Recipe for...Voodoo Witch's Hands


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Voodoo Witch's Hands This recipe is rated : 0 Recipe Ingredients 12 boneless, skinless chicken breasts Marinade 2 (12 ounce) Dixie Crimson Voodoo Ale 2 tablespoons minced fresh garlic 2 tablespoons extra virgin olive oil 2 medium onions, cut into rings 1 teaspoon white pepper 1 cup all-purpose flour 3 medium eggs, beaten 3 cups Italian seasoned bread crumbs Black olives, pitted and halved lengthwise Cooking Procedures Use a heavy mallet and pound breast flat, carefully cut chicken breasts to create four fingers and a thumb (the uncut part of the breast will be the palm of the hand). Slice them a little crooked for effect. Marinade breasts, refrigerated and covered for 2 to 3 hours. Dust in flour, dip in egg, then coat in bread crumbs. Arrange on a parchment lined baking sheet. Bake in a preheated 350 degree F oven for 25 minutes or until golden brown and cooked through. Meanwhile, over medium high heat, reduce the marinade in a sauce pan until thick and glossy. Plate Presentation: Use lots of red-leaf lettuce. Trim the tips with the olive fingernails and serve on lettuce. Place the sauce in a finger bowl to allow for dipping or spooning on top of the breasts.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ), a sprinkle of white pepper or nutmeg, and salt to taste. After poured into the tureen put on top of the soup some custard, which is made in the following way : Custard for Soups. Take two whole eggs and one yolk; beat well with one gill of cold soup-liquor (water will do), a pinch of salt, and a dash of grated nutmeg ; pour into an earthen bowl or mug, place into a cooking-vessel with hot water, and allow it to be heated until the eggs have set, and no longer. Take out a spoonful at
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