Saturday, October 3, 2009

Copycat KFC the Secret Recipie

Serving Size  : 4    Preparation

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Pounds        Chiken
   2      Packages      Italian salad dressing mix
   3      Tablespoons   Flour
   2      Teaspoons     Salt
     1/4  Cup           Lemon juice
   1      Cup           Milk
   1 1/2  Cups          Pancake mix
   1      Teaspoon      Paprika
     1/2  Teaspoon      Sage
     1/4  Teaspoon      Pepper

  Make a paste out of the marinade ingredients. Coat chicken evenly.
  Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours. 
  Mix pancake mix with other seasonings.
Dip pieces of chicken in milk, then in pancake coating. Dust off excess.
 Lightly brown in skillet with 1/2 inch vegtable oil in it. Brown for 4 minutes each side.
 Remove and place in a single layer on shallow baking pan. Seal with flour.
 Bake for 1 hour at 350 Uncover and baste again with milk.
 Return, uncovered,  to oven heated to  400, to crisp for 10 minutes.

Friday, October 2, 2009

Thai Spicy Basil Chicken Fried Rice


  • 3 tablespoons oyster sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon white sugar
  • 1/2 cup peanut oil for frying
  • 4 cups cooked jasmine rice, chilled
  • 6 large cloves garlic clove, crushed
  • 2 serrano peppers, crushed
  • 1 pound boneless, skinless chicken breast, cut into thin strips
  • 1 red pepper, seeded and thinly sliced
  • 1 onion, thinly sliced
  • 2 cups sweet Thai basil
  • 1 cucumber, sliced (optional)
  • 1/2 cup cilantro sprigs (optional)


  1. Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
  2. Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
  3. Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

Turkey Tomato Pizza


  • 1 (10 ounce) can refrigerated pizza crust
  • 2 teaspoons sesame seeds
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 teaspoon grated lemon peel
  • 1 cup (4 ounces) shredded reduced-fat Mexican-blend cheese
  • 1 teaspoon dried basil
  • 1/4 pound thinly sliced deli turkey, julienned
  • 3 bacon strips, cooked and crumbled
  • 2 small tomatoes, thinly sliced
  • 1 cup shredded reduced-fat Swiss cheese
  • 2 tablespoons thinly sliced green onions


  1. Unroll the pizza crust onto a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Flatten dough and build up edges slightly. Prick dough several times with a fork; sprinkle with sesame seeds. Bake at 425 degrees F for 10-12 minutes or until lightly browned.
  2. Combine the mayonnaise and lemon peel; spread over crust. Sprinkle with Mexican or mozzarella cheese and basil. Top with turkey, bacon, tomatoes and Swiss cheese. Bake for 7-9 minutes or until the crust is golden brown and cheese is melted. Sprinkle with onion.


Nutritional Analysis: One slice equals 284 calories, 11 g fat (4 g saturated fat), 27 mg cholesterol, 865 mg sodium, 27 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 meat, 1-1/2 starch, 1 vegetable, 1 fat.