Blending five batches of cookies will be a breeze with my KitchenAid Artisan mixer. It is able to handle nine dozen cookies, and so blending five dozen will be nothing. If you enjoy a little zing in your food, you would enjoy this cookie. It contains an unusual mix of spices plus cayenne pepper gives it a tangible kick. I don’t think anyone else will think of entering a spicy cookie in this year’s contest, and so this could be my year!
I will use my Cuisinart MCP-12 sauté pan and skillet to make the chicken paprikas. With my great grandmother’s family recipe and around an hour in my kitchen, this dish will certainly prove worthy of our celebration. Served on top of steamed rice or buttered noodles, it is consistently the family favorite.
I will make the spicy cookies first by sifting flour, baking soda, sugar, cloves, cayenne, and a few other spices together. With my KitchenAid Artisan mixer, it will take minimal time to blend in five sticks of cold butter. With less than 10 minutes from start to end, I will have five batches of cookie dough made and ready for the oven. I will bake them in three or perhaps four batches and when they finish cooling, I will store them in airtight containers until tomorrow.
To triple my great grandmother’s chicken paprikas recipe, I will need to clean and delicately chop three large onions. After that, I will clean and slice up six red bell peppers. Preparing this dish is such a delight using Cuisinart MultiClad Pro cookware. With a little olive oil in the skillet, the onions will sauté beautifully without sticking. The sauté pan is great for preparing the chicken.
First, I will brown a quarter pound of chopped bacon. To that, I will add quartered chicken parts including skins. After the chicken is browned on all sides, I will stir in the onions from the other pan. After adding chicken stock, lots of sweet Hungarian paprika and a little freshly ground pepper, this will need to simmer for about an hour. Once the chicken starts dropping off the bone, the simmering phase of the recipe is completed. I will allow the chicken to cool and then will remove the skin along with the bones.
After adding all of the chicken morsels back to the juices in the Cuisinart MCP-12 sauté pan, I will stir in a few large dollops of sour cream and the sliced red bell peppers. To this, I will add a little flour for thickening. After simmering for five to 10 minutes, the chicken paprikas covered dish will be finished. I have not decided whether I will serve it over rice or buttered egg noodles and guess I will make that decision later today as the chicken is cooking.
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