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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
78
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Posted:
Aug 31, 2007 10:30 AM
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Thank you so much for the recipes, I really appreciate them. Will try!
Have a great Labor Day weekend!
Kerri
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Posts:
126
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Posted:
Aug 30, 2007 12:08 PM
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> Does
> anyone responding have any recipes for this? Thanks
> much!
Uhmmm, yeah. Did you read my post?
You could try Alton Brown's Chicken Fried Steak.
The underlined part is a link. Click that and it will take you to Alton Brown's recipe for Chicken Fried Steak. That would be a recipe.
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Posts:
346
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Posted:
Aug 30, 2007 12:05 PM
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Start with tenderized round steak - have the butcher do it or buy it tenderized. (1 to 1 1/2 lbs)...soak it in buttermilk and then dredge it in seasoned flour (1 cup flour, a couple of tsp salt and close to a TBLS of course ground black pepper a shake or two of cayenne) Lots of pepper in the coating & gravy is imperative. I do a double dredge letting the steaks air dry in between dredges for about 10 minutes or more.
If you're using a skillet with oil instead of a deep fryer, use enough oil to come halfway up the sides of the pan and bring to 365-375 degrees. Now, here's the tip: Move the steaks very gently in the oil as soon as you put them in and continue to gently move them occasionally as they fry. This keeps the coating from sticking to the pan. Flip them when the bottom is golden brown.
Drain the drippings to about 2 TBLS, leaving any steak coating bits in the pan and make your gravy in the same pan with warm milk. Making a roux (2TBLS drippings/2 TBLS flour - stir for a minute then add 1 Cup warm milk stirring constantly....add more milk as needed till desired gravy consistency.) Season gravy with more salt and lots of pepper. And don't forget the mashed potatoes! They're as important as the copious amounts of black pepper!
Billie Jean responded with an Alton Brown recipe.
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Posts:
78
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Posted:
Aug 30, 2007 10:20 AM
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I already have the man, I just want to make a good dinner for him, what's so wrong with that? Does anyone responding have any recipes for this? Thanks much!
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Posts:
258
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Posted:
Aug 29, 2007 1:09 PM
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> > I moved to the south about a year ago any my
> man
> > loves chicken fried steak. I know it is a
> > traditional meal around here and I tried to make
> it
> > once - it was okay, but I don't think I seasoned
> the
> > meat right. Does anyone, southern or not, have
> a
> > good recipe? Thanks a bunch!
>
> I don't think chicken is a steak. Maybe that is the
> problem.
This sounds like Chicken of the Sea, which isn't chicken at all.
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Posts:
35
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Posted:
Aug 29, 2007 1:05 PM
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> I moved to the south about a year ago any my man
> loves chicken fried steak. I know it is a
> traditional meal around here and I tried to make it
> once - it was okay, but I don't think I seasoned the
> meat right. Does anyone, southern or not, have a
> good recipe? Thanks a bunch!
I don't think chicken is a steak. Maybe that is the problem.
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Posts:
78
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Posted:
Aug 29, 2007 12:50 PM
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I moved to the south about a year ago any my man loves chicken fried steak. I know it is a traditional meal around here and I tried to make it once - it was okay, but I don't think I seasoned the meat right. Does anyone, southern or not, have a good recipe? Thanks a bunch!
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