Someone posted this recipe to Facebook and she is a good cook so I assumed
that she had tried it. I also thought it was too good to be true, and it
was.

https://www.facebook.com/MyFridgeFoo...type=1&fref=nf

As you can see, no amounts are listed. And I did not make the sauce as I
know that my husband and daughter wouldn't have liked it.

So what went wrong? Nothing would stick to the chicken. I wondered about
dipping it in milk. Normally when I make things like this (which isn't
often), I use an egg to make the stuff stick. I know that buttermilk can be
used too. But the regular milk was just too thin, I think. I also only
used a small amount of cheese as daughter isn't big on cheese and meat
together.

I did manage to force the crumbs and cheese onto the chicken and baked it.
Nothing stuck to the bottom of the chicken. Not much stuck to the top and
it certainly wasn't crispy at all. So... Disappointed as there are two
chicken breasts left.

I also wondered about the lack of seasoning but reasoned that the salt in
the Ritz would be enough. I have since looked up these ingredients and see
other recipes, most of them similar to this:

http://www.epicurious.com/recipes/me...ICKEN-52127001

I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I did
have to press the stuff on, but it still didn't stick. Maybe because I used
not enough cheese and 2% milk. I would assume that whole is thicker. Not
sure I've ever actually seen what whole looks like.

The good thing is that the chicken came out moist and tender, but... What
can I do with the remaining two breasts? I thought about putting them on
Cibatta bread, maybe with some mustard or something because they are
woefully lacking in seasoning.

On Mon, 15 Sep 2014 20:47:31 -0700, "Julie Bove"
> wrote:

>Someone posted this recipe to Facebook and she is a good cook so I assumed
>that she had tried it. I also thought it was too good to be true, and it
>was.
>
>https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>
>As you can see, no amounts are listed.

Here's the article you linked to. As you can see there is a link to
the detailed recipe

MyFridgeFood.com
Crispy Cheddar Chicken! - You'll be making this weekly!

Dip Chicken breasts into three pans - Milk, Shredded Cheese, and
Crushed Ritz Crackers. Then place in a pan, cover with foil and bake
for 35 minutes at 400 - So crispy and delicious!!

Sauce: Mix Cream of Chicken, Sour Cream, and Butter in a sauce pan
over medium/high heat. Serve over chicken...obviously

detailed recipe - http://myfridgefood.com/ViewRecipe.aspx?recipe=21127

> And I did not make the sauce as I
>know that my husband and daughter wouldn't have liked it.
>
>So what went wrong? Nothing would stick to the chicken. I wondered about
>dipping it in milk. Normally when I make things like this (which isn't
>often), I use an egg to make the stuff stick. I know that buttermilk can be
>used too. But the regular milk was just too thin, I think. I also only
>used a small amount of cheese as daughter isn't big on cheese and meat
>together.
>
>I did manage to force the crumbs and cheese onto the chicken and baked it.
>Nothing stuck to the bottom of the chicken. Not much stuck to the top and
>it certainly wasn't crispy at all. So... Disappointed as there are two
>chicken breasts left.
>
>I also wondered about the lack of seasoning but reasoned that the salt in
>the Ritz would be enough. I have since looked up these ingredients and see
>other recipes, most of them similar to this:
>
>http://www.epicurious.com/recipes/me...ICKEN-52127001
>
>I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I did
>have to press the stuff on, but it still didn't stick. Maybe because I used
>not enough cheese and 2% milk. I would assume that whole is thicker. Not
>sure I've ever actually seen what whole looks like.
>
>The good thing is that the chicken came out moist and tender, but... What
>can I do with the remaining two breasts? I thought about putting them on
>Cibatta bread, maybe with some mustard or something because they are
>woefully lacking in seasoning.

--

Food is our common ground, a universal experience
James Beard

"koko" > wrote in message
...
> On Mon, 15 Sep 2014 20:47:31 -0700, "Julie Bove"
> > wrote:
>
>>Someone posted this recipe to Facebook and she is a good cook so I assumed
>>that she had tried it. I also thought it was too good to be true, and it
>>was.
>>
>>https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>>
>>As you can see, no amounts are listed.
>
> Here's the article you linked to. As you can see there is a link to
> the detailed recipe
>
> MyFridgeFood.com
> Crispy Cheddar Chicken! - You'll be making this weekly!
>
> Dip Chicken breasts into three pans - Milk, Shredded Cheese, and
> Crushed Ritz Crackers. Then place in a pan, cover with foil and bake
> for 35 minutes at 400 - So crispy and delicious!!
>
> Sauce: Mix Cream of Chicken, Sour Cream, and Butter in a sauce pan
> over medium/high heat. Serve over chicken...obviously
>
> detailed recipe - http://myfridgefood.com/ViewRecipe.aspx?recipe=21127
>
>> And I did not make the sauce as I
>>know that my husband and daughter wouldn't have liked it.
>>
>>So what went wrong? Nothing would stick to the chicken. I wondered about
>>dipping it in milk. Normally when I make things like this (which isn't
>>often), I use an egg to make the stuff stick. I know that buttermilk can
>>be
>>used too. But the regular milk was just too thin, I think. I also only
>>used a small amount of cheese as daughter isn't big on cheese and meat
>>together.
>>
>>I did manage to force the crumbs and cheese onto the chicken and baked it.
>>Nothing stuck to the bottom of the chicken. Not much stuck to the top and
>>it certainly wasn't crispy at all. So... Disappointed as there are two
>>chicken breasts left.
>>
>>I also wondered about the lack of seasoning but reasoned that the salt in
>>the Ritz would be enough. I have since looked up these ingredients and
>>see
>>other recipes, most of them similar to this:
>>
>>http://www.epicurious.com/recipes/me...ICKEN-52127001
>>
>>I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I did
>>have to press the stuff on, but it still didn't stick. Maybe because I
>>used
>>not enough cheese and 2% milk. I would assume that whole is thicker. Not
>>sure I've ever actually seen what whole looks like.
>>
>>The good thing is that the chicken came out moist and tender, but... What
>>can I do with the remaining two breasts? I thought about putting them on
>>Cibatta bread, maybe with some mustard or something because they are
>>woefully lacking in seasoning.

Strange. That is now how it appeared on Facebook. But even adding that
tiny bit of seasoning and the insane amount of cheese, I don't think it
would help. I fail to see how that would get crispy. Not in a good way
anyway. And it for sure needs more fat to prevent it from sticking.

On Mon, 15 Sep 2014 22:24:13 -0700, "Julie Bove"
> wrote:

>
>"koko" > wrote in message
.. .
>> On Mon, 15 Sep 2014 20:47:31 -0700, "Julie Bove"
>> > wrote:
>>
>>>Someone posted this recipe to Facebook and she is a good cook so I assumed
>>>that she had tried it. I also thought it was too good to be true, and it
>>>was.
>>>
>>>https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>>>
>>>As you can see, no amounts are listed.
>>
>> Here's the article you linked to. As you can see there is a link to
>> the detailed recipe
>>
>> MyFridgeFood.com
>> Crispy Cheddar Chicken! - You'll be making this weekly!
>>
>> Dip Chicken breasts into three pans - Milk, Shredded Cheese, and
>> Crushed Ritz Crackers. Then place in a pan, cover with foil and bake
>> for 35 minutes at 400 - So crispy and delicious!!
>>
>> Sauce: Mix Cream of Chicken, Sour Cream, and Butter in a sauce pan
>> over medium/high heat. Serve over chicken...obviously
>>
>> detailed recipe - http://myfridgefood.com/ViewRecipe.aspx?recipe=21127
>>
>>> And I did not make the sauce as I
>>>know that my husband and daughter wouldn't have liked it.
>>>
>>>So what went wrong? Nothing would stick to the chicken. I wondered about
>>>dipping it in milk. Normally when I make things like this (which isn't
>>>often), I use an egg to make the stuff stick. I know that buttermilk can
>>>be
>>>used too. But the regular milk was just too thin, I think. I also only
>>>used a small amount of cheese as daughter isn't big on cheese and meat
>>>together.
>>>
>>>I did manage to force the crumbs and cheese onto the chicken and baked it.
>>>Nothing stuck to the bottom of the chicken. Not much stuck to the top and
>>>it certainly wasn't crispy at all. So... Disappointed as there are two
>>>chicken breasts left.
>>>
>>>I also wondered about the lack of seasoning but reasoned that the salt in
>>>the Ritz would be enough. I have since looked up these ingredients and
>>>see
>>>other recipes, most of them similar to this:
>>>
>>>http://www.epicurious.com/recipes/me...ICKEN-52127001
>>>
>>>I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I did
>>>have to press the stuff on, but it still didn't stick. Maybe because I
>>>used
>>>not enough cheese and 2% milk. I would assume that whole is thicker. Not
>>>sure I've ever actually seen what whole looks like.
>>>
>>>The good thing is that the chicken came out moist and tender, but... What
>>>can I do with the remaining two breasts? I thought about putting them on
>>>Cibatta bread, maybe with some mustard or something because they are
>>>woefully lacking in seasoning.
>
>Strange. That is now how it appeared on Facebook. But even adding that
>tiny bit of seasoning and the insane amount of cheese, I don't think it
>would help. I fail to see how that would get crispy. Not in a good way
>anyway. And it for sure needs more fat to prevent it from sticking.

Your welcome

koko

--

Food is our common ground, a universal experience
James Beard

"koko" > wrote in message
...
> On Mon, 15 Sep 2014 22:24:13 -0700, "Julie Bove"
> > wrote:
>
>>
>>"koko" > wrote in message
. ..
>>> On Mon, 15 Sep 2014 20:47:31 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>Someone posted this recipe to Facebook and she is a good cook so I
>>>>assumed
>>>>that she had tried it. I also thought it was too good to be true, and
>>>>it
>>>>was.
>>>>
>>>>https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>>>>
>>>>As you can see, no amounts are listed.
>>>
>>> Here's the article you linked to. As you can see there is a link to
>>> the detailed recipe
>>>
>>> MyFridgeFood.com
>>> Crispy Cheddar Chicken! - You'll be making this weekly!
>>>
>>> Dip Chicken breasts into three pans - Milk, Shredded Cheese, and
>>> Crushed Ritz Crackers. Then place in a pan, cover with foil and bake
>>> for 35 minutes at 400 - So crispy and delicious!!
>>>
>>> Sauce: Mix Cream of Chicken, Sour Cream, and Butter in a sauce pan
>>> over medium/high heat. Serve over chicken...obviously
>>>
>>> detailed recipe - http://myfridgefood.com/ViewRecipe.aspx?recipe=21127
>>>
>>>> And I did not make the sauce as I
>>>>know that my husband and daughter wouldn't have liked it.
>>>>
>>>>So what went wrong? Nothing would stick to the chicken. I wondered
>>>>about
>>>>dipping it in milk. Normally when I make things like this (which isn't
>>>>often), I use an egg to make the stuff stick. I know that buttermilk
>>>>can
>>>>be
>>>>used too. But the regular milk was just too thin, I think. I also only
>>>>used a small amount of cheese as daughter isn't big on cheese and meat
>>>>together.
>>>>
>>>>I did manage to force the crumbs and cheese onto the chicken and baked
>>>>it.
>>>>Nothing stuck to the bottom of the chicken. Not much stuck to the top
>>>>and
>>>>it certainly wasn't crispy at all. So... Disappointed as there are two
>>>>chicken breasts left.
>>>>
>>>>I also wondered about the lack of seasoning but reasoned that the salt
>>>>in
>>>>the Ritz would be enough. I have since looked up these ingredients and
>>>>see
>>>>other recipes, most of them similar to this:
>>>>
>>>>http://www.epicurious.com/recipes/me...ICKEN-52127001
>>>>
>>>>I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I
>>>>did
>>>>have to press the stuff on, but it still didn't stick. Maybe because I
>>>>used
>>>>not enough cheese and 2% milk. I would assume that whole is thicker.
>>>>Not
>>>>sure I've ever actually seen what whole looks like.
>>>>
>>>>The good thing is that the chicken came out moist and tender, but...
>>>>What
>>>>can I do with the remaining two breasts? I thought about putting them
>>>>on
>>>>Cibatta bread, maybe with some mustard or something because they are
>>>>woefully lacking in seasoning.
>>
>>Strange. That is now how it appeared on Facebook. But even adding that
>>tiny bit of seasoning and the insane amount of cheese, I don't think it
>>would help. I fail to see how that would get crispy. Not in a good way
>>anyway. And it for sure needs more fat to prevent it from sticking.
>
> Your welcome
>
> koko

I think that would be "you're".

On Mon, 15 Sep 2014 23:18:49 -0700, "Julie Bove"
> wrote:

>
>"koko" > wrote in message
.. .
>> On Mon, 15 Sep 2014 22:24:13 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"koko" > wrote in message
...
>>>> On Mon, 15 Sep 2014 20:47:31 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>Someone posted this recipe to Facebook and she is a good cook so I
>>>>>assumed
>>>>>that she had tried it. I also thought it was too good to be true, and
>>>>>it
>>>>>was.
>>>>>
>>>>>https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>>>>>
>>>>>As you can see, no amounts are listed.
>>>>
>>>> Here's the article you linked to. As you can see there is a link to
>>>> the detailed recipe
>>>>
>>>> MyFridgeFood.com
>>>> Crispy Cheddar Chicken! - You'll be making this weekly!
>>>>
>>>> Dip Chicken breasts into three pans - Milk, Shredded Cheese, and
>>>> Crushed Ritz Crackers. Then place in a pan, cover with foil and bake
>>>> for 35 minutes at 400 - So crispy and delicious!!
>>>>
>>>> Sauce: Mix Cream of Chicken, Sour Cream, and Butter in a sauce pan
>>>> over medium/high heat. Serve over chicken...obviously
>>>>
>>>> detailed recipe - http://myfridgefood.com/ViewRecipe.aspx?recipe=21127
>>>>
>>>>> And I did not make the sauce as I
>>>>>know that my husband and daughter wouldn't have liked it.
>>>>>
>>>>>So what went wrong? Nothing would stick to the chicken. I wondered
>>>>>about
>>>>>dipping it in milk. Normally when I make things like this (which isn't
>>>>>often), I use an egg to make the stuff stick. I know that buttermilk
>>>>>can
>>>>>be
>>>>>used too. But the regular milk was just too thin, I think. I also only
>>>>>used a small amount of cheese as daughter isn't big on cheese and meat
>>>>>together.
>>>>>
>>>>>I did manage to force the crumbs and cheese onto the chicken and baked
>>>>>it.
>>>>>Nothing stuck to the bottom of the chicken. Not much stuck to the top
>>>>>and
>>>>>it certainly wasn't crispy at all. So... Disappointed as there are two
>>>>>chicken breasts left.
>>>>>
>>>>>I also wondered about the lack of seasoning but reasoned that the salt
>>>>>in
>>>>>the Ritz would be enough. I have since looked up these ingredients and
>>>>>see
>>>>>other recipes, most of them similar to this:
>>>>>
>>>>>http://www.epicurious.com/recipes/me...ICKEN-52127001
>>>>>
>>>>>I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I
>>>>>did
>>>>>have to press the stuff on, but it still didn't stick. Maybe because I
>>>>>used
>>>>>not enough cheese and 2% milk. I would assume that whole is thicker.
>>>>>Not
>>>>>sure I've ever actually seen what whole looks like.
>>>>>
>>>>>The good thing is that the chicken came out moist and tender, but...
>>>>>What
>>>>>can I do with the remaining two breasts? I thought about putting them
>>>>>on
>>>>>Cibatta bread, maybe with some mustard or something because they are
>>>>>woefully lacking in seasoning.
>>>
>>>Strange. That is now how it appeared on Facebook. But even adding that
>>>tiny bit of seasoning and the insane amount of cheese, I don't think it
>>>would help. I fail to see how that would get crispy. Not in a good way
>>>anyway. And it for sure needs more fat to prevent it from sticking.
>>
>> Your welcome
>>
>> koko
>
>I think that would be "you're".

You are so right. That's what I get for trying to help when I'm
overtired.

You are welcome

koko

--

Food is our common ground, a universal experience
James Beard

On Mon, 15 Sep 2014 23:18:49 -0700, "Julie Bove"
> wrote:

>
>"koko" > wrote in message
.. .
>> On Mon, 15 Sep 2014 22:24:13 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"koko" > wrote in message
...
>>>> On Mon, 15 Sep 2014 20:47:31 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>Someone posted this recipe to Facebook and she is a good cook so I
>>>>>assumed
>>>>>that she had tried it. I also thought it was too good to be true, and
>>>>>it
>>>>>was.
>>>>>
>>>>>https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>>>>>
>>>>>As you can see, no amounts are listed.
>>>>
>>>> Here's the article you linked to. As you can see there is a link to
>>>> the detailed recipe
>>>>
>>>> MyFridgeFood.com
>>>> Crispy Cheddar Chicken! - You'll be making this weekly!
>>>>
>>>> Dip Chicken breasts into three pans - Milk, Shredded Cheese, and
>>>> Crushed Ritz Crackers. Then place in a pan, cover with foil and bake
>>>> for 35 minutes at 400 - So crispy and delicious!!
>>>>
>>>> Sauce: Mix Cream of Chicken, Sour Cream, and Butter in a sauce pan
>>>> over medium/high heat. Serve over chicken...obviously
>>>>
>>>> detailed recipe - http://myfridgefood.com/ViewRecipe.aspx?recipe=21127
>>>>
>>>>> And I did not make the sauce as I
>>>>>know that my husband and daughter wouldn't have liked it.
>>>>>
>>>>>So what went wrong? Nothing would stick to the chicken. I wondered
>>>>>about
>>>>>dipping it in milk. Normally when I make things like this (which isn't
>>>>>often), I use an egg to make the stuff stick. I know that buttermilk
>>>>>can
>>>>>be
>>>>>used too. But the regular milk was just too thin, I think. I also only
>>>>>used a small amount of cheese as daughter isn't big on cheese and meat
>>>>>together.
>>>>>
>>>>>I did manage to force the crumbs and cheese onto the chicken and baked
>>>>>it.
>>>>>Nothing stuck to the bottom of the chicken. Not much stuck to the top
>>>>>and
>>>>>it certainly wasn't crispy at all. So... Disappointed as there are two
>>>>>chicken breasts left.
>>>>>
>>>>>I also wondered about the lack of seasoning but reasoned that the salt
>>>>>in
>>>>>the Ritz would be enough. I have since looked up these ingredients and
>>>>>see
>>>>>other recipes, most of them similar to this:
>>>>>
>>>>>http://www.epicurious.com/recipes/me...ICKEN-52127001
>>>>>
>>>>>I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I
>>>>>did
>>>>>have to press the stuff on, but it still didn't stick. Maybe because I
>>>>>used
>>>>>not enough cheese and 2% milk. I would assume that whole is thicker.
>>>>>Not
>>>>>sure I've ever actually seen what whole looks like.
>>>>>
>>>>>The good thing is that the chicken came out moist and tender, but...
>>>>>What
>>>>>can I do with the remaining two breasts? I thought about putting them
>>>>>on
>>>>>Cibatta bread, maybe with some mustard or something because they are
>>>>>woefully lacking in seasoning.
>>>
>>>Strange. That is now how it appeared on Facebook. But even adding that
>>>tiny bit of seasoning and the insane amount of cheese, I don't think it
>>>would help. I fail to see how that would get crispy. Not in a good way
>>>anyway. And it for sure needs more fat to prevent it from sticking.
>>
>> Your welcome
>>
>> koko
>
>I think that would be "you're".

You can't talk, you ungrateful personification of malaise.

"koko" > wrote in message
news
> On Mon, 15 Sep 2014 23:18:49 -0700, "Julie Bove"
> > wrote:
>
>>
>>"koko" > wrote in message
. ..
>>> On Mon, 15 Sep 2014 22:24:13 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"koko" > wrote in message
m...
>>>>> On Mon, 15 Sep 2014 20:47:31 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>>Someone posted this recipe to Facebook and she is a good cook so I
>>>>>>assumed
>>>>>>that she had tried it. I also thought it was too good to be true, and
>>>>>>it
>>>>>>was.
>>>>>>
>>>>>>https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>>>>>>
>>>>>>As you can see, no amounts are listed.
>>>>>
>>>>> Here's the article you linked to. As you can see there is a link to
>>>>> the detailed recipe
>>>>>
>>>>> MyFridgeFood.com
>>>>> Crispy Cheddar Chicken! - You'll be making this weekly!
>>>>>
>>>>> Dip Chicken breasts into three pans - Milk, Shredded Cheese, and
>>>>> Crushed Ritz Crackers. Then place in a pan, cover with foil and bake
>>>>> for 35 minutes at 400 - So crispy and delicious!!
>>>>>
>>>>> Sauce: Mix Cream of Chicken, Sour Cream, and Butter in a sauce pan
>>>>> over medium/high heat. Serve over chicken...obviously
>>>>>
>>>>> detailed recipe - http://myfridgefood.com/ViewRecipe.aspx?recipe=21127
>>>>>
>>>>>> And I did not make the sauce as I
>>>>>>know that my husband and daughter wouldn't have liked it.
>>>>>>
>>>>>>So what went wrong? Nothing would stick to the chicken. I wondered
>>>>>>about
>>>>>>dipping it in milk. Normally when I make things like this (which
>>>>>>isn't
>>>>>>often), I use an egg to make the stuff stick. I know that buttermilk
>>>>>>can
>>>>>>be
>>>>>>used too. But the regular milk was just too thin, I think. I also
>>>>>>only
>>>>>>used a small amount of cheese as daughter isn't big on cheese and meat
>>>>>>together.
>>>>>>
>>>>>>I did manage to force the crumbs and cheese onto the chicken and baked
>>>>>>it.
>>>>>>Nothing stuck to the bottom of the chicken. Not much stuck to the top
>>>>>>and
>>>>>>it certainly wasn't crispy at all. So... Disappointed as there are
>>>>>>two
>>>>>>chicken breasts left.
>>>>>>
>>>>>>I also wondered about the lack of seasoning but reasoned that the salt
>>>>>>in
>>>>>>the Ritz would be enough. I have since looked up these ingredients
>>>>>>and
>>>>>>see
>>>>>>other recipes, most of them similar to this:
>>>>>>
>>>>>>http://www.epicurious.com/recipes/me...ICKEN-52127001
>>>>>>
>>>>>>I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I
>>>>>>did
>>>>>>have to press the stuff on, but it still didn't stick. Maybe because
>>>>>>I
>>>>>>used
>>>>>>not enough cheese and 2% milk. I would assume that whole is thicker.
>>>>>>Not
>>>>>>sure I've ever actually seen what whole looks like.
>>>>>>
>>>>>>The good thing is that the chicken came out moist and tender, but...
>>>>>>What
>>>>>>can I do with the remaining two breasts? I thought about putting them
>>>>>>on
>>>>>>Cibatta bread, maybe with some mustard or something because they are
>>>>>>woefully lacking in seasoning.
>>>>
>>>>Strange. That is now how it appeared on Facebook. But even adding that
>>>>tiny bit of seasoning and the insane amount of cheese, I don't think it
>>>>would help. I fail to see how that would get crispy. Not in a good way
>>>>anyway. And it for sure needs more fat to prevent it from sticking.
>>>
>>> Your welcome
>>>
>>> koko
>>
>>I think that would be "you're".
>
> You are so right. That's what I get for trying to help when I'm
> overtired.
>
> You are welcome
>
> koko

I fail to see how reposting the same recipe was help but... Maybe I missed
something.

"Julie Bove" > wrote in message
...
> Someone posted this recipe to Facebook and she is a good cook so I assumed
> that she had tried it. I also thought it was too good to be true, and it
> was.
>
> https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>
> As you can see, no amounts are listed. And I did not make the sauce as I
> know that my husband and daughter wouldn't have liked it.
>
> So what went wrong? Nothing would stick to the chicken. I wondered about
> dipping it in milk. Normally when I make things like this (which isn't
> often), I use an egg to make the stuff stick. I know that buttermilk can
> be used too. But the regular milk was just too thin, I think. I also
> only used a small amount of cheese as daughter isn't big on cheese and
> meat together.
>
> I did manage to force the crumbs and cheese onto the chicken and baked it.
> Nothing stuck to the bottom of the chicken. Not much stuck to the top and
> it certainly wasn't crispy at all. So... Disappointed as there are two
> chicken breasts left.
>
> I also wondered about the lack of seasoning but reasoned that the salt in
> the Ritz would be enough. I have since looked up these ingredients and
> see other recipes, most of them similar to this:
>
> http://www.epicurious.com/recipes/me...ICKEN-52127001
>
> I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I did
> have to press the stuff on, but it still didn't stick. Maybe because I
> used not enough cheese and 2% milk. I would assume that whole is thicker.
> Not sure I've ever actually seen what whole looks like.
>
> The good thing is that the chicken came out moist and tender, but... What
> can I do with the remaining two breasts? I thought about putting them on
> Cibatta bread, maybe with some mustard or something because they are
> woefully lacking in seasoning.

To be fair, Julie, if you change a recipe around, you can't expect it to
behave in the way the writer suggests.

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

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>> Someone posted this recipe to Facebook and she is a good cook so I
>> assumed that she had tried it. I also thought it was too good to be
>> true, and it was.
>>
>> https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>>
>> As you can see, no amounts are listed. And I did not make the sauce as
>> I know that my husband and daughter wouldn't have liked it.
>>
>> So what went wrong? Nothing would stick to the chicken. I wondered
>> about dipping it in milk. Normally when I make things like this (which
>> isn't often), I use an egg to make the stuff stick. I know that
>> buttermilk can be used too. But the regular milk was just too thin, I
>> think. I also only used a small amount of cheese as daughter isn't big
>> on cheese and meat together.
>>
>> I did manage to force the crumbs and cheese onto the chicken and baked
>> it. Nothing stuck to the bottom of the chicken. Not much stuck to the
>> top and it certainly wasn't crispy at all. So... Disappointed as there
>> are two chicken breasts left.
>>
>> I also wondered about the lack of seasoning but reasoned that the salt in
>> the Ritz would be enough. I have since looked up these ingredients and
>> see other recipes, most of them similar to this:
>>
>> http://www.epicurious.com/recipes/me...ICKEN-52127001
>>
>> I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I
>> did have to press the stuff on, but it still didn't stick. Maybe because
>> I used not enough cheese and 2% milk. I would assume that whole is
>> thicker. Not sure I've ever actually seen what whole looks like.
>>
>> The good thing is that the chicken came out moist and tender, but...
>> What can I do with the remaining two breasts? I thought about putting
>> them on Cibatta bread, maybe with some mustard or something because they
>> are woefully lacking in seasoning.
>
> To be fair, Julie, if you change a recipe around, you can't expect it to
> behave in the way the writer suggests.

Ahem. I *didn't* change it. I made it exactly as posted to Facebook.
Apparently if you go to the actual website and do some digging around, you
will find a different version of the recipe. I did actually go to the
website but in clicking on the link, the recipe was not shown. Since it
wasn't a good recipe, I didn't feel like poking around there. I also can't
imagine how they would have come out with 3 cups of cheese. That's far too
much IMO. No amounts were posted to FB. Merely said to dip the chicken in
the milk, then the cheese, then the crackers. Then it said what was in the
sauce. Not sure if it gave amounts for the sauce or not but no way was I
going to make that. Putting sauce on what is supposed to be a crispy food
makes no sense to me either. Then it wouldn't be crispy.

"Julie Bove" wrote in message ...


"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>> Someone posted this recipe to Facebook and she is a good cook so I
>> assumed that she had tried it. I also thought it was too good to be
>> true, and it was.
>>
>> https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>>
>> As you can see, no amounts are listed. And I did not make the sauce as
>> I know that my husband and daughter wouldn't have liked it.
>>
>> So what went wrong? Nothing would stick to the chicken. I wondered
>> about dipping it in milk. Normally when I make things like this (which
>> isn't often), I use an egg to make the stuff stick. I know that
>> buttermilk can be used too. But the regular milk was just too thin, I
>> think. I also only used a small amount of cheese as daughter isn't big
>> on cheese and meat together.
>>
>> I did manage to force the crumbs and cheese onto the chicken and baked
>> it. Nothing stuck to the bottom of the chicken. Not much stuck to the
>> top and it certainly wasn't crispy at all. So... Disappointed as there
>> are two chicken breasts left.
>>
>> I also wondered about the lack of seasoning but reasoned that the salt in
>> the Ritz would be enough. I have since looked up these ingredients and
>> see other recipes, most of them similar to this:
>>
>> http://www.epicurious.com/recipes/me...ICKEN-52127001
>>
>> I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I
>> did have to press the stuff on, but it still didn't stick. Maybe because
>> I used not enough cheese and 2% milk. I would assume that whole is
>> thicker. Not sure I've ever actually seen what whole looks like.
>>
>> The good thing is that the chicken came out moist and tender, but... What
>> can I do with the remaining two breasts? I thought about putting them on
>> Cibatta bread, maybe with some mustard or something because they are
>> woefully lacking in seasoning.
>
> To be fair, Julie, if you change a recipe around, you can't expect it to
> behave in the way the writer suggests.

Ahem. I *didn't* change it. I made it exactly as posted to Facebook.
Apparently if you go to the actual website and do some digging around, you
will find a different version of the recipe. I did actually go to the
website but in clicking on the link, the recipe was not shown. Since it
wasn't a good recipe, I didn't feel like poking around there. I also can't
imagine how they would have come out with 3 cups of cheese. That's far too
much IMO. No amounts were posted to FB. Merely said to dip the chicken in
the milk, then the cheese, then the crackers. Then it said what was in the
sauce. Not sure if it gave amounts for the sauce or not but no way was I
going to make that. Putting sauce on what is supposed to be a crispy food
makes no sense to me either. Then it wouldn't be crispy.

~~~~~~~~
You don't have to go "digging around." The link you sent provides a link
for the "detailed recipe." I don't know why the page did not simply provide
the full details, but the link is clear is is only down about an inch on the
page.

MaryL

"MaryL" > wrote in message
...
>
>
> "Julie Bove" wrote in message ...
>
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>> Someone posted this recipe to Facebook and she is a good cook so I
>>> assumed that she had tried it. I also thought it was too good to be
>>> true, and it was.
>>>
>>> https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>>>
>>> As you can see, no amounts are listed. And I did not make the sauce as
>>> I know that my husband and daughter wouldn't have liked it.
>>>
>>> So what went wrong? Nothing would stick to the chicken. I wondered
>>> about dipping it in milk. Normally when I make things like this (which
>>> isn't often), I use an egg to make the stuff stick. I know that
>>> buttermilk can be used too. But the regular milk was just too thin, I
>>> think. I also only used a small amount of cheese as daughter isn't big
>>> on cheese and meat together.
>>>
>>> I did manage to force the crumbs and cheese onto the chicken and baked
>>> it. Nothing stuck to the bottom of the chicken. Not much stuck to the
>>> top and it certainly wasn't crispy at all. So... Disappointed as there
>>> are two chicken breasts left.
>>>
>>> I also wondered about the lack of seasoning but reasoned that the salt
>>> in the Ritz would be enough. I have since looked up these ingredients
>>> and see other recipes, most of them similar to this:
>>>
>>> http://www.epicurious.com/recipes/me...ICKEN-52127001
>>>
>>> I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I
>>> did have to press the stuff on, but it still didn't stick. Maybe
>>> because I used not enough cheese and 2% milk. I would assume that whole
>>> is thicker. Not sure I've ever actually seen what whole looks like.
>>>
>>> The good thing is that the chicken came out moist and tender, but...
>>> What can I do with the remaining two breasts? I thought about putting
>>> them on Cibatta bread, maybe with some mustard or something because they
>>> are woefully lacking in seasoning.
>>
>> To be fair, Julie, if you change a recipe around, you can't expect it to
>> behave in the way the writer suggests.
>
> Ahem. I *didn't* change it. I made it exactly as posted to Facebook.
> Apparently if you go to the actual website and do some digging around, you
> will find a different version of the recipe. I did actually go to the
> website but in clicking on the link, the recipe was not shown. Since it
> wasn't a good recipe, I didn't feel like poking around there. I also
> can't
> imagine how they would have come out with 3 cups of cheese. That's far
> too
> much IMO. No amounts were posted to FB. Merely said to dip the chicken
> in
> the milk, then the cheese, then the crackers. Then it said what was in
> the
> sauce. Not sure if it gave amounts for the sauce or not but no way was I
> going to make that. Putting sauce on what is supposed to be a crispy food
> makes no sense to me either. Then it wouldn't be crispy.
>
> ~~~~~~~~
> You don't have to go "digging around." The link you sent provides a link
> for the "detailed recipe." I don't know why the page did not simply
> provide the full details, but the link is clear is is only down about an
> inch on the page.

I see that now but everyone is missing the point! This recipe simply does
not work. I am not the only one to complain that the cheese would not
stick. There are a few reviews on that very site and several people said
the same. The small amount of seasonings that I left out would not have
affected this. And I only tried to use about 3/4 of a cup of cheese. That
amount wouldn't stick. There is no way that 3 cups would stick! Plus, more
melted cheese would not do a thing for the crunch factor.

When I looked up this recipe on other websites (and there are tons out
there), it got very mixed reviews. People either said that they love it and
eat it all the time, or like me, they could not get the crackers and cheese
to stick.

In general, one has to lightly coat meat with flour before dipping it in liquid in order to make a coating or batter stick.
This I believe is general cooking knowledge. The type of milk used would not have made a difference.

I also don't know how a covered baked chicken dish would yield crispy chicken, because it would be steamed
under a bunch of melted cheese. That would keep it moist, but the coating wouldn't end up crispy.
It is a curious recipe, at best.

N.

On Mon, 15 Sep 2014 20:47:31 -0700, "Julie Bove"
> wrote:

> What
> can I do with the remaining two breasts? I thought about putting them on
> Cibatta bread, maybe with some mustard or something because they are
> woefully lacking in seasoning.

Remove the coating and use them in something that uses cooked chicken
as an ingredient. I won't bother suggesting anything because you
won't like my suggestions anyway.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-09-16 2:18 AM, Julie Bove wrote:

>>> Strange. That is now how it appeared on Facebook. But even adding that
>>> tiny bit of seasoning and the insane amount of cheese, I don't think it
>>> would help. I fail to see how that would get crispy. Not in a good way
>>> anyway. And it for sure needs more fat to prevent it from sticking.
>>
>> Your welcome
>>
>> koko
>
> I think that would be "you're".

And you're a moron. The full recipe was linked and gave the ingredients,
amounts and instructions.

4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter
Directions

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans.
Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir
the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally
the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
Remove the tin foil, bake for an additional 10 minutes, or until the
edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour
cream and butter with a whisk. Stir it over medium high heat until the
sauce is nice and hot. Serve over the chicken.

On 2014-09-16 8:05 AM, Julie Bove wrote:

>> You don't have to go "digging around." The link you sent provides a
>> link for the "detailed recipe." I don't know why the page did not
>> simply provide the full details, but the link is clear is is only down
>> about an inch on the page.
>
> I see that now but everyone is missing the point! This recipe simply
> does not work.


That may be the point you are trying to retreat to. The point is that
you claimed "As you can see, no amounts are listed."

This part we would have assumed " And I did not make the sauce as I know
that my husband and daughter wouldn't have liked it."

On Tuesday, September 16, 2014 5:15:31 AM UTC-4, Ophelia wrote:
>
>
>
> To be fair, Julie, if you change a recipe around, you can't expect it to
>

> behave in the way the writer suggests.

Whoa......the buddy is starting to cave, and see the light. Ha.

"Julie Bove" > wrote in message
...
> Someone posted this recipe to Facebook and she is a good cook so I assumed
> that she had tried it. I also thought it was too good to be true, and it
> was.
>
> https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>
> As you can see, no amounts are listed. And I did not make the sauce as I
> know that my husband and daughter wouldn't have liked it.
>
> So what went wrong? Nothing would stick to the chicken. I wondered about
> dipping it in milk. Normally when I make things like this (which isn't
> often), I use an egg to make the stuff stick. I know that buttermilk can
> be used too. But the regular milk was just too thin, I think. I also
> only used a small amount of cheese as daughter isn't big on cheese and
> meat together.
>
> I did manage to force the crumbs and cheese onto the chicken and baked it.
> Nothing stuck to the bottom of the chicken. Not much stuck to the top and
> it certainly wasn't crispy at all. So... Disappointed as there are two
> chicken breasts left.
>
> I also wondered about the lack of seasoning but reasoned that the salt in
> the Ritz would be enough. I have since looked up these ingredients and
> see other recipes, most of them similar to this:
>
> http://www.epicurious.com/recipes/me...ICKEN-52127001
>
> I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I did
> have to press the stuff on, but it still didn't stick. Maybe because I
> used not enough cheese and 2% milk. I would assume that whole is thicker.
> Not sure I've ever actually seen what whole looks like.
>
> The good thing is that the chicken came out moist and tender, but... What
> can I do with the remaining two breasts? I thought about putting them on
> Cibatta bread, maybe with some mustard or something because they are
> woefully lacking in seasoning.


You need to dust the chicken with flour first or you cannot expect the
coating to stick. That's cooking 101.



---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Tuesday, September 16, 2014 1:02:47 PM UTC-6, Paul M. Cook wrote:
> "Julie Bove" > wrote in message
>
> ...
>
> > Someone posted this recipe to Facebook and she is a good cook so I assumed
>
> > that she had tried it. I also thought it was too good to be true, and it
>
> > was.
>
> >
>
> > https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>
> >
>
> > As you can see, no amounts are listed. And I did not make the sauce as I
>
> > know that my husband and daughter wouldn't have liked it.
>
> >
>
> > So what went wrong? Nothing would stick to the chicken. I wondered about
>
> > dipping it in milk. Normally when I make things like this (which isn't
>
> > often), I use an egg to make the stuff stick. I know that buttermilk can
>
> > be used too. But the regular milk was just too thin, I think. I also
>
> > only used a small amount of cheese as daughter isn't big on cheese and
>
> > meat together.
>
> >
>
> > I did manage to force the crumbs and cheese onto the chicken and baked it.
>
> > Nothing stuck to the bottom of the chicken. Not much stuck to the top and
>
> > it certainly wasn't crispy at all. So... Disappointed as there are two
>
> > chicken breasts left.
>
> >
>
> > I also wondered about the lack of seasoning but reasoned that the salt in
>
> > the Ritz would be enough. I have since looked up these ingredients and
>
> > see other recipes, most of them similar to this:
>
> >
>
> > http://www.epicurious.com/recipes/me...ICKEN-52127001
>
> >
>
> > I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I did
>
> > have to press the stuff on, but it still didn't stick. Maybe because I
>
> > used not enough cheese and 2% milk. I would assume that whole is thicker.
>
> > Not sure I've ever actually seen what whole looks like.
>
> >
>
> > The good thing is that the chicken came out moist and tender, but... What
>
> > can I do with the remaining two breasts? I thought about putting them on
>
> > Cibatta bread, maybe with some mustard or something because they are
>
> > woefully lacking in seasoning.
>
> You need to dust the chicken with flour first or you cannot expect the
> coating to stick. That's cooking 101.
>
I really believe that Julie plans for failure very time she modifies a recipe...that way she can bitch and complain.

=================

Julie Bove wrote in rec.food.cooking:

>
> "koko" > wrote in message
> ...
> > On Mon, 15 Sep 2014 20:47:31 -0700, "Julie Bove"
> > wrote:
> >
> > > Someone posted this recipe to Facebook and she is a good cook so
> > > I assumed that she had tried it. I also thought it was too good
> > > to be true, and it was.
> > >
> > > https://www.facebook.com/MyFridgeFoo...136978079769.2
> > > 87852.145638399768/10151883656499769/?type=1&fref=nf
> > >
> > > As you can see, no amounts are listed.
> >
> > Here's the article you linked to. As you can see there is a link to
> > the detailed recipe
> >
> > MyFridgeFood.com
> > Crispy Cheddar Chicken! - You'll be making this weekly!
> >
> > Dip Chicken breasts into three pans - Milk, Shredded Cheese, and
> > Crushed Ritz Crackers. Then place in a pan, cover with foil and bake
> > for 35 minutes at 400 - So crispy and delicious!!
> >
> > Sauce: Mix Cream of Chicken, Sour Cream, and Butter in a sauce pan
> > over medium/high heat. Serve over chicken...obviously
> >
> > detailed recipe -
> > http://myfridgefood.com/ViewRecipe.aspx?recipe=21127
> >
> > > And I did not make the sauce as I
> > > know that my husband and daughter wouldn't have liked it.
> > >
> > > So what went wrong? Nothing would stick to the chicken. I
> > > wondered about dipping it in milk. Normally when I make things
> > > like this (which isn't often), I use an egg to make the stuff
> > > stick. I know that buttermilk can be used too. But the regular
> > > milk was just too thin, I think. I also only used a small amount
> > > of cheese as daughter isn't big on cheese and meat together.
> > >
> > > I did manage to force the crumbs and cheese onto the chicken and
> > > baked it. Nothing stuck to the bottom of the chicken. Not much
> > > stuck to the top and it certainly wasn't crispy at all. So...
> > > Disappointed as there are two chicken breasts left.
> > >
> > > I also wondered about the lack of seasoning but reasoned that the
> > > salt in the Ritz would be enough. I have since looked up these
> > > ingredients and see other recipes, most of them similar to this:
> > >
> > > http://www.epicurious.com/recipes/me...Y-CHEDDAR-CHIC
> > > KEN-52127001
> > >
> > > I used perhaps 3/4 of a cup for 4 breasts, if that. And as I
> > > found, I did have to press the stuff on, but it still didn't
> > > stick. Maybe because I used not enough cheese and 2% milk. I
> > > would assume that whole is thicker. Not sure I've ever actually
> > > seen what whole looks like.
> > >
> > > The good thing is that the chicken came out moist and tender,
> > > but... What can I do with the remaining two breasts? I thought
> > > about putting them on Cibatta bread, maybe with some mustard or
> > > something because they are woefully lacking in seasoning.
>
> Strange. That is now how it appeared on Facebook. But even adding
> that tiny bit of seasoning and the insane amount of cheese, I don't
> think it would help. I fail to see how that would get crispy. Not
> in a good way anyway. And it for sure needs more fat to prevent it
> from sticking.

Julie,

You removed the fat when you removed the cheese. Thats wy nothing
stuck.


--

Julie Bove wrote in rec.food.cooking:

>
> "Ophelia" > wrote in message
> ...
> >
> >
> >"Julie Bove" > wrote in message
> ...
> > > Someone posted this recipe to Facebook and she is a good cook so
> > > I assumed that she had tried it. I also thought it was too good
> > > to be true, and it was.
> > >
> > > https://www.facebook.com/MyFridgeFoo...136978079769.2
> > > 87852.145638399768/10151883656499769/?type=1&fref=nf
> > >
> > > As you can see, no amounts are listed. And I did not make the
> > > sauce as I know that my husband and daughter wouldn't have liked
> > > it.
> > >
> > > So what went wrong? Nothing would stick to the chicken. I
> > > wondered about dipping it in milk. Normally when I make things
> > > like this (which isn't often), I use an egg to make the stuff
> > > stick. I know that buttermilk can be used too. But the regular
> > > milk was just too thin, I think. I also only used a small
> > > amount of cheese as daughter isn't big on cheese and meat
> > > together.
> > >
> > > I did manage to force the crumbs and cheese onto the chicken and
> > > baked it. Nothing stuck to the bottom of the chicken. Not much
> > > stuck to the top and it certainly wasn't crispy at all. So...
> > > Disappointed as there are two chicken breasts left.
> > >
> > > I also wondered about the lack of seasoning but reasoned that the
> > > salt in the Ritz would be enough. I have since looked up these
> > > ingredients and see other recipes, most of them similar to this:
> > >
> > > http://www.epicurious.com/recipes/me...Y-CHEDDAR-CHIC
> > > KEN-52127001
> > >
> > > I used perhaps 3/4 of a cup for 4 breasts, if that. And as I
> > > found, I did have to press the stuff on, but it still didn't
> > > stick. Maybe because I used not enough cheese and 2% milk. I
> > > would assume that whole is thicker. Not sure I've ever actually
> > > seen what whole looks like.
> > >
> > > The good thing is that the chicken came out moist and tender,
> > > but... What can I do with the remaining two breasts? I thought
> > > about putting them on Cibatta bread, maybe with some mustard or
> > > something because they are woefully lacking in seasoning.
> >
> > To be fair, Julie, if you change a recipe around, you can't expect
> > it to behave in the way the writer suggests.
>
> Ahem. I didn't change it. I made it exactly as posted to Facebook.
> Apparently if you go to the actual website and do some digging
> around, you will find a different version of the recipe. I did
> actually go to the website but in clicking on the link, the recipe
> was not shown. Since it wasn't a good recipe, I didn't feel like
> poking around there. I also can't imagine how they would have come
> out with 3 cups of cheese. That's far too much IMO. No amounts were
> posted to FB. Merely said to dip the chicken in the milk, then the
> cheese, then the crackers. Then it said what was in the sauce. Not
> sure if it gave amounts for the sauce or not but no way was I going
> to make that. Putting sauce on what is supposed to be a crispy food
> makes no sense to me either. Then it wouldn't be crispy.

Julie, bug your Facebook friend for only makng a link to the full
recipe and you not seeing it.



--

Julie Bove wrote in rec.food.cooking:

>
> "MaryL" > wrote in message
> ...
> >
> >
> > "Julie Bove" wrote in message ...
> >
> >
> >"Ophelia" > wrote in message
> > ...
> > >
> > >
> >>"Julie Bove" > wrote in message
> ...
> > > > Someone posted this recipe to Facebook and she is a good cook
> > > > so I assumed that she had tried it. I also thought it was too
> > > > good to be true, and it was.
> > > >
> > > > https://www.facebook.com/MyFridgeFoo...50136978079769
> > > > .287852.145638399768/10151883656499769/?type=1&fref=nf
> > > >
> > > > As you can see, no amounts are listed. And I did not make the
> > > > sauce as I know that my husband and daughter wouldn't have
> > > > liked it.
> > > >
> > > > So what went wrong? Nothing would stick to the chicken. I
> > > > wondered about dipping it in milk. Normally when I make
> > > > things like this (which isn't often), I use an egg to make the
> > > > stuff stick. I know that buttermilk can be used too. But the
> > > > regular milk was just too thin, I think. I also only used a
> > > > small amount of cheese as daughter isn't big on cheese and
> > > > meat together.
> > > >
> > > > I did manage to force the crumbs and cheese onto the chicken
> > > > and baked it. Nothing stuck to the bottom of the chicken. Not
> > > > much stuck to the top and it certainly wasn't crispy at all.
> > > > So... Disappointed as there are two chicken breasts left.
> > > >
> > > > I also wondered about the lack of seasoning but reasoned that
> > > > the salt in the Ritz would be enough. I have since looked up
> > > > these ingredients and see other recipes, most of them similar
> > > > to this:
> > > >
> > > > http://www.epicurious.com/recipes/me...SPY-CHEDDAR-CH
> > > > ICKEN-52127001
> > > >
> > > > I used perhaps 3/4 of a cup for 4 breasts, if that. And as I
> > > > found, I did have to press the stuff on, but it still didn't
> > > > stick. Maybe because I used not enough cheese and 2% milk. I
> > > > would assume that whole is thicker. Not sure I've ever
> > > > actually seen what whole looks like.
> > > >
> > > > The good thing is that the chicken came out moist and tender,
> > > > but... What can I do with the remaining two breasts? I
> > > > thought about putting them on Cibatta bread, maybe with some
> > > > mustard or something because they are woefully lacking in
> > > > seasoning.
> > >
> > > To be fair, Julie, if you change a recipe around, you can't
> > > expect it to behave in the way the writer suggests.
> >
> > Ahem. I didn't change it. I made it exactly as posted to Facebook.
> > Apparently if you go to the actual website and do some digging
> > around, you will find a different version of the recipe. I did
> > actually go to the website but in clicking on the link, the recipe
> > was not shown. Since it wasn't a good recipe, I didn't feel like
> > poking around there. I also can't imagine how they would have
> > come out with 3 cups of cheese. That's far too much IMO. No
> > amounts were posted to FB. Merely said to dip the chicken in the
> > milk, then the cheese, then the crackers. Then it said what was in
> > the sauce. Not sure if it gave amounts for the sauce or not but no
> > way was I going to make that. Putting sauce on what is supposed to
> > be a crispy food makes no sense to me either. Then it wouldn't be
> > crispy.
> >
> > ~~~~~~~~
> > You don't have to go "digging around." The link you sent provides
> > a link for the "detailed recipe." I don't know why the page did
> > not simply provide the full details, but the link is clear is is
> > only down about an inch on the page.
>
> I see that now but everyone is missing the point! This recipe simply
> does not work. I am not the only one to complain that the cheese
> would not stick. There are a few reviews on that very site and
> several people said the same. The small amount of seasonings that I
> left out would not have affected this. And I only tried to use about
> 3/4 of a cup of cheese. That amount wouldn't stick. There is no way
> that 3 cups would stick! Plus, more melted cheese would not do a
> thing for the crunch factor.
>
> When I looked up this recipe on other websites (and there are tons
> out there), it got very mixed reviews. People either said that they
> love it and eat it all the time, or like me, they could not get the
> crackers and cheese to stick.

Julie, we aren't mising the point. YOU ARE. There was a clear link to
the FULL RECIPE and you 'didnt feel like digging around' so made what
was clearly a partial recipe. Noe go tell your FB friend to next time
post the full recipe because you aren't bright enough to follow the
link to get the full one so messed it up.


--

"Nancy2" > wrote in message
...
> In general, one has to lightly coat meat with flour before dipping it in
> liquid in order to make a coating or batter stick.
> This I believe is general cooking knowledge. The type of milk used would
> not have made a difference.
>
> I also don't know how a covered baked chicken dish would yield crispy
> chicken, because it would be steamed
> under a bunch of melted cheese. That would keep it moist, but the
> coating wouldn't end up crispy.
> It is a curious recipe, at best.
>
> N.

I've never done that. I have used egg though.

I used to make a Cheez It chicken that everyone loved. Not sure if it got
crispy or not. I tried to find the recipe online but could not. It was
from the Favorite Brand Name Cookbook. I do remember that it called for
marjoram and paprika among other seasonings. I well remember the marjoram
because I had to go buy it as my MIL had none in the house. Not only that,
but nobody who ate that dinner had even heard of it! I always assumed it
was a common herb.

I also remember learning after telling my little nieces and nephews to pound
the bags of crackers on the table that the table was in fact a glass topped
one! It was covered with a plastic tablecloth and a pad so I didn't know.

It did take a while to make this dish. You first dipped the chicken pieces
in the beaten egg. There may have been a little milk added to the egg.
Can't remember. Then in the seasoned crumbs. There may have been flour in
there too, can't remember.

Then the chicken was laid in a greased pan and put in the fridge for (I
think) at least an hour for the crumbs to set up on the chicken. I also
remember pouring an insane amount of melted butter over the chicken before
baking but I can't remember now if that was before or after the
refrigeration step.

Seeing as how I don't like chicken and especially not breaded chicken, I
never tried this dish myself so can't say if it got crispy or not. But
everyone I served it to loved it. I made it for my husband's extended
family, my family (before I was married) and also took it to many potlucks.
People were always pleased because it was baked and not fried but when I
tried to tell them of how much butter was in the dish, they didn't want to
listen.

"sf" > wrote in message
...
> On Mon, 15 Sep 2014 20:47:31 -0700, "Julie Bove"
> > wrote:
>
>> What
>> can I do with the remaining two breasts? I thought about putting them on
>> Cibatta bread, maybe with some mustard or something because they are
>> woefully lacking in seasoning.
>
> Remove the coating and use them in something that uses cooked chicken
> as an ingredient. I won't bother suggesting anything because you
> won't like my suggestions anyway.

And I wouldn't know what that would be either. Seeing as how apparently
neither of them seem to like anything with chicken as an ingredient. Except
for Vesuvio and that isn't the same without the wine and I can't use the
wine, so...

I think maybe what I have in the freezer is Torta and not Ciabatta. Both
look the same. Whatever it is, several of them went into the meatloaf that
I will be baking tomorrow.

Angela has agreed to eat it on a roll with mustard. So we'll see. But I
won't be making it again.

"Kalmia" > wrote in message
...
> On Tuesday, September 16, 2014 5:15:31 AM UTC-4, Ophelia wrote:
>>
>>
>>
>> To be fair, Julie, if you change a recipe around, you can't expect it to
>>
>
>> behave in the way the writer suggests.
>
> Whoa......the buddy is starting to cave, and see the light. Ha.

*sigh*

Again, I did follow the recipe save for such a small amount of salt and
pepper that it wouldn't have mattered. There is no way I could have put 3
cups of shredded cheddar onto 4 chicken breasts. As it was, I only used
what cheese would stick. And reviewers of the recipe also said this was a
problem.

What have I learned from this? Do not make recipes from Facebook. I'll bet
that thing about soaking your feet in Listerine won't make your feet
calluses fall off miraculously either. People just repost these things
without trying them first, I think.

"Paul M. Cook" > wrote in message
...
>

> You need to dust the chicken with flour first or you cannot expect the
> coating to stick. That's cooking 101.

That was never in *my* cooking 101 because we didn't eat breaded food nor
did we make any in the 2 years of Home Ec that I took, nor did it come up
when I had cooking lessons.

If flour needed to have been used then it should have been put in the
recipe. But I still don't think that shredded cheese would have stuck to it
even with flour on it. But egg? Maybe. And I have seen several versions
of this recipe that used egg and not milk.

But still... I do not see how this would get crispy in the oven. There was
far more cheese used than cracker crumbs. And the cheese just turned into a
melty mess.

"Roy" > wrote in message
...
> On Tuesday, September 16, 2014 1:02:47 PM UTC-6, Paul M. Cook wrote:
>> "Julie Bove" > wrote in message
>>
>> ...
>>
>> > Someone posted this recipe to Facebook and she is a good cook so I
>> > assumed
>>
>> > that she had tried it. I also thought it was too good to be true, and
>> > it
>>
>> > was.
>>
>> >
>>
>> > https://www.facebook.com/MyFridgeFoo...type=1&fref=nf
>>
>> >
>>
>> > As you can see, no amounts are listed. And I did not make the sauce
>> > as I
>>
>> > know that my husband and daughter wouldn't have liked it.
>>
>> >
>>
>> > So what went wrong? Nothing would stick to the chicken. I wondered
>> > about
>>
>> > dipping it in milk. Normally when I make things like this (which isn't
>>
>> > often), I use an egg to make the stuff stick. I know that buttermilk
>> > can
>>
>> > be used too. But the regular milk was just too thin, I think. I also
>>
>> > only used a small amount of cheese as daughter isn't big on cheese and
>>
>> > meat together.
>>
>> >
>>
>> > I did manage to force the crumbs and cheese onto the chicken and baked
>> > it.
>>
>> > Nothing stuck to the bottom of the chicken. Not much stuck to the top
>> > and
>>
>> > it certainly wasn't crispy at all. So... Disappointed as there are
>> > two
>>
>> > chicken breasts left.
>>
>> >
>>
>> > I also wondered about the lack of seasoning but reasoned that the salt
>> > in
>>
>> > the Ritz would be enough. I have since looked up these ingredients and
>>
>> > see other recipes, most of them similar to this:
>>
>> >
>>
>> > http://www.epicurious.com/recipes/me...ICKEN-52127001
>>
>> >
>>
>> > I used perhaps 3/4 of a cup for 4 breasts, if that. And as I found, I
>> > did
>>
>> > have to press the stuff on, but it still didn't stick. Maybe because I
>>
>> > used not enough cheese and 2% milk. I would assume that whole is
>> > thicker.
>>
>> > Not sure I've ever actually seen what whole looks like.
>>
>> >
>>
>> > The good thing is that the chicken came out moist and tender, but...
>> > What
>>
>> > can I do with the remaining two breasts? I thought about putting them
>> > on
>>
>> > Cibatta bread, maybe with some mustard or something because they are
>>
>> > woefully lacking in seasoning.
>>
>> You need to dust the chicken with flour first or you cannot expect the
>> coating to stick. That's cooking 101.
>>
> I really believe that Julie plans for failure very time she modifies a
> recipe...that way she can bitch and complain.
>
> =================

How in the world did I modify this except to not make the sauce? And the
sauce if anything would just undo whatever crispy was there!

The recipe as given on Facebook did not give amounts. I used cheese and
even at that, I could not get that small amount that I did use to stick to
the chicken.

If someone is going to put a recipe on Facebook, they should either give the
entire recipe and instructions *or* give a link. Don't put up what looks
like a super easy recipe but that isn't entirely correct. But that's all a
moot point here because bottom line, the cheese and crumbs will not stick,
even if the recipe is followed to the letter. Reviewers made that clear.

On 2014-09-16 22:25, Julie Bove wrote:
>
> "Kalmia" > wrote in message
> ...
>> On Tuesday, September 16, 2014 5:15:31 AM UTC-4, Ophelia wrote:
>>>
>>>
>>>
>>> To be fair, Julie, if you change a recipe around, you can't expect it to
>>>
>>
>>> behave in the way the writer suggests.
>>
>> Whoa......the buddy is starting to cave, and see the light. Ha.
>
> *sigh*
>
> Again, I did follow the recipe save for such a small amount of salt and
> pepper that it wouldn't have mattered. There is no way I could have put
> 3 cups of shredded cheddar onto 4 chicken breasts. As it was, I only
> used what cheese would stick. And reviewers of the recipe also said
> this was a problem.

You followed the recipe? You said that it did not list all the
ingredients. You never followed the link the the detailed recipe. Now
you are saying that you followed.

On 9/16/2014 10:34 PM, Dave Smith wrote:
> On 2014-09-16 22:25, Julie Bove wrote:
>>
>> "Kalmia" > wrote in message
>> ...
>>> On Tuesday, September 16, 2014 5:15:31 AM UTC-4, Ophelia wrote:
>>>>
>>>>
>>>>
>>>> To be fair, Julie, if you change a recipe around, you can't expect
>>>> it to
>>>>
>>>
>>>> behave in the way the writer suggests.
>>>
>>> Whoa......the buddy is starting to cave, and see the light. Ha.
>>
>> *sigh*
>>
>> Again, I did follow the recipe save for such a small amount of salt and
>> pepper that it wouldn't have mattered. There is no way I could have put
>> 3 cups of shredded cheddar onto 4 chicken breasts. As it was, I only
>> used what cheese would stick. And reviewers of the recipe also said
>> this was a problem.
>
> You followed the recipe? You said that it did not list all the
> ingredients. You never followed the link the the detailed recipe. Now
> you are saying that you followed.
>
>
I'm more concerned she's reading posts on FB about soaking your feet in
Listerine. At least she wrote, "I'll bet that thing about soaking your
feet in Listerine won't make your feet calluses fall off miraculously
either." Whew!

Jill

On 9/16/2014 8:31 AM, Nancy2 wrote:
> In general, one has to lightly coat meat with flour before dipping it in liquid in order to make a coating or batter stick.
> This I believe is general cooking knowledge. The type of milk used would not have made a difference.
>

She could have used a simple egg wash with cold water. No need for
milk. To me the key has always been to dredge the chicken in the egg
wash, drain off the excess, then dredge the chicken in the coating.
Then you let it rest on a plate lined with waxed paper. The coating
needs time to set. It's a very basic cooking technique.

> I also don't know how a covered baked chicken dish would yield crispy chicken, because it would be steamed
> under a bunch of melted cheese.

Yep, Nancy2, that sounds right. Cheddar cheese... uh, no. It's oily
and certainly wrong. The other problem, as you pointed out, is it's
covered in foil. I cannot imagine covering alleged crispy chicken
recipe topped with cheddar cheese and foil and baking it and calling
it... crispy. Remove the foil in the last 10 minutes! Uh... what?

> It is a curious recipe, at best.
>
> N.
>
It certainly is curious. It certainly goes against anything I've ever
heard about baked crispy chicken.

Jill

"jmcquown" > wrote in message
...
> On 9/16/2014 10:34 PM, Dave Smith wrote:
>> On 2014-09-16 22:25, Julie Bove wrote:
>>>
>>> "Kalmia" > wrote in message
>>> ...
>>>> On Tuesday, September 16, 2014 5:15:31 AM UTC-4, Ophelia wrote:
>>>>>
>>>>>
>>>>>
>>>>> To be fair, Julie, if you change a recipe around, you can't expect
>>>>> it to
>>>>>
>>>>
>>>>> behave in the way the writer suggests.
>>>>
>>>> Whoa......the buddy is starting to cave, and see the light. Ha.
>>>
>>> *sigh*
>>>
>>> Again, I did follow the recipe save for such a small amount of salt and
>>> pepper that it wouldn't have mattered. There is no way I could have put
>>> 3 cups of shredded cheddar onto 4 chicken breasts. As it was, I only
>>> used what cheese would stick. And reviewers of the recipe also said
>>> this was a problem.
>>
>> You followed the recipe? You said that it did not list all the
>> ingredients. You never followed the link the the detailed recipe. Now
>> you are saying that you followed.
>>
>>
> I'm more concerned she's reading posts on FB about soaking your feet in
> Listerine. At least she wrote, "I'll bet that thing about soaking your
> feet in Listerine won't make your feet calluses fall off miraculously
> either." Whew!

That one is all over Facebook. I wouldn't try that even if I needed to,
which I don't, because Listerine contains things that would give me a rash.

"The Other Guy" > wrote in message
news
> On Tue, 16 Sep 2014 19:31:11 -0700, "Julie Bove" >
> wrote:
>
>>The recipe as given on Facebook did not give amounts. I used cheese and
>>even at that, I could not get that small amount that I did use to stick to
>>the chicken.
>
> I can't see how 'milk, cheese, ritz' would NEED amounts. Just DO it.

But it didn't work! I would think that you would need egg to make the stuff
stick. And maybe have the cheese mixed into the crumbs. How could they
expect cheese to stick to plain milk and then the crackers stick to the
cheese? Even when pressed, it won't stick.

Oh and the leftovers? Pretty much like plain chicken. The coating totally
fell off. Epic fail.

On 9/16/2014 11:54 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>>> On 2014-09-16 22:25, Julie Bove wrote:
>>>>
>>>>> On Tuesday, September 16, 2014 5:15:31 AM UTC-4, Ophelia wrote:
>>>>>>
>>>>>> To be fair, Julie, if you change a recipe around, you can't expect
>>>>>> it to
>>>>>> behave in the way the writer suggests.
>>>>>
>>>>
>>>> Again, I did follow the recipe save for such a small amount of salt and
>>>> pepper that it wouldn't have mattered. There is no way I could have
>>>> put
>>>> 3 cups of shredded cheddar onto 4 chicken breasts. As it was, I only
>>>> used what cheese would stick. And reviewers of the recipe also said
>>>> this was a problem.
>>>
>>> You followed the recipe? You said that it did not list all the
>>> ingredients. You never followed the link the the detailed recipe. Now
>>> you are saying that you followed.
>>>
>>>
>> I'm more concerned she's reading posts on FB about soaking your feet
>> in Listerine.
>
> That one is all over Facebook.

I'm sure it's all over FB because those people friggin idiots. IMHO.

Face it, in your original post you stated you modified the recipe.
Another poster finally found the link and I read it. Yes, you could
complain if you'd followed it to the letter and it was bad. (And you
should have done that to the person who posted it to FB, not to RFC.)
But you modified the recipe and expected it to turn out... who knows how.

To further exacerbate the problem you aren't willing to taste the food
you're cooking. It seems you're too freaked out by many foods. It's no
wonder no one in your house knows what to expect. Please don't tell us
you *love to cook*. People who love to cook generally taste the food
they make. If for no other reason than to adjust seasonings. I
honestly don't know how you can cook anything for your family since
there are so many things you claim you cannot or will not even taste.
All the more reason for them to learn to fend for themselves.

Jill

On 9/16/2014 10:31 PM, Julie Bove wrote:
> If someone is going to put a recipe on Facebook, they should either give
> the entire recipe and instructions *or* give a link.

If "someone" is going to rely on Facebook for recipes... "someone" needs
to get a grip. There is no guarantee they know WTF they're talking about.

Jill

jmcquown > wrote:
> On 9/16/2014 11:54 PM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>>> On 2014-09-16 22:25, Julie Bove wrote:
>>>>>
>>>>>> On Tuesday, September 16, 2014 5:15:31 AM UTC-4, Ophelia wrote:
>>>>>>>
>>>>>>> To be fair, Julie, if you change a recipe around, you can't expect
>>>>>>> it to
>>>>>>> behave in the way the writer suggests.
>>>>>>
>>>>>
>>>>> Again, I did follow the recipe save for such a small amount of salt and
>>>>> pepper that it wouldn't have mattered. There is no way I could have
>>>>> put
>>>>> 3 cups of shredded cheddar onto 4 chicken breasts. As it was, I only
>>>>> used what cheese would stick. And reviewers of the recipe also said
>>>>> this was a problem.
>>>>
>>>> You followed the recipe? You said that it did not list all the
>>>> ingredients. You never followed the link the the detailed recipe. Now
>>>> you are saying that you followed.
>>>>
>>>>
>>> I'm more concerned she's reading posts on FB about soaking your feet
>>> in Listerine.
>>
>> That one is all over Facebook.
>
> I'm sure it's all over FB because those people friggin idiots. IMHO.
>
> Face it, in your original post you stated you modified the recipe.
> Another poster finally found the link and I read it. Yes, you could
> complain if you'd followed it to the letter and it was bad. (And you
> should have done that to the person who posted it to FB, not to RFC.) But
> you modified the recipe and expected it to turn out... who knows how.
>
> To further exacerbate the problem you aren't willing to taste the food
> you're cooking. It seems you're too freaked out by many foods. It's no
> wonder no one in your house knows what to expect. Please don't tell us
> you *love to cook*. People who love to cook generally taste the food
> they make. If for no other reason than to adjust seasonings. I honestly
> don't know how you can cook anything for your family since there are so
> many things you claim you cannot or will not even taste. All the more
> reason for them to learn to fend for themselves.
>
> Jill

It's interesting that if a shred of cheese so much as touches her salad
greens that she'll get deathly sick from its "residue" even if removed from
the salad, yet she has no problems dredging her hands through it to make
chicken (another allergen).
--
jinx the minx

On Wed, 17 Sep 2014 00:22:04 -0400, in rec.food.cooking, jmcquown
> wrote:

>On 9/16/2014 10:31 PM, Julie Bove wrote:
>> If someone is going to put a recipe on Facebook, they should either give
>> the entire recipe and instructions *or* give a link.
>
>If "someone" is going to rely on Facebook for recipes... "someone" needs
>to get a grip. There is no guarantee they know WTF they're talking about.
>
>Jill

There are some good recipes posted on Facebook. The problem here is
that they want her to click on the link, and she won't do that. Had
she done that she would have found the complete recipe.

I have done a similar recipe, but used panko bread crumbs and shaved
parmesan cheese and paprika. Those in my household love that.

Karen

On Tue, 16 Sep 2014 23:18:34 -0400, jmcquown >
wrote:

> Jill

One of my FB friends made that recipe and reported back today. She
didn't have any problems making it, but she thought it was Meh and
said she'd rather use Shake & Bake.

IOW: It's not a very good recipe, so forget it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 16 Sep 2014 20:54:11 -0700, "Julie Bove"
> wrote:

>
> "jmcquown" > wrote in message
> ...
> >>
> >>
> > I'm more concerned she's reading posts on FB about soaking your feet in
> > Listerine. At least she wrote, "I'll bet that thing about soaking your
> > feet in Listerine won't make your feet calluses fall off miraculously
> > either." Whew!
>
> That one is all over Facebook. I wouldn't try that even if I needed to,
> which I don't, because Listerine contains things that would give me a rash.

I haven't seen it, so it's not ALL over Facebook. That said, I wonder
why people repost stupid stuff like that without trying it first? Are
they *that* in need of traffic on their news feed?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"jmcquown" > wrote in message
...
> On 9/16/2014 11:54 PM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>>> On 2014-09-16 22:25, Julie Bove wrote:
>>>>>
>>>>>> On Tuesday, September 16, 2014 5:15:31 AM UTC-4, Ophelia wrote:
>>>>>>>
>>>>>>> To be fair, Julie, if you change a recipe around, you can't expect
>>>>>>> it to
>>>>>>> behave in the way the writer suggests.
>>>>>>
>>>>>
>>>>> Again, I did follow the recipe save for such a small amount of salt
>>>>> and
>>>>> pepper that it wouldn't have mattered. There is no way I could have
>>>>> put
>>>>> 3 cups of shredded cheddar onto 4 chicken breasts. As it was, I only
>>>>> used what cheese would stick. And reviewers of the recipe also said
>>>>> this was a problem.
>>>>
>>>> You followed the recipe? You said that it did not list all the
>>>> ingredients. You never followed the link the the detailed recipe. Now
>>>> you are saying that you followed.
>>>>
>>>>
>>> I'm more concerned she's reading posts on FB about soaking your feet
>>> in Listerine.
>>
>> That one is all over Facebook.
>
> I'm sure it's all over FB because those people friggin idiots. IMHO.
>
> Face it, in your original post you stated you modified the recipe. Another
> poster finally found the link and I read it. Yes, you could complain if
> you'd followed it to the letter and it was bad. (And you should have done
> that to the person who posted it to FB, not to RFC.) But you modified the
> recipe and expected it to turn out... who knows how.

Uh, no. I said no such thing! The problem I had was that thr coating
wouldn't stick. There is nithin in salt or pepper that would cause it to
stick.
>
> To further exacerbate the problem you aren't willing to taste the food
> you're cooking. It seems you're too freaked out by many foods. It's no
> wonder no one in your house knows what to expect. Please don't tell us
> you *love to cook*. People who love to cook generally taste the food they
> make. If for no other reason than to adjust seasonings. I honestly don't
> know how you can cook anything for your family since there are so many
> things you claim you cannot or will not even taste. All the more reason
> for them to learn to fend for themselves.

It has nothing to do with being willing or not. I can't eat cheese or
chicken. Both make me very ill. And I *do* love to cook. I am not the
only person who doesn't taste everything that they eat.

And what in the HELL does any of this have to do with the coating not
sticking or not being crisp? That is what the problem was.

"jmcquown" > wrote in message
...
> On 9/16/2014 10:31 PM, Julie Bove wrote:
>> If someone is going to put a recipe on Facebook, they should either give
>> the entire recipe and instructions *or* give a link.
>
> If "someone" is going to rely on Facebook for recipes... "someone" needs
> to get a grip. There is no guarantee they know WTF they're talking about.

But the person who posted it is a very good cook so I foolishly assumed she
had tried the recipe first. She apparently had not.