How to Saute Perfectly – see Z ~ Tips
TOPPINGS FOR CASSEROLES
**Durkee’s french fried onion rings, crushed slightly** (excellent!)
Onion soup mix
Herb seasoned stuffing crumbs, browned in butter
Croutons (homemade are best!)
Chow mein noodles, corn chips, potato chips, crushed in melted butter
Soft bread crumbs with garlic, parsley in melted butter
Grated Swiss, Parmesan, cheddar or Romano cheese
Sauteed chopped mushrooms
Toasted almonds, whole or chopped or nuts
Sesame or poppy seeds
Paprika, chili powder
Broiling caramelizes and chars food, which provides the appealing flavor you get from grilling.
Broiling is a quick cooking method that “seals” the outside of food to keep natural juices and flavors locked in.
Broiling, like grilling, you don’t have to add fat during broiling and the fat from the food drips away as you cook.
Use a broiler rack if possible. It allows excess fat to drip away and evens out cooking.
Line the bottom of the broiler pan with foil for easier clean up.
Turn your oven to “broil” and preheat for 5 minutes.
For electric ovens leave the oven door slightly ajar while cooking.
This allows heat to escape and keeps food from baking..
Use tongs instead of a fork to turn meat. This prevents meat juices from escaping.
Because broiling uses high heat, make sure to watch food carefully as it can easily burn
THE BEST CHICKEN FRIED MEAT… (tried 3/10/2014)
Southern saying: If it aint fried, it aint food!
4 medium size pieces of thin meat (chicken, steak, porkchop, etc.)
COMBINE in shallow bowl the Egg Wash:
2 eggs, WELL beaten
½ cup milk or water [or use Carnation evaporated milk and no egg]
Can put this in bag with meat and seasonings and refrigerate for 2-3 hours
MIX in small bowl or on a plate:
1-1/2 c self rising flour, 1 t onion powder, 1 t paprika,
1 t garlic powder, 1 t poultry seas, 1 t salt, ½ t pepper, OR Seasonal or Red Fahita Seasoning
Preheat ¼” oil in frying pan on medium heat or one notch above med. Test to see if its hot before adding milk. Wash meat and dry well with paper towels.
Dip each piece in egg wash – make sure it covers meat well.
Then dip in flour coating both sides well.
Then dip in egg wash–then dip in flour again. Can repeat again if desired.
Place carefully in frying pan—do not overlap.
Let meat brown completely on one side before turning over. Probably 2-4 minutes. Make gravy if desired.