Double Dipper Egg Lunch Recipes

Steps:

• Place 2 eggs in each of 2 resealable food storage plastic bags. Divide cracker crumbs into 2 small plastic containers with lids. If necessary, divide salad dressing into 2 small plastic containers with lids. Pack in 2 insulated lunch bags with ice packs.
• At lunch time, dip eggs in salad dressing, then in cracker crumbs.

Steps:

• Combine the buttermilk, thyme, Tabasco, Worcestershire, 1 tablespoon of the salt, and 1 1/2 teaspoons of the pepper in a nonreactive bowl large enough to contain all of the chicken pieces with at least 1 inch to spare. Add the chicken and turn to coat fully in the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight. Remove the chicken from the refrigerator about 45 minutes before frying.
• Line a large baking sheet with aluminum foil. In a large, shallow bowl, combine the flour, remaining 1 tablespoon salt, Cajun seasoning, and 1 teaspoon pepper. Remove the chicken from the buttermilk marinade and roll it around in the seasoned flour until completely covered. Set it on the prepared baking sheet; repeat with the remaining chicken. Dip the coated chicken pieces once more in the marinade, then again in flour. Return the pieces to the baking sheet (a few minutes' rest makes for a sturdier, crisper coating).
• Have a wire cooling rack set over paper towels ready. In a large, heavy Dutch oven, heat 1 1/2 inches of oil over medium heat until it reaches 350°F on a deep-fat thermometer. Using kitchen tongs, add a few chicken pieces at a time to the hot oil (crowding will lower the temperature, making for greasy chicken). Fry the chicken until the internal temperature reaches 180°F, about 10 minutes per side (watch carefully, it can easily burn). Transfer the cooked chicken to the wire rack. Serve immediately or at room temperature (don't let the chicken sit more than 2 hours).
• Do it Early
• The chicken can be fried up to 2 days in advance, covered, and refrigerated. Serve it cold-a classic Texas picnic food-or reheat on wire racks set on baking sheets in a 375°F oven for 15 to 20 minutes.
• Tip
• If the chicken looks pretty dark before it is cooked through, transfer to wire racks set on baking sheets and bake in a 375°F oven until the meat reaches an internal temperature of 180°F on an instant-read thermometer. Keep fried chicken warm in a 200°F oven. Using a digital thermometer eliminates the need to stand over the chicken. When the alarm sounds, the meat is done.

Steps:

• Fill a small pot two-thirds full with water and bring to a boil.
• With a paring knife, poke a small hole into the wider end of the egg. With a spoon, gently lower eggs into the boiling water and boil for precisely 5 minutes.
• Cut the cheddar cheese into strips, 4 inches (10 cm) long, ¼ inch (½ cm) thick.
• Roll out a piece of white bread until flat and dense.
• Place a slice of ham on the bread, then top with a strip of cheddar. Roll up the bread (like a jelly roll) until cheese and ham are entirely covered.
• Fry the bread rolls for about 4 minutes in a buttered sauté pan over medium-high heat. Turn halfway through when rolls are lightly browned.
• When eggs are done, carefully transfer them to a bowl of ice water.
• Meanwhile, use an egg carton to cut out egg holders for each egg.
• Take eggs out of ice water. Serve with the ham and cheese dunkers.
• Enjoy!

Steps:

• Heat the oven as directed on the box of fish sticks. Put the fish sticks on the counter for 10 minutes.
• Chop the dill pickle into small pieces on the cutting board, using the knife. Put pickle pieces in one of the bowls.
• Add the mayonnaise, horseradish and onion powder to pickle pieces. Stir with the spoon until mixed.
• Put the chili sauce, lemon juice and Worcestershire sauce in the other bowl. Stir with the spoon until mixed.
• Cut each fish stick into 3 pieces on cutting board, using knife. Put fish pieces on the cookie sheet.
• Bake the fish pieces as directed on the box. Use the pot holders to take cookie sheet out of oven. Put fish pieces on the serving platter, using the pancake turner.
• To serve, poke a toothpick into each piece of fish. Or if you like, use pretzel sticks instead of toothpicks. Dunk fish into the dips.

Steps:

• Boil eggs then cool and peel them.
• Cut eggs in half, separating the egg yolk from the egg white.
• Place cut egg white onto a serving dish.
• Mix egg yolk, mayonnaise, mustard, vinegar, and sugar in a bowl until it is firm not runny. Add more or less of each ingredient until it suits your taste.
• Fill egg whites with the yolk mixture.
• Chill then serve.
• Makes a delicious and easy appetizer.

Steps:

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
• Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.) Cool.
• In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.