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 >> > > > -- >
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. >> >> >
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/cook
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 mai
[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
