Parmesan Seasoned Breading Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add 2 cups flour, 1/4 cup butter, egg, sugar, salt and seasonings. Beat at low speed until mixed, about 30 seconds; increase speed to medium and continue beating for 2 minutes. Stir in remaining flour and 1/3 cup cheese; beat until smooth. , Cover bowl and let rise in a warm place until doubled, about 1 hour. Stir batter 25 strokes. Spread batter into a greased 1-1/2-qt. casserole; brush with melted butter and sprinkle with the remaining cheese. Cover and let rise until doubled, about 30 minutes. , Bake at 350° about 35 minutes or until golden brown. Cool on wire rack 10 minutes before removing from the casserole.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese.
• Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.
• Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

Steps:

• In a bowl, combine all the ingredients; mix well.
• Store in an airtight container in the refrigerator for up to 6 months.

Steps:

• Put each chicken breast between to pieces of plastic wrap and pound them out to a uniform thickness, no more than about 1/3-inch.
• In a large bowl, whisk together the 1 1/2 teaspoons salt, bread crumbs, oregano, thyme, and season with pepper.
• Place the flour in a large plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge a chicken breast in the flour and shake off excess. Then dip it into the egg mixture and finally dredge in the seasoned breadcrumb mixture. Shake off any excess breading and transfer to a baking sheet. Repeat with the remaining chicken.
• Preheat the oven to 400 degrees F.
• In a large straight-sided skillet, pour the vegetable oil to a depth of 1/2-inch. Heat the oil over medium heat until it registers 400 degrees F on a deep-frying thermometer. (The oil must be heated to 400 degrees F so that the breaded chicken, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
• Fry 1 breast at a time until golden brown on each side, about 6 minutes total. Using tongs, transfer to a paper towel-lined baking sheet and season with salt, to taste.
• Lightly brush a baking dish, large enough to place the chicken in a single layer, with olive oil. Cover the bottom of the baking dish with half of the marinara sauce and arrange the chicken over the sauce. Cover with the remaining sauce. Scatter the Parmesan and the mozzarella on top. Bake until sauce is bubbling and the cheese is brown, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion, garlic, and Italian seasoning. Stir until lightly browned, about 5 minutes. Add the tomatoes and bring to a boil. Lower the heat to a simmer, cover, and cook for 10 minutes.
• Stir in the salt and season with pepper, to taste. Use immediately or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

Steps:

• Place ingredients in small bowl and blend with whisk.
• Place mix into 1 small thin sandwich bag.
• Tie mix into corner of bag with ribbon.
• Copy and attach the instructions below:
• Makes 1/2 cup.
• Parmesan Herb Crescent Rolls:
• 1 can refrigerated crescent roll dough, unbaked
• 1 packet seasoning mix
• Open a can of refrigerated crescent rolls - unroll dough.
• Sprinkle dough evenly with seasoning from packet before shaping into crescents.
• Bake as directed on crescent roll package.
• Parmesan Herb Monkey Bread:
• 1 can refrigerated biscuits, unbaked (8 count)
• 1 packet seasoning mix
• 1/2 stick margarine, melted
• Cut biscuits into quarters and place in large bowl.
• Add seasoning mix to melted butter and stir well.
• Pour butter over biscuits and toss to coat very well.
• Place biscuit pieces in medium loaf pan (4 1/2 x 8 1/4")
• Bake at 350 for 20 minutes.
• Parmesan Herb Salad Dressing:
• Place 1/2 cup good quality olive oil into a jar.
• Add 1/4 cup cider vinegar.
• Add seasonings mix from packet.
• Place lid on jar and shake until blended.
• Serve over green salad.
• Makes 3/4 cup salad dressing.

Steps:

• heat oven to 400 degrees F.
• place bread on pan and put into oven for approximately 6 minutes (or until dried, but not toasted, turning half way through) leave oven on.
• Remove from oven and let bread cool slightly; then add to food processor along with spices (do not add parmesan cheese yet!) ground until desired consistantcy.
• return crumbs to oven,spreading evenly, for approximately 5-6 minutes; or until lightly toasted. (stir crumbs occasionally to evenly toast).
• remove from oven and let cool. Add parmesan cheese and stir until evenly mixed.

Steps:

• In a large bowl, combine the first seven ingredients just until blended. Spoon into a greased 9-in. round baking pan. Sprinkle with cheese. Bake at 400° for 18-20 minutes or until golden brown. , In separate small bowls, combine herb butter and tomato butter ingredients; beat until smooth. Serve with warm bread.

Steps:

• Grind spices until fine (either in the palm of your hand or in a spice grinder).
• Add cheese to spices and mix well.
• Store in a spice container until ready to use.
• In a small bowl add 2 tbls of olive oil to one teaspoons of spice mix.
• Mix well.
• Let set for at least five minutes.
• Break off chunks of Italian or peasant bread and dip!

Steps:

• In a quart bowl or measuring cup, put the warm water, the margarine or butter, the sugar, the salt, and a tablespoon of the flour. Stir well.
• Add in the yeast and then set aside for five minutes.
• In a very large bowl, mix 2 cups flour, 1/2 cup of the parmesan, and the remaining ingredients. Stir to mix.
• Slowly stir in the yeast mixture.
• Beat in the rest of the flour.
• Leave the bread mix in the bowl, and cover with a damp dish towel and then plastic wrap.
• Let rise 45 minutes, until light and bubbly.
• Preheat the oven to 375°F.
• Butter a two quart casserole.
• Stir the bread mix until it collapses, and then flop it into the greased dish.
• Sprinkle the remaining parmesan on top of the bread mix.
• Let rise 30 minutes and then put in oven.
• Bake 35 minutes until lightly browned.
• Turn the bread out onto the counter.
• Lightly thump bottom.
• If it sounds hollow it's done.
• Otherwise, return to casserole for a few minutes.
• Let partially cool.
• Serve warm with real butter.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small shallow dish combine the stuffing mix, cheese, parsley, curry powder and seasoning. Mix together.
• In an 8x11 inch baking dish, melt the butter/margarine in the microwave. Dip the chicken breasts in the stuffing mixture, coating both sides of each breast.
• Place chicken in baking dish and sprinkle any leftover stuffing mixture over the chicken. Bake in the preheated oven for 20 minutes, then turn chicken pieces over and bake for another 20 to 25 minutes or until chicken is cooked through. Enjoy!

Steps:

• Preheat oven to 375°. In a small bowl, whisk the first 6 ingredients. Add beer and 3 tablespoons melted butter; stir just until moistened., Transfer to a greased 8x4-in. loaf pan. Drizzle with remaining butter. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing to a wire rack to cool.