NONNA MARIA'S HOMEMADE LASAGNA
NONNA MARIA MAKES LASAGNA
With PORK RAGU
The RAGU BOLOGNESE COOKBOOK
by DANNY BOLOGNESE
aka DANIEL BELLINO "Z"
BEST SELLING ITALIAN COOKBOOKS
Friday, January 26, 2024
Tuesday, January 23, 2024
KFC Secret Chicken Secret Recipe Kentucky
KFC FRIED CHCIKEN
SECRET RECIPE
COLONEL SANDERS SECRET FRIED CHICKEN - Recipe
SECRET RECIPE - 11 HERBS & SPICES
INGREDIENTS :
2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
1 cup Buttermilk
1 Egg, beaten
1 Chicken, cut up, the breast pieces cut in half for more even frying
Canola oil
1) Mix the flour in a bowl with all the herbs and spices; set aside.
2) Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
3) Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.
4) Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.
KENTUCKY FRIED CHICKEN
SECRET RECIPE
AMERICA'S FAVORITE FOODS
And SECRET RECIPE
BLUE RIBBON CHILI
BONE SUCKING BBQ SAUCE
McRIB & BIG MAC
KFC FRIED CHICKEN
And MUCH MORE ...
BUCKET of CHICKEN
KFC KENTUCKY FRIED
Monday, January 22, 2024
History Ragu Napoletan Sunday Sauce Italian Gravy
RAGU NAPOLETAN
The Original SUNDAY SAUCE
ITALIAN GRAVY
The History of RAGU NAPOLETAN
NEAPOLITAN MEAT SAUCE
And MACCHERONI
YOU MUST USE SHOR MACCHERONI
MACCHERONI with SAUCE from The RAGU
In NAPLES when you make RAGU NAPOLETAN with Beef Braciola,
Pork Ribs, Sausages, and cuts of Beef (Beef Neck or Chuck). the meats simmer until they
become Tender.
To Serve the RAGU, you first have MACCHERONI with some of the Tomato Sauce, but no Meat.
After you have the Maccheroni (Pasta), you eat the Meats as the Main Course of the meal.
This Ragu Napoletan is what came to be known in America, by Italian-Americans, as either GRAVY, SUNDAY SAUCE, or SUNDAY GRAVY.
This Ragu (Sauce) is the single most SUPREME Dish of the Italian-American Community.
Depending on who is making it, the meats in the Sauce (Ragu) will vary from Person to Person, and Family to Family. The most popular Sunday Sauce Gravy is made with Meatballs, Sausages, and Braciola. Others might make their SAUCE with Meatballs, Sausages, and Pork Ribs.
Some might make their Sunday Sauce with just Meatballs and Braciola, or with Pork Neck, Meatballs, and Sausages.
No matter how you make it, and what you put in your Sauce, the most important thing is that it taste good.
And let's not get into an argument over what it is called. Depending on your family and where you live in America, you might call it Gravy, or you might call it Sauce. It doesn't matter. Remember, as long as it taste good and people are happy eating it.
Remember to make it with lots of Meatballs, so you have some leftover after your Sunday meal, and when Monday rolls around, you can make some tasty MEATBALL SANDWICHES for Lunch. "What's Better than that?"
"Niente" !!!
So, in Napoli, the Neapolitans serve the Pasta and the Meats separately in two courses, while most Italian-Americans eat the Meats on the same plate as the Maccheroni. No matter which way you eat it, just Enjoy !!!
Basta !!!
GREAT SUNDAY SAUCE RECIPES
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