[CnD] Irish Soda Bread, From Rhonda

Irish Soda Bread, From Rhonda * Easy Total: 1 hr 15 min Prep: 20 min Cook: 55 min Yield: 1 loaf Ingredients 4 cups all-purpose flour, plus extra for currants 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons (1/2 stick) cold unsalted

[CnD] Apple Oat Crisp Recipe

Apple Oat Crisp Recipe Serves eight. ready in: 30-60 minutes. ingredients 5 apples, sliced and peeled 1 cup brown sugar 3/4 cup Quaker oats 3/4 cup flour 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 cup butter, softened 1/4 cup apple juice, or water directions Preheat oven to 375 degrees

Re: [CnD] Apple Oat Crisp Recipe

Oh, I remember this recipe; it's very good especially if you top it withvanilla ice cream. And, ... thanks for the good irish soda bread recipe; I like that one too. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Marilyn Pennington

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:

Re: [CnD] Baked Parmesan Sour Cream Chicken

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:

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

Re: [CnD] Baked Parmesan Sour Cream Chicken

You mentioned not having the suggested pan for the chicken recipe. If you want something a little deeper than a cookie sheet, assuming yours does have edges, try the bottom part of the broiler pan that should live in your oven somewhere. Cover it with foil to avoid a possible unpleasant cleaning

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

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,

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

Re: [CnD] Baked Parmesan Sour Cream Chicken

If you can take the part that has the holes out of the pan, and then line it with foil that might work? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan via Cookinginthedark Sent: Monday, March 9, 2020 6:52 PM To:

Re: [CnD] Baked Parmesan Sour Cream Chicken

I am looking forward to cooking this dish as well. mike -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

Re: [CnD] Baked Parmesan Sour Cream Chicken

I wouldn't use a cookie sheet. But that's just my preference. But you can try it and let us know how it comes out. It shouldn't be too juicy, since there isno tomato in it. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cindy

[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

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

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

Re: [CnD] IRISH SODA BREAD From Marilyn

This is Marilyn. I have other ones, if you want anymore. -Original Message- From: Cookinginthedark On Behalf Of Linda S via Cookinginthedark Sent: Sunday, March 8, 2020 9:05 PM To: cookinginthedark@acbradio.org Cc: Linda S Subject: Re: [CnD] IRISH SODA BREAD From Marilyn Hellen:

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