Next time you need to make a turkey -- or a turkey breast if a turkey would be too big for you. Mmmm!Barbara101 wrote:it was so great. I say was ,,that chicken disappeared in a flash.Next time I will make 2.
Cooking Friends
Next time you need to make a turkey -- or a turkey breast if a turkey would be too big for you. Mmmm!Barbara101 wrote:it was so great. I say was ,,that chicken disappeared in a flash.Next time I will make 2.
Crybaby wrote:Next time you need to make a turkey -- or a turkey breast if a turkey would be too big for you. Mmmm!Barbara101 wrote:it was so great. I say was ,,that chicken disappeared in a flash.Next time I will make 2.
Yeah Beth... Sounds good.bethk wrote:Hey, Jimmy....ask Pea for some homemade applesauce to go a along with them, too.
Maybe Barb will smoke some brats...or Norm could smoke some of the ones he makes all the time.
Me, I'll just show up and help flip the potato pancakes in the CI skillet.....oh, and eat! We can all sit around and compare the ones we make with Imelda's....gee, I wonder if she has enough leftover.....hmmmmm.
There are some people who only buy what THEY like. Then there are others who sacrifice their own wants to be sure their children have what they want. And, amazingly, just about all children survive and adjust just fine from whatever they experience.thesweetestpea wrote:Now I like grape jelly on my sausage/egg/cheese biscuit from McD's but potato pancakes, no sure but hey, who knows? My hubs prefers sugar sprinkled on his PB sammie instead of jelly mainly because his mom was too cheap to buy jelly for them. And they had plenty of money, they were just cheap.
Sounds so good Crybaby...Crybaby wrote:
You know, I used to hammer the chicken breasts prior to flouring, egging and then dipping in bread crumbs. But I no longer do that. The chicken breasts we've been getting are so huge that I now trim them and then put them in the freezer loose on a plate for 30 minutes. Then starting on the wide side, I slice them in two horizontally as evenly as I can. Though they're not always even as far as thickness, I don't bother hammering them even but just go ahead and proceed with the breading process. After I bread them, I put them on waxed paper and let them rest for at least 10 minutes -- this helps the gluten develop which holds the crust on so it doesn't dislodge when browning them. They come out great and could easily pass for breaded veal. Usually, two minutes per side is just fine. I heat the oven to 200 degrees and put them on newspaper covered with a paper towel to keep them warm while I saute the others (the minute I put them in the oven, I turn the oven off and the residual heat is perfect).
The breaded chicken is also good served with a mustard sauce. I have a good recipe if anyone wants it. The mustard sauce is also good on a lot of vegetables, too.
Cooking Friends » General Discussion » What's Cooking This Month? » Brand New Month... Its " September" of 2013
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