I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
Followed the Hellman's recipe.

They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.

On Sat, 22 Feb 2014 16:06:10 -0800 (PST), ImStillMags
> wrote:

> I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
> Followed the Hellman's recipe.
>
> They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.

Did you not include the link on purpose? I can look it up or figure
it out (just bought a little over a pound of grated parm-romano mix
from the Italian deli this afternoon)... but it would be nice.


--

Good Food.
Good Friends.
Good Memories.

On 2/22/2014 7:06 PM, ImStillMags wrote:
> I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
> Followed the Hellman's recipe.
>
> They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>
Sounds good. Any flour in them?

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"ImStillMags" > wrote in message
...
> I used boneless skinless breasts which I cut in half lengthwise to make
> them more cutlet-like.
> Followed the Hellman's recipe.
>
> They are ok. Easy, quick and pretty tasty. Nice way to take boneless
> breasts and make something edible out of them. I'll take some for my
> lunches.

good idea)

--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Sat, 22 Feb 2014 16:06:10 -0800 (PST), ImStillMags
> > wrote:
>
>> I used boneless skinless breasts which I cut in half lengthwise to make
>> them more cutlet-like.
>> Followed the Hellman's recipe.
>>
>> They are ok. Easy, quick and pretty tasty. Nice way to take boneless
>> breasts and make something edible out of them. I'll take some for my
>> lunches.
>
> Did you not include the link on purpose? I can look it up or figure
> it out (just bought a little over a pound of grated parm-romano mix
> from the Italian deli this afternoon)... but it would be nice.

It's just salmon with mayo spread on top and whatever else you fancy ...
baked In this case, chicken

--
http://www.helpforheroes.org.uk/shop/

On Saturday, February 22, 2014 10:45:03 PM UTC-6, Cheryl wrote:
> On 2/22/2014 7:06 PM, ImStillMags wrote:
>
> > I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
>
> > Followed the Hellman's recipe.
>
> >
>
> > They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>
> >
>
> Sounds good. Any flour in them?
>
Skinless chicken breasts with jarred mayo smeared on them "sounds good"?
Are you just trying to be nice? That's like a horror from a 15 cent
booklet, bought off a rack in a grocery check out line by an incompetent
late 1960s housewife, but I know it's even worse. It came off the back
label of the jarred mayo jar.
>
> ღ.¸¸.œ«*¨`*œ¶
>
> Cheryl

--B

On Saturday, February 22, 2014 7:01:14 PM UTC-8, sf wrote:
> On Sat, 22 Feb 2014 16:06:10 -0800 (PST), ImStillMags
>
> > wrote:
>
>
>
> > I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
>
> > Followed the Hellman's recipe.
>
> >
>
> > They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>
>
>
> Did you not include the link on purpose? I can look it up or figure
>
> it out (just bought a little over a pound of grated parm-romano mix
>
> from the Italian deli this afternoon)... but it would be nice.
>


sorry....here it is. I didn't have any Italian bread crumbs, I only had panko, but I did have an Italian herb blend, so I put that in the mayo.

http://www.hellmanns.com/recipes/det...rusted-chicken

On Sunday, February 23, 2014 6:58:32 AM UTC-8, Bryan-TGWWW wrote:
> On Saturday, February 22, 2014 10:45:03 PM UTC-6, Cheryl wrote:
>
> > On 2/22/2014 7:06 PM, ImStillMags wrote:
>
> >
>
> > > I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
>
> >
>
> > > Followed the Hellman's recipe.
>
> >
>
> > >
>
> >
>
> > > They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>
> >
>
> > >
>
> >
>
> > Sounds good. Any flour in them?
>
> >
>
> Skinless chicken breasts with jarred mayo smeared on them "sounds good"?
>
> Are you just trying to be nice? That's like a horror from a 15 cent
>
> booklet, bought off a rack in a grocery check out line by an incompetent
>
> late 1960s housewife, but I know it's even worse. It came off the back
>
> label of the jarred mayo jar.
>


I used the Olive Oil Mayo. I like that one. And what is in mayo anyway? Eggs, oil
and lemon. Get over yourself.

It's just a recipe. It's not the end of the world.

On Sun, 23 Feb 2014 09:10:22 -0800 (PST), ImStillMags
> wrote:

> On Saturday, February 22, 2014 7:01:14 PM UTC-8, sf wrote:
> > On Sat, 22 Feb 2014 16:06:10 -0800 (PST), ImStillMags
> >
> > > wrote:
> >
> >
> >
> > > I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
> >
> > > Followed the Hellman's recipe.
> >
> > >
> >
> > > They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
> >
> >
> >
> > Did you not include the link on purpose? I can look it up or figure
> >
> > it out (just bought a little over a pound of grated parm-romano mix
> >
> > from the Italian deli this afternoon)... but it would be nice.
> >
>
>
> sorry....here it is. I didn't have any Italian bread crumbs, I only had panko, but I did have an Italian herb blend, so I put that in the mayo.
>
> http://www.hellmanns.com/recipes/det...rusted-chicken

Thanks! It looks like an easy weeknight meal recipe, as does the
"parmigiana" version. Will send the link to DD and DIL ASAP.


--

Good Food.
Good Friends.
Good Memories.

On Sat, 22 Feb 2014 19:01:14 -0800, sf > wrote:

>On Sat, 22 Feb 2014 16:06:10 -0800 (PST), ImStillMags
> wrote:
>
>> I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
>> Followed the Hellman's recipe.
>>
>> They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>
>Did you not include the link on purpose? I can look it up or figure
>it out (just bought a little over a pound of grated parm-romano mix
>from the Italian deli this afternoon)... but it would be nice.

I'd like the recipe too please, since I just bought pounds of
skinless/boneless breasts from Costco. Handy to have and 2 to a pack
and when I run out of dinner ideas - I try to think creative
boneless/skinless chicken breast ideas.

One of the better but not fancy ones, is to cut and brown the chicken
up in olive oil and then pour coconut milk into it. Simmer and eat.
Kind of good.

aloha,
Cea

On Sun, 23 Feb 2014 09:10:22 -0800 (PST), ImStillMags
> wrote:

>On Saturday, February 22, 2014 7:01:14 PM UTC-8, sf wrote:
>> On Sat, 22 Feb 2014 16:06:10 -0800 (PST), ImStillMags
>>
>> > wrote:
>>
>>
>>
>> > I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
>>
>> > Followed the Hellman's recipe.
>>
>> >
>>
>> > They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>>
>>
>>
>> Did you not include the link on purpose? I can look it up or figure
>>
>> it out (just bought a little over a pound of grated parm-romano mix
>>
>> from the Italian deli this afternoon)... but it would be nice.
>>
>
>
>sorry....here it is. I didn't have any Italian bread crumbs, I only had panko, but I did have an Italian herb blend, so I put that in the mayo.
>
>http://www.hellmanns.com/recipes/det...rusted-chicken
Thank you!

aloha,
Cea

On Sunday, February 23, 2014 11:12:14 AM UTC-6, ImStillMags wrote:
> On Sunday, February 23, 2014 6:58:32 AM UTC-8, Bryan-TGWWW wrote:
>
> > On Saturday, February 22, 2014 10:45:03 PM UTC-6, Cheryl wrote:
>
> >
>
> > > On 2/22/2014 7:06 PM, ImStillMags wrote:
>
> >
>
> > >
>
> >
>
> > > > I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
>
> >
>
> > >
>
> >
>
> > > > Followed the Hellman's recipe.
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > Sounds good. Any flour in them?
>
> >
>
> > >
>
> >
>
> > Skinless chicken breasts with jarred mayo smeared on them "sounds good"?
>
> >
>
> > Are you just trying to be nice? That's like a horror from a 15 cent
>
> >
>
> > booklet, bought off a rack in a grocery check out line by an incompetent
>
> >
>
> > late 1960s housewife, but I know it's even worse. It came off the back
>
> >
>
> > label of the jarred mayo jar.
>
> >
>
>
>
>
>
> I used the Olive Oil Mayo. I like that one. And what is in mayo anyway? Eggs, oil
>
> and lemon. Get over yourself.
>
>
>
> It's just a recipe. It's not the end of the world.

That Hellman's garbage is made with soybean oil, the cheapest,
shittiest veg oil, and there's more soy oil than olive oil, so
they're taking you for a fool. It's also got whole eggs in it,
which have no place in mayonnaise. Same thing for vinegar and
sugar. And I don't know why they'd need modified potato starch.
There's way more vinegar than lemon juice too. That shit isn't
mayonnaise.

--B

"ImStillMags" > wrote in message
...

> sorry....here it is. I didn't have any Italian bread crumbs, I only had
> panko, but I did have an Italian herb blend, so I put that in the mayo.
>
> http://www.hellmanns.com/recipes/det...rusted-chicken

Thanks, Mags

--
http://www.helpforheroes.org.uk/shop/

On Sunday, February 23, 2014 9:57:04 AM UTC-8, Bryan-TGWWW wrote:
> On Sunday, February 23, 2014 11:12:14 AM UTC-6, ImStillMags wrote:
>
> > On Sunday, February 23, 2014 6:58:32 AM UTC-8, Bryan-TGWWW wrote:
>
> >
>
> > > On Saturday, February 22, 2014 10:45:03 PM UTC-6, Cheryl wrote:
>
> >
>
> > >
>
> >
>
> > > > On 2/22/2014 7:06 PM, ImStillMags wrote:
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > > I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > > Followed the Hellman's recipe.
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > >
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > > They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > >
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > Sounds good. Any flour in them?
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > Skinless chicken breasts with jarred mayo smeared on them "sounds good"?
>
> >
>
> > >
>
> >
>
> > > Are you just trying to be nice? That's like a horror from a 15 cent
>
> >
>
> > >
>
> >
>
> > > booklet, bought off a rack in a grocery check out line by an incompetent
>
> >
>
> > >
>
> >
>
> > > late 1960s housewife, but I know it's even worse. It came off the back
>
> >
>
> > >
>
> >
>
> > > label of the jarred mayo jar.
>
> >
>
> > >
>
> >
>
> >
>
> >
>
> >
>
> >
>
> > I used the Olive Oil Mayo. I like that one. And what is in mayo anyway? Eggs, oil
>
> >
>
> > and lemon. Get over yourself.
>
> >
>
> >
>
> >
>
> > It's just a recipe. It's not the end of the world.
>
>
>
> That Hellman's garbage is made with soybean oil, the cheapest,
>
> shittiest veg oil, and there's more soy oil than olive oil, so
>
> they're taking you for a fool. It's also got whole eggs in it,
>
> which have no place in mayonnaise. Same thing for vinegar and
>
> sugar. And I don't know why they'd need modified potato starch.
>
> There's way more vinegar than lemon juice too. That shit isn't
>
> mayonnaise.
>
>
>
> --B

So make your own mayo and use it. Easy peasey. I don't know why you have to berate other people so.

On Sunday, February 23, 2014 12:51:51 PM UTC-6, ImStillMags wrote:
> On Sunday, February 23, 2014 9:57:04 AM UTC-8, Bryan-TGWWW wrote:
>
> > On Sunday, February 23, 2014 11:12:14 AM UTC-6, ImStillMags wrote:
>
> >
>
> > > On Sunday, February 23, 2014 6:58:32 AM UTC-8, Bryan-TGWWW wrote:
>
> >
>
> > >
>
> >
>
> > > > On Saturday, February 22, 2014 10:45:03 PM UTC-6, Cheryl wrote:
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > > On 2/22/2014 7:06 PM, ImStillMags wrote:
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > >
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > > > I used boneless skinless breasts which I cut in half lengthwise to make them more cutlet-like.
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > >
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > > > Followed the Hellman's recipe.
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > >
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > > >
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > >
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > > > They are ok. Easy, quick and pretty tasty. Nice way to take boneless breasts and make something edible out of them. I'll take some for my lunches.
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > >
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > > >
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > >
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > > Sounds good. Any flour in them?
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > >
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > Skinless chicken breasts with jarred mayo smeared on them "sounds good"?
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > Are you just trying to be nice? That's like a horror from a 15 cent
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > booklet, bought off a rack in a grocery check out line by an incompetent
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > late 1960s housewife, but I know it's even worse. It came off the back
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > > > label of the jarred mayo jar.
>
> >
>
> > >
>
> >
>
> > > >
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > > I used the Olive Oil Mayo. I like that one. And what is in mayo anyway? Eggs, oil
>
> >
>
> > >
>
> >
>
> > > and lemon. Get over yourself.
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > > It's just a recipe. It's not the end of the world.
>
> >
>
> >
>
> >
>
> > That Hellman's garbage is made with soybean oil, the cheapest,
>
> >
>
> > shittiest veg oil, and there's more soy oil than olive oil, so
>
> >
>
> > they're taking you for a fool. It's also got whole eggs in it,
>
> >
>
> > which have no place in mayonnaise. Same thing for vinegar and
>
> >
>
> > sugar. And I don't know why they'd need modified potato starch.
>
> >
>
> > There's way more vinegar than lemon juice too. That shit isn't
>
> >
>
> > mayonnaise.
>
> >
>
> >
>
> >
>
> > --B
>
>
>
> So make your own mayo and use it. Easy peasey.
>
Waste decent mayonnaise on a recipe meant to be crappy?
>
> I don't know why you have to berate other people so.
>
I don't "have to"; I choose to. And it's not personal. I complimented
Jill's breakfast this morning, and I've always highly praised Kuthe's
cherries. I just call out crappy cooking.

--B

"ImStillMags" > wrote in message
...
>>
> sorry....here it is. I didn't have any Italian bread crumbs, I only had
> panko, but I did have an Italian herb blend, so I put that in the mayo.
>
> http://www.hellmanns.com/recipes/det...rusted-chicken
>
I've done something similar but with Dijon instead of mayo. Also a version
with chopped pine nuts added to the mix.
Graham

On Sun, 23 Feb 2014 10:51:51 -0800 (PST), ImStillMags
> wrote:

> > That Hellman's garbage is made with soybean oil, the cheapest,
> >
> > shittiest veg oil, and there's more soy oil than olive oil, so
> >
> > they're taking you for a fool. It's also got whole eggs in it,
> >
> > which have no place in mayonnaise. Same thing for vinegar and
> >
> > sugar. And I don't know why they'd need modified potato starch.
> >
> > There's way more vinegar than lemon juice too. That shit isn't
> >
> > mayonnaise.
> >
> >
> >
> > --B
>
> So make your own mayo and use it. Easy peasey. I don't know why you have to berate other people so.

He needs to feel superior. PS: I make my homemade mayonnaise with
whole egg and don't give a whit what he has to say about it.


--

Good Food.
Good Friends.
Good Memories.

On Sun, 23 Feb 2014 09:10:22 -0800 (PST), ImStillMags
> wrote:

> sorry....here it is. I didn't have any Italian bread crumbs, I only had panko, but I did have an Italian herb blend, so I put that in the mayo.
>
> http://www.hellmanns.com/recipes/det...rusted-chicken

I made it tonight with skinless, boneless thighs (I skinned and boned
the thighs myself) and did a version of what you did. Hubby LOVED it!
I had some musgovian zucchini and leftover bread crumbs (Panko), so I
cut the zucchini in half lengthwise, coated them with a layer of mayo,
sprinkled the leftover crumbs on them and baked them too.

The skin has turned into chicken "cracklings" and the rendered skin
fat is schmaltz. The bones are turning into chicken stock as we speak
(it's delicious already) and half the boneless meat is in the freezer
for a future meal.




--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Sun, 23 Feb 2014 09:10:22 -0800 (PST), ImStillMags
> > wrote:
>
>> sorry....here it is. I didn't have any Italian bread crumbs, I only
>> had panko, but I did have an Italian herb blend, so I put that in the
>> mayo.
>>
>> http://www.hellmanns.com/recipes/det...rusted-chicken
>
> I made it tonight with skinless, boneless thighs (I skinned and boned
> the thighs myself) and did a version of what you did. Hubby LOVED it!
> I had some musgovian zucchini and leftover bread crumbs (Panko), so I
> cut the zucchini in half lengthwise, coated them with a layer of mayo,
> sprinkled the leftover crumbs on them and baked them too.
>
> The skin has turned into chicken "cracklings" and the rendered skin
> fat is schmaltz. The bones are turning into chicken stock as we speak
> (it's delicious already) and half the boneless meat is in the freezer
> for a future meal.

Excellent) Everyone is happy in the sf household


--
http://www.helpforheroes.org.uk/shop/

On Sunday, February 23, 2014 2:07:00 PM UTC-6, sf wrote:
> On Sun, 23 Feb 2014 10:51:51 -0800 (PST), ImStillMags
>
> > wrote:
>
>
>
> > > That Hellman's garbage is made with soybean oil, the cheapest,
>
> > >
>
> > > shittiest veg oil, and there's more soy oil than olive oil, so
>
> > >
>
> > > they're taking you for a fool. It's also got whole eggs in it,
>
> > >
>
> > > which have no place in mayonnaise. Same thing for vinegar and
>
> > >
>
> > > sugar. And I don't know why they'd need modified potato starch.
>
> > >
>
> > > There's way more vinegar than lemon juice too. That shit isn't
>
> > >
>
> > > mayonnaise.
>
> > >
>
> > >
>
> > >
>
> > > --B
>
> >
>
> > So make your own mayo and use it. Easy peasey. I don't know why you have to berate other people so.
>
>
>
> He needs to feel superior. PS: I make my homemade mayonnaise with
>
> whole egg and don't give a whit what he has to say about it.
>
Trying to bolster Sheldon's contention that you're a gross old lady?

--B

> "sf" > wrote in message

>> I made it tonight with skinless, boneless thighs (I skinned and boned
>> the thighs myself) and did a version of what you did. Hubby LOVED it!
>> I had some musgovian zucchini and leftover bread crumbs (Panko), so I
>> cut the zucchini in half lengthwise, coated them with a layer of mayo,
>> sprinkled the leftover crumbs on them and baked them too.

I meant to say: I have never found a zucchini recipe that we have really
liked even though I grow the things. That sounds like it might just hit the
spot and I will buy some tomorrow)

--
http://www.helpforheroes.org.uk/shop/

On 2/24/2014 8:01 AM, Ophelia wrote:
>
>
>
>> "sf" > wrote in message
>
>>> I made it tonight with skinless, boneless thighs (I skinned and boned
>>> the thighs myself) and did a version of what you did. Hubby LOVED it!
>>> I had some musgovian zucchini and leftover bread crumbs (Panko), so I
>>> cut the zucchini in half lengthwise, coated them with a layer of mayo,
>>> sprinkled the leftover crumbs on them and baked them too.
>
> I meant to say: I have never found a zucchini recipe that we have
> really liked even though I grow the things. That sounds like it might
> just hit the spot and I will buy some tomorrow)
>
Add some freshly grated Parmesan and I'll bet it's a real winner!

Jill

"jmcquown" > wrote in message
...
> On 2/24/2014 8:01 AM, Ophelia wrote:
>>
>>
>>
>>> "sf" > wrote in message
>>
>>>> I made it tonight with skinless, boneless thighs (I skinned and boned
>>>> the thighs myself) and did a version of what you did. Hubby LOVED it!
>>>> I had some musgovian zucchini and leftover bread crumbs (Panko), so I
>>>> cut the zucchini in half lengthwise, coated them with a layer of mayo,
>>>> sprinkled the leftover crumbs on them and baked them too.
>>
>> I meant to say: I have never found a zucchini recipe that we have
>> really liked even though I grow the things. That sounds like it might
>> just hit the spot and I will buy some tomorrow)
>>
> Add some freshly grated Parmesan and I'll bet it's a real winner!

I am just back from shopping and I bought a couple of bigish ones I will
try it out today. I am quite looking forward to doing that because I am
trying to get as much veg into us as I can and I have never managed to make
anything with zucchini that we liked. I used this method with salmon but
never thought about it like this)) And yes. Parmesan too



--
http://www.helpforheroes.org.uk/shop/

On 2/24/2014 10:07 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 2/24/2014 8:01 AM, Ophelia wrote:
>>>
>>>
>>>
>>>> "sf" > wrote in message
>>>
>>>>> cut the zucchini in half lengthwise, coated them with a layer of mayo,
>>>>> sprinkled the leftover crumbs on them and baked them too.
>>>
>>> I meant to say: I have never found a zucchini recipe that we have
>>> really liked even though I grow the things. That sounds like it might
>>> just hit the spot and I will buy some tomorrow)
>>>
>> Add some freshly grated Parmesan and I'll bet it's a real winner!
>
> I am just back from shopping and I bought a couple of bigish ones I
> will try it out today. I am quite looking forward to doing that because
> I am trying to get as much veg into us as I can and I have never managed
> to make anything with zucchini that we liked. I used this method with
> salmon but never thought about it like this)) And yes. Parmesan too
>
I love zucchini. I sometimes roast it in the oven brushed with oil and
seasoned. And I've grilled it. I've even made stuffed squash. But it
never occurred to me to brush them with mayo and put on some breadcrumbs
and Parmesan, either.

I don't like mayonnaise on it's own, as a condiment. Or something that
tastes predominantly of mayo (i.e. tartar sauce). But I do cook with it
from time to time.

Jill

On Mon, 24 Feb 2014 08:50:44 -0500, jmcquown >
wrote:

> On 2/24/2014 8:01 AM, Ophelia wrote:
> >
> >
> >
> >> "sf" > wrote in message
> >
> >>> I made it tonight with skinless, boneless thighs (I skinned and boned
> >>> the thighs myself) and did a version of what you did. Hubby LOVED it!
> >>> I had some musgovian zucchini and leftover bread crumbs (Panko), so I
> >>> cut the zucchini in half lengthwise, coated them with a layer of mayo,
> >>> sprinkled the leftover crumbs on them and baked them too.
> >
> > I meant to say: I have never found a zucchini recipe that we have
> > really liked even though I grow the things. That sounds like it might
> > just hit the spot and I will buy some tomorrow)
> >
> Add some freshly grated Parmesan and I'll bet it's a real winner!
>
The crumbs had parmesan, powdered garlic, s&p in them. I'd say season
them as you like. I seasoned both the mayo (added dried thyme to it
too) and the crumbs for the chicken, but the mayo was left plain for
the zucchini because it was an afterthought... and sprinkled a little
more grated parm over the zucchini, just because I felt like it. I'd
intended to put only parm on them, but then thought "what the heck"
when it turned out I had more than enough leftover from the chicken.


--

Good Food.
Good Friends.
Good Memories.

On Mon, 24 Feb 2014 08:50:44 -0500, jmcquown >
wrote:

>>> "sf" > wrote in message
snip
>>>> I had some musgovian zucchini and leftover bread crumbs (Panko), so I
>>>> cut the zucchini in half lengthwise, coated them with a layer of mayo,
>>>> sprinkled the leftover crumbs on them and baked them too.
snip
>>
>Add some freshly grated Parmesan and I'll bet it's a real winner!
>
>Jill
I think I shared that recipe with you (Jill) a couple of years ago. I
got the idea from either King Arthur or Penzeys. Their recipe calls
for cutting the zucchini into sticks. (may have used egg instead of
mayo) Zucchini done this way appeals even to my zucchini-hating
husband
Janet US

"jmcquown" > wrote in message
...
> On 2/24/2014 10:07 AM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 2/24/2014 8:01 AM, Ophelia wrote:
>>>>
>>>>
>>>>
>>>>> "sf" > wrote in message
>>>>
>>>>>> cut the zucchini in half lengthwise, coated them with a layer of
>>>>>> mayo,
>>>>>> sprinkled the leftover crumbs on them and baked them too.
>>>>
>>>> I meant to say: I have never found a zucchini recipe that we have
>>>> really liked even though I grow the things. That sounds like it might
>>>> just hit the spot and I will buy some tomorrow)
>>>>
>>> Add some freshly grated Parmesan and I'll bet it's a real winner!
>>
>> I am just back from shopping and I bought a couple of bigish ones I
>> will try it out today. I am quite looking forward to doing that because
>> I am trying to get as much veg into us as I can and I have never managed
>> to make anything with zucchini that we liked. I used this method with
>> salmon but never thought about it like this)) And yes. Parmesan too
>>
> I love zucchini. I sometimes roast it in the oven brushed with oil and
> seasoned. And I've grilled it. I've even made stuffed squash. But it
> never occurred to me to brush them with mayo and put on some breadcrumbs
> and Parmesan, either.

Mine is in the oven as we speak) I have sprinkled parmesan ... ooooops
not breadcrumbs. Be Right Back!!

Done! )

> I don't like mayonnaise on it's own, as a condiment. Or something that
> tastes predominantly of mayo (i.e. tartar sauce). But I do cook with it
> from time to time.

I do like it as a condiment with some things and as you know, I have used it
as a top coating with salmon.

--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Mon, 24 Feb 2014 08:50:44 -0500, jmcquown >
> wrote:
>
>> On 2/24/2014 8:01 AM, Ophelia wrote:
>> >
>> >
>> >
>> >> "sf" > wrote in message
>> >
>> >>> I made it tonight with skinless, boneless thighs (I skinned and boned
>> >>> the thighs myself) and did a version of what you did. Hubby LOVED
>> >>> it!
>> >>> I had some musgovian zucchini and leftover bread crumbs (Panko), so I
>> >>> cut the zucchini in half lengthwise, coated them with a layer of
>> >>> mayo,
>> >>> sprinkled the leftover crumbs on them and baked them too.
>> >
>> > I meant to say: I have never found a zucchini recipe that we have
>> > really liked even though I grow the things. That sounds like it might
>> > just hit the spot and I will buy some tomorrow)
>> >
>> Add some freshly grated Parmesan and I'll bet it's a real winner!
>>
> The crumbs had parmesan, powdered garlic, s&p in them. I'd say season
> them as you like. I seasoned both the mayo (added dried thyme to it
> too) and the crumbs for the chicken, but the mayo was left plain for
> the zucchini because it was an afterthought... and sprinkled a little
> more grated parm over the zucchini, just because I felt like it. I'd
> intended to put only parm on them, but then thought "what the heck"
> when it turned out I had more than enough leftover from the chicken.

Thanks very much for the idea) I hadn't thought of powdered garlic! I
have a big jar of that I dehydrated myself.

--
http://www.helpforheroes.org.uk/shop/

On 2/24/2014 10:43 AM, Janet Bostwick wrote:
> On Mon, 24 Feb 2014 08:50:44 -0500, jmcquown >
> wrote:
>
>>>> "sf" > wrote in message
> snip
>>>>> I had some musgovian zucchini and leftover bread crumbs (Panko), so I
>>>>> cut the zucchini in half lengthwise, coated them with a layer of mayo,
>>>>> sprinkled the leftover crumbs on them and baked them too.
> snip
>>>
>> Add some freshly grated Parmesan and I'll bet it's a real winner!
>>
>> Jill
> I think I shared that recipe with you (Jill) a couple of years ago. I
> got the idea from either King Arthur or Penzeys. Their recipe calls
> for cutting the zucchini into sticks. (may have used egg instead of
> mayo) Zucchini done this way appeals even to my zucchini-hating
> husband
> Janet US
>
Hmmm. You may have shared the recipe, but I *know* I've never spread
mayo (homemade or otherwise) on zucchini. <shrug>

Jill

On Mon, 24 Feb 2014 15:07:24 -0000, "Ophelia"
> wrote:

> I am just back from shopping and I bought a couple of bigish ones I will
> try it out today. I am quite looking forward to doing that because I am
> trying to get as much veg into us as I can and I have never managed to make
> anything with zucchini that we liked. I used this method with salmon but
> never thought about it like this)) And yes. Parmesan too

Yay! Squash in general is probably my favorite vegetable and zucchini
is particularly versatile. I take the opportunity to stuff zucchini
if I can find them big enough to do it. There are lots of recipes on
the internet. I usually use Italian sausage, but the last one was
stuffed with shredded chicken - enchilada style.

The classic way and the first way I ever made it was stuffed with
garlic and herbs: Make a flavorful tomato sauce. Cut zucchini in half
lengthwise and steam lightly - just enough so you can carefully remove
the seeds from the center to make a boat (leave the flesh). A melon
baller is perfect for this job. Season zucchini lightly with salt and
set aside.

Grind fresh bread to crumbs in a food processor with basil and garlic.
This is one of those recipes that is traditionally made with stale
bread that you revived with a little water and squeeze "dry" with your
hands. At this point, you can vary the filling as you wish. Some
people use anchovies and pine nuts, I add an egg. Mix well in the FP.
Pour the well seasoned tomato sauce into a lightly oiled gratin dish
and spoon the breadcrumb mixture into the zucchini, mounding it
slightly on top (here is another opportunity to sprinkle with
parmesan). Drizzle with olive oil and bake until the tops of the
breadcrumbs are browned. Serve hot or at room temperature (if they
are meatless).

Have you ever made ratatouille? Saute onions and some minced garlic
in olive oil until they're tender and transfer them to a big pot.
Saute zucchini until barely tender and add that to the pot. Saute
eggplant until totally tender and add that to the pot. Add peeled,
seeded, diced tomatoes (or use canned) + a little red wine vinegar to
the saute pan and cook until thickened. Add them to the pot and heat
everything through to combine flavors. Garnish with torn basil leaves
and serve hot or at room temperature.

I like zucchini so much that I have an entire Pinterest board devoted
to zucchini recipes. Scroll down to "Parmesan – Roasted Zucchini
Recipe". http://www.pinterest.com/sfpipeline/...bles-zucchini/
It's almost exactly what I did... except my topping also had panko in
it. Believe me, roasting them w/o panko as in that recipe is
delicious too. I usually roast vegetables for two when I'm baking
something else, because it seems like such a waste of energy to heat
up an entire oven just to cook so little (no toaster oven in this
house).


--

Good Food.
Good Friends.
Good Memories.

On Mon, 24 Feb 2014 05:00:47 -0800 (PST), Bryan-TGWWW
> wrote:

....
>Trying to bolster Sheldon's contention that you're a gross old lady?
>
>--B

**** YOU Bryan!!!

I'd never EVER say anything denigrating about YOUR choice of woman,
but SOME WOULD SAY that YOU are boinkling a GROSS OLD LADY!!

Skirting dangerously close to the enge of my own ethics here. I wish
you had some!

John Kuthe...

"sf" > wrote in message
...
> On Mon, 24 Feb 2014 15:07:24 -0000, "Ophelia"
> > wrote:
>
>> I am just back from shopping and I bought a couple of bigish ones I
>> will
>> try it out today. I am quite looking forward to doing that because I am
>> trying to get as much veg into us as I can and I have never managed to
>> make
>> anything with zucchini that we liked. I used this method with salmon
>> but
>> never thought about it like this)) And yes. Parmesan too
>
> Yay! Squash in general is probably my favorite vegetable and zucchini
> is particularly versatile. I take the opportunity to stuff zucchini
> if I can find them big enough to do it. There are lots of recipes on
> the internet. I usually use Italian sausage, but the last one was
> stuffed with shredded chicken - enchilada style.
>
> The classic way and the first way I ever made it was stuffed with
> garlic and herbs: Make a flavorful tomato sauce. Cut zucchini in half
> lengthwise and steam lightly - just enough so you can carefully remove
> the seeds from the center to make a boat (leave the flesh). A melon
> baller is perfect for this job. Season zucchini lightly with salt and
> set aside.
>
> Grind fresh bread to crumbs in a food processor with basil and garlic.
> This is one of those recipes that is traditionally made with stale
> bread that you revived with a little water and squeeze "dry" with your
> hands. At this point, you can vary the filling as you wish. Some
> people use anchovies and pine nuts, I add an egg. Mix well in the FP.
> Pour the well seasoned tomato sauce into a lightly oiled gratin dish
> and spoon the breadcrumb mixture into the zucchini, mounding it
> slightly on top (here is another opportunity to sprinkle with
> parmesan). Drizzle with olive oil and bake until the tops of the
> breadcrumbs are browned. Serve hot or at room temperature (if they
> are meatless).
>
> Have you ever made ratatouille? Saute onions and some minced garlic
> in olive oil until they're tender and transfer them to a big pot.
> Saute zucchini until barely tender and add that to the pot. Saute
> eggplant until totally tender and add that to the pot. Add peeled,
> seeded, diced tomatoes (or use canned) + a little red wine vinegar to
> the saute pan and cook until thickened. Add them to the pot and heat
> everything through to combine flavors. Garnish with torn basil leaves
> and serve hot or at room temperature.
>
> I like zucchini so much that I have an entire Pinterest board devoted
> to zucchini recipes. Scroll down to "Parmesan - Roasted Zucchini
> Recipe". http://www.pinterest.com/sfpipeline/...bles-zucchini/
> It's almost exactly what I did... except my topping also had panko in
> it. Believe me, roasting them w/o panko as in that recipe is
> delicious too. I usually roast vegetables for two when I'm baking
> something else, because it seems like such a waste of energy to heat
> up an entire oven just to cook so little (no toaster oven in this
> house).

A lot of good stuff there which I am loathe to clip. Yes I used to make
ratatouille but not for a long time. I will have to look at that again.

Anyway I have saved your post and will work through it. Thanks

--
http://www.helpforheroes.org.uk/shop/

On Mon, 24 Feb 2014 10:49:57 -0600, John Kuthe >
wrote:

> On Mon, 24 Feb 2014 05:00:47 -0800 (PST), Bryan-TGWWW
> > wrote:
>
> ...
> >Trying to bolster Sheldon's contention that you're a gross old lady?
> >
> >--B
>
> **** YOU Bryan!!!
>
Sometimes it's just plain fun to yank Brian's chain... especially when
I know something he is adamantly against is delicious even if it
doesn't have his blessing. I have absolutely no use for Sheldon...
he's just a dirty old man who is sinking further and further into
dementia.


--

Good Food.
Good Friends.
Good Memories.

On Mon, 24 Feb 2014 08:44:43 -0800, sf > wrote:

>On Mon, 24 Feb 2014 15:07:24 -0000, "Ophelia"
> wrote:
>
>> I am just back from shopping and I bought a couple of bigish ones I will
>> try it out today. I am quite looking forward to doing that because I am
>> trying to get as much veg into us as I can and I have never managed to make
>> anything with zucchini that we liked. I used this method with salmon but
>> never thought about it like this)) And yes. Parmesan too
>
>Yay! Squash in general is probably my favorite vegetable and zucchini
>is particularly versatile. I take the opportunity to stuff zucchini
>if I can find them big enough to do it. There are lots of recipes on
>the internet. I usually use Italian sausage, but the last one was
>stuffed with shredded chicken - enchilada style.
>
>The classic way and the first way I ever made it was stuffed with
>garlic and herbs:
snip
The first way I ever made it was to stuff it with the same rice
mixture that I used for stuffed peppers.
Janet US

On Monday, February 24, 2014 10:49:57 AM UTC-6, John "Mustedophile" Kuthe wrote:
> On Mon, 24 Feb 2014 05:00:47 -0800 (PST), Bryan-TGWWW
>
> > wrote:
>
>
>
> ...
>
> >Trying to bolster Sheldon's contention that you're a gross old lady?
>
> >
>
> >--B
>
>
>
> **** YOU Bryan!!!
>
>
>
> I'd never EVER say anything denigrating about YOUR choice of woman,
>
> but SOME WOULD SAY that YOU are boinkling a GROSS OLD LADY!!
>
sf really needs your pathetic ass to defend her.
>
> Skirting dangerously close to the enge of my own ethics here. I wish
>
> you had some!
>
You'd be in a better mood if you'd take a few minutes with your jar of
Vaseline and your old issues of Ferrets USA magazine, and relieve your
tensions.
http://justmediakits.com/images.medi...s_usa.3553.jpg
>
> John Kuthe...

--B

On Monday, February 24, 2014 11:57:45 AM UTC-6, sf wrote:
> On Mon, 24 Feb 2014 10:49:57 -0600, John Kuthe >
>
> wrote:
>
>
>
> > On Mon, 24 Feb 2014 05:00:47 -0800 (PST), Bryan-TGWWW
>
> > > wrote:
>
> >
>
> > ...
>
> > >Trying to bolster Sheldon's contention that you're a gross old lady?
>
> > >
>
> > >--B
>
> >
>
> > **** YOU Bryan!!!
>
> >
>
> Sometimes it's just plain fun to yank Brian's chain... especially when
>
> I know something he is adamantly against is delicious even if it
>
> doesn't have his blessing. I have absolutely no use for Sheldon...
>
> he's just a dirty old man who is sinking further and further into
>
> dementia.
>
It's the Crystal Palace. Oh, and his sexual fantasies about me are
driving him crazy too.

--B

On Mon, 24 Feb 2014 11:38:41 -0800 (PST), Bryan-TGWWW
> wrote:

>On Monday, February 24, 2014 10:49:57 AM UTC-6, John "Mustedophile" Kuthe wrote:
>> On Mon, 24 Feb 2014 05:00:47 -0800 (PST), Bryan-TGWWW
>>
>> > wrote:
>>
>>
>>
>> ...
>>
>> >Trying to bolster Sheldon's contention that you're a gross old lady?
>>
>> >
>>
>> >--B
>>
>>
>>
>> **** YOU Bryan!!!
>>
>>
>>
>> I'd never EVER say anything denigrating about YOUR choice of woman,
>>
>> but SOME WOULD SAY that YOU are boinkling a GROSS OLD LADY!!
>>
>sf really needs your pathetic ass to defend her.
>>
>> Skirting dangerously close to the enge of my own ethics here. I wish
>>
>> you had some!
>>
>You'd be in a better mood if you'd take a few minutes with your jar of
>Vaseline and your old issues of Ferrets USA magazine, and relieve your
>tensions.
>http://justmediakits.com/images.medi...s_usa.3553.jpg
>>
>> John Kuthe...
>
>--B

You have mired yourself in your own delusions again, I see.

You are truly pathetic. You make bland boring food, you called your
son stupid (I was there, ear and eyewittness!), you live in a
neighborood they want to bulldoze to build a MalWart parking lot, you
didn't even graduate high school and have been working as a janitor
for years. Sick sad and all true.

Your blood relatives wouldn't even stay in YOUR pathetic little band,
you are so egocentric!

You really took the Doll's song Private World to heart! Why did David
JoHansen originally leave their band, because he got tired of
championing rebels without a clue? He must've been talking about YOU!

John Kuthe...

On Mon, 24 Feb 2014 11:36:14 -0500, jmcquown >
wrote:

>On 2/24/2014 10:43 AM, Janet Bostwick wrote:
>> On Mon, 24 Feb 2014 08:50:44 -0500, jmcquown >
>> wrote:
>>
>>>>> "sf" > wrote in message
>> snip
>>>>>> I had some musgovian zucchini and leftover bread crumbs (Panko), so I
>>>>>> cut the zucchini in half lengthwise, coated them with a layer of mayo,
>>>>>> sprinkled the leftover crumbs on them and baked them too.
>> snip
>>>>
>>> Add some freshly grated Parmesan and I'll bet it's a real winner!
>>>
>>> Jill
>> I think I shared that recipe with you (Jill) a couple of years ago. I
>> got the idea from either King Arthur or Penzeys. Their recipe calls
>> for cutting the zucchini into sticks. (may have used egg instead of
>> mayo) Zucchini done this way appeals even to my zucchini-hating
>> husband
>> Janet US
>>
>Hmmm. You may have shared the recipe, but I *know* I've never spread
>mayo (homemade or otherwise) on zucchini. <shrug>
>
>Jill
>
you are right. My recipe called for egg.
Janet US

On Mon, 24 Feb 2014 13:01:27 -0000, "Ophelia"
> wrote:

>I meant to say: I have never found a zucchini recipe that we have really
>liked even though I grow the things. That sounds like it might just hit the
>spot and I will buy some tomorrow)

Slices of large zucchinis are nice on the BBQ...

On Monday, February 24, 2014 2:39:33 PM UTC-6, John "Female Ferrets Are Hot" Kuthe wrote:
> On Mon, 24 Feb 2014 11:38:41 -0800 (PST), Bryan-TGWWW
>
> > wrote:
>
>
>
> >On Monday, February 24, 2014 10:49:57 AM UTC-6, John "Mustedophile" Kuthe wrote:
>
> >> On Mon, 24 Feb 2014 05:00:47 -0800 (PST), Bryan-TGWWW
>
> >>
>
> >> > wrote:
>
> >>
>
> >>
>
> >>
>
> >> ...
>
> >>
>
> >> >Trying to bolster Sheldon's contention that you're a gross old lady?
>
> >>
>
> >> >
>
> >>
>
> >> >--B
>
> >>
>
> >>
>
> >>
>
> >> **** YOU Bryan!!!
>
> >>
>
> >>
>
> >>
>
> >> I'd never EVER say anything denigrating about YOUR choice of woman,
>
> >>
>
> >> but SOME WOULD SAY that YOU are boinkling a GROSS OLD LADY!!
>
> >>
>
> >sf really needs your pathetic ass to defend her.
>
> >>
>
> >> Skirting dangerously close to the enge of my own ethics here. I wish
>
> >>
>
> >> you had some!
>
> >>
>
> >You'd be in a better mood if you'd take a few minutes with your jar of
>
> >Vaseline and your old issues of Ferrets USA magazine, and relieve your
>
> >tensions.
>
> >http://justmediakits.com/images.medi...s_usa.3553.jpg
>
> >>
>
> >> John Kuthe...
>
> >
>
> >--B
>
>
>
> You have mired yourself in your own delusions again, I see.
>
>
>
> You are truly pathetic. You make bland boring food, you called your
>
> son stupid (I was there, ear and eyewittness!),

I said he was, "being ****ing stupid," because he was at the time.

> you live in a
>
> neighborood they want to bulldoze to build a MalWart parking lot,

It's a Menard's, and it's all to the west of my neighborhood, west of
Laclede Station Rd.

> you didn't even graduate high school and have been working as a janitor
>
> for years. Sick sad and all true.
>
I tested out of high school at 16, Missouri GED. I graduated from
St. Louis Community College with a 4.0 GPA. Much of my time as a
janitor or building custodian has been enjoyable.
>
> Your blood relatives wouldn't even stay in YOUR pathetic little band,
>
> you are so egocentric!
>
The band was together from 1996 to 2009. It wasn't personal. It was
about what my nephew thought about my marginal singing voice. I admit
my deficits. Besides, I recall you coming to The Bonobos' shows and
dancing.
>
> John Kuthe...

--B