Chinese Professional 5000 Series Aluminum Sheet for Luxembourg Factories
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Specifications of 5000 Series Aluminum Sheet (Aluminum Plate ):
1. Grade/Alloy: 5005 5052 5083 5086 5154 5182 5251 5754 etc.
4. Temper: all available, H1X, H2X, H3X, O, HXXX TX
Betty demonstrates how to make Crispy Baked Chicken Tenders. These chicken tenders are great with my Favorite Chicken Dipping Sauce (which you will find in Betty’s Kitchen).
Crispy Baked Chicken Tenders
1 ½ pounds uncooked chicken tenderloins
2 cups panko bread crumbs (1 ½ cups will be enough to coat 1 ½ pounds chicken. I used the extra breadcrumbs for a double coating.)
1 ½ teaspoons salt
¾ teaspoon freshly-ground black pepper
¼ teaspoon ground red pepper
½ teaspoon dried rubbed sage
½ teaspoon dried thyme leaves
½ teaspoon dried rosemary leaves
1 stick (1/2 cup) butter, melted and cooled (3/4 stick will be enough, if you are not double coating the chicken tenders.)
cooking oil spray
Trim any excess fat from uncooked chicken tenderloins. Set aside. In a gallon-sized Ziploc bag, place 2 cups panko bread crumbs , 1 ½ teaspoons salt, ¾ teaspoon freshly ground black pepper, ¼ teaspoon ground red pepper, ½ teaspoon dried rubbed sage, ½ teaspoon dried thyme leaves, and ½ teaspoon dried rosemary leaves. Shake Ziploc bag until all herbs and spices are well-distributed throughout the panko bread crumbs. Dip a chicken tender into melted butter and then place in Ziploc bag of seasoned panko bread crumbs. Shake well to coat. Place coated chicken tender into a 13-inch by 9-inch by 2-inch baking dish. Repeat until all chicken tender pieces are in baking dish. Let sit for a few minutes for the coating to absorb liquid from the chicken tenders. Coat each chicken tender a second time, for extra crispy baked chicken tenders. (I sprinkled my extra coating mixture over the top of the chicken in the baking dish, and turned the pieces of chicken to distribute the additional coating.) Bake at 375 degrees (F), covered with aluminum foil for 20 minutes. After 20 minutes, remove foil and bake an additional 20 minutes, turning the oven to “broil” for the last 2 minutes. Remove from the oven and place Baked Chicken Tenders on a nice serving plate. Serve with my Favorite Chicken Dipping Sauce for a great combination of flavors and textures! I hope you enjoy the recipe! Love, Betty ♥♥♥♥♥
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Watch more How to Fold Napkins videos: http://www.howcast.com/videos/510970-How-to-Fold-a-Napkin-into-a-Turkey-Napkin-Folding
Now we’re going to fold a turkey, which will be great to put on your place-setting for Thanksgiving.
What we’re going to do is fold this in half down and half over to create a smaller square. We’re actually going to insert a piece of aluminum foil. The tin foil will make the beak of the turkey a little bit stiffer. We’re going to place that inside underneath that one fold.
Now, we’re going to fold it in half and reopen it. See how your middle creased. We’re going to fold down the triangles from the right and from the left to meet the center point. Then we’re going to fold it in one more time so it’s a very skinny, long neck.
Now you have the tip of the beak and the back feathers. What we’re going to do is fold this down about half way so that point reaches the back, and then we’re going to fold the beak. Where these angles are coming in, we’re going to pinch the neck and form the beak. The tin foil has made it a lot easier to make it a little bit more sturdy.
Then, we’re going to lift that up. From here, you it fold up. You pretty much pop it up. You’ll feel the tin foil in there. You can pull back the neck.
Now you have your turkey. The turkey needs some colorful feathers. What we’re going to do is take a second napkin, this one’s a very festive Thanksgiving, autumn-colored theme napkin. And this one is accordion-folded.
To create these really crisp lines, you can spray it with starch and you can iron it beforehand. That’s what I’ve done here. What I’m going to do is start from the end and fold it back and forth like an accordion until you have a long bar.
Then you’re going to take it from the center and you’re going to push it up and the center flaps will come up; hold them up there. This is going to be the back to the turkey.
There’s a little bit of a space right here which will be perfect to set your feathers in to. To really get this to sit nice, we’re going to pin the back of the neck to the back of the feathers.
That’s how you fold a turkey napkin.