Receitas da Familia ALCS

  Directions STEP 1: Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture. STEP 2: Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated. STEP 3 Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C). Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate. STEP 4: Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds. STEP 5: Remove to another paper towel-lined plate. Repeat with remaining batches of chicken. STEP 6: Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a...

 

  Ingredients  yields 10 servings cooking spray 900g frozen shredded hash browns, thawed 200–230 g  shredded Colby cheese, (BR: Cheddar/Prato) 300 g   cream of chicken soup 120–240 g  sour cream/creme de leite 70–100 g  finely chopped onion 115 g  unsalted butter, melted 1  large   egg, beaten ½  teaspoon   garlic powder ½  teaspoon   salt ½  teaspoon   freshly ground black pepper chopped parsley for garnish (Optional) Directions Step 1- Preheat the oven to 175 degrees C . Spray a 9x13-inch casserole dish with cooking spray. Step 2-  Drain defrosted hash browns well. Combine drained hash browns, 2 cups Colby cheese, soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl. Step 3-  Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top. Step 4-  Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 ...