World's Hottest Free Recipes
Picnic Oven-Fried Chicken
Whisk buttermilk, garlic, and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and let marinate in the refrigerator for at least 1/2 hour or for up to 8 hours. Preheat the oven to 425 degrees. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt, and pepper in a small bowl. Place the flour mixture in a paper bag or large seal able plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any left over flour mixture and marinade.) Spray chicken pieces with cooking spray. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes. An instant-read thermometer should register 180 degrees.
Per serving: 227 cal, 7g fat, 130mg chol., 5g carb, 34g pro, 1 g fiber, 262mg sod.
Go Anywhere Baked Beans
1/2 lb. sliced bacon
1. In a large skillet, cook the bacon till crisp over med. heat. Remove
and drain on paper towels; crumble bacon and set aside.
6 large red skinned potatoes, scrubbed well, unpeeled
Quarter potatoes, place in saucepot and cover with water. Add 1/2 tsp. salt. Bring to a boil; reduce to medium and simmer 15-20 minutes or until tender. Drain and allow potatoes to cool while preparing onions and celery. Slice potatoes and toss briefly with onions and celery. In a separate bowl, mix M-Whip or mayo, Italian dressing, and vinegar. Pour over salad and toss with herbs and pepper. Chill and remember to keep it cold after serving for safety.
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