MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Egg Rolls-Royce Hot Chicken Egg Rolls
Categories: Pastry, Poultry, Vegetables, Cheese, Potatoes
Yield: 21 Egg rolls

21 Egg roll wrappers
1 qt Oil; for frying only
1 tb Olive oil
3 c Purchased Hot chicken;
- shredded
1 c Black beans; drained, rinsed
2 c Corn; drained, rinsed
2 c Cooked, diced potatoes
1/2 c Chicken stock
1 ts Salt
1/2 ts Smoked paprika
1/4 ts Black pepper
1 c Marscapone cheese
1 c Fresh spinach

Combine shredded chicken, chicken stock, black beans,
corn, potatoes and all seasonings with cheese in large
mixing bowl. Stir until incorporated. Add spinach and
stir to combine.

Line your counter with parchment paper or have large
plate available to place rolled eggrolls prior to frying.

Position an egg roll wrapper with one corner pointed
towards you. Place 1/4 cup filling centered in the bottom
third of the wrapper. Fold bottom corner over filling
then continue to roll up, firmly folding sides toward
center over filling as you roll. Moisten top corner with
water and press firmly to seal. Repeat with remaining
wrappers and filling.

Heat oil in a deep stock pot/Dutch oven or deep-fat fryer
to 350ºF/175ºC or medium high heat. Fry egg rolls in
batches until golden brown, turning egg rolls a few times
while frying. Drain on paper towels.

TO BAKE RATHER THAN FRYING: (not as crispy): Set oven to
425ºF/218ºC.

Line egg rolls, seam side down, on baking sheet, so that
they do not touch. Spray with nonstick cooking spray.
Bake for 10-15 minutes or until egg rolls are golden,
flipping 2-3 times while baking. Broil a minute or so on
each side for extra crispiness.

Makes 21 egg rolls.

RECIPE BY: Erica Kelly (Erica's Touch of Taste Food Truck)

RECIPE FROM: http://www.newschannel5.com

Uncle Dirty Dave's Archives

MMMMM

... "When ideas fail, words can come in very handy" Johann Wolfgang von Goethe --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pecan-Crusted Nashville Hot Chicken
Categories: Poultry, Chilies, Nuts
Yield: 4 Servings

MMMMM--------------------------MARINADE-------------------------------
2 c Buttermilk
1/2 c Dill pickle brine
1/4 c Louisiana-style hot sauce
1 tb Smoked paprika
2 ts Salt
1 ts Coarse ground black pepper
24 oz Boned, skinned chicken;
- pounded to even thickness

MMMMM--------------------------COATING-------------------------------
2 c Raw pecan pieces; toasted
1 c All-purpose flour
1/8 ts (ea) salt & coarse ground
- black pepper
4 lg Egg whites; lightly beaten
Cooking spray

MMMMM-----------------------HOT PECAN OIL----------------------------
1 c Pecan oil
3 tb Cayenne pepper; or more
2 ts Sweet paprika
1 ts Onion powder
1 ts Garlic powder
1/2 ts Chilli spice mix
1 1/2 ts Salt
1/2 ts Coarse ground black pepper
2 tb Honey

MMMMM--------------------------GARNISH-------------------------------
Dill pickle slices

MARINATE THE CHICKEN: In a medium glass baking dish,
whisk together the buttermilk, dill pickle brine, hot
sauce, smoked paprika, salt and pepper. Add chicken and
turn to coat. Cover and refrigerate for at least 4 hours
or overnight, turning occasionally.

PREPARE THE CHICKEN COATING: Set the oven to
400ºF/205ºC.

Line a rimmed baking sheet with foil and lightly coat
with cooking spray. In a food processor, pulse pecans
until they resemble the texture of coarse cornmeal and
pour into a shallow dish. In separate shallow dish,
whisk together the flour, salt and pepper. In another
separate shallow bowl, place egg whites.

COAT THE CHICKEN: Drain and discard chicken marinade.
Pat chicken dry with paper towels. Lightly dredge
chicken in the flour, then into the egg whites and
finally into the pecans, coating thoroughly.

Place chicken on the foil-lined baking sheet and spray
tops lightly with cooking spray. Bake for 18 to 22
minutes or until chicken is cooked through.

MAKE THE HOT PECAN OIL: In a small bowl, whisk together
all ingredients for the hot oil except honey until
combined. Pour 1 tablespoon of the oil mixture into a
small bowl with the honey, whisk briefly to combine, and
set aside.

Pour remaining oil into a small skillet and heat over
medium for 2 to 3 minutes or until heated through,
whisking often.

PLATE AND SERVE: Carefully place chicken in the skillet
with the hot oil. Spoon more oil on top. Place one piece
of chicken on each plate. Drizzle reserved honey-oil
mixture over chicken, allowing any excess to drip over
the edges. Garnish chicken with dill pickle slices.

Yield: 4 servings

By: Crystal Schlueter

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... I'm so sick of eating the same thing; when are new animals coming out?
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)