This is a Rachael Ray recipe I found in a cookbook and on her website. Pretzel-Crusted Chicken Breasts With Cheddar Mustard Sauce Ingredients 4 quart-size plastic food storage bags 4 small, boneless, skinless chicken breasts 1 5-ounce bag of salted pretzels, any shape 1 tablespoon fresh thyme leaves, chopped Salt and freshly ground black pepper 2 eggs Vegetable oil, for frying 2 tablespoons butter 2 tablespoons flour 2 cups milk 3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded 2 heaping tablespoons spicy brown mustard 1/4 cup flat leaf parsley leaves, a generous handful, chopped 1/4 small yellow onion, finely chopped 1 large sour dill pickle, finely chopped 1 lemon, cut into wedges Yields: 4 servings Preparation Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat. Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts. Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken breast in the egg and then the ground pretzels. Add the pretzel-coated chicken breast to the hot oil. Cook in a …
Video Rating: 4 / 5

Clara’s Holiday Special! Cucidati Fig Cookies Part I Recipe: Cucidati Cookies (Sicilian Cookies by Clara) FILLING Boil 2 cups of water and add 1/2 cups sugar. Let cook. 3/4 cups shelled hazel nuts 1/2 cups shelled almonds 1/2 cups shelled walnuts 1/2 cups shelled pecans Toast all nuts on cookie sheet separately (different nuts take different times to toast). Grind together with nuts: 1/2 lb. diced candied fruit 1/4 lb. dark raisins 1/4 lb. light raisins 1/4 lb. dates (pitted) 1 orange with rind 1 dried tangerine with rind 2 lbs. figs or (2 packages or atleast 14 oz. apiece) Mix well all the ground ingredients. Add 1/2 or 3/4 of the cooled sugar water to make a nice soft mixture (be careful not to make it too soft). Save the rest of the sugar water mixture. Add 1/2 cup whiskey to ground ingredients. Mix well and let stand overnight. Keep in a fridge or cool place. You may need to add the sugar-water the next day. DOUGH 10 cups flour 1 lb lard 1 1/2 cups sugar 1 cup cold milk 2 heaping table spoons baking powder 1 table spoon vanilla 12 eggs Work flour and lard like you would pie crust. Melt sugar in milk. Beat egg and add vanilla. When flour and lard are mixed well, add baking powder, then add the other ingredients and mix until you have a nice liable dough. Let stand at least one hour, or this can be made the day before. Cover with a clean dish towel and put in the fridge or a cool place. Roll dough. Fill with filling (you can use a pastry bag). Cut and bake on ungreased …
Video Rating: 4 / 5

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