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Recipes
Buffalo Chicken Spring Rolls
By raylauffer
preheat oven to 400 degrees put the shredded chicken in a bowl add Franks hot sauce (enough to coat) and green
- boil chicken in water or stock till cooked through then shred with fork
- 1 lb shredded chicken breast
- 1 bunch green onions (sliced)
- 1 bottle Franks Hot Sauce
- 1/4 cup blue cheese crumbled
- 1/2 cup shredded Monterey jack cheese
- 1 package egg roll wrappers
- salt and pepper to taste
- olive oil for coating if oven frying
- blue cheese dressing for dip
Spanish Chicken & Rice
By raylauffer
preheat oven to 350 degrees F combine flour, pepper and 1/2 tsp salt in a large resealable bag
- 2 tbsp all-purpose flour
- 1 tsp salt, divided
- 1/4 tsp pepper
- 2 chicken breast halves
- 1 tbsp butter or margarine
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1 garlic clove, minced
- 1 (2.5 ounce) jar sliced pimientos, drained
- 1/2 cup uncooked rice
- 1 1/4 cup chicken broth
- 1/2 tsp ground turmeric
- 1/8 tsp chilli powder
southern fried chicken
By raylauffer
In a medium size bowl, beat the eggs with water
- 3 eggs.
- 1/3 cup water.
- 1 about 1 cup hot red pepper sauce.
- 2 cups self rising flour.
- 1 teaspoon pepper.
- house seasoning. recipe to follow.
- 1 (1 to 2 1/2 pound ) chicken cut into pieces.
- oil for frying, preferably peanut oil.
Philly Creamy Rice, Chicken And Spinach Dinner
By raylauffer
1) Heat dressing in a large deep skillet on medium-high heat
- 1/4 cup KRAFT Signature Roasted Red Pepper with Parmesan Dressing.
- 1 Pound boneless skinless chicken breast, cut into strips.
- 1 (10 ounce) can low sodium chicken broth or homemade stock.
- 1 1/2 cups instant white rice, uncooked.
- 125 grams PHILADELPHIA light brick cream cheese, cubed.
- 8 cups baby or torn spinach leaves.
- 1 cup chopped tomatoes.
- 2 tablespoons KRAFT 100% Grated Parmesan Cheese.
chicken spring rolls
By raylauffer
heat wok until almost smoking, then add oil add coleslaw and chicken, stir fry about 30 seconds then add sauce
- 8 ounces shredded chicken, (boil chicken breast in water or broth till cooked then shred with fork
- 4 ounce ready mixed coleslaw , the bag kind
- 2 tbls of your favorite spicy Asian stir fry sauce
- 10 large (7") egg roll wrappers
- 1 tbls peanut oil
cheesy creamed spinach
By raylauffer
1) Heat a large skillet over medium high heat,Add spinach and cook until wilted, stirring constantly
- 3 (10 ounce) bags of clean fresh spinach, roughly chopped.
- 1 1/4 cups heavy cream.
- 1/4 Cup butter.
- 2 tbls minced garlic.
- 3 tbls minced white onion.
- 6 slices shredded provolone cheese.
- 1/2 cup freshly grated Parmesan cheese.
- salt and pepper to taste.