Below are 2 terribly special recipes which will prevent each time and cash. the primary could be a basic coating combine which will be used not solely with chicken, however additionally with pork and fish. The second could be a stuffing mix-just waiting to be place in that Thanksgiving turkey or Christmas goose.
Chicken Coating combine
1 cup bread crumbs
1/2 cup flour
2 teaspoons onion powder or dried minced onion
2 teaspoons dried minced celery
2 teaspoons poultry seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Mix all ingredients and store in an airtight container.
To use: Preheat oven to 375 degrees F. Gently beat one/2 cup milk and 1 egg along in a very bowl. Wash and pat dry chicken. Fill a bag with one cup of the coating combine. Dip each bit of chicken into the milk-egg mixture and then drop a bit of chicken into the bag and shake. Let items dry completely before baking. Place chicken on a shallow, gently greased baking dish and bake for forty five minutes or till tender.
Stuffing combine
6 cups giant bread cubes
1/4 cup dried minced onion
1 Tablespoon parsley flakes
1 teaspoon leaf thyme, crumbled
1/2 cup dried minced celery
1/2 teaspoon leaf sage, crumbled
1/2 teaspoon salt
1 teaspoon pepper
3 cubes chicken bouillon, crumbled, or three Tablespoons chicken bouillon powder
Bake bread cubes on a cookie sheet at 350 degrees F for eight to ten minutes, turning a number of times to brown evenly. Toss bread cubes with remaining ingredients till the cubes are evenly coated. Store in a very tightly closed container on the shelf for one to four months, or freeze for one year. To use: soften three tablespoons butter; stir into two cups Stuffing combine in a very giant bowl. Add 1/2 cup to 3/4 cup chicken broth or water, stirring gently. heat in a very pan on high of the stove, within the oven, or in a very microwave.
Chicken Coating combine
1 cup bread crumbs
1/2 cup flour
2 teaspoons onion powder or dried minced onion
2 teaspoons dried minced celery
2 teaspoons poultry seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Mix all ingredients and store in an airtight container.
To use: Preheat oven to 375 degrees F. Gently beat one/2 cup milk and 1 egg along in a very bowl. Wash and pat dry chicken. Fill a bag with one cup of the coating combine. Dip each bit of chicken into the milk-egg mixture and then drop a bit of chicken into the bag and shake. Let items dry completely before baking. Place chicken on a shallow, gently greased baking dish and bake for forty five minutes or till tender.
Stuffing combine
6 cups giant bread cubes
1/4 cup dried minced onion
1 Tablespoon parsley flakes
1 teaspoon leaf thyme, crumbled
1/2 cup dried minced celery
1/2 teaspoon leaf sage, crumbled
1/2 teaspoon salt
1 teaspoon pepper
3 cubes chicken bouillon, crumbled, or three Tablespoons chicken bouillon powder
Bake bread cubes on a cookie sheet at 350 degrees F for eight to ten minutes, turning a number of times to brown evenly. Toss bread cubes with remaining ingredients till the cubes are evenly coated. Store in a very tightly closed container on the shelf for one to four months, or freeze for one year. To use: soften three tablespoons butter; stir into two cups Stuffing combine in a very giant bowl. Add 1/2 cup to 3/4 cup chicken broth or water, stirring gently. heat in a very pan on high of the stove, within the oven, or in a very microwave.
