Posts Tagged ‘egg’

In this video, Betty demonstrates how to make Special Occasion Chicken Piccata. This entrée has crispy fried chicken breasts, topped with a lemon-flavored gravy and surrounded by penne pasta. I made this dish to celebrate the birthday of one of my good friends on YouTube, Dr Johnny P LoveTrain. His birthday is June 25. I hope you get a chance to hop over to his channel and wish him a “Happy Birthday!” His user ID is FBCDJ1620am. Thanks! Ingredients: 1 egg, well beaten 1 tablespoon lemon juice 4 boneless, skinless, uncooked chicken breasts ½ cup self-rising flour (You may use all-purpose flour.) dash of salt dash of ground black pepper dash of garlic powder 3 tablespoons butter 2 tablespoons extra virgin olive oil 8 ounces penne pasta 1 teaspoon salt ½ cup hot water 2 teaspoons chicken bouillon granules (If you can’t find this ingredient, replace this and the hot water with 2/3 cup chicken broth.) 2 tablespoons lemon juice 3 tablespoons butter, melted 1 tablespoon fresh chopped parsley ½ cup freshly shredded Parmesan cheese lemon slices, for garnish Cut any excess fat from chicken breasts and pound them slightly for tenderization and to make them flatter. Set aside. In a small bowl, combine 1 well-beaten egg with 1 tablespoon lemon juice. Set aside. In a gallon-sized Zip-lock bag, combine ½ cup self-rising flour, a dash of salt, a dash of ground black pepper, and a dash of garlic powder. Shake the Zip-lock bag until flour mixture is well combined. Set aside. Melt 3 …

In this video, Betty demonstrates how to make Choice Chicken Parmesan. This is a hearty Italian-style entrée that is very simple to make—and very tasty, too! Ingredients: ½ pound uncooked spaghetti 1 teaspoon salt 4 uncooked boneless, skinless chicken breast halves, pounded with a meat mallet until about 1/2 inch thick freshly ground seasalt, to taste freshly ground black peppercorns, to taste ½ cup Italian-style fine, dry breadcrumbs ¼ cup freshly grated Parmesan cheese (You may use the canned variety for convenience.) 1/3 cup all-purpose flour 1 egg, well-beaten 3 tablespoons peanut oil cooking oil spray 2 cups bottled Italian sauce + 1 additional cup bottled Italian sauce 1 cup shredded mozzarella cheese Place a generous amount of water in a large pot, leaving at least 1 inch at the top. Bring to a boil and add 1 teaspoon salt. Add ½ pound spaghetti and boil, stirring occasionally, until spaghetti is al dente. Drain spaghetti and place on a platter. Cover spaghetti with aluminum foil to keep it warm. Meanwhile, prepare the 4 chicken halves, by pounding them with a meat mallet. Place 1/3 cup flour in a shallow dish and set aside. In a small mixing bowl, beat 1 egg until it is well beaten and set aside. Combine ½ cup Italian breadcrumbs and ¼ cup freshly grated Parmesan cheese in a shallow dish and set aside. Dredge 1 chicken breast half in the flour. Dip it in the beaten egg and dredge it in the Parmesan-breadcrumb mixture. Place on a platter and repeat the process with …

The Ingredients: 1 tsp of minced garlic 1/2 cup of Steamed Bean Sprouts 1/2 cup of Thinly Sliced Cucumber 1/2 cup of Thinly Sliced Carrots 1 cup of Steamed Rice 1 Fried Egg (Slightly Cooked Yolk) *Hot pepper Sauce 2 tbsp Hot Pepper Paste (Go-Chu-Jang) 1 tbsp Honey 1tbsp Sesame Oil 1 tbsp Sesame Seed How to prepare: 1. In a small pot, fill with cold water and 1 tsp of garlic and bring to boil. Wash bean sprouts with cold water and cook in boiling water for five minutes. Remove sprouts and add 1/2 tsp of salt or salt to taste. 2. Thinly slice your cucumber, carrots, and lettuce. 3. Fry one egg over easy, keeping yolk runny. 4. Once all ingredients are prepared, place rice in a large bowl and arrange vegetables around the rice. Pour hot pepper sauce around vegetables and place the fried egg on top. Enjoy! I hope you enjoyed this video, Please subscribe to my page. Thank you for watching Korean Cuisine and see you next time!

In this video, Betty demonstrates how to make an impressive and flavorful Elegant Chicken Cordon Bleu. This entrée is made by wrapping uncooked chicken around slices of ham and Swiss cheese. Then it is breaded and fried to a golden brown. When cut with a knife, the melted Swiss cheese delightfully oozes out of the center. This is an elegant and delicious entrée for a dinner party. Ingredients: 2 whole chicken breasts, boned, halved, and skinned (I also trim off any fat.) 8 thin slices Swiss cheese 8 thin slices baked ham 2 eggs, well beaten ground sea salt, to taste freshly ground black pepper, to taste ½ cup fine, dry bread crumbs 4 tablespoons cornstarch 3 tablespoons butter 3 tablespoons extra virgin olive oil In a small bowl, beat 2 eggs and set aside. Pound pieces of chicken breast thin and flat between two pieces of waxed paper with a mallet wrapped in aluminum foil. Brush both sides of each chicken breast piece with beaten egg. Put 2 slices of very thin Swiss cheese on each chicken piece so that it doesn’t overlap the chicken. Place 2 slices of very thin ham on top of the cheese so that it, too, doesn’t overlap. Brush the whole assembly with beaten egg and grind sea salt and black peppercorns to taste. Fold the long edges of the chicken slice over the cheese and ham slices, about ½-inch, then start at one end and roll the chicken like a jelly roll, making sure that the ham and cheese are completely hidden inside. Use toothpicks to keep chicken in place. Put each …

I believe there are reasons, some of them good in which it might not be immoral to compromise ones vegan diet and occasionally eat diary, egg, or honey, often times hidden in products at potlucks, dinner invites, cafeteria food, air plane meals, after church snacks, etc. However there may also be good reasons to suffer through such events and situations. What in your opinion would be the best of the reasons not to go ahead and compromise.