The Most Popular Articles of Brian Alan Burhoe
The Most Popular Articles of Brian Alan Burhoe...
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HOME COOKING: Cracker Barrel Restaurant's Best Recipes You Can Do At Home by Brian Alan Burhoe
You'll find everything you love about country cooking, plus a few items that might surprise you. Their country cooks have added some new things they know you'll like. And of course, you'll still find old favorites like Meatloaf, Chicken n' Dumplins, Roast Beef and plenty of tasty country vegetables on the menu.
Among their most popular items are: Fried Chicken Livers, Hickory Smoked Pork Barbeque, Grilled Pork Chops, Fried or Grilled Chicken Tenderloin, Beans n' Greens (a cup of Pinto Beans and Turnip Greens served up with onion, relish & Corn Muffins) as well as their famous Half Pound Hamburger Steak, Sugar Cured Ham, Homemade Beef Stew and Farm Raised Catfish Fillet (deep fried or Spicy Grilled).
>>> And now here is their most popular meal of all - Cracker Barrel Chicken & Dumplings Full Meal Recipe:
--Cracker Barrel Chicken & Dumplings--
> Chicken and Broth
3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice
> Dumplings
2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk
1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.
2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.
3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.
4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.
5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.
6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.
7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.
--Cracker Barrel Country Cornbread Dressing--
2/3 cup chopped onion
2 cups chopped celery
2 quarts of day old, grated cornbread
1 quart of day old, grated biscuits
1/4 cup dried parsley flakes
2 tsp poultry seasoning
2 tsp ground sage
1 tsp coarse ground pepper
4 ounces margarine
1 quart (32 ounces) plus 1 (14 ounce) can chicken broth
Preheat oven to 400 degrees F.
Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a large mixing bowl. Add melted margarine to mixture. Stir until well blended.
Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter (banana bread or cornbread).
Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.
Bake uncovered for 1 hour until lightly brown on the top.
--Cracker Barrel Buttermilk Biscuits--
8 servings...
2 c Bisquick
2/3 c Real buttermilk
1. Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.
2. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 9″ round baking pan. Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in butter. They split easily because of the way you formed them with the 2 pieces.
3. To make BONANZA Copycats, add 4 ts sugar. Shape into 6 patties, 1″ thick, 3″ round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450 18 minutes or until brown.
4. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep surface soft and tender.
--Cracker Barrel Double Chocolate Fudge Coca-Cola Cake--
4 servings...
2 cups all-purpose flour
2 cups granulated sugar
3 tablespoons cocoa
1 cup butter or margarine
1/2 cup buttermilk
1 cup Coca-Cola
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups miniature marshmallows
Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Combine dry ingredients in a bowl.
Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.
> Frosting:
1/2 cup butter or margarine
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box confectioners' sugar
1 teaspoon vanilla extract
Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.
It's served warm with premium vanilla bean ice cream. Enjoy a real Cracker Barrel tradition!
- Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.
His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular WUVING.com.
Cracker Barrel Old Country Store Facts:
- Cracker Barrel uses 70,000 pounds of flour every day to produce their made-from-scratch buttermilk biscuits and chicken dumplings.
- In 2007, Cracker Barrel sold enough pancake mix to make 8.2 million pancakes. That's a stack of pancakes 32 miles high.
- The Cracker Barrel Heritage Music label has release exclusive CDs from Kenny Rogers, Ricky Skaggs, Aaron Tippin, Alison Krauss & Union Station, Amy Grant, Sara Evans and The Charlie Daniels Band. The SONGS OF THE YEAR CD features today's country superstars performing classic country songs.
- August 2009 - For the 19th consecutive year, a consumer poll in the food service RESTAURANTS & INSTITUTIONS Magazine ranked Cracker Barrel Old Country Store, Inc. the "Best Family Dining Chain." The Consumers' Choice in Chains Award is based on a survey of more than 2,000 consumers and their visits to 200 of the nation's largest restaurant chains. The survey measures opinions on food quality, menu variety, value, service, atmosphere, cleanliness and reputation.
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>> For ALL of my articles, see CHEFS, DOGS, MOUNTIES & DREAMSTUDY: The Complete Articles of Brian Alan Burhoe
"Christmas Light Installation Business Planning Starts Right Now!"
Installing Christmas lights for people is a very lucrative business.
However, in order to be successful with it you need to start planning very early. In fact, Christmas light installation service planning starts in the summer or early autumn if you want it to be really successful. There is so much that goes into the planning that you need to start months before the actual Christmas season.
Everyone knows that the Christmas season is very hectic. But it's even more hectic for anyone who installs Christmas lights for other people.
Once the holiday season arrives -- sometime between Halloween and Thanksgiving -- everything is a blur. And this is why it's important to start planning for your Christmas light installation service in the summer.
There's actually a lot that goes into planning a Christmas light installation service. If you want it to run smoothly and be successful then you need to plan out every detail of the business beforehand.
You have to plan your marketing strategy, how many people you'll need to employ, and how much material you'll need. In fact, many light distributors raise their prices as the Christmas season draws closer so you'll want to get the lights as soon as possible. This will save you money.
Of course, the planning for your Christmas light installation service has to begin with marketing. You need to attract customers. The sooner you get started with this the more customers you'll be able to attract and the more money you'll make.
Carefully plan a marketing strategy and then decide how and where you want to market your business. You can do something traditional like run a newspaper ad or use direct mailing or you could do something creative like have a Christmas contest in the summer. There are many great ways you can market your business.
The sooner you can attract customers with your marketing campaign, the sooner you'll be able to plan out the actual installation process. You'll know how many employees you'll need and how much material you'll need to order.
You can then begin to plan out the actual schedule for when and where you will install the Christmas lights. This will allow everything to run very smoothly during the Christmas season. It will also help you to ensure profitability.
You should really have all the planning done by the end of September. This means your marketing is pretty much all done, you've hired your employees (or are in the process), you have your lights and installation materials on hand, and you have your existing customers scheduled.
Then you can actually start installing the Christmas lights at the end of October.
Christmas light installation business planning starts in the summer. It has to if you want to be successful. You don't want to be scrapping and trying to find customers once the summer is over. You want everything to run smoothly and you want to make a lot of money.
Therefore, you need to start planning everything as early as possible. You need to plan your marketing, how many employees you'll need, and how much material you'll have to buy. All the planning should be done in September and then when late October arrives all you'll need to worry about will be actually installing the Christmas lights.
==>>> Learn How To Start Your Own Holiday Lighting Business - Click Here!
Learn more about making money for Christmas -- go to Merry Christmas 2011 and Happy New Year 2012!
