Crispy Parmesan Chicken for 2 or 4 People

CRISPY PARMESAN CHICKEN

 RECIPE           FOUR SERVINGS

2                      4                      (a) Boneless skinless chicken breast halves

1                      2                      Eggs

3 Tbl.              6 Tbl.              Grated Parmesan cheese

3 Tbl.              6 Tbl.             (b) Finely crushed saltine or butter-flavored cracker crumbs

 

Optional:

To taste: Season salt, or ground Italian seasoning, or poultry seasoning or herb/seasoning of your choice

For frying:

1 Tbl.              2 Tbl.              Vegetable oil

Meat mallet for flattening chicken

(c)Flatten chicken breasts to 1/4-inch thickness.

Beat egg in a shallow bowl.

Combine Parmesan cheese and cracker crumbs in another bowl.  (If additional seasoning is desired, mix with the crushed cracker crumbs.)

Dip chicken in egg, then coat with the crumb mixture.

Heat oil in a skillet; cook chicken for 2-3 minutes per side or until juices run clear.

a This same recipe can be used with fresh fish fillets.

b Townhouse or Ritz or similar type cracker

c For less mess, place chicken fillets in a sturdy plastic bag before pounding.

Yield:  2 servings (4 servings see above)

Roman Apple Cake

ROMAN APPLE CAKE

1/2 cup            Flour

1 cup               Sugar, granulated

1/4 tsp.            Salt

1 tsp.               Baking soda

1/4 tsp.            Baking powder (I use Rumford brand – no aluminum in it – saves bitter taste in baked goods)

Optional:

1 tsp.               Cinnamon

1 tsp.               Nutmeg

1/2 cup            Raisins

Mix and add:

1                      Egg, beaten

1/2 cup            Milk

1/2 cup            Butter or margarine, melted

Mix well together.  Add:

3 or 4               Apples, peeled and sliced

Pour into 7″x11″ glass pan – spray greased.

Topping:

2 Tbl.              Flour

2 Tbl.              Butter or margarine, soft

1/2 cup            Brown sugar

1/2 cup            Nuts (optional)

Mix and spread over top of cake.  Bake at 350* for 45 minutes.

Best served with real whipped cream or vanilla ice cream.

How to How to keep your vegetables white and potato tips and cautions

When cooking cauliflower, add milk or lemon juice to the cooking water to keep; it snowy white.

Potatoes: Never store potatoes (white, red or sweet or yams) below 40 degrees or they will turn grey when cooked. After cutting the raw potatoes, always rinse them to remove the released starches and then they can be stored in cold water until cooked or cooked immediately and they will not become grey. Also cut with a stainless steel knife to save them from turning grey. Carbon blades cause them to darken and create an off taste in sweet potatoes.

Caution: If potatoes are baked in foil, remove foil soon after baking. Do not bake in foil and then store in the foil, as it will not allow it to cool fast enough and can cause salmonella poisoning. This has happened at buffet places that keep them in foil (warm not hot) for serving when left out for extended amounts of time.

If sprouts appear on your potatoes, brush them off and when ready to use, cut out the base of the sprout, because the sprouts are poisonous.

If bad spots (spoiled) are on your potatoes, discard the potatoes, since the flavor can penetrate thru the entire potato.

Potatoes can be stored in the refrigerator after being cooked or baked and will not turn grey, if the above tips are followed.

 

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Cheap Natural Fabric Softner

A quarter cup of vinegar works great for softening clothes in the wash, and you can save big by buying it by the gallon. Just pour it into your  washer’s center cup, or put it in during the rinse cycle. Your washer may smell like vinegar, but the clothes won’t and you do not end up with a  coating on your fabrics like  you do with commercial softener products. You also avoid perfumes that may affect people with allergies. Commercial softener is more costly, is not a “nature” based product and leaves a deposit on your fabric, that in time, will make your fabric less absorbent, i.e. towels, etc.

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Carrot Oatmeal Muffins

Carrot Oatmeal Muffins

Muffins are great for breakfast on the go or as a late-morning snack. This one has lots of variations – both inside and on top – for different tastes.

Ingredients

1-1/2 cups (375 mL) all-purpose flour
1 cup (250 mL) quick-cooking rolled oats
3/4 cup (125 mL) packed brown sugar
1 tbsp (15 mL) baking powder
3/4 tsp (2 mL) cinnamon or ginger
1/4 tsp (1 mL) salt
1 cup (250 mL) milk
1 egg
1/4 cup (60 mL) vegetable oil
1 tsp (5 mL) vanilla
1 carrot, grated
1/2 cup (125 mL) chopped walnuts, (optional)

3/4 cup raisins (optional)

Preparation

In large bowl, whisk together flour, rolled oats, brown sugar, baking powder, cinnamon and salt.

In separate bowl, whisk together milk, egg, oil and vanilla; pour over dry ingredients. Sprinkle with carrot, and walnuts (if using); stir just until dry ingredients are moistened. Spoon into 12 paper-lined or greased muffin cups.

Bake in center of 375 degrees F (190 degrees C) oven for about 20 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze for up to 2 weeks.)

Note: Depending on your oven temperature accuracy, you might want to bake these at 350 and adjust baking time if needed.

Tip: Use cupcake liners instead of baking directly in muffin pans. To be sure they do not stick to the papers, spray the insides with cooking oil before filling with batter.

Variations:

Apple Raisin Oatmeal Muffins: Replace carrot with 1 apple, peeled and grated; replace walnuts with 1/2 cup (125 mL) raisins.

Tropical Fruit Oatmeal Muffins: Replace carrot with 3/4 cup (175 mL) mixed dried tropical fruit (chopped into 1/2-inch/1 cm pieces if necessary); replace walnuts with 1/4 cup (50 mL) shredded coconut.

Serving Size: 12

Nutritional Info

approx. per serving

cal182 pro4g total fat6g sat. fat1g carb28g fibre1g chol17mg sodium145mg %RDI calcium7% iron10% vit A12% folate17%

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Easy poached fish

Easy poached fish (cod, walleye, etc.): sprinkle with lemon pepper wrap in waxed paper, put in microwave dish and microwave until fish is flaky. Do not over bake, fish gets tough and dry if over- baked.

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Lunch Munch Bunnies

LUNCH MUNCH BUNNY

1 Small pita, focaccia, or flat sourdough bread round
1 Small round roll
Butter or mayonnaise
Ham or peanut butter or sandwich filling of your choice
Red and green lettuce leaves or radicchio
1 Cucumber
1 Orange or red pepper
2 Small black olives
1 Radish
Peanut butter or cream cheese or cheese spread to glue parts onto face

Cut bread in half horizontally. Wash the vegetables. Garnish the sandwich, buttering it first (or use mayonnaise or mustard), with a layer of green lettuce, topped with a layer of ham, and scatter pieces of red lettuce leaves for garnish.

Put the second half of bread on top to make a sandwich. Add crunchy details to shape the bunny; a small roll for the muzzle, two cucumber slices and olives for eyes, pepper strips for whiskers, a radish slice for the mouth, several leaves of red lettuce or radicchio for the long ears. Use your imagination to make the bunny appetizing and attractive!

Yield: 1 bunny

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Banana Bread Recipe healthy version

  • Banana Bread Recipe
    Banana bread is one way to use up ripe bananas. Bakers can quickly whip up a loaf using the following steps:
    Prep Time: 10 min.
    Bake Time: 1 hour 10 min.
    Ready In: 1 hour 20 min.
    Ingredients:
    • 1/2 cup butter
    • 1 cup sugar
    • 2 eggs
    • 3 ripe bananas (1 1/3 cups)
    • 1 tsp. cinnamon
    • 1 tbsp. milk
    • 2 cups flour
    • 1 tsp. baking soda
    • 1 tsp. baking powder
    • 1 tsp. salt
    • 1/2 cup chopped walnuts (optional
  •   1/2 cup raisins – optional
  • Optional: 1/4 cup wheat germ

1. Prepare the pan and oven
Grease a loaf pan with butter and set it aside. Turn on the oven to 325 degrees Fahrenheit.
2. Mix the butter, sugar and eggs
Use beaters to cream the butter and sugar together. Beat in the eggs one at a time.
3. Add the bananas, cinnamon and milk and wheat germ.
Mash the bananas up in a separate bowl. Add them to the butter, sugar and egg mixture and blend well. Add the cinnamon and milk and blend the ingredients together.
4. Mix in the dried ingredients
Add the flour, baking soda, baking powder and salt to the mixture and blend. Bakers who want to add walnuts can stir them into the batter. Stir in banana and nuts.
5. Bake the loaf
Add the batter to the greased loaf pan. Bake the loaf for 1 hour and 10 minutes. To test the loaf, prick the middle of it with a toothpick. If it comes out clean, the loaf is finished.

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