Re: [CnD] Need some advice on spreading spreads.
Ron, In most flatware sets, there is a thing called a spreader. It looks basically like the table knife, but, is slightly angled where the blade meets the handle. You can also buy them separately. It allows the blade to lie flat, while the hand is slightly angled, giving a bit more control. Hope this helps some. Diane -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Tuesday, March 10, 2020 7:06 PM To: Cooking In The Dark Cc: Ron Kolesar Subject: [CnD] Need some advice on spreading spreads. Hello to all. If I remember correctly, Independent Living Aids had a tool for we who are hopeless on spreading anything. I've tried using a knife of course, I've tried a spoon and a fork as well. My fingers do a so so job. I say that because I get some of the item that I'm spreading say peanut butter plain old butter and so on with via my fingers. But would like to be able to coat the entire item evenly without having to use my fingers. I say this because anything I try to spread items onto ends up shredded. Any and all advice will be deeply appreciated. Many Thanks. Ron KR3DOG In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Need some advice on spreading spreads.
Hi Ron. Try a spatula. You can get them in all sizes, just get the flat ones. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
The discussion was caused by how it says to bake the chicken on a cookie sheet, which generated some debate. I myself have nice big cookie sheets that I’d say have around a 1/2 inch high rim; I’ve baked chicken on them with no problem. Below is the recipe: Baked Sour Cream Parmesan Chicken 1 pound skinless, boneless chicken breast halves 6 ounces sour cream 1/4 cup shredded Parmesan cheese 1 clove garlic, pressed 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup dry Italian breadcrumbs Preheat oven to 350 degrees F. Wipe the chicken dry and place the chicken in a single layer in a greased 9x13-inch baking dish. Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper until smooth. Spread the mixture evenly over the chicken. Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the crumbs lightly with olive oil or nonstick cooking spray. Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the breadcrumbs are golden brown. > On Mar 10, 2020, at 9:51 PM, Reinhard Stebner via Cookinginthedark > wrote: > > I just joined this conversation, how does the pan affect this chicken recipe? > Where is that recipe anyhow? > > Sent from my iPhone > >> On Mar 10, 2020, at 9:33 PM, Jan via Cookinginthedark >> wrote: >> >> I have a roasting pan. It's over forty years old. I liked it when I used it. >> I used it when I was married. But I don't bake or roast large amounts of >> meat any more. Usually enough for one or two meals. so the roasting pan is >> way too big. And too heavy to lift now that I'm older. >> >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Jeanne Donovan via Cookinginthedark >> Sent: Tuesday, March 10, 2020 12:40 PM >> To: cookinginthedark@acbradio.org >> Cc: Jeanne Donovan >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> Doesn't anybody use roasting pans made for the purpose of roasting meat. >> Mine is 20 years old and I love it. It has handles on each side for grabbing >> and the lid has a small vent that you can slide open or closed. Mine is big >> enough for a whole chicken and veggies around it. The sides are about 3 or 4 >> inches high. >> Jeanne D. >> >> -Original Message- >> From: Cookinginthedark On Behalf Of >> Jan via Cookinginthedark >> Sent: Monday, March 9, 2020 9:52 PM >> To: cookinginthedark@acbradio.org >> Cc: Jan >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> that would work, but a lot of cleanup that way. >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Jennifer Thompson via Cookinginthedark >> Sent: Monday, March 09, 2020 5:24 PM >> To: cookinginthedark@acbradio.org >> Cc: Jennifer Thompson >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> This makes sense. >> What about using a broiler pan? >> This way the juice goes in the holes and goes in the bottom pan. >> >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Linda S via Cookinginthedark >> Sent: Monday, March 9, 2020 2:53 PM >> To: cookinginthedark@acbradio.org >> Cc: Linda S >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> I agree; personally, I would rather be safe than sorry and would use a >> deeper pan. >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Immigrant via Cookinginthedark >> Sent: Monday, March 9, 2020 10:28 AM >> To: cookinginthedark@acbradio.org >> Cc: Immigrant >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> Just my own preference: I would not bake any meat on a cookie sheet, and it >> has nothing to do with whether sour cream is one of the ingredients. I would >> run a risk of meat juices messing up the oven when I am taking that cookie >> sheet out, all it would take is a slightest tilt. >> >> -Original Message- >> From: Cookinginthedark On Behalf Of >> Cindy Simpson via Cookinginthedark >> Sent: Monday, March 9, 2020 3:55 AM >> To: cookinginthedark@acbradio.org >> Cc: Cindy Simpson >> Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken >> >> I'm really interested in cooking this, but can you accomplish the same thing >> on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk >> of juices going everywhere? I bake chicken on my cookie sheet all the time, >> but never with sour cream on it. Would anything bad happen if I did this >> same recipe on a cookie sheet? >> Thank you >> Cindy >> >> >>> On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < >>> cookinginthedark@acbradio.org> wrote: >>> >>> Baked Sour Cream Parmesan Chicken >>> >>> 1 pound skinless, boneless chicken breast halves >>> 6 ounces sour cream >>> 1/4 cup shredded Parmesan cheese >>> 1 clove garlic, pressed >>> 1/2 teaspoon paprika >>>
Re: [CnD] Baked Parmesan Sour Cream Chicken
1 pound skinless, boneless chicken breast halves 6 ounces sour cream 1/4 cup shredded Parmesan cheese 1 clove garlic, pressed 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup dry Italian breadcrumbs Preheat oven to 350 degrees F. Wipe the chicken dry and place the chicken in a single layer in a greased 9x13-inch baking dish. Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper until smooth. Spread the mixture evenly over the chicken. Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the crumbs lightly with olive oil or nonstick cooking spray. Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the breadcrumbs are golden brown. -Original Message- From: Reinhard Stebner via Cookinginthedark Sent: Tuesday, March 10, 2020 9:51 PM To: cookinginthedark@acbradio.org Cc: Reinhard Stebner Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I just joined this conversation, how does the pan affect this chicken recipe? Where is that recipe anyhow? Sent from my iPhone On Mar 10, 2020, at 9:33 PM, Jan via Cookinginthedark wrote: I have a roasting pan. It's over forty years old. I liked it when I used it. I used it when I was married. But I don't bake or roast large amounts of meat any more. Usually enough for one or two meals. so the roasting pan is way too big. And too heavy to lift now that I'm older. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeanne Donovan via Cookinginthedark Sent: Tuesday, March 10, 2020 12:40 PM To: cookinginthedark@acbradio.org Cc: Jeanne Donovan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Doesn't anybody use roasting pans made for the purpose of roasting meat. Mine is 20 years old and I love it. It has handles on each side for grabbing and the lid has a small vent that you can slide open or closed. Mine is big enough for a whole chicken and veggies around it. The sides are about 3 or 4 inches high. Jeanne D. -Original Message- From: Cookinginthedark On Behalf Of Jan via Cookinginthedark Sent: Monday, March 9, 2020 9:52 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken that would work, but a lot of cleanup that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, March 09, 2020 5:24 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken This makes sense. What about using a broiler pan? This way the juice goes in the holes and goes in the bottom pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: Baked Sour Cream Parmesan Chicken 1 pound skinless, boneless chicken breast halves 6 ounces sour cream 1/4 cup shredded Parmesan cheese 1 clove garlic, pressed 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup dry Italian breadcrumbs Preheat oven to 350 degrees F. Wipe the chicken dry and place the chicken in a single layer in a greased 9x13-inch baking dish. Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper until smooth. Spread the mixture evenly over the chicken. Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the crumbs lightly with olive oil or nonstick
Re: [CnD] Baked Parmesan Sour Cream Chicken
I just joined this conversation, how does the pan affect this chicken recipe? Where is that recipe anyhow? Sent from my iPhone > On Mar 10, 2020, at 9:33 PM, Jan via Cookinginthedark > wrote: > > I have a roasting pan. It's over forty years old. I liked it when I used it. > I used it when I was married. But I don't bake or roast large amounts of > meat any more. Usually enough for one or two meals. so the roasting pan is > way too big. And too heavy to lift now that I'm older. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Jeanne Donovan via Cookinginthedark > Sent: Tuesday, March 10, 2020 12:40 PM > To: cookinginthedark@acbradio.org > Cc: Jeanne Donovan > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > Doesn't anybody use roasting pans made for the purpose of roasting meat. > Mine is 20 years old and I love it. It has handles on each side for grabbing > and the lid has a small vent that you can slide open or closed. Mine is big > enough for a whole chicken and veggies around it. The sides are about 3 or 4 > inches high. > Jeanne D. > > -Original Message- > From: Cookinginthedark On Behalf Of > Jan via Cookinginthedark > Sent: Monday, March 9, 2020 9:52 PM > To: cookinginthedark@acbradio.org > Cc: Jan > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > that would work, but a lot of cleanup that way. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Jennifer Thompson via Cookinginthedark > Sent: Monday, March 09, 2020 5:24 PM > To: cookinginthedark@acbradio.org > Cc: Jennifer Thompson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > This makes sense. > What about using a broiler pan? > This way the juice goes in the holes and goes in the bottom pan. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Linda S via Cookinginthedark > Sent: Monday, March 9, 2020 2:53 PM > To: cookinginthedark@acbradio.org > Cc: Linda S > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I agree; personally, I would rather be safe than sorry and would use a > deeper pan. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Immigrant via Cookinginthedark > Sent: Monday, March 9, 2020 10:28 AM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > Just my own preference: I would not bake any meat on a cookie sheet, and it > has nothing to do with whether sour cream is one of the ingredients. I would > run a risk of meat juices messing up the oven when I am taking that cookie > sheet out, all it would take is a slightest tilt. > > -Original Message- > From: Cookinginthedark On Behalf Of > Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same thing > on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk > of juices going everywhere? I bake chicken on my cookie sheet all the time, > but never with sour cream on it. Would anything bad happen if I did this > same recipe on a cookie sheet? > Thank you > Cindy > > >> On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < >> cookinginthedark@acbradio.org> wrote: >> >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a >> greased 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and >> pepper until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist >> the crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done >> and the breadcrumbs are golden brown. >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > >
Re: [CnD] Oven bags
I often cook large items and cut them up and freeze portions. I think I've onl used large oven bags for brisket and turkey. Margo -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, March 10, 2020 5:15 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Oven bags Reynolds oven bags are great, but as far as I know, they are good for large batch baking, like a whole turkey, or chicken, or roast, etc. I only cook a few pieces at a time, not worth buying an oven bag. -Original Message- From: Cookinginthedark On Behalf Of Jeanne Donovan via Cookinginthedark Sent: Tuesday, March 10, 2020 1:04 PM To: cookinginthedark@acbradio.org Cc: Jeanne Donovan ; cookinginthedark@acbradio.org Subject: Re: [CnD] Lining baking pans with foil My messages aren't going on my desk top. They used to. Anyway, Has anyone used the baking bags. You just shove everything in the bag and bake it. I put the bag on a cookie sheet to make it more stable, but clean up is a snap and, for me, it's worth buying them. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, March 10, 2020 2:03 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Lining baking pans with foil I always use foil when baking anything, and most of the time a double layer of it. That way, the only cleanup that could ever happen is if the meat releases so much grease that even through two layers of foil it leaves a few greasy spots in the bottom of the pan. That is nothing compared to cleanup when baking without foil. -Original Message- From: Cookinginthedark On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 11:16 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I love the path of least resistance. (smile) Less clean up when you use the foil. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, March 9, 2020 7:09 PM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken For the most part, I use regular baking pans when cooking meat in the oven. If I'm just making a piece of meat with coating, I sometimes use an old pan that came with my previous toaster oven. I am starting to line pans with foil before placing meat into them for cooking. Pauline On 3/9/20, Jan via Cookinginthedark wrote: > I use pans with sides when doing meat. But I always use foil > underneath the meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, March 09, 2020 9:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I use cookie sheets all the time for cooking my meat. I just put foil > down, then on top of that, I put parchment paper, then you don't have > to spray it. > I've also used cream of mushroom soup to coat meat with, and > mayonnaise too, but using the mayonnaise, I then bread the meat. At > least with the sour cream, the breasts wouldn't be dry. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same > thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you > run the risk of juices going everywhere? I bake chicken on my cookie > sheet all the time, but never with sour cream on it. Would anything > bad happen if I did this same recipe on a cookie sheet? > Thank you > Cindy > > > On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a >> greased 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and >> pepper until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist >> the crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done >> and > the >> breadcrumbs are golden brown. >> >> >>
Re: [CnD] Lining baking pans with foil
The bags are good, especially for large roasts. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeanne Donovan via Cookinginthedark Sent: Tuesday, March 10, 2020 1:04 PM To: cookinginthedark@acbradio.org Cc: Jeanne Donovan; cookinginthedark@acbradio.org Subject: Re: [CnD] Lining baking pans with foil My messages aren't going on my desk top. They used to. Anyway, Has anyone used the baking bags. You just shove everything in the bag and bake it. I put the bag on a cookie sheet to make it more stable, but clean up is a snap and, for me, it's worth buying them. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, March 10, 2020 2:03 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Lining baking pans with foil I always use foil when baking anything, and most of the time a double layer of it. That way, the only cleanup that could ever happen is if the meat releases so much grease that even through two layers of foil it leaves a few greasy spots in the bottom of the pan. That is nothing compared to cleanup when baking without foil. -Original Message- From: Cookinginthedark On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 11:16 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I love the path of least resistance. (smile) Less clean up when you use the foil. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, March 9, 2020 7:09 PM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken For the most part, I use regular baking pans when cooking meat in the oven. If I'm just making a piece of meat with coating, I sometimes use an old pan that came with my previous toaster oven. I am starting to line pans with foil before placing meat into them for cooking. Pauline On 3/9/20, Jan via Cookinginthedark wrote: > I use pans with sides when doing meat. But I always use foil > underneath the meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, March 09, 2020 9:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I use cookie sheets all the time for cooking my meat. I just put foil > down, then on top of that, I put parchment paper, then you don't have > to spray it. > I've also used cream of mushroom soup to coat meat with, and > mayonnaise too, but using the mayonnaise, I then bread the meat. At > least with the sour cream, the breasts wouldn't be dry. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same > thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you > run the risk of juices going everywhere? I bake chicken on my cookie > sheet all the time, but never with sour cream on it. Would anything > bad happen if I did this same recipe on a cookie sheet? > Thank you > Cindy > > > On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a >> greased 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and >> pepper until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist >> the crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done >> and > the >> breadcrumbs are golden brown. >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org >
Re: [CnD] Baked Parmesan Sour Cream Chicken
I have a roasting pan. It's over forty years old. I liked it when I used it. I used it when I was married. But I don't bake or roast large amounts of meat any more. Usually enough for one or two meals. so the roasting pan is way too big. And too heavy to lift now that I'm older. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeanne Donovan via Cookinginthedark Sent: Tuesday, March 10, 2020 12:40 PM To: cookinginthedark@acbradio.org Cc: Jeanne Donovan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Doesn't anybody use roasting pans made for the purpose of roasting meat. Mine is 20 years old and I love it. It has handles on each side for grabbing and the lid has a small vent that you can slide open or closed. Mine is big enough for a whole chicken and veggies around it. The sides are about 3 or 4 inches high. Jeanne D. -Original Message- From: Cookinginthedark On Behalf Of Jan via Cookinginthedark Sent: Monday, March 9, 2020 9:52 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken that would work, but a lot of cleanup that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, March 09, 2020 5:24 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken This makes sense. What about using a broiler pan? This way the juice goes in the holes and goes in the bottom pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org
[CnD] Need some advice on spreading spreads.
Hello to all. If I remember correctly, Independent Living Aids had a tool for we who are hopeless on spreading anything. I've tried using a knife of course, I've tried a spoon and a fork as well. My fingers do a so so job. I say that because I get some of the item that I'm spreading say peanut butter plain old butter and so on with via my fingers. But would like to be able to coat the entire item evenly without having to use my fingers. I say this because anything I try to spread items onto ends up shredded. Any and all advice will be deeply appreciated. Many Thanks. Ron KR3DOG In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Oven bags
I use them to cook 2 game hens at a time -- one for now and one for the next day. And they do a great job of controlling the mess. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, March 10, 2020 4:15 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Oven bags Reynolds oven bags are great, but as far as I know, they are good for large batch baking, like a whole turkey, or chicken, or roast, etc. I only cook a few pieces at a time, not worth buying an oven bag. -Original Message- From: Cookinginthedark On Behalf Of Jeanne Donovan via Cookinginthedark Sent: Tuesday, March 10, 2020 1:04 PM To: cookinginthedark@acbradio.org Cc: Jeanne Donovan ; cookinginthedark@acbradio.org Subject: Re: [CnD] Lining baking pans with foil My messages aren't going on my desk top. They used to. Anyway, Has anyone used the baking bags. You just shove everything in the bag and bake it. I put the bag on a cookie sheet to make it more stable, but clean up is a snap and, for me, it's worth buying them. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, March 10, 2020 2:03 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Lining baking pans with foil I always use foil when baking anything, and most of the time a double layer of it. That way, the only cleanup that could ever happen is if the meat releases so much grease that even through two layers of foil it leaves a few greasy spots in the bottom of the pan. That is nothing compared to cleanup when baking without foil. -Original Message- From: Cookinginthedark On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 11:16 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I love the path of least resistance. (smile) Less clean up when you use the foil. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, March 9, 2020 7:09 PM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken For the most part, I use regular baking pans when cooking meat in the oven. If I'm just making a piece of meat with coating, I sometimes use an old pan that came with my previous toaster oven. I am starting to line pans with foil before placing meat into them for cooking. Pauline On 3/9/20, Jan via Cookinginthedark wrote: > I use pans with sides when doing meat. But I always use foil > underneath the meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, March 09, 2020 9:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I use cookie sheets all the time for cooking my meat. I just put foil > down, then on top of that, I put parchment paper, then you don't have > to spray it. > I've also used cream of mushroom soup to coat meat with, and > mayonnaise too, but using the mayonnaise, I then bread the meat. At > least with the sour cream, the breasts wouldn't be dry. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same > thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you > run the risk of juices going everywhere? I bake chicken on my cookie > sheet all the time, but never with sour cream on it. Would anything > bad happen if I did this same recipe on a cookie sheet? > Thank you > Cindy > > > On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a >> greased 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and >> pepper until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist >> the crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done >> and > the >>
[CnD] Oven bags
Reynolds oven bags are great, but as far as I know, they are good for large batch baking, like a whole turkey, or chicken, or roast, etc. I only cook a few pieces at a time, not worth buying an oven bag. -Original Message- From: Cookinginthedark On Behalf Of Jeanne Donovan via Cookinginthedark Sent: Tuesday, March 10, 2020 1:04 PM To: cookinginthedark@acbradio.org Cc: Jeanne Donovan ; cookinginthedark@acbradio.org Subject: Re: [CnD] Lining baking pans with foil My messages aren't going on my desk top. They used to. Anyway, Has anyone used the baking bags. You just shove everything in the bag and bake it. I put the bag on a cookie sheet to make it more stable, but clean up is a snap and, for me, it's worth buying them. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, March 10, 2020 2:03 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Lining baking pans with foil I always use foil when baking anything, and most of the time a double layer of it. That way, the only cleanup that could ever happen is if the meat releases so much grease that even through two layers of foil it leaves a few greasy spots in the bottom of the pan. That is nothing compared to cleanup when baking without foil. -Original Message- From: Cookinginthedark On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 11:16 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I love the path of least resistance. (smile) Less clean up when you use the foil. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, March 9, 2020 7:09 PM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken For the most part, I use regular baking pans when cooking meat in the oven. If I'm just making a piece of meat with coating, I sometimes use an old pan that came with my previous toaster oven. I am starting to line pans with foil before placing meat into them for cooking. Pauline On 3/9/20, Jan via Cookinginthedark wrote: > I use pans with sides when doing meat. But I always use foil > underneath the meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, March 09, 2020 9:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I use cookie sheets all the time for cooking my meat. I just put foil > down, then on top of that, I put parchment paper, then you don't have > to spray it. > I've also used cream of mushroom soup to coat meat with, and > mayonnaise too, but using the mayonnaise, I then bread the meat. At > least with the sour cream, the breasts wouldn't be dry. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same > thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you > run the risk of juices going everywhere? I bake chicken on my cookie > sheet all the time, but never with sour cream on it. Would anything > bad happen if I did this same recipe on a cookie sheet? > Thank you > Cindy > > > On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a >> greased 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and >> pepper until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist >> the crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done >> and > the >> breadcrumbs are golden brown. >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > >
Re: [CnD] Lining baking pans with foil
I have a roasting pan and I use it for cooking turkey and chicken. Since it's so big, I've also made enchiladas in it. I use the roasting bags for cooking chicken and turkey, and the meat comes out brown and tender. I love them for turkey, They make it so simple. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeanne Donovan via Cookinginthedark Sent: Tuesday, March 10, 2020 10:04 AM To: cookinginthedark@acbradio.org Cc: Jeanne Donovan; cookinginthedark@acbradio.org Subject: Re: [CnD] Lining baking pans with foil My messages aren't going on my desk top. They used to. Anyway, Has anyone used the baking bags. You just shove everything in the bag and bake it. I put the bag on a cookie sheet to make it more stable, but clean up is a snap and, for me, it's worth buying them. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, March 10, 2020 2:03 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Lining baking pans with foil I always use foil when baking anything, and most of the time a double layer of it. That way, the only cleanup that could ever happen is if the meat releases so much grease that even through two layers of foil it leaves a few greasy spots in the bottom of the pan. That is nothing compared to cleanup when baking without foil. -Original Message- From: Cookinginthedark On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 11:16 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I love the path of least resistance. (smile) Less clean up when you use the foil. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, March 9, 2020 7:09 PM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken For the most part, I use regular baking pans when cooking meat in the oven. If I'm just making a piece of meat with coating, I sometimes use an old pan that came with my previous toaster oven. I am starting to line pans with foil before placing meat into them for cooking. Pauline On 3/9/20, Jan via Cookinginthedark wrote: > I use pans with sides when doing meat. But I always use foil > underneath the meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, March 09, 2020 9:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I use cookie sheets all the time for cooking my meat. I just put foil > down, then on top of that, I put parchment paper, then you don't have > to spray it. > I've also used cream of mushroom soup to coat meat with, and > mayonnaise too, but using the mayonnaise, I then bread the meat. At > least with the sour cream, the breasts wouldn't be dry. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same > thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you > run the risk of juices going everywhere? I bake chicken on my cookie > sheet all the time, but never with sour cream on it. Would anything > bad happen if I did this same recipe on a cookie sheet? > Thank you > Cindy > > > On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a >> greased 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and >> pepper until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist >> the crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done >> and > the >> breadcrumbs are golden brown. >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > ___ > Cookinginthedark mailing list >
Re: [CnD] Baked Parmesan Sour Cream Chicken
Hi, I have a roasting pan similar to yours, about 20 years old or so, and it's only used for Thanksgiving turkeys. Jeanne -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeanne Donovan via Cookinginthedark Sent: Tuesday, March 10, 2020 11:40 AM To: cookinginthedark@acbradio.org Cc: Jeanne Donovan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Doesn't anybody use roasting pans made for the purpose of roasting meat. Mine is 20 years old and I love it. It has handles on each side for grabbing and the lid has a small vent that you can slide open or closed. Mine is big enough for a whole chicken and veggies around it. The sides are about 3 or 4 inches high. Jeanne D. -Original Message- From: Cookinginthedark On Behalf Of Jan via Cookinginthedark Sent: Monday, March 9, 2020 9:52 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken that would work, but a lot of cleanup that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, March 09, 2020 5:24 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken This makes sense. What about using a broiler pan? This way the juice goes in the holes and goes in the bottom pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org
Re: [CnD] Lining baking pans with foil
My messages aren't going on my desk top. They used to. Anyway, Has anyone used the baking bags. You just shove everything in the bag and bake it. I put the bag on a cookie sheet to make it more stable, but clean up is a snap and, for me, it's worth buying them. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, March 10, 2020 2:03 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Lining baking pans with foil I always use foil when baking anything, and most of the time a double layer of it. That way, the only cleanup that could ever happen is if the meat releases so much grease that even through two layers of foil it leaves a few greasy spots in the bottom of the pan. That is nothing compared to cleanup when baking without foil. -Original Message- From: Cookinginthedark On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 11:16 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I love the path of least resistance. (smile) Less clean up when you use the foil. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, March 9, 2020 7:09 PM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken For the most part, I use regular baking pans when cooking meat in the oven. If I'm just making a piece of meat with coating, I sometimes use an old pan that came with my previous toaster oven. I am starting to line pans with foil before placing meat into them for cooking. Pauline On 3/9/20, Jan via Cookinginthedark wrote: > I use pans with sides when doing meat. But I always use foil > underneath the meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, March 09, 2020 9:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I use cookie sheets all the time for cooking my meat. I just put foil > down, then on top of that, I put parchment paper, then you don't have > to spray it. > I've also used cream of mushroom soup to coat meat with, and > mayonnaise too, but using the mayonnaise, I then bread the meat. At > least with the sour cream, the breasts wouldn't be dry. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same > thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you > run the risk of juices going everywhere? I bake chicken on my cookie > sheet all the time, but never with sour cream on it. Would anything > bad happen if I did this same recipe on a cookie sheet? > Thank you > Cindy > > > On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a >> greased 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and >> pepper until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist >> the crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done >> and > the >> breadcrumbs are golden brown. >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Parmesan Sour Cream Chicken
Doesn't anybody use roasting pans made for the purpose of roasting meat. Mine is 20 years old and I love it. It has handles on each side for grabbing and the lid has a small vent that you can slide open or closed. Mine is big enough for a whole chicken and veggies around it. The sides are about 3 or 4 inches high. Jeanne D. -Original Message- From: Cookinginthedark On Behalf Of Jan via Cookinginthedark Sent: Monday, March 9, 2020 9:52 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken that would work, but a lot of cleanup that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, March 09, 2020 5:24 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken This makes sense. What about using a broiler pan? This way the juice goes in the holes and goes in the bottom pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 2:53 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I agree; personally, I would rather be safe than sorry and would use a deeper pan. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, March 9, 2020 10:28 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken Just my own preference: I would not bake any meat on a cookie sheet, and it has nothing to do with whether sour cream is one of the ingredients. I would run a risk of meat juices messing up the oven when I am taking that cookie sheet out, all it would take is a slightest tilt. -Original Message- From: Cookinginthedark On Behalf Of Cindy Simpson via Cookinginthedark Sent: Monday, March 9, 2020 3:55 AM To: cookinginthedark@acbradio.org Cc: Cindy Simpson Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I'm really interested in cooking this, but can you accomplish the same thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk of juices going everywhere? I bake chicken on my cookie sheet all the time, but never with sour cream on it. Would anything bad happen if I did this same recipe on a cookie sheet? Thank you Cindy On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Baked Sour Cream Parmesan Chicken > > 1 pound skinless, boneless chicken breast halves > 6 ounces sour cream > 1/4 cup shredded Parmesan cheese > 1 clove garlic, pressed > 1/2 teaspoon paprika > 1/2 teaspoon salt > 1/4 teaspoon black pepper > 1/4 cup dry Italian breadcrumbs > Preheat oven to 350 degrees F. > > Wipe the chicken dry and place the chicken in a single layer in a > greased 9x13-inch baking dish. > > Combine the sour cream, Parmesan cheese, garlic, paprika, salt and > pepper until smooth. Spread the mixture evenly over the chicken. > > Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist > the crumbs lightly with olive oil or nonstick cooking spray. > > Bake at 350 degrees F for 25-30 minutes or until chicken tests done > and the breadcrumbs are golden brown. > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Cindy Simpson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Lining baking pans with foil
I also bake with foil in the pan. I love the no cleanup or very shortened cleanup. I use the long, heavy-duty foil. Margo -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Tuesday, March 10, 2020 2:03 AM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Lining baking pans with foil I always use foil when baking anything, and most of the time a double layer of it. That way, the only cleanup that could ever happen is if the meat releases so much grease that even through two layers of foil it leaves a few greasy spots in the bottom of the pan. That is nothing compared to cleanup when baking without foil. -Original Message- From: Cookinginthedark On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 11:16 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I love the path of least resistance. (smile) Less clean up when you use the foil. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, March 9, 2020 7:09 PM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken For the most part, I use regular baking pans when cooking meat in the oven. If I'm just making a piece of meat with coating, I sometimes use an old pan that came with my previous toaster oven. I am starting to line pans with foil before placing meat into them for cooking. Pauline On 3/9/20, Jan via Cookinginthedark wrote: > I use pans with sides when doing meat. But I always use foil > underneath the meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, March 09, 2020 9:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I use cookie sheets all the time for cooking my meat. I just put foil > down, then on top of that, I put parchment paper, then you don't have > to spray it. > I've also used cream of mushroom soup to coat meat with, and > mayonnaise too, but using the mayonnaise, I then bread the meat. At > least with the sour cream, the breasts wouldn't be dry. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same > thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you > run the risk of juices going everywhere? I bake chicken on my cookie > sheet all the time, but never with sour cream on it. Would anything > bad happen if I did this same recipe on a cookie sheet? > Thank you > Cindy > > > On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a >> greased 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and >> pepper until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist >> the crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done >> and > the >> breadcrumbs are golden brown. >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list
Re: [CnD] Baked Parmesan Sour Cream Chicken
I am not trying to hurt anyone’s feelings, but I just want to say that recipes and directions in them are just guidelines. It’s like traveling, if we follow a road map, there may be a detour sign that is not on the road map or GPS. For those of us who have been around the kitchen a while, it makes little difference to me if I baked the meal on a baking sheet, broiler pan or casserole. Just do what is comfortable for you or use what you have,. For instance, I don’t see them telling you to use oven mitts in every recipe. But, if I want to continue to be a braille reader,, it’s obvious I will use mitts to put things in or take them out of the oven. I also always place my baking pan or casserole on a cookie sheet anyway, because the cookie sheet never gets quite as hot as a glass casserole does. There are a few things around the kitchen that need to be done exactly as it says or in a certain sequence. But general ideas can be done by just being sensible. I’ve held back in a few of my groups and of course, there is no stupid question except what you don’t ask. But, just think about it, what would it really change if you vary the size or shape of a pan just for a nice casserole dish? Lora and Leader Dog Firefly Sent from Mail for Windows 10 From: Jan via Cookinginthedark Sent: Monday, March 9, 2020 3:26 AM To: cd Cc: Jan Subject: [CnD] Baked Parmesan Sour Cream Chicken Baked Sour Cream Parmesan Chicken 1 pound skinless, boneless chicken breast halves 6 ounces sour cream 1/4 cup shredded Parmesan cheese 1 clove garlic, pressed 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup dry Italian breadcrumbs Preheat oven to 350 degrees F. Wipe the chicken dry and place the chicken in a single layer in a greased 9x13-inch baking dish. Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper until smooth. Spread the mixture evenly over the chicken. Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the crumbs lightly with olive oil or nonstick cooking spray. Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the breadcrumbs are golden brown. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Lining baking pans with foil
I always use foil when baking anything, and most of the time a double layer of it. That way, the only cleanup that could ever happen is if the meat releases so much grease that even through two layers of foil it leaves a few greasy spots in the bottom of the pan. That is nothing compared to cleanup when baking without foil. -Original Message- From: Cookinginthedark On Behalf Of Linda S via Cookinginthedark Sent: Monday, March 9, 2020 11:16 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken I love the path of least resistance. (smile) Less clean up when you use the foil. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline Smith via Cookinginthedark Sent: Monday, March 9, 2020 7:09 PM To: cookinginthedark@acbradio.org Cc: Pauline Smith Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken For the most part, I use regular baking pans when cooking meat in the oven. If I'm just making a piece of meat with coating, I sometimes use an old pan that came with my previous toaster oven. I am starting to line pans with foil before placing meat into them for cooking. Pauline On 3/9/20, Jan via Cookinginthedark wrote: > I use pans with sides when doing meat. But I always use foil > underneath the meat. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Helen Whitehead via Cookinginthedark > Sent: Monday, March 09, 2020 9:39 AM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I use cookie sheets all the time for cooking my meat. I just put foil > down, then on top of that, I put parchment paper, then you don't have > to spray it. > I've also used cream of mushroom soup to coat meat with, and > mayonnaise too, but using the mayonnaise, I then bread the meat. At > least with the sour cream, the breasts wouldn't be dry. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Cindy Simpson via Cookinginthedark > Sent: Monday, March 9, 2020 3:55 AM > To: cookinginthedark@acbradio.org > Cc: Cindy Simpson > Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken > > I'm really interested in cooking this, but can you accomplish the same > thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you > run the risk of juices going everywhere? I bake chicken on my cookie > sheet all the time, but never with sour cream on it. Would anything > bad happen if I did this same recipe on a cookie sheet? > Thank you > Cindy > > > On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> Baked Sour Cream Parmesan Chicken >> >> 1 pound skinless, boneless chicken breast halves >> 6 ounces sour cream >> 1/4 cup shredded Parmesan cheese >> 1 clove garlic, pressed >> 1/2 teaspoon paprika >> 1/2 teaspoon salt >> 1/4 teaspoon black pepper >> 1/4 cup dry Italian breadcrumbs >> Preheat oven to 350 degrees F. >> >> Wipe the chicken dry and place the chicken in a single layer in a >> greased 9x13-inch baking dish. >> >> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and >> pepper until smooth. Spread the mixture evenly over the chicken. >> >> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist >> the crumbs lightly with olive oil or nonstick cooking spray. >> >> Bake at 350 degrees F for 25-30 minutes or until chicken tests done >> and > the >> breadcrumbs are golden brown. >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Cindy Simpson > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
