Powder Coating

Archive for the ‘Powder Coating Oven’ Category

I need a good recipe for boneless skinless chicken breasts (2). I have asparagus, onion, spices, red bell pepper, canned dices tomato, canned corn, celery, beer, butter, olive oil…

I figured since I’m asking for a good recipie I might as well give you one. So here it it…

It makes 2 to 4 servings depending on how hungry everyone is.
You need about 1/3 package egg noodles (the twisty kind)
cheese (I used a mix of parmesan, 1/2 cup mexican blend, and 1/2 cup colby jack)
butter
olive and or canola oil
about 1 cup frozen peas
1/2 onion
Munchies (I used ranch)
about 2/3 cup milk
spices (I used a dash on onion powder and about a teaspoon or garlic powder)
Cook noodles according to package, strain then stir in butter and a little olive oil until coated
Add a couple shakes of parmesan, milk and spices
Dice onion and saute’ until caramelized
Add onion, cheese and peas and mix
Grease a small glass baking dish and add cruched Munchies (don’t add pretzels) to the bottom
Pour macaroni mixture over the Munchies
Bake in oven at 350 until cheese is melted and browned around edges
I covered it at first then right before it was done I took off the lid and added more mexican blend cheese It was sooooo good I recommend it to anyone.
I can grill, bake, fry, or steam…

You may do this with boneless or split breasts with the bones in . Asparagus goes really well with this and maybe some buttered noodles . I will even give you a great sauce for the asparagus or the chicken .

Chicken In Herb Crusts

4 boneless chicken breasts
1 tbsp. dijon mustard
1 c. bread crumbs
2 tbsp. parsley
1 tbsp. mixed dry herbs
2 tbsp. butter , melted
S&P
garlic powder
Preheat oven to 350 degrees F. Lay breasts in a greased baking dish . Spread with mustard and season with S&P and garlic powder . Mix bread crumbs and herbs . Press onto the chicken . Spoon on the melted butter . Bake uncovered 20 min. or until tender and crisp .

Yellow Pepper Sauce for Poultry

2 tbsp. olive oil
2 lg . yellow peppers seeded and chopped
1 small onion , chopped
1 tbsp. orange juice
1 1/4 c. chicken broth
Heat half the oil in a pan and fry peppers and onion until beginning to soften . Add orange juice and broth and cook until very soft . Cool slightly and puree ‘ : Season and se

I made cookies using the recipe below, and they were delicious, soft and gooey and perfect directly after I made them. The day after, though, they were too hard and had to be heated to bring back their softness. I want to make them for friends on Wednesday, and I was wondering if it would help to only roll the dough in the confectioners’ sugar (I put a cup of confectioners’ sugar in the actual recipe when it said to "add the sugars" as well as rolling the dough balls in it.) Thanks. :] Oh, and I’m probably going to use a bit less flour next time; I’ve heard that that can help.

1 1/2 cup(s) all-purpose flour
3/4 cup(s) Dutch-processed unsweetened cocoa powder
2 teaspoon(s) baking powder
3/4 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, at room temperature
3/4 cup(s) dark brown sugar, firmly packed
1/4 cup(s) sugar
2 large eggs
1 teaspoon(s) pure vanilla extract
1 1/4 cup(s) milk-chocolate chips
1 cup(s) confectioners’ sugar

1. Make the dough: Combine flour, cocoa, baking powder, and salt in a medium bowl and set aside. Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and beat until combined. Add eggs and vanilla and mix thoroughly. Reduce mixer speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms. Add chocolate chips and mix to incorporate. Cover the dough with plastic wrap and chill for 1 hour.
2. Bake the cookies: Preheat oven to 350 degrees F. Line 2 baking pans with parchment paper and set aside. Place the confectioners’ sugar in a medium bowl and set aside. Keeping dough well chilled, shape 1 tablespoon of dough into a ball. Roll the ball in the confectioners’ sugar to coat generously — do not shake off excess sugar. Place balls 2 inches apart on prepared baking pans. Bake until cookies have puffed and cracked and are slightly firm to the touch — 10 to 12 minutes. Transfer cookies to a wire rack and cool completely. Store in an airtight container for up to 1 week.

Rule number one for ANY recipe for baked goods….
DON’T PLAY WITH THE INGREDIENTS!

This 142 word Spanish composition, probably filled with numerous mistakes, is a narration of me cooking some muffins and letting my family try them. I tried my best to use a good amount of things like "lo", "le", "haber" some verb and reflexives without the sentence just being nonsense. I really appreciate you taking time to help me improve my Spanish abilities. The Spanish version doesn’t need to match up perfectly with the English version, it just has to make sense.

-Puse doce camisas de “muffins” en una cacerola. Combiné la harina, azúcar, polvo de hornear y la sal en un tazón mediano. Una pequeña parte de lo mezclé con arándanos. Los mezclé hasta que los arándanos fueron bien cubiertos. - Precalenté el horno a doscientos cuatro grados centígrados. En un tazón grande, batí la crema agria, el huevo, mantequilla, leche, mantequilla y jugo de limón. Después, lo añadí con la primera mezcla y los revolví hasta que fueron húmedo. Después añadí los arándanos. - Puse la mezcla completa en los moldes del cacerola. Cuando los “muffins” terminaron, más o menos veinticinco minutos, apagué el horno y lo abrí para que los cacerolaecillos refrescarse. - Después de veinte minutos, se los serví a mi familia y a ellos se los gustaron. En menos de diez minutos, mi hermano había comido todos los muffins.

(1) I put 12 paper muffin molds into the pan. I combined the flour, sugar, baking powder and salt in a size medium bowl. In a small bowl, I stirred the blueberries in 3 tablespoons of this mixture; coat them well. (2) I preheated the oven to 400˚F (204 C). In a large bowl, I whisked the sour cream, egg, milk, butter, rind, and lemon juice. I added it with first mixture and stirred until it was moist. I added the blueberries. (3) I put the prepared mixture into the lined molds. I baked them until they finished, about 25 minutes. I turned off the oven and opened its door to let the muffins cool themselves. (4) After twenty minutes, I served them to my family and they liked them. Within ten minutes, my brother had eaten all the muffins.

Thank you once again.

Empieze a poner doce moldes de papel para panecillo en una cacerola. Combiné la harina, azúcar, polvo de hornear y la sal en un tazón mediano. Una pequeña parte de lo mezclé con arándanos. Los mezclé hasta que los arándanos fueron bien cubiertos. - Precalenté el horno a doscientos cuatro grados centígrados. En un tazón grande, batí la crema agria, el huevo, mantequilla, leche, mantequilla y jugo de limón. Después, lo añadí con la primera mezcla y los revolví hasta que fueron húmedo. Después añadí los arándanos. - Puse la mezcla completa en los moldes en la cacerola. Cuando los panecillo terminaron de cocer, más o menos veinticinco minutos, apagué el horno y lo abrí para que los panecillos se refrescaran. - Después de veinte minutos, se los serví a mi familia y a ellos les gustaron. En menos de diez minutos, mi hermano ys se había comido todos los panecillos.