55 lay zay Recipes

refrigerated biscuits , i use flaky ones, oil, powdered sugar

crushed lay s brand classic potato chips (measured after crushing), brown sugar , firmly packed, white sugar, eggs, slightly beaten, milk, vanilla extract, flour, baking powder, chopped pecans

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

watermelon (about 6 lb), cut into 1-inch-thick rounds (lay melon on its side, and cut through rind and flesh with a sharp knife), mint leaves , torn, feta cheese, crumbled into large chunks, olive oil, balsamic vinegar, sea salt, black pepper

refried beans, bottled jalapenos (nacho slices), brine , from bottled jalapeno slices, salt, granulated sugar, onion powder, paprika, garlic powder, cayenne pepper

chicken broth, olive oil, chopped onion, chopped garlic, dried oregano, ground cumin, ground cinnamon, chili powder, all-purpose flour, dark chocolate, chopped (i usually use hershey special dark, it has a sweetness that mellows the sauce)

vodka, blue curacao, malibu coconut liqueur, melon liqueur, pineapple juice, lime juice, orange juice (splash), milk

boneless skinless chicken breasts, crushed potato chips (lays classic), grated parmesan cheese (the only time i use it out of the green can), garlic powder, butter or 3 tbsp margarine

tortilla chips (round works best for these ), frito-lay bean dip, shredded cheddar cheese (, real nachos use real cheese , not cheese sauce!), jalapeno, sliced (optional)

freshly cooked medium egg noodles (drained and warm ), tuna, drained, hard-boiled eggs, peeled and chopped, crumbled lays vinegar potato chips or 3 cups regular potato chips, cream of mushroom soup, undiluted, water

chicken breasts, boneless & skinless, cream of mushroom soup (recommended ), cream of chicken soup (recommended ), best food s mayonnaise (recommended ), swanson chicken broth, curry powder , to taste, pepper , to taste, head broccoli, enough to cover bottom of dish, monterey jack cheese, shredded, lays potato chip, crushed (use about 1/2 to 3/4 of regular size bag), cooked white rice, garlic bread

butter, whole clams, garlic cloves, smashed (lay clove on board and smash, remove skin, do not chop), clam juice, white wine, heavy cream, tomato, chopped (see note ) (optional)

whole chicken (cut thru back to lay flat), lemon juice, oregano, garlic powder

frito lay bean dip recipe, pinto beans, drained (i used refried beans and they worked great and less work), bottled jalapeno slices (nacho slices), juice from bottled jalapeno slices, salt, granulated sugar, onion powder, paprika, garlic powder, cayenne pepper, combine drained pinto beans with the other ingredients in a food processor. puree ingredients on high speed until smooth. cover and chill for at least an hour before serving.

baked potato chips, panko breadcrumbs, egg, coconut milk, all-purpose flour, onion powder, garlic powder, salt, black pepper, turmeric, chicken breasts , cut in 1-oz . tenders, olive oil (for frying )

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

cream of chicken soup, white tuna (starkist is what we used), diced celery, chopped onion, kraft mayonnaise, pepper, hard-boiled eggs, crushed potato chip (lays work best), salt (optional)

frito-lay funyuns onion flavored rings (funsize), white bread or 2 slices buns, swiss cheese