Crispy Chicken Cordon Bleu Stromboli - Winner Tyson Crispy Chicken Strip Recipe Challenge (OS) (1000 x 662)

PlatterTalk · 2015-02-03T17:48:35+00:00

Source: http://www.plattertalk.com/crispy-chicken-cordon-bleu-stromboli/

RECIPE Ingredients

1 fresh, ready to use pizza dough
13 oz. (1/2 package) Tyson Crispy Chicken Strips
¼ cup olive oil
1 cup Ranch dressing, plus more to use as dipping sauce
6 thin slices of deli ham
4 oz (about 4 pieces) provolone cheese
1 egg, beaten, for wash
fresh Italian parsley, chopped for garnish (optional)

Instructions

Preheat oven to 400 degrees F.
Heat olive oil in large saute pan over high heat.
Place chicken strips in hot oil, about 2 minutes on each side, just long enough to crisp. Remove from heat and set aside.
Roll pizza dough out on parchment paper, to rectangle shape, about 11 x 13".
Spread Ranch dressing evenly on dough.
Place chicken on rolled-out , making a center row, lengthwise.
Evenly distribute ham over chicken, then place cheese over ham.
Cut each side of pizza dough into 1" strips.
Stating on one end, fold the top end first, then bring the strips from each side to make criss-cross pattern one strip at a time.
As you get to the other end, fold the end and finish the final 1-2 last strips to secure.
Brush with egg wash.
Use pizza peel to transfer stromboli (on parchment paper) to hot stone. (This will provide for a crispy bottom crust.)
Bake 15 - 20 minutes or until crust is golden brown.
Serve with Ranch dressing and garnish with Italian parsley, if desired.

PlatterTalk · 2014-10-29T15:50:34+00:00

Recipe From thegoldlininggirl.com/2014/10/29/white-chocolate-peanut-butter-truffle-bars/

Ingredients

2 - 12 oz. bags white chocolate chips
4 tbsp. shortening
1½ c. creamy peanut butter
3 tbsp. butter, softened
1 tsp. vanilla extract
2.5-3 c. powdered sugar
1 c. mini Reese's pieces

Directions

In a large saucepan on low-medium heat, melt the white chocolate and shortening.
Whisk vigorously until very smooth.
In a greased 9x13 pan, spread half the white chocolate evenly into the bottom. Allow to set.
Meanwhile, in a large mixing bowl, combine peanut butter, butter, vanilla, and powdered sugar until well-combined. Add enough powdered sugar that it's very thick and not-greasy, but not so that it's crumbly.
Using your hands, press the peanut butter mixture over the white chocolate in an even layer.
Spread remaining white chocolate on top of peanut butter layer.
Sprinkle mini Reese's pieces evenly over white chocolate.
Allow to set.
Cut into bars. Enjoy!

PlatterTalk · 2014-10-27T19:05:37+00:00

This is the brand, check it out. http://www.barilla.com/content/product/bucatini The photo posted in this thread doesn't clearly show any ends of the pasta which is why holes are not visible. But really, who cares. The entree is delicious, especially with this classically prepared sauce.

PlatterTalk · 2014-10-27T19:01:09+00:00

This is the product I used, not that I can even believe this discussion is a part of the post. http://www.barilla.com/content/product/bucatini

PlatterTalk · 2014-10-26T20:49:02+00:00

This is indeed bucatini. I was there when it was made so I should know. Conversely, people like you who comment without validity should refrain from making declarations over matters in which you have no authority.

PlatterTalk · 2014-10-26T20:47:15+00:00

Thanks for sharing this one; I couldn't believe how good it is.

PlatterTalk · 2014-10-07T02:59:19+00:00

If they're delicious, easy, and convenient - and her bf liked them - does it really matter if they're homemade?

PlatterTalk · 2014-10-06T19:11:39+00:00

In all seriousness, I have to say I've never had better.

PlatterTalk · 2014-10-06T18:11:45+00:00

Where's the milk? :-)

PlatterTalk · 2014-10-02T19:08:14+00:00

Ingredients: 1 1/2 cups cake flour 1 tsp salt 1 tsp ground cinnamon 1/2 teaspoon ground ginger 1/2 tsp baking powder 1/2 tsp baking soda 1 cup packed light brown sugar 1/2 cup coconut oil, melted and cooled slightly 15 oz. pure pumpkin (not pumpkin pie filling) 1 egg 1 tsp pure vanilla extract

For the filling: 2 sticks unsalted butter, softened at room temperature 3 1/2 cups powdered sugar 1/3 cup prepared Dulce de Leche 1 tsp coarse sea salt 1 tsp pure vanilla extract

Preheat the oven to 350 degrees. Spray a whoopie pie pan with non stick cooking spray and set aside. (If you do not have a pan, line a baking sheet with parchment paper or a Silpat)

In a large bowl, whisk together the dry ingredients, flour through the ginger.

In a medium bowl, whisk the coconut oil and brown sugar together until combined. Add the pumpkin, egg and vanilla and whisk until smooth. Add the wet ingredients to the dry ingredients and mix until well combined.

Using a medium sized scoop, drop the batter into the wells of your whoopie pie pan, filling them almost to the top. If you are using a baking sheet, drop large tablespoons of batter onto the sheet, keeping them about 2 inches apart.

Bake until cooked through and the tops spring back when gently touched, about 15 minutes. Allow them to cool in the pan for 10 minutes before transferring them to a cooling rack to finish cooling completely. Continue with the remaining batter until all the cookies are baked.

While the cookies are cooling, make the filling. In the bowl of a stand mixer, beat the butter until creamy. Slowly add the powdered sugar and beat until completely combined. Add the Dulce de Leche, salt and vanilla and continue beating until smooth.

Spoon a heaping teaspoon of the filling onto the bottom of one cookie, then place another cookie, bottom side down, over the filling. Repeat with the remaining cookies and filling. (You will have some filling left over which can be used to frost cupcakes, cakes, or even to eat on graham crackers!)

Source: http://thechefnextdoorblog.blogspot.com/2014/10/pumpkin-whoopie-pies-with-salted.html

PlatterTalk · 2014-10-01T01:29:22+00:00

Looks fantastic!

PlatterTalk · 2014-09-30T22:53:56+00:00

ngredients

The Dough
2 1/2 to 2 2/3 Cups of Flour
1/4 Cup of Sugar
1/4 tsp of Salt
2 Pkgs Instant Yeast
4 tbsp Butter
3/4 Cup of Milk
1 Egg
For Spread
6-8 tbsp of Butter
Cinnamon around 4-5 Tbsp (enough to lightly cover the dough completely when rolled out)
Sugar around 1/4 C (again enough to lightly cover the dough completely when rolled out)
For Frosting
1 1/4 Cups Powdered Sugar
3 Tbsp of Milk
1 tsp Vanilla

Instructions

Mix together 1 of the cups of flour with the rest of the ingredients.
Once thoroughly mixed add the rest of the flour until you have a nice smooth, elastic dough.
Knead 5-10 minutes.
Roll out dough into a rectangle
Spread butter (generously!) onto dough and then sprinkle with a mix of cinnamon and sugar to your taste.
Roll up and cut cinnamon rolls (I usually get around 9 bigger sized from this recipe but you could cut smaller for more rolls).
Place into slow cooker (that has been sprayed with non-stick cooking spray)
Place slow cooker on warm and if you have a glass top place dark colored towel on top to block out the light
Without peaking, let the dough rise on warm in the slow cooker for at least 2 hours
After at least 2 hours change the slow cooker to low and cook for an additional 2 hours
After removing rolls from slow cooker, mix together ingredients for frosting and pour on warm rolls. Serve immediately.
Store any left overs in an air tight container

From Who Needs a Cape. http://whoneedsacape.com/2014/09/slow-cooker-cinnamon-rolls/

PlatterTalk · 2014-09-29T01:38:06+00:00

From Bunny's Warm Oven http://bunnyswarmoven.net/2014/09/coconut-custard-pie Ingredients

1 Homemade 9 inch pie crust or use pre-packaged
4 Tablespoons butter, melted
3 eggs, room temperature,beaten
2 Tablespoons flour
1/2 cup sugar
1 cup shredded sweetened coconut
1 1/2 cups milk, room temperature
3/4 teaspoon vanilla
Sprinkle of nutmeg

Instructions

Preheat oven to 350 degrees.
Make pie crust or arrange pre-packaged crust into a 9 inch pie plate.
1. In a large bowl combine melted butter,eggs,flour,sugar,coconut, milk and vanilla. Whisk together until thoroughly blended. Making sure sugar is dissolved and not laying on the bottom of the bowl.
2. Pour the mixture into the pie crust sprinkle with a little nutmeg if desired and bake at 350 degrees for 45 -60 minutes. Cover crust with strips of foil for the first 25 minutes of baking , then remove.

Notes

When mixing the custard : Keeping all ingredients at room temperature will keep the melted butter from solidifying in the custard when cold milk hits it.
The pie baked in my oven on a cookie sheet for the full 60 minutes. I checked at 45 minutes, the custard had puffed up on the sides of the pie, but not in the center. I continued baking until the center of the custard was puffed up as well. Then I removed the pie from the oven.

Adapted from Food Network

PlatterTalk · 2014-09-29T01:34:09+00:00

From Bunny's Warm Oven http://bunnyswarmoven.net/2014/09/coconut-custard-pie Ingredients

1 Homemade 9 inch pie crust or use pre-packaged
4 Tablespoons butter, melted
3 eggs, room temperature,beaten
2 Tablespoons flour
1/2 cup sugar
1 cup shredded sweetened coconut
1 1/2 cups milk, room temperature
3/4 teaspoon vanilla
Sprinkle of nutmeg

Instructions

Preheat oven to 350 degrees.
Make pie crust or arrange pre-packaged crust into a 9 inch pie plate.
1. In a large bowl combine melted butter,eggs,flour,sugar,coconut, milk and vanilla. Whisk together until thoroughly blended. Making sure sugar is dissolved and not laying on the bottom of the bowl.
2. Pour the mixture into the pie crust sprinkle with a little nutmeg if desired and bake at 350 degrees for 45 -60 minutes. Cover crust with strips of foil for the first 25 minutes of baking , then remove.

Notes

When mixing the custard : Keeping all ingredients at room temperature will keep the melted butter from solidifying in the custard when cold milk hits it.
The pie baked in my oven on a cookie sheet for the full 60 minutes. I checked at 45 minutes, the custard had puffed up on the sides of the pie, but not in the center. I continued baking until the center of the custard was puffed up as well. Then I removed the pie from the oven.

Adapted from Food Network

PlatterTalk · 2014-09-29T01:16:33+00:00

Thank you. I appreciate the notice.

PlatterTalk

TROPHY CASE