"Capitol Punishment" Chili

      Yield: 4 Servings

      1 T  oregano

      2 T  paprika

      2 T  msg (monosodium glutamate)

      9 T  chili powder,light

      4 T  cumin

      4 T  beef bouillon

      1    (instant,crushed)

     24 oz old milwaukee beer

      2 c  water

      4 lb chuck,Extra Lean

      1    chili grind

      2 lb pork,Extra Lean

      1    chili grind

      1 lb chuck,Extra Lean

      1    cut into 1/4 cubes

      2    large onions,finely chopped

     10    cloves garlic

      1    finely,Chopped

    1/2 c  wesson oil (or kidney suet)

      1 t  mole (powdered)

      1    also called mole poblano

      1 T  sugar

      1 t  coriander seed (from chinese

      1    parsley,cilantro)

      1 t  louisiana red hot sauce

      1    (durkee's)

      8 oz tomato sauce

      1 T  masa harina flour

      1    salt,To Taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef

bouillon, beer and 2 cups water.  Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with

Wesson oil or suet.  Drain and add to simmering spices.  Continue

until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet.  Add to spices

and meat mixture.  Add water as needed.  Simmer 2 hours.  Add mole,

sugar, coriander seed, hot sauce and tomato sauce.  Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste.  Add to

chili. Add salt to taste.  Simmer for 30 minutes.  Add additional

Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

WHITE WINE SAUCE

Makes 5 to 6 cups

1/2 cup extra virgin olive oil
1/2 cup unbleached white flour
1 cup dry white wine
4 cups chicken broth
Salt and freshly ground black pepper to taste (see note)

Pour the olive oil into a 4- to 5-quart saucepan over medium heat, then add the flour and stir with a wire whisk until all the flour is dissolved and the mixture looks like a paste. Reduce the heat and slowly add the wine; the mixture will start to thicken quickly. Continue to stir and remove from the heat, if necessary, until all the wine has been mixed in. Slowly pour in the chicken broth while you continue to stir. Simmer, uncovered, for approximately 1 hour, or until the taste of alcohol is no longer present in the sauce. Freeze in containers of various sizes, including some in an ice-cube tray to allow easy small additions to sauces. It can stay in the freezer for 6 months or more.

NOTE: Be sparing with the salt and pepper. It’s better to underseason this sauce, because you will season it again in the sauté pan.

 
NOTE: If this (or any) sauce ever has lumps caused by undissolved flour, just pass the sauce through a sieve or a mesh strainer. It will come out lump-free.

KFC Secret Herb Combination :

KFC is famous world over for the distinct taste of the delicacies served by them. This taste was developed nearly half a century ago by Colonel Harland Sanders. This recipe is a well guarded secret for all restaurants of KFC located all over the world. The magic behind this secret recipe is the mix of eleven herbs mixed together to arrive at the distinct taste developed by the KFC. Till the present day this recipe is a closely guarded secret. We have tried out with the combination of various herbs and at last able to locate the combination of the herbs. For your benefit we are giving below the names and quantity of each herb required for coming to the magic taste developed by KFC:

To prepare this secret recipe you will require following ingredients:

1 tablespoon of dried rosemary leaves
1 tablespoon of dried wild marjoram leaves
1 tablespoon of powdered Kitchen sage leaves
1 teaspoon of dried and powdered ginger
1 teaspoon of dried sweet marjoram leaves
1 1/2 teaspoon dried thyme leaves
3 tablespoons of brown sugar
3 tablespoons of dry and minced parsley leaves
1 teaspoon of pepper
1 tablespoon of paprika powder
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons powdered chicken soup cubes
1 package of tomato soup mix

Method

Actually there are 11 spices in the KFC combination, but the additional ingredients were used to derive that special flavor of KFC. After you arrange all of these ingredients, place them in a blender and select the incher setting found on the panel, grind it for 3 to 4 minutes to get the desired texture. After it is done you may store it in an airtight container so it will not lose its effectiveness.

The KFC Chicken is always prepared with the help of this secret spice and all purpose flour and that too in a specific proportion. We should reveal the proportion of the spice for you here. To get the perfect blend and taste use about 30 grams of spice mixture to 100 grams of all purpose flour.
This flour mix is used together with egg whites to coat the chicken pieces and pressure fried to create the famous KFC chickens.

KFC Popcorn Chicken Recipe :

KFC Popcorn Chicken Recipe :

This recipe is also one of the closely guarded secret of KFC and a perfect recipe to make for children. It's quite fun to prepare this item and to eat.
Like the other offerings this recipe also uses the secret herb combination of KFC. But there is nothing to worry you can get it prepared all by yourself and for information you may go through the article KFC Secret Recipe before you start creating the Popcorn Chicken. However, here we are trying to create the famous KFC Popcorn Chicken. To prepare popcorn chicken you will require following ingredients:

100 grams of boneless and skinless chicken breast
2 teaspoons of all-purpose flour mixed with secret herb combination
½ teaspoon of powdered sugar
½ teaspoon of freshly ground pepper
¼ teaspoon of salt plus
1/8 teaspoon of onion powder
2 egg whites
2 tablespoons of milk (fat-free)
3/4 cup of Panko bread crumbs
And olive oil spray for greasing
For sprinkling you will require freshly ground pepper and salt

Method
First step is to preheat the oven to 475°F, next lightly spray a nonstick baking sheet with olive oil spray and set it aside.

Now place the chicken piece on a cutting board and cover it with a sheet of waxed paper. Now using the smooth side of a meat hammer, pound the chicken piece to a uniform thickness of about quarter of an inch. Now uncover the piece of the chicken and cut it into 24 to 25 even sized pieces.

Take the flour, sugar, ½ teaspoon pepper, ¼ teaspoon salt, and the onion powder and mix it well place the mixture in a bowl now add the chicken pieces and coat the chicken pieces well with the flour mixture and set it aside.

Now in a small bowl mix the egg whites and the milk. Beat the mixture with a fork until it becomes smooth. Next is take the full quantities of the bread crumbs and place it on a small sheet of waxed paper and keep it next to the egg-milk mixture.

Taking one at a time, dip the flour coated chicken pieces into the egg-milk mixture making sure to coat the chicken piece completely and allow the excess coating to drip off. Now dip the coated chicken piece into the bread crumb to coat it completely by turning it on both sides in the bread crumb. After you are done with all of the chicken pieces dip a second time into the egg-milk mixture and the bread crumbs. After you are through with the process place the chicken pieces on the nonstick baking sheet prepared earlier making sure that they're not touching each other, now spray the chicken pieces with olive oil spray lightly and season lightly to taste with salt and black pepper.

Bake the chicken pieces for 5 minutes and flip the chicken pieces. Again bake for 5 to 7 minutes. KFC usually does not bakes the chicken pieces instead they pressure fry them. If you have the arrangement for the pressure frying then you may enjoy this recipe in much better way.

How to make your own instant oatmeal ?

Make your own instant oatmeal by putting regular oatmeal in a blender. Smaller bits of oatmeal cook faster than larger ones. Save money, and yours doesn't come full of extra sugar.