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Post by posy on Sept 4, 2016 10:28:59 GMT -5
I do occasionally for a change do a pan of chicken thighs or breasts with shake n bake. It makes for a nice change, but mostly I put my chicken pcs. in electric roaster on top of counter.
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Post by sara on Sept 4, 2016 10:45:01 GMT -5
That is so funny you would ask this question as a group of us women were talking about shake and bake this week. We wondered if anyone in our group used it anymore, some did and some of us have not used it in years. I think this winter I want to try it again and see if I like it.
Sara
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Post by ezdoesit on Sept 4, 2016 14:07:01 GMT -5
I use it once in awhile and make my own.
Here's A RECIPE if you want to give it a try.
EZ
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Post by tasty on Sept 4, 2016 14:23:52 GMT -5
Don't think I have used it in 30 years! Wouldn't mind trying the homemade version tho.
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Post by wilderness on Sept 5, 2016 8:49:50 GMT -5
I much prefer the homemade version. Haven't made it in a long time. Will need to try ezdoesit's recipe. It is different than the one I have made.
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Post by annrms on Sept 5, 2016 10:29:39 GMT -5
I used it a lot on skin-on, bone-in chicken breasts and thick pork chops. I spread Dijon on the pork chops before dredging in S & B. I made some baked zucchini sticks with it as an appetizer, but it was a bit too strong for the mild vegetable. Remember when there was one for beef and fish? Will try the homemade, for sure. Thanks for posting.
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Post by annrms on Sept 5, 2016 12:05:15 GMT -5
I used it a lot on skin-on, bone-in chicken breasts and thick pork chops. I spread Dijon on the pork chops before dredging in S & B. I made some baked zucchini sticks with it as an appetizer, but it was a bit too strong for the mild vegetable. Remember when there was one for beef and fish? Will try the homemade, for sure. Thanks for posting.
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