Bon Appétit: 11 Secret Herbs and Spices (KFC Copy Cat)

The Gilmer Free Press


  2 tablespoons paprika
  1 tablespoon onion salt
  1 teaspoon celery salt
  1 teaspoon rubbed sage
  1 teaspoon garlic powder
  1 teaspoon ground allspice
  1 teaspoon ground oregano
  1 teaspoon chili powder
  1 teaspoon black pepper
  1 teaspoon basil leaves, crushed
  1 teaspoon marjoram leaves, crushed finely


Combine all ingredients as listed in a small jar with a tight fitting lid (baby food jars work good). Shake mixture to combine. Stores for months. Keep out of direct sunlight, heat and humidity.
(makes about 1/3 cup)

To Use:

Mix together 4 teaspoons mixture, 1 cup flour, 2 Tbls. packed light brown sugar and 1 teaspoons salt. Place in a doubled plastic food bag and add chicken to coat. Fry, drain on paper towels, serve!

yields : 1/3 Cup

KFC ? You decide..

Bon Appétit: Potato and Celery Root Gratin with Leeks

The Gilmer Free Press


Servings: 8–10

  3 cups heavy cream
  2 garlic cloves, peeled
  1 sprig thyme plus 3 tsp. fresh thyme leaves, divided
  2 tablespoons (1/4 stick) unsalted butter, divided
  3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
  Kosher Salt
  2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8’ thick)
  1 pound celery root, peeled, very thinly sliced crosswise (1/8’ thick)
  2 cups grated Gruyère
  Freshly ground black pepper


Preheat to 350°. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.

Melt 1 Tbsp. butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10–12 minutes. Transfer to a small bowl and set aside.

Butter a 3-qt. gratin dish with remaining 1 Tbsp butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 tsp. thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.

Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25–30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300° oven until hot, about 20 minutes.

Bon Appétit: Spicy Cavatelli with Zucchini and Leeks

The Gilmer Free Press


Servings: 4

  ½ pound cavatelli
  ¼ cup olive oil
  1 large leek, white and pale-green parts only, chopped
  ¾ teaspoon crushed red pepper flakes
  Kosher salt and freshly ground black pepper
  2 large zucchini, grated
  ⅓ cup grated Pecorino


Cook cavatelli; drain, reserving ¾ cup pasta cooking liquid.

Meanwhile, heat oil in a large skillet over medium heat. Add leek and red pepper flakes; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Add zucchini and cook, stirring occasionally, until soft, about 5 minutes.

Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in Pecorino.

Bon Appétit: Bing Bread

The Gilmer Free Press


Servings: Makes two 10” or six 6” round loaves

Sour Cream Butter

  ½ cup (1 stick) unsalted butter, room temperature
  2 tablespoons sour cream
  ¾ teaspoon kosher salt

Bread and Assembly

  1 ¼-oz. envelope active dry yeast (about 2 ¼ tsp.)
  2 tablespoons plus 1 ½ tsp. sugar
  2½ teaspoons kosher salt, divided
  4 cups all-purpose flour, plus more for surface
  1 large russet potato, unpeeled, cut into ½“ pieces
  3 tablespoons vegetable oil, divided
  1 pound bacon, cut crosswise into thirds
  2 tablespoons toasted sesame oil, divided
  8 ounces white cheddar, grated (about 2 cups)
  1½ cups thinly sliced scallions (from about ½ bunch)
  1 tablespoon soy sauce
  2 tablespoons sesame seeds, divided


Sour Cream Butter

Whisk butter, sour cream, and salt in a medium bowl until smooth; set aside.

Do Ahead: Butter can be made 3 days ahead. Cover and chill.

Bread and Assembly

Combine yeast, 2 Tbsp. sugar, 2 tsp. salt, and 2 cups very warm (but not hot) water in a large bowl, whisking to dissolve. Let sit until foamy, about 5 minutes. Add 4 cups flour and mix with a wooden spoon until dough comes together in a shaggy ball with only a few dry spots of flour remaining. Cover with plastic wrap and let sit in a warm place until doubled in size, 50–70 minutes.

Meanwhile, preheat oven to 400°. Toss potato with 1 Tbsp. vegetable oil and remaining ½ tsp. salt on a rimmed baking sheet and roast, tossing once, until potato is golden brown and soft, 15–20 minutes; let cool.

While potato is roasting, chill bacon in freezer until firm but not frozen, 12–15 minutes. Transfer to a food processor and pulse until coarsely chopped. Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 15–20 minutes. Using a slotted spoon, transfer bacon to paper towels to drain.

Once dough has doubled in size, gently punch down and transfer to a generously floured surface. Knead, adding more flour a tablespoonful at a time if dough is very sticky, until smooth (dough should be very soft, pliable, and slightly sticky).

Divide dough in half. Flour surface generously. Cover 1 piece of dough with plastic so that it doesn’t dry out. Roll out the other piece of dough, adding more flour as needed to prevent sticking, to a 13” round about ¼“ thick. Brush excess flour from dough, then brush with 1 Tbsp. sesame oil. Sprinkle with half of potato, bacon, cheese, and scallions.

Roll up dough like a jelly roll. Pinch together seam and each end to seal, then gently squeeze and press from the center toward the ends to elongate the roll slightly and even out thickness.

Starting from one end, coil roll (like a rope) to form a large spiral. Gently flatten spiral with your hand to form a 9” circle, sprinkling with lightly with more flour to prevent sticking if needed. Cover and repeat with remaining dough, potato, bacon, cheese, scallions, and 1 Tbsp. sesame oil.

Whisk soy sauce, 1 ½ tsp. sugar, and 2 Tbsp. water in a small bowl until sugar is dissolved.

Heat a 10” cast-iron skillet over medium. Add 1 Tbsp. vegetable oil, swirling to coat. Carefully place 1 spiral of dough in hot skillet (keep remaining spiral covered) and brush with soy glaze. Cover pan with a lid and cook until underside of bread is golden brown, 5–10 minutes (rotate skillet on burner as needed for even browning). Uncover and flip bread over. Brush top with soy glaze and sprinkle with 1 Tbsp. sesame seeds.

Transfer skillet to oven and cook, uncovered, until underside is golden brown, 15–18 minutes (tent with foil if top gets too dark before bottom is golden brown). Transfer to a wire rack and let cool 15 minutes. Repeat with remaining round of dough, soy glaze, 1 Tbsp. sesame oil, and 1 Tbsp. sesame seeds.

Cut warm bread into wedges and serve with sour cream butter.

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