Ooops! Kitchen Tips

If you've over-salted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.

A teaspoon each of cider vinegar and sugar added to salty soup or vegetables will also remedy the salty situation.

If you've over-sweetened a dish, add salt.

A teaspoon of cider vinegar will take care of too-sweet main dishes or vegetables.

Pale gravy may be browned by adding a bit of instant coffee straight from the jar.

If you will brown the flour well before adding to the liquid when making gravy, you will avoid pale or lumpy gravy.

If time allows, the best method of removing fat is refrigeration until the fat hardens. Waxed paper over the top food you are wanting to remove fat from, can be peeled right off, along with the hardened fat.

Ice cubes will also eliminate the fat from soup and stew. Just drop a few Ice cubes into soups or stews and stir; the fat will cling to the cubes; discard the cubes before they melt. Or, wrap ice cubes in paper towel or cheesecloth and skim over the top.

A slice of soft bread placed in the package of hardened brown sugar will soften it again in a couple of hours.

A little salt placed in a frying pan will prevent splattering.

Meat Loaf will not stick if you place a slice of bacon on the bottom of the pan.

Vinegar brought to a boil in a new frying pan will prevent foods from sticking.

No sticking to the pan when you're scalding milk if you'll first rinse the pan in cold water.

A lump of butter or a few teaspoons of cooking oil added to water when boiling rice, noodles, macaroni, or spaghetti will prevent boiling over.

A few drops of lemon juice added to simmering rice will keep the grains separate.

A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.

To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; it it rises to the surface, throw it away.

Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.

To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles, it is raw.

Egg shells can be easily removed from hard-boiled eggs if they are boiled in salty water and quickly rinsed in cold water.

No "curly" bacon for breakfast when you dip it into cold water before frying.

Keep bacon slices from sticking together; roll the package into a tube shape and secure with rubber bands.

PART 2-THE QUEST CONTINUES 11 HERBS & SPICES

Most of the following lists of herbs and spices and ? do not include the amounts.
As you will note in this post and the first 11 HERBS AND SPICES post that these recipes and lists of ingredients are often very similar. I apologize if I have posted one recipe more than once.

11 Herbs & Spices #17

Salt
Black pepper
M S G
Thyme
Chili powder
White pepper
Ginger
Cayenne Pepper
Paprika
Oregano
Cumin
Garlic powder
Celery seed

11 Herbs & Spices #18

Black Pepper
Celery Seeds
Garlic Powder
Onion Powder
Oregano
Paprika
Sage
Salt
Caraway
Mace
Thyme
Ginger

11 Herbs & Spices #19

Cayenne
Dry Mustard Powder
Baking Powder
Onion Salt
Celery Salt
Black Pepper
White Pepper
Parsley-dried
Oregano
Allspice
Garlic Salt

11 Herbs & Spices #20

Black Pepper
Garlic Powder
Onion Powder
Caraway Seeds
Celery Seeds
Thyme
Rubbed Sage
Rosemary
Nutmeg
Bay Leaf
Paprika
2 Teaspoons Salt

11 Herbs & Spices #21

Salt
Monosodium Glutamate
Paprika
Black pepper
Celery Seed
Oregano
Caraway Seed
Thyme
White pepper
Onion salt
Mace
Sage
Ginger
Cumin
Chilli powder

11 Herbs & Spices #22

Celery Salt
Paprika
Black Pepper
Cayenne Pepper
Ground Dry Mustard
Mace
Cinnamon
Cardamom
Allspice
Ground Clove
Ginger

11 Herbs & Spices #23

1/2 Teaspoon Tarragon
2 Teaspoons Onion powder
2 Teaspoons Seasoned salt
2 Teaspoons instant bouillon (chicken flavor)
1/4 Teaspoon Pepper

11 Herbs & Spices #24

1 Tablespoon popcorn salt
1 Teaspoon MSG
1/2 Teaspoon ground black pepper
1/2 Teaspoon paprika
1/2 Teaspoon cayenne pepper
1/2 Teaspoon ground sage
1/2 Teaspoon ground coriander
1/2 Teaspoon ground thyme
1/4 Teaspoon garlic powder

There are many more recipes on-line; good luck finding the real 11 herbs and spices.

11 HERBS & SPICES

My previous post got me thinking about all the "Copycat" recipes for KFC Original Recipe. So I did a little looking and found a few recipes for the elusive 11 Herbs & Spices. Some came with amounts listed, others didn't. Some have 11 herbs and spices and some don't. Keep in mind that some people have problems with MSG (Accent), so be sure you do not have adverse reactions to this ingredient before using, and watch out for the salt content in some of these!
Lost below may be the secret recipe ...

11 Herbs & Spices #1

1 Tablespoon Rosemary
1 Tablespoon oregano leaves
1 Tablespoon powdered sage
1 Teaspoon powdered ginger
1 Teaspoon marjoram
1 Teaspoon celery salt
3 Tablespoons brown sugar
2 Teaspoons pepper
1 1/2 Teaspoons thyme
3 Tablespoons dried parsley
1 Tablespoon paprika
2 Tablespoons garlic salt
2 Tablespoons onion salt
2 Tablespoons chicken bouillon powder ( or 4 cubes mashed)
1 Package Lipton's Tomato Cup-a-Soup Mix

11 Herbs & Spices #2

2 Tablespoons paprika
1 Tablespoon onion salt
1 Teaspoon celery salt
1 Teaspoon rubbed sage
1 Teaspoon garlic powder
1 Teaspoon ground allspice
1 Teaspoon ground oregano
1Teaspoon chili powder
1 Teaspoon black pepper
1 Teaspoon crushed sweet basil leaves
1 Teaspoon crushed marjoram leaves

11 Herbs & Spices #3

This is the KFC chicken recipe!
1/2 Cup Salt
1/4 Cup Black Pepper
1/4 Cup MSG (optional)
1/4 Teaspoon Garlic Salt
1/4 Teaspoon Turameric
1/4 Teaspoon Ground Sage
3/4 Teaspoon Curry Powder
3/4 Teaspoon Onion Salt
3/4 Teaspoon Dry Mustard
1/4 Teaspoon Ground Cloves

11 Herbs & Spices #4

Secret Recipe
1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup

11 Herbs & Spices #5

2 Teaspoons ground pepper
3 Tablespoons salt
1 Teaspoon MSG
1/8 Teaspoon Garlic Powder
1 dash paprika

11 Herbs & Spices #6

1 Teaspoon MSG
2 Teaspoons Onion Powder
2 Packages DRY Instant Chicken Broth (Do Not Use Canned)
2 Teaspoons Seasoned Salt
1/2 Teaspoon Black Pepper
* 2 Teaspoon Fines Herbs or Poultry Seasoning
*Fines Herbs Mix:
1 Tablespoon dried thyme
1 Tablespoon dried savoy
1 Tablespoon dried marjoram
1 Tablespoon dried sage
1 Tablespoon dried basil
1 Tablespoon dried grated lemon peel
Another Fines Herbs Mix:
Equal parts of parsley, chervil, chives, and tarragon

11 Herbs & Spices #7

1 Tablespoon Salt
1 Teaspoon Mono Sodium Glutamate
1 Tablespoon Black Pepper
4 Teaspoons Paprika
1 1/2 Tablespoons Thyme
1 Teaspoon White Pepper
1 Teaspoon Ginger
1/2 Teaspoon Oregano
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Celery Seed
1/4 Teaspoon Cumin
1/8 Teaspoon Chili Powder
1/8 Teaspoon Red Pepper (cayenne)

11 Herbs & Spices #8

1 Tablespoon Salt
1 Teaspoon Celery Salt
1 Tablespoon Black Pepper
2 Tablespoons Dry Mustard
4 Teaspoons Paprika
1 Tablespoon Garlic Powder
5 Teaspoons Dried Thyme
1 Teaspoon Dried Savory
1 Teaspoon Ground Ginger
1/2 Teaspoon Dried Basil
1/2 Teaspoon Dried Oregano

11 Herbs & Spices #9

1/2 Teaspoon Salt
1/2 Teaspoon Thyme
1/2 Teaspoon Basil
1/2 Teaspoon Oregano
1 Tablespoon Celery Salt
1 Tablespoon Black Pepper
1 Tablespoon Dry Mustard
4 Tablespoons Paprika
2 Teaspoons Garlic Salt
1 Teaspoon Ground Ginger
3 Tablespoons MSG (Accent)

11 Herbs & Spices #10

2 Tablespoons Salt
2 Tablespoons Celery Salt
2 Tablespoons Dry Mustard
2 Tablespoons MSG
2 Tablespoons Meat Tenderizer
1 Tablespoon Season Salt (Lawry's)
1 Tablespoon Poultry Seasoning
1 Tablespoon Onion Salt
1 Tablespoon Marjoram
1 1/2 Tablespoons Black Pepper
2 Teaspoons Sweet Basil
1 1/2 Teaspoons Paprika
1 1/2 Teaspoons Ginger
1/2 Teaspoon Thyme
1/2 Teaspoon Oregano

11 Herbs & Spices #11

2 Tablespoons Salt
2 Tablespoons Pepper
4 Tablespoons Paprika
1 Teaspoon Garlic salt
1 Tablespoon Ground mustard
1 Tablespoon Ground french thyme
1 Tablespoon Sweet basic leaves
1 Teaspoon Ground oregano
1 Tablespoon Ground Jamaica ginger

11 Herbs & Spices #12

1 Tablespoon Curry Powder
1/2 Teaspoon ground Allspice
1 Teaspoon chopped Tarragon
1 Teaspoon chopped Chervil
1 Teaspoon chopped Chives
1 Teaspoon chopped Parsley
1 - 2 cloves Garlic, minced
1 Teaspoon Cayenne Pepper (more or less to taste)

11 Herbs & Spices #13

1 Teaspoon paprika
2 Teaspoon garlic salt
2 Teaspoons onion salt
1 Teaspoon oregano
1 Teaspoon rubbed sage
1/2 Teaspoon rosemary
1/2 Teaspoon thyme
1 Teaspoon parsley
1 Teaspoon salt
2 Teaspoons black pepper
1 Teaspoon white pepper

11 Herbs & Spices #14

1 Teaspoon paprika
2 Teaspoon garlic salt
2 Teaspoons onion salt
1 Teaspoon dried oregano
1 Teaspoon dried rubbed sage
1/2 Teaspoon dried powdered rosemary
1/2 Teaspoon dried powdered thyme
1 Teaspoon dried parsley
1 Teaspoon salt
1 Teaspoon ground black pepper

11 Herbs & Spices #15

Brine:
2 Tablespoons potassium chloride
2 Tablespoons salt
4 Tablespoons msg
1/8 Teaspoon garlic powder
1/3 Cup bottled chicken base
5 cups water
Spice Mix:
2 Teaspoons ground black pepper
3 Tablespoons salt
1 Teaspoon msg
1/8 Teaspoon garlic powder
1 Dash paprika

11 Herbs & Spices #16

This is the CopyCat recipe from my previous post KENTUCKY FRIED CHICKEN ORIGINAL RECIPE (CopyCat) .
1 Tablespoon thyme
1 Tablespoon oregano leaves
1 Tablespoon powdered sage
1 Teaspoon powdered ginger
1 Teaspoon marjoram
1 Teaspoon celery salt
1 Teaspoon sugar
2 Teaspoons pepper
1 Teaspoon white pepper
1 Tablespoon paprika
2 Tablespoons garlic salt
2 Tablespoons onion salt
1 Teaspoon accent or msg (OPTIONAL)

KENTUCKY FRIED CHICKEN ORIGINAL RECIPE (CopyCat)

Kentucky Fried Chicken or KFC, whatever you call it, those 11 herbs and spices have remained a long sought after mystery. Unfortunately for those of us who secretly sneak a piece now and then, The Colonel took the secret with him to his grave. Heublein Company, the current owner of KFC, no longer makes the recipe that The Colonel made famous. Obviously they have the original 11 herbs and spices recipe, they have made changes in the recipe, probably to save money. The Original Recipe chicken you can now purchase at your neighborhood KFC just isn't what it use to be. Some have tried to break the code to no avail. There are too many Copycat recipes out there to count. Some look good and others can't evenbe close. We all know part of the secret is the 2%-3% msg and a large amount of salt and a large amount of pepper. Here is one more attempt to find the secret. The Colonel used a pressure fryer. If you don't have one, do not use a pressure cooker as this can be dangerous. A deep fryer will have to do. The flour used in this recipe is self-raising, something you would find in most Southern kitchens in the 40's and 50's. Southern cooks like that tiny shortcut of having salt and baking powdered already mixed with the flour. Go figure. Also, restaurants and many Southern cooks used lard to fry with, so if you have no objestions to using lard, go for it. It may be the answer to the elusive secret recipe taste. The Original Recipe claim is not mine!

Kentucky Fried Chicken Original Recipe (CopyCat)

Chicken
6 pieces chicken-cleaned and trimed of excess fat

Brine
Water to cover chicken
1 Tablespoon Salt
1 teaspoon MSG (optional)

Flour
1 1/2 cup self-raising flour

Egg Wash
2 eggs-beaten
1/3 cup milk

Kentucky Fried Chicken Spice
1 tablespoon thyme
1 tablespoon oregano leaves
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon marjoram
1 teaspoon celery salt
1 teaspoon sugar
2 teaspoons pepper
1 teaspoon white pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
1 teaspoon accent or msg (OPTIONAL)

Add 2-3 Tablespoons mix to every 1 1/2 cup of flour for coating chicken.


OIL
6-8 cups Crisco shortening - This will depend on your deep fryer

Directions
Place all those 11 herbs and spices ingredients in a grinder or in a blender and pulse for 3-4 minutes to pulverizer. Store in an airtight container. Once ground spices will lose their flavor faster than when they are whole. This makes about 3/4 cup.

Flour
Add 2-3 tablespoons of the spice mixture to flour whisking well. Remove 1/2 cup flour/spice mixture and place in bowl or a plastic or paper sack for first coating of chicken. Add the remaining 1 cup flour/spice mixture in 2nd bowl or sack.

Egg Wash
Mix together in medium bowl for dipping chicken pieces.

Let's get started.
Chicken - Step 1
In a large bowl place cleaned chicken in salted (1 Tablespoon salt + 1 teaspoon MSG, still optional) water to cover chicken. Let soak at least 2 hours in refrigerator.
Step 2
Dry chicken with paper towels. Dredge in 1/2 cup of the flour mixture, shaking off excess. Do all pieces of chicken, one at a time and set on rack until next step. If you have any remaining flour mixture from this 1/2 cup portion add to 2nd sack.
Step 3
Dip into egg/water mixture, allowing excess to drip off.

Step 4

Add any left over flour from the 1/2 cup used for the first coating step into bag with the 1 cup flour/seasoning mixture. Place chicken pieces one at a time, in bag with flour mixture and shake to coat well. Arrange chicken pieces on rack over large cookie sheet and let dry up to 30 minutes.

For extra crispy coating, repeat egg wash and flour mixture.

Frying
Add FRESH Crisco to the deep fryer (or pressure fryer). Heat oil 350 degrees, gently add chicken to oil, 1piece at a time. Do not add more than 3 pieces to each batch. Fry 12-15 minutes, until chicken is thoroughly cooked. Drain chicken and keep in warm oven while frying remaining chicken. Cooking time may vary especially if using a pressure fryer.

SHRIMP COCKTAIL SALAD

If you love a good shrimp cocktail you'll love this salad. This is a giant shrimp cocktail. If you can, please use the Iceberg Lettuce. The crispiness it brings, is necessary to this salad.
This is great for a lunch served with warm French Bread and butter.
Give it a try.


Shrimp Cocktail Salad

The Shrimp:
1 pound medium-large shrimp,peeled and deveined
1 teaspoon sea salt
1 lemon
1 bay leaf
6 black peppercorns
Fill large saucepan half full with water, salt, peppercorns and bay leaf. Squeeze the lemon juice into the water, add the lemon halves, and bring to a boil. Add the shrimp to the water and cook until they just turn opaque, about 3 minutes.

Cocktail Sauce:
1 1/4 cup Chili Sauce - Heniz
2 Tablespoons freshly squeezed lemon juice
1-1/2 Tablespoons prepared horseradish, or to taste, drained
1/2 teaspoon Worcestershire
2 cloves garlic - minced
1/4 teaspoon freshly cracked black pepper
Dash hot sauce (or to taste) - Tabasco is good
Combine the ketchup, lemon juice, horseradish, Worcestershire sauce garlic and pepper in a small bowl. Add hot sauce, if desired. Mix well, refrigerate until ready to serve.

The Salad:
1 large head iceburg lettuce - chopped
1/3 head leaf lettuce - chopped
1/3 head romaine lettuce - chopped
1/2 cup red cabbage- shredded
1/2 cup julienned (or grated, if you're in a hurry) carrots
3/4 cup chopped celery- reserve 1/4 cup
1 medium red onion chopped- reserve 1/4 cup

Garnish:
2-4 green onions- sliced (optional)
Lemon slices or wedges for garnish

Assembly:
Wash and core lettuce, chop. Add remaining salad ingredients and toss well. Top with reserved celery and red onion. Add cooked shrimp and top with cocktail sauce to taste. Sprinkle with green onion slices, if using. Garnish with lemon slices or wedges. Serve with warm french bread slices.