DAIRY FREE CRACKER BARREL RECIPES

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CRACKER JACK RECIPE | HOW TO MAKE ... - TOP SECRET RECIPES



Cracker Jack Recipe | How to Make ... - Top Secret Recipes image

In 1871 a German immigrant named F. W. Rueckheim came to Chicago with $200 in his pocket. He used all of his money to open a small popcorn shop in the city and started selling a sweet caramel-and-molasses-coated popcorn confection. Rueckheim's big break came in 1893, when the treat was served at Chicago's first world's fair. From then on the popcorn's popularity grew enormously. In 1896 a salesman tasting the treat for the first time said, "That's a cracker jack," and the name stuck. Shortly after Cracker Jacks debut another customer commented, "The more you eat, the more you want," and that's still the slogan today. In 1912 the Cracker Jack Company started adding toy surprises, ranging from small books to miniature metal toy trains. To date they have given away more than 17 billion toy surprises. In 1964 Borden, Inc. bought the Cracker Jack Company, and today the Cracker Jack division is the largest user of popcorn in the world, popping more than twenty tons of corn a day.  Check out my clones for Fiddle Faddle, Poppycock, Screaming Yellow Zonkers, and Crunch N' Munch.  Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 0 minutes0S

Prep Time 30 minutes0S

Cook Time 30 minutes0S

Number Of Ingredients 8

Nutrition Facts : Calories 197 calories

COPYCAT CRACKER BARREL™ CHICKEN FRIED CHICKEN RECIPE ...



Copycat Cracker Barrel™ Chicken Fried Chicken Recipe ... image

Truth: we head to Cracker Barrel™ when we’re in need of our comfort food fix. Also true: we endure the long wait and the noisy atmosphere because the fried chicken and cheesy hash browns can’t be beat—until now, that is. This copycat chicken fried chicken is a one-pan dinner that can be made in the comfort of your own kitchen so you can skip the wait and the tip!

Provided by Tablespoon Kitchens

Total Time 45 minutes

Prep Time 45 minutes

Yield 4

Number Of Ingredients 12

1/2 cup Gold Medal™ all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg, slightly beaten
1 tablespoon water
4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
1 cup vegetable oil
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups milk

Steps:

  • Heat oven to 200°F. In shallow bowl, mix 1/2 cup flour, the poultry seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper. In medium bowl, mix egg and water.
  • Coat both sides of chicken with flour mixture; dip into egg mixture, then coat with flour mixture again.
  • In 12-inch skillet, heat oil over medium-high heat until hot. Cook chicken in oil 14 to 18 minutes, turning once, until golden brown on all sides and chicken is no longer pink in center. Transfer to cookie sheet, and keep warm in oven while making gravy.
  • Pour off all but 2 tablespoons of oil and drippings in skillet. Add 2 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon pepper to oil in skillet. Cook over medium heat 1 to 3 minutes, stirring occasionally, until thickened and light golden brown. Beat in milk with whisk 1 to 2 minutes or until mixture thickens. Place chicken breasts on plates, and divide gravy evenly over chicken breasts.

Nutrition Facts : Calories 440 , CarbohydrateContent 16 g, CholesterolContent 155 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 43 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 590 mg, SugarContent 4 g, TransFatContent 0 g

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Reviews 4.7
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