nd add to my favorite dressing recipe alog with some of the
Tear bread into pieces and in a food processor pulse until finely ground.
In a large bowl stir together 2 cups bread crumbs, Parmesan, sage, and salt and pepper to taste.
Melt butter and stir in mustard and salt and pepper to taste.
With a sharp knife cut chicken thighs from legs.
Pat chicken dry and brush all over with butter mixture.
Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on 4\" rack.
On level HI, bake chicken until cooked through and golden, 14 to 16 minutes.
ith remaining cheese.
For bread topping, chop sweet rolls in
ggs in shallow bowl; place bread crumb mix in second bowl. Cut
nd top it with the Bread Crumb Topping. Bake the macaroni and
ubsides, add the fresh, white bread crumbs and the garlic, and
egetable cooking oil, mix the bread crumbs with the parmesan cheese
Heat oven to 450 degrees. Place a rack on a baking sheet sprayed with nonstick spray.
Whisk together egg whites and mustard.
Blend bread crumbs, Italian seasoning and cheese in another bowl.
In a third dish, place flour.
Coat chicken with flour, shaking off excess, dip in egg mixture and then in bread crumb mixture.
Bake at 450\u00b0F for 15 minutes, turn over and bake another 10 minutes.
Turn oven to broiler and cook for 1 minute.
Serve with heated marinara sauce if desired.
Preheat oven
to 350\u00b0.
In saucepan, cover the squash and onions with water and bring to a boil. Drain well and set aside. In bowl, mix butter and dressing. Place half of the dressing mixture on bottom of a deep 8 x 8-inch or large casserole dish. In bowl, mix squash/onions with sour cream, soup and carrots. Pour into the casserole dish over the dressing and top with remaining dressing mixture. Bake at 350\u00b0 for 30 to 35 minutes or until browned. Serves 8.
br>If desired, top with bread crumb mixture.
Cover casserole tightly
Break and dry bread crumbs in a large bowl. In a separate pan, saut onions and celery until tender. Add to bread crumbs. Also add sage, salt and Accent. Pour broth over bread crumb mixture. Stir well and let cool. When cooled, add eggs. Beat well. Make sure dressing is a little soupy. Add oysters last if desired. Add enough seasonings to suit your taste. Bake at 350\u00b0 in a 9 x 13 greased pan.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.
In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.
Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.
In large bowl, crumble muffins and bread.
Saute sausage, onions and celery in 1 teaspoon oil until sausage is brown. Drain; pat dry with paper towel and crumble into a small bowl. Combine slightly beaten eggs, evaporated milk and chicken broth. Pour over bread crumb mixture; let stand until liquid is absorbed. Add sausage mixture and spices; stir well.
Spoon into greased pan and bake for 50 to 60 minutes at 350\u00b0.
If dressing looks as if it is drying out, cover during baking.
In a shallow bowl, combine bread crumbs, Parmesan cheese, parsley, oil and pepper.
Mix well and set aside.
Spread both sides of each pork chop with mustard, then press each chop into bread crumb mixture, coating both sides and using all of the mixture.
Spray rack in broiling pan with cooking spray.
Arrange chops on rack and broil 5 to 6-inches from heat source, turning once, until thoroughly and lightly browned, 5 to 6 minutes on each side.
Add salt, pepper and paprika as you like to bread crumbs. Make spice mixture of parsley, sage, rosemary and thyme; set aside.
Wrap chicken breasts in cheese slices.
Roll in bread crumb mixture.
Place in greased baking dish.
Pour butter and spice mixture over chicken pieces.
Bake at 350\u00b0, uncovered, for 30 minutes.
Add wine and bake another 30 minutes.
Time may be shortened for small pieces, such as tenders.
Fry the bacon pieces in a medium size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
Saute the bread slowly in the hot bacon fat until crisp and browned. Make the salad dressing.
Combine the salad greens, bacon, croutons and Blue cheese in a salad bowl.
Add the dressing; toss and serve immediately.
Makes 6 portions.
dollop of Preserved Lemon Dressing on a plate and place
Bread Pudding Directions.
In medium
Preheat oven to 350\u00b0F.
In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes.
Stir in one can of chicken broth and cook until vegetables are tender.
Combine mushroom mixture with bread crumb stuffing.
Pour packet of seasoning over dressing mixture and toss to coat.
In a 2-quart saucepan, heat remaining chicken broth until hot.
Pour broth over mixture; stir well.
Pour stuffing into a 2-quart casserole dish and bake for 30 to 40 minutes.
In large skillet, melt 1 tablespoon margarine over medium-high heat.
Add bread crumbs.
Stir until lightly browned.
Transfer to medium bowl; combine with Parmesan cheese and parsley.
In same skillet, melt remaining 2 tablespoons margarine over medium-high heat.
Add garlic, mustard and chicken.
Saute 5 to 10 minutes or until chicken is cooked through.
Remove chicken with slotted spoon; toss with bread crumb mixture.
Serve warm.
Makes 6 servings.