Koo Koo For Krackers Food

KOO KOO FOR KRACKERS!

Steps:

• Preheat oven to 375 degrees.
• Place dry ingredients in a bowl. Using pastry cutter or tines of a fork: blend in the butter until the mixture is crumbly. Stir in the buttermilk and sesame oil until well combined.
• Knead the dough a few times and form into 4 balls of dough. Roll out one ball of dough at a time on floured surface to about 5x7 inch rectangle, Then place on a parchment lined baking sheet that has been lightly floured. Finish rolling out the dough all the way to the edges of the baking sheet (you can use your hands and fingers in need be). Cover the top of the cracker with desired optional ingredients. Gently but firmly press this into the dough.
• Bake 12 to 16 minutes (checking a couple of times... don't want it to burn). Remove from oven. Let Cool. Break apart into large pieces. Store in airtight container for a couple of weeks.
• Repeat until all four balls of dough are used up.
• This is excellent with soups and stews as well as with warm or cold dips and meat and cheese platters! My favorite is sesame seed (I pressed them into both sides of the crackers).

LOW-FAT KOO KOO ROO ORIGINAL FLAME BROILED CHICKEN

Steps:

• Combine all ingredients for marinade in medium bowl. Mix well.
• Add chicken and marinate 24 hours Even better if you let marinade 48-72 hours.
• Before chicken is done marinading, prepare the basting sauce by heating 1 tsp oil in medium skillet.
• Saute onions until begins to blacken.
• Pour onions in medium saucepan with other baste ingredients.
• Bring to a boil, then reduce and simmer 5-7 minute.
• Remove from heat.
• When cool, cover the baste and chill until needed.
• To cook chicken, start grill to med heat.
• Grill chicken for 5-6 on each side.
• Turn chicken again and baste with sauce.
• Grill 5-6 minute and baste again.
• Continue turning and basting until done.