Cracker Recipe Martha Stewart Recipe For Chicken Recipe For Chicken

CREAMY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
• Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
• Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.

SIMPLE WHITE CRACKERS

Steps:

• Preheat oven to 325 degrees. In the bowl of a food processor, pulse flour, salt, and sugar until combined. Add butter pieces, and pulse until mixture resembles coarse meal. With the machine running, gradually add milk; process until dough comes together. Cover dough with plastic wrap, and allow to relax at room temperature for 15 to 20 minutes.
• Unwrap dough, and transfer it to a lightly floured surface. Roll into 17 1/2-by-17 1/2-inch square, 1/16 inch thick (if dough continues to spring back, allow to relax again, covered with plastic wrap, for another 10 minutes). Sprinkle dough lightly with coarse salt. Gently press salt into dough with the rolling pin.
• Using a knife or pizza cutter, cut dough into 2 1/2-inch squares. With a thin spatula, transfer to ungreased baking sheets. Liberally pierce with fork. Bake for 20 to 25 minutes, until lightly browned and crisp, rotating baking sheets if needed for even cooking. Let cool on wire rack. Keep crackers in an airtight container, at room temperature, about 1 week.

OVEN FRIED CHICKEN - MARTHA STEWART LIVING

Steps:

• Mix eggs, Tabasco, onion, and garlic in a large bowl or baking dish. Add chicken and toss well too coat. Cover and refrigerate for at least 1 hour or overnight.
• Preheat oven to 450°F Place a rimmed baking sheet on center rack.
• Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade and roll each piece in flour mixture, shaking off excess. Discard marinade.
• Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil and bake, brushing tops every 10 minutes until chicken is dark golden brown (30 - 40 minutes more).
• Transfer chicken to a wire rack and allow to cool slightly. Serve.

MARTHA STEWART CHICKEN IN A POT

Steps:

• Wash and dry chicken.
• Tie legs together with small piece of string.
• Coat with butter or softened margarine.
• Salt and pepper all over.
• Preheat oven to 450 degrees.
• Put in roasting pan, add wine and broth.
• Roast at 450 for 30 minutes.
• Cut leeks into 2 inch sections ( white and light green sections only) Rinse thoroughly.
• Wash baby carrots, combine with leeks in large bowl.
• salt and pepper liberally and toss with EVOO.
• Add to roasting pan.
• Return to 450 degree oven for 40 minutes.
• Meanwhile, wash, cut and place potatoes in steamer basket with water, steam for 15 minutes or until potatoes are soft.
• Serve sliced chicken, vegetables and potatoes with pan juices, with extra for dipping your Foreman grilled or broiled crusty bread into.