Koo Koo For Krackers Recipes

Steps:

• 1. Dissolve two yeast packets in 1/2 cup of warm water and 1 tablespoon of sugar. Mix well and set aside for 10 minutes or so.
• 2. Heat together on the stove, buttermilk, potato buds, salt, oil, and sugar until well blended and just barely boiling. Cool mixture down until you can comfortably stick a pinky in and hold it there.
• 3. Add buttermilk mixture to 3 beaten eggs. Add the yeast and 2 tablespoons of baking powder. Mix well.
• 4. Begin adding flour, a little at a time, until you reach kneading consistency.
• 5. If you don't have a mixer that kneads, then you knead for around 10 min. for the right bread dough texture. The more kneading, the better, words from my Grandma (per Jacki). The dough will eventually be slightly sticky but not so sticky you can't work with it.
• 6. After kneading, divide into 2 and roll each half to fit in a 9x13 baking dish.
• 7. Place each half into the 2 greased cake pans, 9 by 13. Cover and put in a warm place. Let rise for about 2 hours or until it is doubled in size.
• 8. Once dough is done rising, take your index finger and poke holes throughout, covering the top completely with the holes.
• 9. Mix 1 pint (2 cups) of whipping cream and 1 cup sugar PER PAN.
• 10. Pour the cream mixture over the holes, covering the top completely with the cream. Do this for both pans.
• 11. Mix 1 cup of sugar with 1-2 tablespoons of cinnamon. Sprinkle 1/2 cup of the cinnamon sugar mixture over each pan.
• 12. Bake for 30 minutes at 350 degrees.
• 13. Allow to cool slightly before slicing.

Steps:

• Soak barberries in water to cover for 10 minutes. Drain.
• Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.
• Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.
• Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.

Steps:

• Combine all ingredients for marinade in medium bowl. Mix well.
• Add chicken and marinate 24 hours Even better if you let marinade 48-72 hours.
• Before chicken is done marinading, prepare the basting sauce by heating 1 tsp oil in medium skillet.
• Saute onions until begins to blacken.
• Pour onions in medium saucepan with other baste ingredients.
• Bring to a boil, then reduce and simmer 5-7 minute.
• Remove from heat.
• When cool, cover the baste and chill until needed.
• To cook chicken, start grill to med heat.
• Grill chicken for 5-6 on each side.
• Turn chicken again and baste with sauce.
• Grill 5-6 minute and baste again.
• Continue turning and basting until done.