I have some chicken thighs and a recipe from my sister's "4 ingredient
recipes" book. It calls for ....chicken thighs, a mix of miracle whip
and dijon mustard spread on the chicken, and bread crumbs for breading.
Then 1 hour at 350. Would this dish be improved with some crushed
garlic? And maybe some parmesan mixed into the bread crumbs? I'm a
"follow the recipe exactly" person and not very adventurous when it
comes to changing things, but like to use garlic in most things. Another
question is....can I substitute regular mayonnaise for the miracle
whip........
thanks a bunch....Sharon

biig wrote on 12 May 2005 in rec.food.cooking

> I have some chicken thighs and a recipe from my sister's "4
> ingredient
> recipes" book. It calls for ....chicken thighs, a mix of miracle
> whip and dijon mustard spread on the chicken, and bread crumbs for
> breading. Then 1 hour at 350. Would this dish be improved with
> some crushed garlic? And maybe some parmesan mixed into the bread
> crumbs? I'm a "follow the recipe exactly" person and not very
> adventurous when it comes to changing things, but like to use
> garlic in most things. Another question is....can I substitute
> regular mayonnaise for the miracle whip........
> thanks a bunch....Sharon
>


The recipe will work ok, it won't explode or collapse...but will the
added flavours work for you?

Yes it would if you like garlic etc...
No it wouldn't if you don't like garlic etc.

Then some would use mayo and some the Miracle Whip
Then there's the breadcrumbs many here now use Panko (japanese style
breadcrumbs) or seasoned crumbs instead of just the plain.

Personally I'd go with the Miracle Whip, Panko and the added Parm plus
the minced Garlic as well as some salt and fresh ground black pepper
(in the panko).

Try the Lime garlic mayo recipe I posted earlier this week with your
chicken thighs and bread crumbs. Very easy to make.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:
>
> biig wrote on 12 May 2005 in rec.food.cooking
>
> > I have some chicken thighs and a recipe from my sister's "4
> > ingredient
> > recipes" book. It calls for ....chicken thighs, a mix of miracle
> > whip and dijon mustard spread on the chicken, and bread crumbs for
> > breading. Then 1 hour at 350. Would this dish be improved with
> > some crushed garlic? And maybe some parmesan mixed into the bread
> > crumbs? I'm a "follow the recipe exactly" person and not very
> > adventurous when it comes to changing things, but like to use
> > garlic in most things. Another question is....can I substitute
> > regular mayonnaise for the miracle whip........
> > thanks a bunch....Sharon
> >
>
> The recipe will work ok, it won't explode or collapse...but will the
> added flavours work for you?
>
> Yes it would if you like garlic etc...
> No it wouldn't if you don't like garlic etc.
>
> Then some would use mayo and some the Miracle Whip
> Then there's the breadcrumbs many here now use Panko (japanese style
> breadcrumbs) or seasoned crumbs instead of just the plain.
>
> Personally I'd go with the Miracle Whip, Panko and the added Parm plus
> the minced Garlic as well as some salt and fresh ground black pepper
> (in the panko).
>
> Try the Lime garlic mayo recipe I posted earlier this week with your
> chicken thighs and bread crumbs. Very easy to make.
> --
> No Bread Crumbs were hurt in the making of this Meal.
> Type 2 Diabetic Since Aug 2004
> 1AC- 7.2, 7.3, 5.5, 5.6 mmol
> Weight from 265 down to 219 lbs. and dropping.
> Continuing to be Manitoban

I have my own homemade bread crumbs that have parm,
garlic,parsley,salt and pepper,oregano, but the recipe doesn't call for
seasoned, I don't have miracle whip, only mayonnaise. I was going to
try the seasoned crumbs (hey, live a little lol) but am not sure if the
texture/properties of the mayo is the same as miracle whip.....Sharon

biig wrote:
> Monsur Fromage du Pollet wrote:
>>
>> biig wrote on 12 May 2005 in rec.food.cooking
>>
>>> I have some chicken thighs and a recipe from my sister's "4
>>> ingredient
>>> recipes" book. It calls for ....chicken thighs, a mix of miracle
>>> whip and dijon mustard spread on the chicken, and bread crumbs for
>>> breading. Then 1 hour at 350. Would this dish be improved with
>>> some crushed garlic? And maybe some parmesan mixed into the bread
>>> crumbs? I'm a "follow the recipe exactly" person and not very
>>> adventurous when it comes to changing things, but like to use
>>> garlic in most things. Another question is....can I substitute
>>> regular mayonnaise for the miracle whip........
>>> thanks a bunch....Sharon
>>>
Mayo should work just fine. What you're after is a mix to make the
breadcrumbs stick (yours sound better than just plain breadcrumbs).

Jill

>> The recipe will work ok, it won't explode or collapse...but will the
>> added flavours work for you?
>>
>> Yes it would if you like garlic etc...
>> No it wouldn't if you don't like garlic etc.
>>
>> Then some would use mayo and some the Miracle Whip
>> Then there's the breadcrumbs many here now use Panko (japanese style
>> breadcrumbs) or seasoned crumbs instead of just the plain.
>>
>> Personally I'd go with the Miracle Whip, Panko and the added Parm
>> plus the minced Garlic as well as some salt and fresh ground black
>> pepper (in the panko).
>>
>> Try the Lime garlic mayo recipe I posted earlier this week with your
>> chicken thighs and bread crumbs. Very easy to make.
>> --
>> No Bread Crumbs were hurt in the making of this Meal.
>> Type 2 Diabetic Since Aug 2004
>> 1AC- 7.2, 7.3, 5.5, 5.6 mmol
>> Weight from 265 down to 219 lbs. and dropping.
>> Continuing to be Manitoban
>
> I have my own homemade bread crumbs that have parm,
> garlic,parsley,salt and pepper,oregano, but the recipe doesn't call
> for seasoned, I don't have miracle whip, only mayonnaise. I was
> going to try the seasoned crumbs (hey, live a little lol) but am not
> sure if the texture/properties of the mayo is the same as miracle
> whip.....Sharon

biig wrote:
> I have some chicken thighs and a recipe from my sister's "4
ingredient
> recipes" book. It calls for ....chicken thighs, a mix of miracle
whip
> and dijon mustard spread on the chicken, and bread crumbs for
breading.
> Then 1 hour at 350. Would this dish be improved with some crushed
> garlic? And maybe some parmesan mixed into the bread crumbs? I'm a
> "follow the recipe exactly" person and not very adventurous when it
> comes to changing things, but like to use garlic in most things.
Another
> question is....can I substitute regular mayonnaise for the miracle
> whip........
> thanks a bunch....Sharon


I don't think you want crushed garlic, because it'll burn when you bake
the chicken. Press the juice out of the garlic and add that to the wet
stuff, or use garlic salt/powder added to the dry stuff.

Once you've tried this recipe and seen how you like it, try using plain
yogurt instead of the miracle whip/mayo component. I do that often and
it's a big hit at our house.

Susan B.

"biig" > wrote in message ...
> I have some chicken thighs and a recipe from my sister's "4 ingredient
> recipes" book. It calls for ....chicken thighs, a mix of miracle whip
> and dijon mustard spread on the chicken, and bread crumbs for breading.
> Then 1 hour at 350. Would this dish be improved with some crushed
> garlic? And maybe some parmesan mixed into the bread crumbs? I'm a
> "follow the recipe exactly" person and not very adventurous when it
> comes to changing things, but like to use garlic in most things. Another
> question is....can I substitute regular mayonnaise for the miracle
> whip........
> thanks a bunch....Sharon

I have a similar recipe. I use mayonnaise and Dijon mustard. Definitely NOT
Miracle Whip. That would be way too sweet. No garlic, but I use garlic salt
and pepper. I certainly would not add bread crumbs or Parmesan. This chicken
is especially good when eaten cold.

Charlie

On Thu, 12 May 2005 14:59:35 GMT, Monsur Fromage du Pollet wrote:

>
> Try the Lime garlic mayo recipe I posted earlier this week with your
> chicken thighs and bread crumbs. Very easy to make.

I'm not finding it in the Google archive... please email at gmail.

TIA

sf wrote on 12 May 2005 in rec.food.cooking

> On Thu, 12 May 2005 14:59:35 GMT, Monsur Fromage du Pollet wrote:
>
> >
> > Try the Lime garlic mayo recipe I posted earlier this week with
> > your chicken thighs and bread crumbs. Very easy to make.
>
> I'm not finding it in the Google archive... please email at gmail.
>
> TIA
>
>

Monsur Fromage du Pollet May 10, 9:11 pm hide options
Newsgroups: rec.food.cooking
From: Monsur Fromage du Pollet > - Find messages
by this author
Date: Tue, 10 May 2005 21:11:37 GMT
Local: Tues,May 10 2005 9:11 pm
Subject: Supper tonight
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original | Report Abuse

Supper tonight was sauteed sole with a side of mushrooms fried with
onions and whole green beans. I liked the lime mayo a condement on the
fish

Lime Mayo

4 cloves garlic, Smashed with the flat of a knife
zest and juice of 1 lime
1 3/4 cup Canola Oil
1 tbsp grainy mustard (heaping)
1 large egg
pinch of crushed red chiles, salt and pepper, to your taste
*1 or 2 tsp sugar (I used a sweet and lo pkg) to your taste
*I like it sweet

put everything in a smallish tall container (that fits the wand blender
nicely). And plunge the wand blender to the bottom and turn it on.
Raise and lower the blender till it is mayo...3 or 4 times.

Taste and make seasoning corrections. (Mostly better several hours

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Well, I made it for supper last night. Dh pronounced it very good.
I used regular mayo, since that's what I had on hand and used my
seasoned bread crumbs. The only problem I had was (and I have this
problem no matter how I make chicken thighs) was that they always have
dark streaks near the bone. Would it help if I take out the bone first?
....Sharon

Charles Gifford wrote:
>
> "biig" > wrote in message ...
> > I have some chicken thighs and a recipe from my sister's "4 ingredient
> > recipes" book. It calls for ....chicken thighs, a mix of miracle whip
> > and dijon mustard spread on the chicken, and bread crumbs for breading.
> > Then 1 hour at 350. Would this dish be improved with some crushed
> > garlic? And maybe some parmesan mixed into the bread crumbs? I'm a
> > "follow the recipe exactly" person and not very adventurous when it
> > comes to changing things, but like to use garlic in most things. Another
> > question is....can I substitute regular mayonnaise for the miracle
> > whip........
> > thanks a bunch....Sharon
>
> I have a similar recipe. I use mayonnaise and Dijon mustard. Definitely NOT
> Miracle Whip. That would be way too sweet. No garlic, but I use garlic salt
> and pepper. I certainly would not add bread crumbs or Parmesan. This chicken
> is especially good when eaten cold.
>
> Charlie

biig wrote:
> [snip] The only problem I had was (and I have this
> problem no matter how I make chicken thighs) was that they always
> have dark streaks near the bone. Would it help if I take out the
> bone first?
> ...Sharon

It's possible that the dark streaks are blood. Nothing wrong with it,
but it's not pretty. You can try soaking the chicken thighs for a
couple of hours in ice water before cooking. -aem

aem wrote on 13 May 2005 in rec.food.cooking

> biig wrote:
> > [snip] The only problem I had was (and I have this
> > problem no matter how I make chicken thighs) was that they
> > always have dark streaks near the bone. Would it help if I take
> > out the bone first?
> > ...Sharon
>
> It's possible that the dark streaks are blood. Nothing wrong with
> it, but it's not pretty. You can try soaking the chicken thighs
> for a couple of hours in ice water before cooking. -aem
>
>

The dark streaks usually indicate that the chicken parts were frozen at
one time or another. Soaking the chicken in a brine solution will
remove them. Use google and investigate the various uses and recipes
for brine.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

On Fri, 13 May 2005 11:05:14 GMT, Monsur Fromage du Pollet wrote:

> Lime Mayo

Thanks, buddy!

On Fri, 13 May 2005 08:10:34 -0400, biig wrote:

> Well, I made it for supper last night. Dh pronounced it very good.
> I used regular mayo, since that's what I had on hand and used my
> seasoned bread crumbs. The only problem I had was (and I have this
> problem no matter how I make chicken thighs) was that they always have
> dark streaks near the bone. Would it help if I take out the bone first?

Somewhere in the deep dark past, someone somewhere said it was a sign
of age.... young age. I don't know if that's the truth, but I stopped
fretting about it after that.

BTW: Bone "out" is always a good thing IMO.