Saturday, March 04, 2006
well brenda, my three will never have that tested, unless Keith likes Asparagas. i don't like brussel sprouts either. don't like bitter. i do know basil likes sauce and gravy more than meat. just like me.
made butter drenched chicken last night. some begging from the spares, but not very hard.
OH!
RANDOM SATERDAY RECIPE
not sure if i did this one. my grandma used cheese nips. italian restaurant up north used Ritz crackers and said it was siscilian(spelling?) chicken.cut chicken pieces to size desired. crush soda crackers (goldfish crackers are good too), add curry powder to taste. pepper? sure, why not.
melt stick of butter. yes, a whole stick. dip chicken in butter and coat with cracker crumbs. put in pan. when done put rest of butter in bottom of pan. cook at 350-400f. depends on how fast you want it. keep an eye on it. i use a toaster over at 450 and takes about 1/2 hour. smallish chicken bits. more cracker crumbs the better.
and yes, do try just the hot butter drenched cracker crumbs.
did i hear artieries clog just now?
made butter drenched chicken last night. some begging from the spares, but not very hard.
OH!
RANDOM SATERDAY RECIPE
not sure if i did this one. my grandma used cheese nips. italian restaurant up north used Ritz crackers and said it was siscilian(spelling?) chicken.cut chicken pieces to size desired. crush soda crackers (goldfish crackers are good too), add curry powder to taste. pepper? sure, why not.
melt stick of butter. yes, a whole stick. dip chicken in butter and coat with cracker crumbs. put in pan. when done put rest of butter in bottom of pan. cook at 350-400f. depends on how fast you want it. keep an eye on it. i use a toaster over at 450 and takes about 1/2 hour. smallish chicken bits. more cracker crumbs the better.
and yes, do try just the hot butter drenched cracker crumbs.
did i hear artieries clog just now?
