The Official What's For Dinner thread:Thursday 1-24-08? Recipe finder in OP. Enjoy! Part 2

[lucas]

Dinner tonight will be a shrimp boil with corn, red potatoes, smoked sausage and lots of lemon & garlic!

Now you're talking! That's some good eating there!!

 

[ilovejack02]

You're going to be amazed at how much easier baking is! In fact I'm baking a "blueribbon cheesecake" recipe from Good Housekeeping today!

Dinner tonight will be a shrimp boil with corn, red potatoes, smoked sausage and lots of lemon & garlic!

Oh my gosh, Im coming over lol yum, tonight my dinner is what ever is at the bowling alley snack bar.

 

[Lachesis00]

NICE!! Thanks so much!!

Anyone know if the "pork" SNB is different from the "chicken"? Or is it pretty much all the same?

From Recipezaar:
Kraft Shake'n Bake (original)

Recipe #111637
2 ratings "This recipe is practically identical to the one Kraft uses for their Shake'n Bake bread coating. The only difference you'll find is that the real Shake'n Bake contains beet powder - a hard to find ingredient that gives the mix a dark orange tint. It doesn't do much for the flavor however, so it's been left out of the recipe. Try it and you'll swear it's the same thing."
by Dropbear
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4
servings

40 min 20 min prep

Change to: servings US Metric ​

1/2 cup cornflake crumbs, plus 1 tablespoon cornflake crumbs 2 teaspoons all-purpose flour 1 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon sugar 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Not the one? See other Kraft Shake'n Bake (original) Recipes

• < 60 mins Main Dish
• United States Main Dish
• Low Fat Main Dish
• Copycat Main Dish

1. Combine all ingredients in a small mixing bowl and stir to combine.
2. Make sure the corn flakes are crushed.
3. They should be a course powder, and the whole mixture should be rather fine, and should be well mixed.
4. At this point you may package and store the resulting mixture away in any cool place.(Makes 1/2 cup)
5. You can use this homemade Shake’n Bake® wherever the real product is called for.
6. Or, continue to make Shake’n® Chicken.
7. Prepare chicken following the same technique as described on the box of the original mix using 21/2 lbs.of bone-in chicken (6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless chicken breast halves.
8. Preheat your oven to 400 degrees Fahrenheit then moisten the chicken with water.
9. Use a large plastic bag for the coating and use the same steps as described on the original package: "Shake the moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture."
10. Discard any remaining mixture and the bag.
11. Bake at 400 degrees Fahrenheit in an ungreased or foil-lined 15 x 10 x 1-inch baking pan until cooked through: BONE-IN: 45 minutes BONELESS: 20 minutes.

From Robbie's Recipe:

Serves: 4-6
Prep. Time: 0:30 - 0:55​

2/3 cup crushed plain corn flakes
1 Tbls. all-purpose OR whole wheat flour
1 1/4 tsp. garlic salt
1/2 tsp. dried minced onion OR 1/4 tsp. granulated onion
1/4 tsp. paprika
1/4 tsp. ground mustard seed
1 dash granulated sugar
1 Tbls. vegetable oil
1 - 1 1/2 lbs. chicken pieces​

-Shake together first 7 ingredients in a large sealable plastic bag.
-Drizzle oil over dry mixture; seal bag and shake to mix.
-Shake chicken pieces, 1 - 2 piece at a time, in mixture.
-Place coated chicken on an ungreased baking sheet.
-Bake chicken in a 400 degree oven until juices run clear, about 20 minutes for boneless chicken and 45 minutes for bone-in chicken.



For Stove Top from CD Kitchen:
Ingredients:
***Mix***
2 teaspoons dried minced onion
2 teaspoons dried parsley
1 teaspoon thyme
1/4 teaspoon dried sage
Salt and pepper to taste
8 cups large, dried bread crumbs or cubes
***To Prepare***
6 tablespoons butter or margarine
1 cup chicken broth

Directions:
Combine mix ingredients; store in airtight container.

To prepare, combine broth and butter in saucepan. Heat until melted and hot. Stir in stuffing mix; remove from heat and cover tightly. Let stand for 5 minutes. Fluff with a fork before serving.
This recipe for Stove Top-Like Stuffing Mix serves/makes 8 cups
Recipe ID: 27953

Edited to apologize for the pictures. I am computer inept so I can't get rid of them.

 

[LindsayDunn228]

I am making us breakfast for dinner tonight. Cheesy scrambled eggs made with Canadian bacon, turkey sausage links (just found these, can't wait!), biscuits, and coffee Anyone want to join us?

WFD at your house?

 

[nucpharm29]

Lindsay--what time should I stop by?????

Well, I think I might actually cook tonight. Thinking about chicken and black bean tacos (ala Rachael Ray) and a mexi-veggie salad (avocados, tomatoes, etc)

 

[HERSEY]

I didn't get to the store to buy the fish yesterday. I went to Ikea yesterday that wipes me out we had pizza and a salad instead. Tonight we are having chicken quesidilla's(sp) and rice maybe a fruit salad. I think we might have a virus going around here that needs to find another home.

 

[TigerKat]

nucpharm - are you feeling better? You must be a little better since you feel like cooking.

lucas & ilovejack02 - I get a craving for boiled shrimp with all the stuff in it every couple of months. It was SSSSOOOOO GOOOOOOOOOD!! The cheesecake was incredible too!

Tonight I'm frying chicken, sides will be mashed potatoes and gravy and a big salad!

Lindsay - I love breakfast food, but I never think to cook it for dinner!

 

[Glynis]

Dinner tonight will be my famous pot roast with potatoes, onions and carrots. For dessert, ice cream sundaes with a new recipe for hard shell fudge topping. I don't know if it will work, but I'm trying it out.

 

[Swimnoid]

We are having steak and pierogies tonight.

The other night we had a good shrimp dish though. The shrimp was marinated briefly in lemon and dijon mustard and some spices. Then sauteed quickly and served over angel hair pasta with garlic, butter and parmesan. Yummy!

 

[Nancyg56]

Kathy- do you have a recipe to share for frying chicken? I have never attempted it.

Tonite is an easy night. I ran errands all day and finished my shopping. Big Y has a weekend special, a 30 inch grinder for $8 so we are having roast beef grinders. DH wanted to know why I did not buy 2......what was I going to eat?

 

[TigerKat]

Kathy- do you have a recipe to share for frying chicken? I have never attempted it.

Sure do. It's much easier than you think. I'll post it as soon as I can.

 

[liamsaunt]

Today for Sunday linner I made haddock baked in lemon juice and butter with an oyster cracker-garlic-parsley crumb topping. That was really good, as were the two veggies my Mom contributed: roasted carrots pureed with cumin and sauteed green beans. We had two stinkers also: a "crispy" potato cake that did not turn out very crispy, and in fact was almost floury--I should have used yukon golds instead of russets. The other stinker was zucchini pancakes-the recipe has potential, but tasted too raw. I think I will try again using pre-sauteed zucchini and onions in the batter.

 

[OceanAnnie]

I oven roasted a 5 lb. chicken today. Slathered it with some butter and "Sylvia's Restaurant Queen of Soul Food, Secret Seasoning". I love that stuff! I also added some "Jane's Krazy Mixed-Up Seasoning" since Sylvia's doesn't have any salt. The house smells great!

We're having mashed potatoes and green beans for sides and maybe some sugar cookies for dessert.

 

[TigerKat]

Nancy - I'd better do it now or I'll forget!

Old Fashioned Fried Chicken

3-6 c. oil for frying
8 pieces of chicken
1 egg, lightly beaten
1 cup half-n-half
1 cup water
2 cups all purpose flour
Kosher salt, black and cayenne pepper to your taste

You should use either a heavy cast iron frying pan or an electric skillet. If you are using a cast iron pan the temperature you want to fry at will be 350. If using an electric skillet - 400.

Wash chicken under cold water and pat dry. For extra seasoned chicken season chicken with salt and peppers. In a medium bowl beat together the egg, half & half and the water. In a large ziplock baggie combine flour, salt and peppers. Dip each piece of chicken into egg mixture to coat it then toss in the baggie. You want to thoroughly coat each piece, remove and let the coated chicken pieces rest on a sheet of waxed paper 5 - 10 minutes (this sets the batter and keeps the flour from falling off in the oil). When you're ready to cook, add no more than 4 pieces of chicken to oil at a time. Do the meatier parts first (breasts & thighs). Legs and wings will go in last. You will only turn the chicken once during frying. Total frying time will be 12-16 minutes or until skin is crisp and golden brown. Drain on layers of paper toweling and eat right away.

TIP: The chicken will fry much crispier and turn out more flavorful if after about 6 minutes of cooking you pierce each piece at its thickest part with a large two-pronged fork. This guarantees the meat will cook all the way to the bone. Don't worry, this does not make it greasy nor dry it out!

Another TIP: You can infuse your oil with garlic & rosemary while its heating up, just remember to remove it before you start to fry the chicken.

Also make sure and bring chicken to room temp before coating and frying.

Enjoy!!!!!

 

[DisneyWorld Delight]

I usually just read what everyone is having for dinner. But as I was making tonights dinner, I thought about this thread.

DH just left town for business, so we had a big lunch instead. (7 layer salad, ravoli with tomato sauce and toasted sourdough bread.)

BUT this evening, the girls and I are having chocolate covered strawberries and Mickey pretzels dipped in chocolate!!! (That Food Network has got me dreaming of chocolate this weekend.)

 

[liamsaunt]

TigerKat, what kind of oil do you use to fry your chicken?

 

[TigerKat]

TigerKat, what kind of oil do you use to fry your chicken?

Either canola or peanut, whichever I have the most of. Sometimes it's a mixture of both!

Forgot to mention - I took a tip from Tyler Florence on the Food Network - brine the chicken at least overnight in a water/salt mixture to cover chicken in a large bowl. For every quart of water - 1 Tbsp of kosher salt. Awesome tip!!

 

[LindsayDunn228]

Sounds gross, but tonight I am making fish sticks, fries, and a green veggie of some kind. I never make frozen fish like that, always fresh, but I just got a hankering for it. I used to eat it a lot as a kid

WFD at your house?

 

[Nancyg56]

Nancy - I'd better do it now or I'll forget!

Old Fashioned Fried Chicken

Thanks Kathy! I don't know why I have been afraid of frying chicken. My Mom never did so the only experience I have with it is KFC, and my DH Mother dis, but he won't even speak to her so that was out. I'll let you know when I try it because I am going to be looking for a support group .

 

[Nancyg56]

Lindsay- I love fish sticks. We used to have them a lot when I was a kid so when I am feeling nostalgic they will be on the menu for a Friday. I don't buy the ones that are whole pieces of fish though because back in the day they were minced fish, so DH and I look for those.

Tonight we are having Talapia with a seafood stuffing, mashed potatoes a veggie and a green salad. DD and DGD will have turkey meatballs in gravy.