Friday, January 26, 2024

Nonna Maria Lasagna Recipe Homemade Pasta

 




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






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.




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SECRET RECIPE



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And SECRET RECIPE
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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



SUNDAY SAUCE

alla BELLINO alla PACINO