Crumble french fried onions.
Coat chicken breast with crumbles.
Bake at 350 for 30 minutes. YUM
Tuesday, October 16, 2007
Greek Chicken
Future Mrs. Moravy
Make a mixture of
1/4 cup lemon,
2 tablespoons EVOO,
1 TBlspoon of dried oregano,
two garlic cloves,
salt
pepper.
Spoon onto chicken breast and bake at 375 for 30 to 40 minutes = voila! Greek chicken!
Make a mixture of
1/4 cup lemon,
2 tablespoons EVOO,
1 TBlspoon of dried oregano,
two garlic cloves,
salt
pepper.
Spoon onto chicken breast and bake at 375 for 30 to 40 minutes = voila! Greek chicken!
Chicken
Mrs. BoomBoom
Take chicken breasts with the rib bone in.
Sprinkle with salt and seasonings...I LOVE Crazy Jane's Mixed Up Salt...I use it on everything! Put in baking dish in oven skin down at 350 for about 30 min and then turn over to crisp skin. Serve with whatever but I enjoy oven roasted red potatoes with onion soup mix (from the side of the onion soup box)
Take chicken breasts with the rib bone in.
Sprinkle with salt and seasonings...I LOVE Crazy Jane's Mixed Up Salt...I use it on everything! Put in baking dish in oven skin down at 350 for about 30 min and then turn over to crisp skin. Serve with whatever but I enjoy oven roasted red potatoes with onion soup mix (from the side of the onion soup box)
Chicken
Golden327
So I found a really simple recipe for making chicken and I love it.
Just take a chicken breast, dip it in Italian Dressing, then dip it in breadcrumbs.
Put it in a greased glass baking dish and bake it for 30 min at 375 degrees.
Comes out great and I've put it with pasta, broccoli and potatoes(at different times)
So I found a really simple recipe for making chicken and I love it.
Just take a chicken breast, dip it in Italian Dressing, then dip it in breadcrumbs.
Put it in a greased glass baking dish and bake it for 30 min at 375 degrees.
Comes out great and I've put it with pasta, broccoli and potatoes(at different times)
AMAZING CHOCOLATE FUDGE BUTTERCREAM FROSTING
Zebe
I've been trying to find a dark yummy fudge frosting recipe that I like for a long time. I think I've finally found it. YUMMMM!
INGREDIENTS:
1/2 cup butter
1/4 cup shortening
1/3 cup unsweetened cocoa
powder
2 cups confectioners' sugar
2 tablespoons milk
1 cup hot fudge topping (NOT heated)
1 teaspoon vanilla extract
DIRECTIONS:
1. Cream together the butter or margarine with the shortening.
2. Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
3. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
**This makes more than enough for a 9x13 or double layer round 8 or 9 inch cake.
I've been trying to find a dark yummy fudge frosting recipe that I like for a long time. I think I've finally found it. YUMMMM!
INGREDIENTS:
1/2 cup butter
1/4 cup shortening
1/3 cup unsweetened cocoa
powder
2 cups confectioners' sugar
2 tablespoons milk
1 cup hot fudge topping (NOT heated)
1 teaspoon vanilla extract
DIRECTIONS:
1. Cream together the butter or margarine with the shortening.
2. Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
3. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
**This makes more than enough for a 9x13 or double layer round 8 or 9 inch cake.
Whole Wheat Pizza Dough (makes enough for two 12 inch round pizzas)
Zebe
INGREDIENTS
2 1/2 cups whole wheat flour
1 cup of unbleached, all purpose flour
2 packages of dry active yeast
1 teaspoon salt
1/2 teaspoon of sugar
1 1/2 cups lukewarm water from the tap
1/2 teaspoon olive oil
Flour for the work surface
Sprinkling of cornmeal
Place flour, yeast, salt and sugar in a mixer fitted with a dough hook (I started it with my paddle first to better mix ingredients). While mixer is running, gradually add water and knead on low speed (this is where I switched to the hook) until dough is firm and smooth, about ten minutes. Turn machine off.
Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about two hours.
Preheat your oven to highest setting, 500° or 550°F. If using a pizza stone, place stone in oven on bottom rack, preheat oven one hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough.
By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect and if you get a hole; just pinch edges back together.
To prevent dough from sticking to counter, turn dough over, add flour to dough, counter and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings.
Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Bake 10–12 minutes or until golden. To remove pizza from oven stone, slide cookie sheet under dough onto another cookie sheet, slice and serve immediately.
Roll out remaining dough and top with desired toppings or freeze in freezer bags.
INGREDIENTS
2 1/2 cups whole wheat flour
1 cup of unbleached, all purpose flour
2 packages of dry active yeast
1 teaspoon salt
1/2 teaspoon of sugar
1 1/2 cups lukewarm water from the tap
1/2 teaspoon olive oil
Flour for the work surface
Sprinkling of cornmeal
Place flour, yeast, salt and sugar in a mixer fitted with a dough hook (I started it with my paddle first to better mix ingredients). While mixer is running, gradually add water and knead on low speed (this is where I switched to the hook) until dough is firm and smooth, about ten minutes. Turn machine off.
Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about two hours.
Preheat your oven to highest setting, 500° or 550°F. If using a pizza stone, place stone in oven on bottom rack, preheat oven one hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough.
By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect and if you get a hole; just pinch edges back together.
To prevent dough from sticking to counter, turn dough over, add flour to dough, counter and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings.
Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Bake 10–12 minutes or until golden. To remove pizza from oven stone, slide cookie sheet under dough onto another cookie sheet, slice and serve immediately.
Roll out remaining dough and top with desired toppings or freeze in freezer bags.
Saturday, October 13, 2007
Snickerdoodles
cindeelu
1/2 cup shortening
1/2 cup butter
1 1/2 cups white sugar
2 eggs
2 3/4 cups sifted all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp vanilla extract
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon.
Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.
1/2 cup shortening
1/2 cup butter
1 1/2 cups white sugar
2 eggs
2 3/4 cups sifted all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp vanilla extract
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon.
Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.
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