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Rutherford Weekly's Favorite Reader Recipes 10-06-16

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Chicken Parmesan Sliders

16 Slider Buns

1 lb Breaded Chicken Tenders, cooked (weight is approx.)

2 c Pasta Sauce

2 c Mozzarella Cheese, shredded

½ c Parmesan Cheese, shredded

3 Tbsp butter, melted

1 tsp Garlic powder (more to taste)

1 tsp Italian seasoning

Preheat oven to 350°F. Place the bottom half of the slider buns in a greased casserole dish. Place chicken tenders on the bottom buns and then cover them in sauce. Combine the mozzarella and Parmesan cheese and sprinkle it over the sauce. Place the top buns on the sliders. Melt the butter and mix the garlic powder until it is thoroughly combined. (feel free to add more garlic powder if you like garlic as much as I do!) Pour the melted butter over the buns and then sprinkle with Italian seasoning. Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.

Easy Meatball Sliders

15 Slider buns

15 Meatballs, cooked

2 c Ragu® Traditional Sauce

2 c Mozzarella cheese, shredded

3 Tbsp Parmesan cheese

1 Tbsp Italian seasoning

2 Tbsp Olive oil

Preheat oven to 350°F. Place the bottom half of the slider buns in a casserole dish. Spoon a little sauce on each bun then place a meatball on each one, and add just a little more sauce over the meatballs. Cover the meatballs in mozzarella cheese. Place the top buns over the meatballs and brush them with a little oil. Combine the Parmesan cheese and the Italian seasoning then sprinkle it over the buns. Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.

CHICKEN AND WAFFLE SLIDERS WITH BUTTERMILK SYRUP

1 bag Tyson Crispy Chicken Strips

1 box mini toaster waffles

For The Buttermilk Syrup:

1/2 cup butter

1 cup sugar

2 teaspoons vanilla

1 teaspoon cinnamon

2 tablespoons Karo syrup

1 cup buttermilk

1/2 teaspoon baking soda

Cook chicken strips according to package instructions. Toast waffles according to package instructions. Once chicken and waffles are fully cooked, cut them to desired bite-size shape and dimensions (I cut mine about 1 1/2" by 1 1/2" squares, but you can keep them in their mini circles). For The Buttermilk Syrup: Heat stove top to medium-high heat. Use a large pot so the liquid doesn't boil over. Place the butter, sugar, vanilla, cinnamon, Karo syrup, and buttermilk in the pot. Mix until all the ingredients are fully combined and the mixture begins to bubble. Let mixture bubble for about 45 seconds, stirring constantly. Remove the pot from heat and add the baking soda. Mix until well combined. Place the pot back on the heat, and let the syrup bubble for another 45 seconds, stirring constantly. Take off of heat, continue to stir until it cools down a little and the bubbles disappear. Serve warm.

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