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Can some body please answer my cooking question?
- Thread starter browneyes
- Start date
I am going to assume you are going to bake the chicken as you mentioned you have a casserole dish. Your other option would be to drain the marinade and cook under the broiler or grill the chicken. Serve with baked potatoes and baked beans or a nice lettuce salad. If baking, cover the chicken and bake at 350 for 1 hour.
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INGREDIENTS:
* 1 1/3 cups all-purpose flour
* 1/8 teaspoon salt
* 1/2 cup cold butter, cut in small pieces
* 2 to 3 tablespoons ice-cold water
* .
* Filling
* 8 strips lean bacon, cooked and crumbled
* 4 large eggs
* 1 1/2 cups half-and-half or whole milk
* 1/4 teaspoon dried leaf thyme
* 1/8 teaspoon pepper
* 1 cup shredded sharp Cheddar cheese
PREPARATION:
Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.
On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°.
In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned. Serve the quiche with fresh tomato wedges or a tossed salad.
INGREDIENTS:
* 1 1/3 cups all-purpose flour
* 1/8 teaspoon salt
* 1/2 cup cold butter, cut in small pieces
* 2 to 3 tablespoons ice-cold water
* .
* Filling
* 8 strips lean bacon, cooked and crumbled
* 4 large eggs
* 1 1/2 cups half-and-half or whole milk
* 1/4 teaspoon dried leaf thyme
* 1/8 teaspoon pepper
* 1 cup shredded sharp Cheddar cheese
PREPARATION:
Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.
On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°.
In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned. Serve the quiche with fresh tomato wedges or a tossed salad.