat thoroughly. Enjoy with hot biscuits on a cold night!! 3-4 servings.

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Angel Hair Pasta with Shellfish

Description: 12 oz. angel hair pasta 3 Tbsp. olive oil 3–4 garlic cloves, minced 4–5 roma tomatoes, diced 1 cup Louis Kemp® Imitation Crab Meat (#2814), shredded 2 cups small pre-cooked shrimp 2 Tbsp. Basil (#1443) 2 oz. Grated Fresh Parmesan Cheese (#2567) Salt & Pepper Cook pasta according to package direction. Heat oil in a non-stick skillet. Add garlic and cook until fragrant. Add tomatoes and cook 3 minutes. Add Crab and shrimp and heat through. Add basil and toss with pasta. Salt and pepper to taste. Srpinkle servings with cheese.

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Cinnamon Honey Wings

 
Description:
Yield: 4 servings

2 1/2 lbs. Pierce Chicken® Boneless Wing Dings® (#4206)
1/4 cup honey (#1307)
4 cloves garlic, chopped
1 1/2 tsp. ground cinnamon (#3892)
1/4 cup olive oil
1 tsp. thyme (#1444)
2 Tbsp. Kikkoman Soy Sauce (#1495)
1/2 tsp. ground ginger (#1420)
1/4 cup vinegar
1/2 tsp. dry mustard (#1427)

Mix all ingredients in a plastic bag, then knead occasionally for 2 hours. Cook on a grill or under broiler. Cook for 10 minutes on one side and turn and baste with marinade. Continue cooking for 10 minutes or until done. Serve immediately or refrigerate until needed.


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Chicken with Bowtie Pasta

Description: 2 lbs. boneless, skinless chicken breasts ö Salt & Pepper ö 1 Tbsp. Italian ‘n Pizza Seasoning (#1432) ö 20 oz. Bowtie Pasta (#4098), cooked Season chicken with Italian ‘n Pizza seasoning, salt and pepper. Cook until done. Cube. Mix with pasta. Sauce: ö 1 Tbsp. butter ö 1 tsp. AP Minced Garlic (#1020) ö 1 cup milk ö 2 Tbsp. flour ö 1 cup thinned evaporated milk ö 1 cup Shredded Parmesan Cheese (#2567) ö Basil (#1443) Melt butter in saucepan, add Minced Garlic. Cook 1 minute. Whisk milk and flour in a bowl until smooth. Add to garlic-butter mixture and stir. Add evaporated milk and stir until thick. Add Parmesan Cheese and stir until melted. Sprinkle with Basil. Pour over pasta and chicken. Garnish with Tomatoes and Parmesan Cheese. French Bread Sticks, Green Salad, and a little Italian Ice make a wonderful lunch or dinner

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Breakfast Pizza

Description: 1 lb. Daily’s® Pre-cooked Hickory Smoked Bacon (#4835), cooked and crumbled 1 can (8 oz.) refrigerated crescent rolls 1 cup Yukon Gold Hash Brown Shreds (#2418), thawed 1/4 cup chopped onion 1 cup Shredded Cheddar Cheese (#2379) 5 eggs, lightly beaten 1/4 cup milk 1/2 tsp. Black Pepper (#1029) 1/2 tsp. salt 1/2 cup Grated Parmesan Cheese (#2567) Preheat oven to 375º. Separate crescent rolls into triangles. Place triangles on 12-inch pizza pan—points toward center. Press rolls together to form crust, and make ridge around outside edge. Sprinkle bacon evenly over crust. Top with Hash Brown Shreds and onion. Sprinkle with cheddar cheese. Whisk together eggs, milk, salt and pepper in small bowl. Pour egg mixture evenly over pizza. Sprinkle with Parmesan. Bake 15–20 minutes or until eggs are set.

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Baked Chicken

 

Description: 3/4 lg. chicken, legs or breasts 1/4 tsp. Meat Tenderizer (#1438) 1/4 tsp. Garlic Powder (#1021) 2 Tbsp. butter Sprinkle of Onion Powder (#1027), Celery Salt (#1427), Sage (#1752), Seasoning Salt (#1849), Black Pepper (#1029), Paprika (#1697), Thyme (#1444) Put pieces of chicken in single layer in baking dish that has been sprayed with Vegalene® (#1212). Sprinkle meat tenderizer over meat, then sprinkle garlic powder over all. The add other spices one at a time over all. Put a couple pats of butter on the thickest parts of the meat. Bake uncovered at 350º for an hour. If you like crispy skin, broil for the last 4 – 5 minutes. Served with vegetables and rice or potatoes. Remember: DO NOT combine spices. Add them one at a time for best results.

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Artichoke Turkey Pizza

 

Description: 1 baked thin Italian pizza crust (12 inches) 1 1/2 cups (6 oz.) shredded Mozzarella cheese 1 can (14.5 oz.) Hunt's Diced Tomatoes with spices, drained 1 cup White Turkey Diced Meat (#3561) 1 can (14 oz.) artichoke hearts, drained, coarsely chopped 1 can (2.25 oz.) sliced black olives, drained 1/2 cup (2 oz.) shredded Parmesan cheese Preheat oven to 450. Place crust on un-greased baking sheet. Sprinkle with Mozzarella cheese. Top with tomatoes, turkey, artichokes, olives and Parmesan cheese. Bake 10 minutes, or until cheese is melted.

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