Monday, January 31, 2011

Winning Game Day Recipes From Pringles

Get ready for the big games this season with these great recipes from Pringles. This year’s perfect play? A winning spread of delicious finger foods from Chef Kyle Shadix that are quick and easy to make. Now you can spend less time in the kitchen and more time rooting for your favorite team.




Chicken Pringlers

INGREDIENTS

· 2- 6.38-ounce cans of Pringles (BBQ or Honey Mustard flavor)

· 2 pounds of boneless chicken breast or chicken tenders, cut into 1 1/2” nuggets

· 2 cups of skim milk or buttermilk

DIRECTIONS

1. Preheat oven to 400°F with a rack in the middle.

2. Place nuggets in milk.

3. Puree the Pringles in a food processor, and pour into a large sealable plastic bag. Place two or three nuggets at a time in the bag and shake to coat.

4. Spray a cookie sheet with cooking spray, and place the well-coated nuggets in a single layer. Bake in the preheated oven for 20 minutes.

5. Remove and let stand, uncovered, 5 to 10 minutes to crisp.





Crispy Fish Nuggets
INGREDIENTS

· 2- 6.38-ounce cans of Pringles Salt & Vinegar flavor

· 2 pounds cod fillets, cut into 1-inch cubes

· 2 cups of skim milk



DIRECTIONS

1. Preheat oven to 400°F with a rack in the middle.

1. Place nuggets in milk.

2. Puree the Pringles in a food processor, and pour into a large sealable plastic bag. Place two or three nuggets at a time in the bag and shake to coat.

3. Spray a cookie sheet with cooking spray, and place the well-coated nuggets in a single layer. Bake in the preheated oven for 20 minutes.

4. Remove and let stand, uncovered, 5 to 10 minutes to crisp.



Loaded Twice-Baked Taters Appetizers


INGREDIENTS

· 2 - 6.38-ounce cans of Pringles Loaded Baked Potato flavor

· 1 1/2 cup skim milk

· 1 egg

· 1 slice of cheese

· Dried chives for garnish

· Bacon bits for garnish, optional



DIRECTIONS

1. Preheat oven to 350°F.

2. Place one 6.38-ounce can of Pringles Loaded Baked Potato crisps in a food processor and puree until well crushed.

3. Add milk, egg and cheese slice into mixture and puree until well mixed.

4. Take Pringles from remaining can and place 48 crisps on a cookie sheet with the curve of the crisp and sides facing down.

5. With a very small spoon, place a rounded scoop onto each crisp and sprinkle with dried chives and bacon bits.

6. Bake in the oven for about 15 minutes. Remove and let cool for about 5 minutes before serving.
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1 comments:

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