LEMON-DILL CHICKEN CAKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
- Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.
CHICKEN CAKES
Make and share this Chicken Cakes recipe from Food.com.
Provided by Rhonda O
Categories Chicken
Time 25m
Yield 4 Cakes, 4 serving(s)
Number Of Ingredients 17
Steps:
- Whisk all ingredients together until sauce is well blended.
- Melt better in a large skillet over medium heat.
- Add bell pepper, green onions, and garlic; saute 3 to 4 minutes or until vegetables are tender.
- Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl.
- Shape chicken mixture into 8 (3 1/2-inch) patties.
- Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
- Drain on paper towels.
- Repeat procedure with remaining oil and patties.
- Serve immediately withRemoulade Sauce (recipe follows).
- REMOULADE SAUCE: Whisk all ingredients together until sauce is well blended.
BONNIE BUTTER CAKE
This is the exact recipe from the cookbook "Betty Crocker Country Favorites." Bonnie Butter Cake has been around for many years, a testament to the delicious flavor and delicate texture of this cake. Treat yourself and use real butter for a rich, old-fashioned taste! The cook time listed is for the 13 x 9 x 2 inch pan.
Provided by senseicheryl
Categories Dessert
Time 55m
Yield 1 9 x 13 inch pan, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
- Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
- Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
- TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.
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- In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.
- Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
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- Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.
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