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Recipes
Nashville-Style Hot Chicken
By Paisan
Season chicken 24 hours before frying using a 1/4 cup seasoning to 5 pounds of chicken
- Seasoning
- 2 cups celery salt
- 1 cup ground black pepper
- 1/4 cup paprika
- 3/4 cup cayenne
- ⁄2 cup garlic powder
- 1/2 cup onion powder
- Dip
- 1 quart buttermilk
- 4 eggs
- 1 cup vinegar based hot sauce — such as Tabasco
- Dredge
- 12 cups flour
- 1 cup cornstarch
- 1/2 cup kosher salt
- 1 ⁄8 cup freshly ground black pepper
- 1/8 cup cayenne Oil, for frying
- 20 lbs split, seasoned chicken quarters
Maple Sweet Potato Cakes with Curried Greek Yogurt
By Paisan
Makes 6 cakes Make Curried Greek Yogurt: In a small bowl, stir together all ingredients
- 7 ounces 2% Greek yogurt
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large sweet potato, peeled and shredded
- 1/2 teaspoon kosher salt
- 1 egg
- 1 1/2 tablespoon maple syrup
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon paprika
- 1 pinch of cinnamon
- 1/3 cup minced yellow onion
- 1/3 cup panko breadcrumbs
- Nonstick cooking spray
Crispy Cheddar Chicken
By Paisan
Crispy Cheddar Chicken - TP
- Sauce:
- 2 lbs chicken tenders or 4 large chicken breasts
- 2 sleeves Ritz crackers
- 1/4 teaspoons salt
- 1/8 teaspoon pepper
- 1/2 cup whole milk
- 3 cups cheddar cheese, grated
- 1 teaspoon dried parsley
- 1 10 ounce can cream of chicken soup
- 2 tablespoon sour cream
- 2 tablespoon butter
PAISAN'S Deep Fried Mac and Cheese
By Paisan
1 egg, beaten 3 eggs, beaten Directions Heat 2 inches of oil in a large, heavy Dutch oven to 350 degrees F
- The Lady’s Cheesy Mac:
- Ingredients Add to grocery list
- 1 prepared and cooled The Lady’s Cheesy Mac cut into 15 pieces
- Plain bread crumbs, for dredging
- Flour, for dredging
- 1 egg, beaten
- Peanut oil, for frying
- 4 cups cooked elbow macaroni, drained
- 2 cups grated Cheddar
- 3 eggs, beaten
- 1/2 cup sour cream
- 4 tablespoons butter, cut into pieces
- 1/2 teaspoon salt
- 1 cup milk
Spicy Chickpea and Sour Tomato Curry with Noodles
By Paisan
tablespoon tamarind concentrate mixed with 1/2 cup of water (more tamarind will make the dish more sour) pound t...
- Two 14 1/2-ounce cans of chickpeas, drained
- 1 to 2 tablespoon tamarind concentrate mixed with 1/2 cup of water (more tamarind will make the dish more sour)
- 3 tablespoons olive oil
- 2 cups yellow onion, julienned
- 1 tablespoon fresh garlic, minced
- 2 cups tomato sauce
- 1 tablespoon fresh ginger, peeled and minced
- 1 teaspoon turmeric
- 1/4 teaspoon cayenne
- 2 teaspoons Madras curry powder, or your favorite kind
- 1 teaspoon cumin seeds, coarsely ground
- Kosher salt and freshly ground pepper
- Cilantro, green onion, or both
- 1 pound thin long noodles: wheat or rice or gluten free, use whatever floats you boat
Hunter's Chicken/Chicken Cacciatore
By Paisan
In a medium bowl, sift together flour, 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder and 1 teaspoon dried p...
- 4 pound chicken quarters
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, ground, divided
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 2 teaspoons parsley, dried, divided
- 3 tablespoons oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, chopped
- 1 teaspoon basil, dried
- 28 ounces diced tomatoes, canned, with juice
- 1/2 cup red wine, dry
- 8 ounces mushrooms, variety of choice, halved
- 1/2 cup kalamata olives
- 1 tablespoon fresh Italian parsley, chopped
Lemon Butter Garlic Shrimp with Angel Hair Pasta
By Paisan
Cook pasta according to package directions, drain, and set aside
- 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box)
- 1/2 cup unsalted butter (1 stick)
- 1 teaspoon garlic powder, or to taste
- 1 pound large shrimp, peeled, de-veined, and cleaned with tails off (I prefer 12-15 count shrimp)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup lemon juice
- 1 teaspoon lemon zest, optional
Goulash
By Paisan
Goulash TP
- grated parmesan cheese, to taste
- 2 garlic cloves, minced ( estimate)
- 2 tablespoons italian seasoning ( estimate)
- salt and pepper
- 2 cups cooked pasta of your choice
- 1 (6 ounce) cans mushrooms, drained
- 1 (15 ounce) cans kidney beans
- 1 (28 ounce) cans tomato sauce
- 1 (28 ounce) cans diced tomatoes
- 2 large onions
- 2 green peppers, cut up
- 1 1/2 lbs ground beef or 1 1/2 lbs ground turkey
- 1/4 cup bacon
Ginger Chicken Thighs
By Paisan
Directions Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealabl...
- 2 pounds skin-on, boneless chicken thighs
- 1 cup thinly sliced red onion
- 2 tablespoons minced garlic
- 2 tablespoons minced peeled ginger
- 1/4 cup soy sauce
- 1/4 cup fresh tangerine or orange juice
- Freshly ground pepper
- Vegetable oil, for the grill
Chunky Egg Salad
By Paisan
Directions In a small bowl, soak the onions in cold water, for 15 minutes
- 1/2 medium red onion, chopped
- 12 large eggs
- 1 stalk celery (with leaves), chopped
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 2 tablespoons whole-grain mustard
- 1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons kosher salt
- Freshly ground black pepper
- Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens
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