BIG JOHN'S STAMPEDE CHICKEN
Make and share this Big John's Stampede Chicken recipe from Food.com.
Provided by Big John
Categories Chicken
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put chicken in a shallow bowl and add onion, thyme, parsley, bell peppers, tomatoes, rosemary, garlic, salt and peppers, soy sauce and lime juice.
- Let stand at least 2 hours, turning to coat.
- Heat oil in a heavy skillet.
- Add sugar and let it brown and bubble.
- Add chicken and let it brown thoroughly, about 10 minutes, turning to brown evenly.
- Add marinade and cook on low heat, covered, until tender: about 45 minutes.
BIG JOHN'S FRIED HAM AND CHEESE SUB
"Big John's Steak and Onion" is a local favorite fast food franchise here in Flint, Michigan. The food is made to order on big grills right in front of you, so there was no real mystery for me to figure out how to duplicate this at home. I just wanted to share this wonderful sandwich with all of those outside of Flint who may never get a chance to enjoy these tasty, addictive sandwiches.
Provided by BETHANY T.
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Slice sub bun 2/3 way through lengthwise and spread open.
- Spread bun with mayo.
- Heat un-oiled skillet or grill to medium heat.
- Arrange two ham slices on grill overlapping slightly to match the length of bun. Layer The remaining 2 slices on top of the first 2. If ham starts to stick to pan, squirt on a little water around the edges. When lightly browned on bottom, turn over and top with cheese. When second side is light brown, and cheese is melted, place ham onto bun cheese side up. Top with lettuce, tomato slices, onion, and Italian dressing. Enjoy!
Nutrition Facts : Calories 712.6, Fat 41.7, SaturatedFat 15.6, Cholesterol 114.8, Sodium 2953.4, Carbohydrate 45.8, Fiber 3.8, Sugar 12.1, Protein 38.8
BIG JOHN'S CALGARY STAMPEDE FLAP-JACKS
This tasty(if unhealthy)recipe is one I've used during Stampede Breakfasts for years. These are real "stick to the ribs" western flap-jacks that will wreck any diet in seconds. I've always had a large electric or very large gas griddle to use, but one that will cook 4 at a time will do as well. Can be eaten with your hands, but not with syrup!!
Provided by Big John
Categories Breakfast
Time 21m
Yield 8 Flapjacks
Number Of Ingredients 8
Steps:
- Heat griddle to 375.
- Cut bacon slices in half and cook on griddle to desired crispness and set aside. Retain the bacon fat in a bowl.
- Combine all dry ingredients in a large bowl.
- Beat egg into milk until well combined.
- Pour egg/milk combination and melted butter into dry mixture and mix until smooth.
- Spoon a little bacon fat onto the place you will be cooking each flapjack and place one piece of bacon in each of these locations.
- Using a soup ladle, add one scoop of batter over each bacon piece.
- Grill until bubbles pop on the surface of the flapjack then flip and grill until light brown.
Nutrition Facts : Calories 257.1, Fat 10.7, SaturatedFat 5.7, Cholesterol 70.9, Sodium 824, Carbohydrate 33.6, Fiber 0.8, Sugar 6.4, Protein 6.8
BIG JOHN'S SPICY CHICKEN FRIED STEAK
I'm told Chicken Fried Steak is the Official State Dish of Texas. I hope I don't offend any Texans with this version.
Provided by Big John
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Beat together the egg and milk then set aside.
- Combine the flour and spices, mix well, and spread onto a flat tray or plate.
- Dip each steak into the milk/egg mixture and dredge each in the flour mixture, then dip back into the milk/egg mixture.
- Heat 1/2 inch deep cooking oil in a large heavy skillet over medium-high heat for a few minutes.
- Check the temperature with a drop of the egg/milk mixture; if it pops and sizzles, it's ready.
- Carefully place each steak into the hot oil, allowing to fry for 3 to 5 minutes, then turn over and cook another 3 to 5 minutes, depending upon the size of the cutlets.
- Remove steaks from oil and allow to drain on paper towel.
- Leave about 3-4 tablespoons of the oil from frying the steak in the skillet and reduce heat to medium.
- Combine all ingredients for gravy on a bowl and mix until flour is desolved.
- Pour into skillet and cook until desired thickness is reached.
BIG JOHN'S SOUTHERN FRIED CHICKEN
Make and share this Big John's Southern Fried Chicken recipe from Food.com.
Provided by Big John
Categories Chicken
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Clean chicken pieces being sure to remove any extra fat and skin.
- Combine marinade ingredients in large bowl.
- Place chicken pieces in bowl, cover with plastic wrap and let stand for a minimum of 1 hour.
- Heat deep fryer to 350 degrees F.
- Combine milk with beaten egg in med.
- bowl.
- Combine remaining dry ingredients in another bowl and mix well.
- Dry marinated chicken on paper towel.
- Take pieces one at a time and coat with flour mixture, milk mixture and flour mixture again.
- Place coated chicken pieces on a plate and let stand for 10 minutes.
- Fry pieces in deep fryer and cook until golden brown (approx. 15 min.) be sure to turn chicken in order to cook evenly on all sides.
- Remove from deep fryer and allow to drain for several minutes prior to serving.
BIG JOHN'S OYSTER MOTOYAKI
MOTOYAKI - Japanese cusine. baked food topped with a mayonnaise-based sauce served in an oyster shell. Anyone who's ever been to a Japanese restaurant or Sushi bar and had this baked treat wishes they had a recipe that they could use at home. I've created this from several recipes I managed to acquire from local Japanese restaurants. Now all you have to do is learn how to shuck a large oyster that really doesn't want to let you in.
Provided by Big John
Categories Japanese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Scrub the oysters and rinse them off. Shuck the oysters(if you have trouble shucking try placing the oysters in a shallow pan of boiling water for a minute first). Always smell a freshly shucked oyster to make sure it's fresh, they should have no strong odor and merely smell like the ocean.
- Once the oysters are shucked, remove the meat and rinse it off in cold water, being sure to remove any shell fragments or the beginnings of a pearl(these are murder on your teeth) Discard the flat top half of the shell and keep the lower bowl shaped half, rinsing them out as well. Dry the meat by patting between 2 paper towel sheets.
- Whisk the mayonnaise, miso paste and peppers together. Set aside.
- Lightly saute the mushrooms and onion in butter to remove some of the water.
- Heat oven to 400°F.
- Spread a thin layer of mayo mixture on the bottom of each shell.
- Cut the oyster meat into 4-6 pieces per oyster and divide evenly onto the shells.
- Divide the onion & mushroom mixture evenly into shells and top off thickly with the mayonnaise mixture, being sure to completely cover everything in the shell with the mixture.
- Place the shells on a baking sheet or arrange them in a shallow pan as level as you can.
- Place oysters in the oven on the top rack and bake for 20-25 minutes. The tops should be a nice dark brown when done.
- Remove oysters from the oven, placing a small amount of Masago on each and serve with a lemon wedge.
STOMPARATO (STAMPEDE)
This is very easy to make and came from My Nu-Na who was the sloppiest cook you ever met, but we could never conquer her flavor.
Provided by Pokerfreak Russo
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put in baking dish.
- (Glass or otherwise).
- Cover and bake and 375 for 1 hour and remove cover to brown.
- It even taste better the next day, as flavor really gets in.
- Oh, Don't forget to have lots of Italian Bread on hand.
- This is a receipe that comes from our old Italian family that my No-Na made.
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