Tuesday, October 7, 2014

Cracker Barrel Fried Okra

Fried Okra

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  • 1 pound fresh okra
  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 1 teaspoon salt
  • 1 cup vegetable oil (for frying)

Rinse the okra and dry with a paper towel. Cut the pods into 1/2 inch pieces, remove the tops. In a bowl, mix together the cornmeal, flour, and salt. Add the okra pieces to the bowl, stirring to coat with the cornmeal mixture, and then let sit for a few minutes. Stir again. When the breading clings to the okra, shake the bowl -- excess breading will go to the bottom. Heat the oil over medium heat in a frying pan large enough to allow the okra room to cook evenly. Spoon the okra out of the bowl with a slotted spoon and fry in the hot oil until browned all over, about 10 to 15 minutes. Drain the okra on paper towels before serving.
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Cracker Barrel Chicken and Rice

Cracker Barrel Chicken and Rice

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  • 4 chicken thighs (Skin Removed)
  • 2 cups Minute Rice
  • 2 cups milk (I use skim, you can use any type)
  • 1 can Campbells cream of chicken soup
  • 1 can sliced mushroom


Directions

Pre-heat oven to 350 degrees. Grease bottom and sides of casserole dish (I use olive oil, you can use cooking oil or butter as well).
Pour minute Rice into dish, then add milk, cream of chicken soup and can of sliced mushrooms.
Stir until cream of chicken soup is distirbuted through mix.
Season Chicken (again use your favorite seasonings) I have tried everything from garlic powder to regular chicken meat seasoning it all works well.
Place chicken in dish, spoon some of the mixture over each piece of chicken.
Cover and bake for 60-70 minutes. Remove from oven slightly mix and serve.
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Cracker Barrel Turnip Greens Recipe

Cracker Barrel Turnip Greens


Ingredients

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1 3/4 pounds ham hocks, rinsed
2 quarts water
2 bunches fresh turnip greens with roots (about 10 pounds)
1 tablespoon sugar
Preparation

Bring ham hocks and 2 quarts water to a boil in an 8-quart Dutch oven. Reduce heat, and simmer 1 1/2 to 2 hours or until meat is tender.
Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots, and cut in half.
Add greens, roots, and sugar to Dutch oven; bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes or until greens and roots are tender.

Makes 8 to 10 servings
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Cracker Barrel Corn Muffins Recipe

Cracker Barrel Corn Muffins


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INGREDIENTS:
  • 4 tablespoons sugar
  • 4 tablespoons butter
  • 4 tablespoons liquid nondairy creamer
  • 4 tablespoons yellow cornmeal
  • 3/4 cup self-rising flour


PREPARATION:
Add ingredients to bowl in order listed and beat well until it looks like a smooth cake batter.

Divide batter between 8 greased cupcake wells and fill the other 4 in a 12-well tin with water.

Bake at 400 degrees F, 16 to 18 minutes or until tester inserted into centers comes out clean.

Let cool few minutes in pan and remove with two forks so not to disturb the water.  FREE Restaurant Recipes

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Pumpkin Custard and Ginger Snaps Recipe

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Pumpkin Custard and Ginger Snaps

pumpkin custard with pumpkin

Cracker Barrel Pumpkin Custard N’ Ginger Snaps is a seasonal offering at the Cracker Barrel Old Country store. Looking for something other than pumpkin pie? This is a rich and creamy homemade custard with a ginger snap topping, and a dollop of pumpkin pie spice infused whipped cream. If you aren’t near to one of the Cracker Barrel Old Country Stores, you can still sample the flavor of this dessert with this copy cat recipe.



Cracker Barrel Pumpkin Custard N' Ginger Snaps
Copycat Recipe


Serves: 8
Enjoy this sweet creamy custard that is topped with ginger snap cookie crumbs, and a pumpkin pie spice infused whipped cream.
Ingredients
8 egg yolks
1 3/4 cup pure pumpkin puree - 1 (15 ounce) can of pure pumpkin
1 3/4 cup heavy whipping cream
1/2 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1 cup ginger snap cookies and about 8 ginger snap cookies that are whole
1 tablespoon melted butter
1 cup heavy whipping cream
1 tablespoons granulated sugar - if you have extra fine sugar this is best
1/2 teaspoon pumpkin pie spice
Instructions
Preheat oven to 350 degrees.  Crack open 8 eggs, and separate the whites from the yolks.  In a medium sized glass bowl add egg yolks and whisk until they are creamy.  Add pumpkin,1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice and combine until all are incorporated.  Cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard.  Pour custard into either 8 custard dishes, or an 8 x 8 baking dish.  Bake custard for about 30-35 minutes or until a spoon is inserted comes out clean.  Halfway through the baking process combine the 1 cup gingersnaps and 1 tablespoon melted butter, and sprinkle the crumb mixture over the custard while it is baking by removing the dishes from the oven, adding gingersnap crumb mixture and returning the dishes to the oven to finish baking.  If you are using small individual custard dishes check the custard at 20-25 minutes.

Allow the custard to cool to room temperature.  Just before serving mix the pumpkin pie spice infused whipped cream by whisking together the 1 cup whipping cream, 1 tablespoon granulated sugar, and 1/4 teaspoon pumpkin pie spice until the whipped cream is thickened.

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Cracker Barrel Broccoli Cheddar Chicken Recipe

Broccoli Cheddar Chicken



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Broccoli Cheddar Chicken
Cracker Barrel Copycat Recipe

Serves 4

4 boneless skinless chicken breasts
1 can of Campbell's Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt
Instructions

Preheat your oven to 350 degrees. Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk). Place chicken breasts in a baking dish. Season with seasoned salt. Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup. Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli. Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color). When chicken has been removed from oven sprinkle with shredded cheddar cheese.

Source:  Copykat.com

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Cracker Barrel HAM and EGG CASSEROLE Recipe

Ham and Egg Casserole



HAM and EGG CASSEROLE

Cracker Barrel Copycat Recipe


Serves 2


1/3 cup lean cooked diced ham, (country cured ham if available)

1 slice sourdough bread, (remove crust and cut to fit bottom of casserole dish)

4 to 5 eggs, beaten (you want one cup of eggs)

1/4 cup evaporated milk

1/4 teaspoons salt

1/4 teaspoons ground black pepper

1/2 cup shredded mild cheddar cheese


Spray casserole dish with a non-stick spray and place sourdough bread on the bottom of casserole dish. Beat eggs; add salt, pepper and evaporated milk and mix thoroughly. Pour egg mixture over bread. Sprinkle diced ham and shredded cheese over egg mixture and cover with plastic wrap or another type of lid. Place casserole in the refrigerator overnight or in refrigerator for at least five hours.

Bake for 20 to 22 minutes, depending on the depth of the casserole dish. You will know this is completely done when you shake the dish slightly and the eggs do not wiggle.

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Cracker Barrel Roast Beef Recipe

Roast Beef

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ROAST BEEF
Cracker Barrel Copycat Recipe

Serves 4-6


3 lb. chuck roast
1/2 can beef broth
1 cup flour
1/2 teaspoon garlic powder
1 or 2 cloves garlic
1 medium onion, diced
2 tablespoons olive oil
1 bay leaf
dash of salt and pepper

Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with flour. Place floured roast into oiled skillet and brown lightly on both sides. While browning roast, add diced onions to skillet. Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf. Pour in 1/2 can beef broth over roast and add salt and pepper. Cover and cook on low for 8 to 10 hours.  FREE Restaurant Recipes

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Home Style Fried Chicken Recipe

Home Style Fried Chicken



HOME STYLE FRIED CHICKEN
Cracker Barrel Copycat Recipe
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Serves 4

oil for frying
4 boneless, skinless chicken breasts
2 cups all purpose flour
2 teaspoons salt
2 teaspoons ground black pepper
1 cup buttermilk
1/2 cup water


Pour 3 to 4 inches of oil into a deep fryer or large pot and preheat the oil to 350 degrees.

Prepare seasoned flour by combining the flour, salt, and pepper in a bowl. Stir to combine well. In another bowl mix together the buttermilk and water. If your chicken breasts are not fairly uniform in size place them between two pieces of wax paper and gently pound them out with a meat pounder until they are more uniform in size. This will help with even cooking times. Pat chicken breasts dry with a paper towel.

Season the chicken with salt and pepper and then dredge into the flour, dip in buttermilk, and then dredge again in the seasoned flour and deep-fry the chicken pieces in the hot oil. Turn the chicken breasts during the cooking to make sure that both sides of the chicken are golden brown. This should take 7 to 8 minutes for each one to cook. When the chicken is done drain in a wire rack.
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