OVEN FRIES
These fries are baked and not deep fried, which lowers the fat content.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees. Cut potatoes lengthwise into thick slices, then into 1/2-inch-by-1/2-inch-thick strips. Place in a bowl of cold water until ready to use. Drain and dry well on paper towels.
- Toss potatoes with oil and spread out on a dark roasting pan or baking sheet. Scatter thyme over potatoes. Bake for 35 to 40 minutes, turning occasionally, until potatoes are brown and crisp on all sides.
- Remove from oven, discard thyme stems (the leaves will have fallen off), sprinkle with salt and pepper, and serve immediately.
PORTOBELLO MUSHROOM FRIES
Steps:
- Preheat the oil in a deep fryer (or a large, heavy-based pot) to 350 degrees F.
- Wipe the tops of the mushrooms with a damp cloth to clean, and then scrape the gills off from the underside with the back of a spoon. Trim the stem and slice into 1/4-inch strips.
- Place the flour into a rimmed dish, the beaten eggs in a second rimmed dish and sprinkle both with some salt and pepper. In a third dish add the panko, some Italian seasoning, the paprika, garlic powder, and some more salt and pepper. Mix well. Dredge the mushroom "fries" in the flour, followed by the egg mixture and finally in the seasoned panko.
- Working in batches of 5 to 6, fry the mushrooms in the hot oil until golden brown and crunchy, about 4 minutes. Drain on a wire rack over some paper towels and season once more with salt.
OVEN-FRIED CHICKEN WITH SWEET ONION-MUSHROOM GRAVY
Vegetable gravy adds flavor to this fried chicken recipe - a delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h55m
Yield 5
Number Of Ingredients 28
Steps:
- In 2-gallon resealable plastic food-storage bag, mix all brine ingredients except buttermilk. Add 3 1/2 cups buttermilk and seal bag. Use your hands to knead bag to mix in salt and spices, about 2 minutes. Add chicken to bag and reseal bag. Refrigerate at least 3 hours but no more than 5 hours.
- In 1-gallon resealable plastic food-storage bag, mix 2 cups flour, and the ground pepper. Place large wire rack on 15x10x1-inch pan. Remove chicken from brine and pat dry on paper towels. Place chicken pieces, two at a time, in bag of seasoned flour; seal bag and shake well to lightly coat. Remove chicken and place on wire rack. Repeat with remaining chicken. Set bag of remaining seasoned flour aside. Discard brine. After chicken is coated, refrigerate uncovered at least 15 minutes.
- In medium bowl, beat egg, baking powder, baking soda and mustard with wire whisk until well blended. Add 1/2 cup buttermilk and beat well until blended.
- Dip each piece of chicken into egg mixture and return to bag of seasoned flour. Shake dipped chicken again, remove from bag and return to wire rack.
- Adjust oven rack to middle position. Heat oven to 425°F. Place 1/4 cup butter in 15x10x1-inch pan; place in oven to melt.
- Remove pan from oven and place chicken in melted butter in pan. Bake 20 minutes. Remove from oven and turn chicken pieces over. Bake 10 to 20 minutes longer or until coating is golden brown and crispy, and juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs).
- As soon as chicken is in oven, in 10-inch skillet, heat oil and 1 tablespoon butter over medium heat until butter stops sizzling. Add onion, brown sugar and 1/4 teaspoon salt. Cook 20 minutes, stirring occasionally, until onion is soft and golden brown. (Do not rush by turning up the heat.) Remove onion from skillet, using slotted spoon; set onion aside.
- Add remaining 1 tablespoon butter and the mushrooms to skillet. Cook over medium heat 4 minutes, stirring occasionally, until mushrooms lose some liquid and brown around edges. Add wine and quickly stir and scrape any browned bits of mushroom or onion that may be stuck to pan. Cook 3 minutes longer or until wine evaporates. Return onion to skillet and sprinkle 2 tablespoons flour and the sage over mushrooms and onion. Stir well and cook 2 minutes, stirring constantly.
- Slowly stir in broth. Cook, stirring constantly, until gravy comes to a simmer. Simmer 4 to 5 minutes or until thickened. Serve gravy with chicken.
Nutrition Facts : Calories 390, Carbohydrate 19 g, Cholesterol 115 mg, Fiber 1 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 2060 mg, Sugar 11 g, TransFat 1/2 g
PANTRY MUSHROOM GRAVY
Keep these ingredients on hand to when you want to make gravy for recipes that don't make pan drippings. This gravy is excellent served with meat loaf, Salisbury steak, hamburgers or even leftover roast beef or pork.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 1-3/4 cups.
Number Of Ingredients 7
Steps:
- Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to measure 1-1/4 cups., In a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, bouillon and pepper until blended. Add mushrooms. Gradually stir in mushroom liquid mixture. Bring to a boil, stirring constantly; cook and stir 2 minutes or until gravy is thickened. If desired, stir in browning sauce.
Nutrition Facts : Calories 31 calories, Fat 2g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 111mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
COUNTRY-FRIED STEAK WITH MUSHROOM GRAVY
Make and share this Country-Fried Steak With Mushroom Gravy recipe from Food.com.
Provided by bmcnichol
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine 3 tablespoons milk and egg whites in a shallow dish, stirring with a whisk. Combine 1/3 cup flour and next 4 ingredients (1/3 cup flour through pepper) in a shallow dish. Working with 1 steak at a time, dip in egg mixture then dredge in flour mixture. Repeat procedure with remaining steaks.
- Heat oil in a large nonstick skillet over medium-high heat. Add steaks and cook 3 minutes on each side or until browned. Remove steaks from pan and keep warm.
- Add mushrooms to pan and sauté 3 minutes. Combine 2 1/2 tablespoons flour, 1/4 teaspoon salt, and broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil and cook 1 minute, stirring constantly. Spoon over steaks.
- Serve with mashed potatoes.
Nutrition Facts : Calories 97, Fat 2.6, SaturatedFat 0.3, Cholesterol 0.2, Sodium 470.6, Carbohydrate 13.8, Fiber 0.9, Sugar 1.4, Protein 4.9
OVEN FRIES WITH MUSHROOM GRAVY
Steps:
- Preheat oven to 425 degrees. Cut potatoes lengthwise into thick slices, then into 1/2-inch by-1/2-inch-thick strips. Place in a bowl of cold water until ready to use. Drain, and dry well on paper towels.
- Toss potatoes with oil and spread out on a dark roasting pan or baking sheet. Scatter thyme over potatoes. Bake, turning occasionally, until potatoes are brown and crisp on all sides, 35 to 40 minutes.
- Remove from oven, discard thyme stems (the leaves will have fallen off), sprinkle with salt and pepper, and serve immediately.
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- Rinse and dry the potatoes. Cut the potatoes into wedges by cutting lengthwise down the centre and placing the cut side down on the cutting board to cut into quarters. Cut again if needed and potatoes are too large.
- Place the wedges in a large bowl and coat with high heat cooking oil and season with salt and pepper. You will need a generous amount of oil to ensure the wedges don't stick to the pan. Avoid using any type of foil. Spread the wedges in an even layer and bake for 20 minutes. Remove from the oven and flip. Cook another 20 minutes until golden brown.
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