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happydays


happydays
 
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Member Since: Jan. 2012
Cooking Level: Expert
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Recipe Reviews 17 reviews
Fried Zucchini
This needs an egg wash to adhere the crumb mixture to the zucchini. I sit up three dishes side-by-side. Cornstarch-egg wash-crumb mixture. I use Italian bread crumbs and crushed saltines instead of cornmeal. Rather than use flour to dip the zucchini in prior to breading, use corn starch and shake off the excess prior to dipping in the egg wash. The egg will stick to the cornstarch and there is no aftertaste when cooked. These are also delicious with a ranch dressing. If you want to avoid the cooking odor from the frying in your house, use a cast iron skillet on the side burner of the BBQ outside. Prepare all of the zucchini and move the cooking outside. Takes just a few min and you are done since the side burners are usually larger than the stove burners.

2 users found this review helpful
Reviewed On: Jul. 25, 2014
Cantaloupe Bread with Praline Glaze
I too had an under ripe cantaloupe when I found this recipe. I made the following changes to the recipe when I made my bread. 3/4 cup softened butter to replace the oil, 3 cups of bread flour, 3 teaspoons of baking powder, and I added 1/4 tsp allspice and 1/4 tsp nutmeg, and 1 cup dried cranberries. I increased the baking temperature to 350°F. I baked this batter in 3 smaller-sized, prepared loaf pans and I lined the bottom of the pans with parchment paper to prevent sticking. It was moist and not too dense. I did not make the glaze. I cut into it while still warm and had a slice with butter melted into it. The bread had just enough sweetness and a delicate flavor. I then tried a slice with cream cheese I had whipped with my mixer, and what a wonderful added flavor to the bread. Cream cheese between two thin slices and cut on the diagonal will make wonderful treats for any occasion.

0 users found this review helpful
Reviewed On: Jul. 11, 2014
Tender Pan-Fried Chicken Breasts
I haven't tried this exact recipe of spices, but, I can tell you the technique of browning the chicken lightly in a small amount of oil, after you have dusted them with the spices you like in a flour mixture, and then placing the chicken on a small roasting rack over a glass dish (to catch the drippings) and baking in an oven of 300°F for 1 hour to 1hr 15min, will give you a beautiful moist chicken breast that is not soggy on the bottom. One can use a cooling rack or roasting rack. Just something to hold the chicken up allowing the oven air to flow around it. I've been baking chicken breast this way for years. Enjoy!

2 users found this review helpful
Reviewed On: May 12, 2014
 
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