- Cast Iron Skillet: A versatile skillet that can be used for frying the chicken or sautéing onions and peppers in this recipe.
- Food Processor: Useful for shredding cheese or making a smooth sauce.
- Chef's Knife: A must-have knife for cutting vegetables, chicken, and preparing ingredients efficiently.
- Pasta Pot: Essential for cooking macaroni in the water until al dente.
- Whisk: For combining wet and dry ingredients to make a creamy sauce or buffalo dressing.
- Measuring Cups & Spoons Set: Important for accurately measuring ingredients such as flour, cheese, and spices.
- Rubber Spatula: Useful for scraping the sides of bowls when mixing or folding in cooked chicken or vegetables.
- Cheesecloth: Can be used to strain sauces or remove excess moisture from ingredients like butter.
- Colander: Used for draining the cooked pasta after boiling it in water.
- Digital Food Scale: For precise measurement of ingredients, especially beneficial when adjusting recipes to serve a specific number of people or control portions more accurately.
2 1/4 cups all purpose flour
1 1/2 tablespoons cayenne pepper
1 1/2 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 cups whole milk
3 large eggs, beaten to blend
4 cups cornflakes, ground to crumbs in processor
1 pound chicken cutlets, cut crosswise into 1-inch-wide strips
Canola oil (for deep-frying)
1 pound small elbow macaroni
2 cups chopped green onions (about 8 large)
2 tablespoons chopped fresh oregano
8 tablespoons (1 stick) butter, divided
3 cups chopped onions
2 large garlic cloves, chopped
1/2 cup all purpose flour
4 cups whole milk
1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
8 ounces provolone cheese, coarsely grated (about 2 cups packed)
2 teaspoons paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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