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02-03-2013, 08:39 PM
#2
Super Member
Join Date: Dec 2010
Location: Manassas, VA
Posts: 2,006
I made these yesterday...
Zucchini Parmesan Crisps<O
</O
•1 lb. Zucchini or squash (about 2 medium-sized)
•1/4 cup shredded Parmesan (heaping)
•1/4 cup Panko breadcrumbs (heaping)
•1 tablespoon Olive Oil
•1/4 teaspoon Sea Salt
•freshly Ground Pepper, to taste<O</O
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
Zucchini Parmesan Crisps<O
</O•1 lb. Zucchini or squash (about 2 medium-sized)
•1/4 cup shredded Parmesan (heaping)
•1/4 cup Panko breadcrumbs (heaping)
•1 tablespoon Olive Oil
•1/4 teaspoon Sea Salt
•freshly Ground Pepper, to taste<O
</OPreheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
02-04-2013, 07:53 AM
#3
Senior Member
Join Date: Mar 2010
Location: Somewhere inTexas
Posts: 968
Don't know if this is new to you ---but I love it!
SLOW COOKER CHICKEN AND DUMPLINGS
Ingredients
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center
SLOW COOKER CHICKEN AND DUMPLINGS
Ingredients
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center
02-05-2013, 12:24 PM
#5
Super Member
Join Date: May 2010
Location: Sun City West, AZ
Posts: 1,267
You can smash up some Funyums and use in place of the bread crumbs. It's even better that way!
I made these yesterday...
Zucchini Parmesan Crisps<O</O
•1 lb. Zucchini or squash (about 2 medium-sized)
•1/4 cup shredded Parmesan (heaping)
•1/4 cup Panko breadcrumbs (heaping)
•1 tablespoon Olive Oil
•1/4 teaspoon Sea Salt
•freshly Ground Pepper, to taste<O</O
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
Zucchini Parmesan Crisps<O
</O•1 lb. Zucchini or squash (about 2 medium-sized)
•1/4 cup shredded Parmesan (heaping)
•1/4 cup Panko breadcrumbs (heaping)
•1 tablespoon Olive Oil
•1/4 teaspoon Sea Salt
•freshly Ground Pepper, to taste<O
</OPreheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
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