Author: Arrisje

Chicken Fried Steak

Chicken Fried Steak

Chicken Fried Steak:

is the classic example of an inexpensive regional folk food utilized by working-class folk and generally categorized as comfort food.

The precise origins of this dish is unclear, but many sources attribute its development to German and Austrian immigrants moving to beef-growing areas of western Louisiana, Texas, Oklahoma, and possibly further north into Kansas, who brought recipes for Wiener Schnitzel from Europe to the USA. Now I am still wondering why call it chicken fried steak and there is not one piece of chicken in this dish. So I did a litle research and found out that one of the earliest mentions of a similar food is a recipe for veal cutlets. By the late nineteenth century numerous cook books provided the recipe. At that time the delicacy was usually called pan-fried steak or country-fried steak, or some similar designation, and it was very similar to the fried pork cutlets so popular in the South, where the swine industry was much more important than beef production. Chicken-fried steak is almost identical to German schnitzel

The actual term “chicken fried steak” was probably developed in the 1930s. It is possible the name change for this recipe was due to the war with Germany.

Sweet and Sour Chicken

Sweet and Sour Chicken

Americanized sweet and sour chicken.

Crack Rotel

Crack Rotel

We all heard of the Velveeta Rotel dip, in my opinion this one is way better then the Velveeta Rotel dip. My niece Karlesha told me what was in her crack rotel dip. I made it similar like hers but added pico de gallo. Once you taste this dip you will understand the name:) It is that good you can’t stop eating it. Someone said it was like crack, they couldn’t stop eating it…hence the name:). You can eat it cold or hot.

Ingredients

2 blocks of cream cheese
1/4 cup cooked jimmy dean breakfast sausage
1/4 cup salsa
For the Pico de Gallo
1 mango
1/3 cup chopped cilantro (if you don’t like cilantro use parsley)
2 green onions
1/2 small onion minced
2 chopped tomatoes
1 Annaheim pepper
1/2 tsp pepper
1/8 tsp salt
2 tbsp lemon juice.

Instructions

  1. First we need to make the Pico de Gallo. Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put that in the refrigerator so it can marinate for at least an hour.
  2. Put the 2 cream cheese blocks in a bowl, microwave for 1 1/2 minute. Add 1/4 chunky salsa and 1/4 cup cooked Jimmy Dean. Mix it all up and top it off with the Pico de Gallo. Eat with brown bean tortilla chips. If you like to eat this dip warm put all in a crock pot.

Crack Rotel

We all heard of the Velveeta Rotel dip, in my opinion this one is way better then the Velveeta Rotel dip. My niece Karlesha told me what was in her crack rotel dip. I made it similar like hers but added pico de gallo. Once you taste this dip you will understand the name:) It is that good you can't stop eating it. Someone said it was like crack, they couldn't stop eating it...hence the name:). You can eat it cold or hot.
No ratings yet
Print Pin Comment
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Appetizer/Snack
Cuisine American
Add to Shopping List

Ingredients

  • 2 blocks of cream cheese
  • 1/4 cup cooked jimmy dean breakfast sausage
  • 1/4 cup salsa

For the Pico de Gallo

  • 1 mango
  • 1/3 cup chopped cilantro if you don't like cilantro use parsley
  • 2 green onions
  • 1/2 small onion minced
  • 2 chopped tomatoes
  • 1 Annaheim pepper
  • 1/2 tsp pepper
  • 1/8 tsp salt
  • 2 tbsp lemon juice.

Instructions

  • First we need to make the Pico de Gallo. Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put that in the refrigerator so it can marinate for at least an hour.
  • Put the 2 cream cheese blocks in a bowl, microwave for 1 1/2 minute. Add 1/4 chunky salsa and 1/4 cup cooked Jimmy Dean. Mix it all up and top it off with the Pico de Gallo. Eat with brown bean tortilla chips. If you like to eat this dip warm put all in a crock pot.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

Recipe Card Crack Rotel

Pico de Gallo

Pico de Gallo

Pico de gallo can be used in much the same way as other Mexican salsas, Kenyan Kachumbari or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

In some regions of Mexico, a fruit salad (watermelon, orange, jicama, cucumber and sometimes melon and papaya) tossed in lime juice and hot sauce or chamoy and sprinkled with a salty chili powder is also known as pico de gallo; it is a popular snack and usually sold outside schools, while the tomato-based condiment is better known as salsa picada, which means minced or chopped sauce, salsa bandera or salsa mexicana, because the colors red (tomato), white (onion), and green (chili) are the colors of the Mexican flag.

One of the sources for the name “rooster’s beak” could be the beak-like shape and the red color of the chilis used to make it. According to food writer Sharon Tyler Herbst,it is so called because originally it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster.

Another suggested etymology is that pico is derived from the verb picar, which has two meanings: 1) to mince or chop, and 2) to bite, sting or peck. The rooster, gallo in Spanish, is a common metaphor for the hyper-masculine (“macho”) male in Mexican culture. One example of such machismo is taking pride in withstanding the spicy burn of chilis.

However, neither theory can be considered definite, as they assume the use of hot chilis. In many regions of Mexico the term “pico de gallo” refers to any of a variety of salads, condiments or fillings made with sweet fruits, tomatoes, tomatillos, avocado or mild chilis — not necessarily with hot chilis, or any chilis at all. Thus, the name could be a simple allusion to the bird feed-like minced texture and appearance of the sauce.

The source of this article is wikipedia, the free encyclopedia.

Goulash

Goulash

This thick, hearty dish was (and still is) a very popular dish among herdsmen in Hungary. This peasant dish got on the table only towards the end of the 19th century. Restaurants started to put goulash on their menus to. By the second half of the 20th century the soup became the number one dish of Hungary. It got this name because the herdsman of Hungary often travelled far from home on horseback with their sheep to find better pastures on the Hungarian plains. At nightfall the herdsman’s would build a fire, slaughter an animal and then cook it for several hours in a large pot hanging over the fire known as a bográc.

There are many different ways of making goulash, as it is with every dish. Goulash can be served with potatoes, dumplings, spatzle, or just as a stand-alone dish with bread.