Chicken Fingers

Looking for some easy recipes. Here is one of our easy recipes. It is a time saver, budget friendly recipe. 

Chicken Fingers

Serves 2 to 3  Prep Time 10 minutes  Cooking Time 5 minutes

1/2 cup all purpose flour
salt and pepper to taste
1 egg, beaten
1 cup panko or Japanese breadcrumbs 
2 chicken breasts, deboned, skin off, and
      cut into finger-like portions
cooking oil

1  In a bowl, put the flour and season well with salt and pepper. In another bowl set to the right of the flour bowl, place the egg. In a plate to the right of the egg bowl, place the breadcrumbs. 

2  Dredge the chicken on flour , then dip the chicken finger in the egg mix, then in the breadcrumb mix. Arrange the fingers like lined-up soldiers on a tray. (Freeze at this point if you are making a big batch.)

3. Heat cooking oil in a deep fry, fry chicken fingers until golden brown. 

4. To drain oil, you may place it on a tissue or in a strainer. 

5. Serve with catsup or mayonnaise. 

Cathedral window gelatin

                                                         Cathedral Window Gelatin


People called it Cathedral window gelatin because the colored jelliess are like of a cathedral window.

Here is the recipe for Cathedral window Gelatin:

Ingredients: 4 envelopes unflavored gelatin (clear)
if knoxx is not available other local brands (like Mr. Gulaman) may be used. but check first the amount of liquid suggested in the packet (if it says you need to use 10 cups of liquid just use half the packet of Mr. Gulaman gelatine for the recipe)
1 cup pineapple juice
1 can condensed milk
1 cup all purpose cream
1 cup cold water
1 can evap milk
1/2 cup sugar
1 cup each of different colored gelatin (flavored) cut into small pieces (you may use jellyace, but not jello since jello is too soft)
4 - 5 colors may do

PROCEDURE:
1.transfer cold water in a pot
2.add knoxx gelatin
3.dissolve gelatin completely
4.cook under medium-low heat until it simmers,stir continously
5. when gelatin is simmering add pineapple juice
6.add evaporated milk, condensed milk, nestle all purpose cream, 1/4 cup sugar
7.when sugar is dissolved, turn off heat
8.transfer cooked gelatin into a bowl and refrigerate until it thickens. (dont let it set)
9.when the gelatine has thickened add the multi colored gelatin to it.
10.mix gently until well blended
11.transfer to mold and let set. refrigerate and enjoy!