SHAKE AND BAKE METHOD INGREDIENTS RECIPES

HOMEMADE SHAKE AND BAKE MIXTURE RECIPE | ALLRECIPES

Homemade Shake and Bake Mixture Recipe | Allrecipes image

Various seasonings enhance this homemade crumb mixture for coating and baking chicken. Use this like you would use the store-bought stuff. This in just as good, to me and my family!

Provided by sal

Categories DIY Recipes

Total Time 5 minutes

Prep Time 5 minutes

Yield 4 cups

Number Of Ingredients 12

Ingredients

4 cups dry bread crumbs
⅓ cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
½ teaspoon garlic salt
½ teaspoon minced garlic
¼ teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

Steps:

In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Nutrition Facts : Calories 299.3 calories, CarbohydrateContent 39.9 g, FatContent 12.2 g, FiberContent 3 g, ProteinContent 7.5 g, SaturatedFatContent 2.1 g, SodiumContent 1938 mg, SugarContent 3.5 g

EASY SHAKE AND BAKE CHICKEN RECIPE | ALLRECIPES

Easy Shake and Bake Chicken Recipe | Allrecipes image

This is a quick dinner and very enjoyable!

Provided by Candy

Categories Baked and Roasted Chicken

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 pounds chicken, cut into pieces
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon sage
¼ teaspoon ground black pepper
½ cup butter

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated.
Melt butter/margarine in a 9x13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear.

Nutrition Facts : Calories 459.7 calories, CarbohydrateContent 8.2 g, CholesterolContent 137.7 mg, FatContent 32.6 g, FiberContent 0.5 g, ProteinContent 31.9 g, SaturatedFatContent 14.5 g, SodiumContent 590.1 mg, SugarContent 0.1 g

More about "shake and bake method ingredients recipes"

SWEET CHERRY TOMATO AND SAUSAGE BAKE - JAMIE OLIVER RECIPES

Bold use of herbs and an intense tomato sauce really make the flavours in this sausage bake sing
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 381 calories per serving

1. Preheat the oven to 190°C/375°F/gas 5.
2. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.
3. Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
4. Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in.
5. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.
6. PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.

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MAKE-AHEAD APPLE PIE CINNAMON ROLL BREAKFAST BAKE RECIPE ...

Assemble this quick and easy bake the night before so it’s ready to pop in the oven for a delicious breakfast come morning! Apple pie filling gets tucked inside cinnamon roll dough with extra cinnamon and sugar for a breakfast bake that’s sure to find its way into your regular breakfast rotation (and your heart!).
From pillsbury.com
Reviews 4.5
Total Time 9 hours 50 minutes
Calories 390 per serving

Cool 10 minutes. In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until stirred smooth and thin enough to drizzle. Drizzle icing on top before serving.

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CREAMY SEAFOOD LASAGNE | SEAFOOD RECIPES | JAMIE OLIVER

It’s said that Italians don’t eat cheese and fish together, but I’ve often seen nonnas grating a wodge of Parmesan into a seafood risotto or a pot of pasta. And I thought, if they’re doing it, it must be good!
From jamieoliver.com
Total Time 1 hours
Calories 755 calories per serving

1. Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well.
2. Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor – just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.
3. Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There’s no secret to kneading – you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky.
4. Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.
5. It’s not the end of the world if you haven’t got a pasta machine, just use your rolling pin. The problem you’ll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You’ll be rolling your pasta into a more circular shape than you’ll get from a machine.
6. If using a machine, make sure it’s firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips.
7. Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again.
8. Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.
9. Work the dough through all the machine’s settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough.
10. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges.
11. For the lasagne sheets needed in this recipe, keep rolling the pasta until it’s somewhere between the thickness of a beer mat and a playing card.
12. Cut the pasta into 6 sheets of 8cm x 30cm, and cut the rest into 8cm x 12cm sheets. It dries faster than you might think, so don’t wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out.
13. Preheat the oven to 180ºC/350ºF/gas 4.
14. For the béchamel sauce, place the milk and saffron in a saucepan and bring almost to the boil.
15. In a second pan, melt 75g of the butter. Stir in the flour to make a paste and cook for 1 to 2 minutes, stirring frequently. Add the hot milk to the pan, a ladleful at a time, whisking as you go.
16. Gently bring to the boil, then reduce the heat and simmer for around 5 minutes, stirring occasionally, until you have a thick, smooth sauce. Finely grate and stir in most of the Parmesan and season well.
17. Scrub and debeard the mussels, discarding any that remain open when tapped. Halve the sole fillets lengthways, then thinly slice the salmon.
18. Melt the remaining butter in a large, deep frying pan. Peel, finely slice and fry the garlic over a medium heat for 1 minute, or until golden.
19. Add the rosemary sprigs and anchovies to the pan and fry for a few more minutes, or until the anchovies have dissolved.
20. Add the mussels, shake the pan and cook, covered, for 3 to 4 minutes, or until the mussels have all opened (throw away any that haven’t after this time).
21. Turn off the heat, then remove the mussels from their shells, putting the meat back into the pan (discard the shells). Stir to coat in the garlicky juices, discard the rosemary sprigs, then stir the mussel mixture through the béchamel sauce.
22. Grease 6 individual baking dishes (measuring about 12cm x 16cm each) with a little oil and bring a large pan of salted water to the boil.
23. Cook the sheets of pasta, a few pieces at a time, for about 1 minute. Remove with tongs and spread over a clean tea towel to drain.
24. To assemble, place a long sheet of lasagne across each dish so that it overhangs the sides. Add a mixed layer of lemon sole and salmon, then spoon over a layer of the béchamel. Top with a smaller rectangle of pasta.
25. Repeat until you get to the last of the béchamel sauce, then fold over the overhanging pasta to enclose. Top each lasagne with a king prawn, then scatter over the remaining Parmesan. Bake for 25 minutes, or until golden and bubbling at the edges. Let stand for 5 minutes before serving.

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CHICKEN PASTA BAKE RECIPE - BBC FOOD

A wonderfully comforting chicken pasta bake, this can be made ahead and will go down really well with the family. Each serving provides 532 kcal, 35g protein, 46g carbohydrates (of which 10g sugars), 22g fat (of which 11.5g saturates), 4.5g fibre and 0.9g salt.
From bbc.co.uk
Reviews 4.2
Calories 532kcal per serving

Add the pasta and onion to the sauce in the pan and stir together. Spoon half this mixture into the dish, arrange the chicken strips over the top and spoon the remaining pasta and sauce on top of the chicken. Scatter over the tomatoes and then top with the remaining cheese. Bake in the oven for about 20 minutes until piping hot and golden-brown on top.

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CREAMY SEAFOOD LASAGNE | SEAFOOD RECIPES | JAMIE OLIVER

1. Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well.
2. Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor – just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.
3. Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There’s no secret to kneading – you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky.
4. Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.
5. It’s not the end of the world if you haven’t got a pasta machine, just use your rolling pin. The problem you’ll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You’ll be rolling your pasta into a more circular shape than you’ll get from a machine.
6. If using a machine, make sure it’s firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips.
7. Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again.
8. Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.
9. Work the dough through all the machine’s settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough.
10. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges.
11. For the lasagne sheets needed in this recipe, keep rolling the pasta until it’s somewhere between the thickness of a beer mat and a playing card.
12. Cut the pasta into 6 sheets of 8cm x 30cm, and cut the rest into 8cm x 12cm sheets. It dries faster than you might think, so don’t wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out.
13. Preheat the oven to 180ºC/350ºF/gas 4.
14. For the béchamel sauce, place the milk and saffron in a saucepan and bring almost to the boil.
15. In a second pan, melt 75g of the butter. Stir in the flour to make a paste and cook for 1 to 2 minutes, stirring frequently. Add the hot milk to the pan, a ladleful at a time, whisking as you go.
16. Gently bring to the boil, then reduce the heat and simmer for around 5 minutes, stirring occasionally, until you have a thick, smooth sauce. Finely grate and stir in most of the Parmesan and season well.
17. Scrub and debeard the mussels, discarding any that remain open when tapped. Halve the sole fillets lengthways, then thinly slice the salmon.
18. Melt the remaining butter in a large, deep frying pan. Peel, finely slice and fry the garlic over a medium heat for 1 minute, or until golden.
19. Add the rosemary sprigs and anchovies to the pan and fry for a few more minutes, or until the anchovies have dissolved.
20. Add the mussels, shake the pan and cook, covered, for 3 to 4 minutes, or until the mussels have all opened (throw away any that haven’t after this time).
21. Turn off the heat, then remove the mussels from their shells, putting the meat back into the pan (discard the shells). Stir to coat in the garlicky juices, discard the rosemary sprigs, then stir the mussel mixture through the béchamel sauce.
22. Grease 6 individual baking dishes (measuring about 12cm x 16cm each) with a little oil and bring a large pan of salted water to the boil.
23. Cook the sheets of pasta, a few pieces at a time, for about 1 minute. Remove with tongs and spread over a clean tea towel to drain.
24. To assemble, place a long sheet of lasagne across each dish so that it overhangs the sides. Add a mixed layer of lemon sole and salmon, then spoon over a layer of the béchamel. Top with a smaller rectangle of pasta.
25. Repeat until you get to the last of the béchamel sauce, then fold over the overhanging pasta to enclose. Top each lasagne with a king prawn, then scatter over the remaining Parmesan. Bake for 25 minutes, or until golden and bubbling at the edges. Let stand for 5 minutes before serving.

See details

CHICKEN PASTA BAKE RECIPE - BBC FOOD

Add the pasta and onion to the sauce in the pan and stir together. Spoon half this mixture into the dish, arrange the chicken strips over the top and spoon the remaining pasta and sauce on top of the chicken. Scatter over the tomatoes and then top with the remaining cheese. Bake in the oven for about 20 minutes until piping hot and golden-brown on top.

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NO-KNEAD BREAD RECIPE - NYT COOKING

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
From cooking.nytimes.com
Reviews 5
Total Time 21 hours 30 minutes

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

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FANCY ICED BISCUITS RECIPE | BBC GOOD FOOD

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From bbcgoodfood.com
Total Time 1 hours 17 minutes
Category Afternoon tea
Calories 210 calories per serving

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OVEN FRIED CHICKEN TENDERS 4 | JUST A PINCH RECIPES

I am Southern so don't think this is my fried chicken. Nope, I make my fried chicken a different way all together but it takes a while to fry 2 whole chickens for this family so it is saved for Sunday supper. This is my almost fried chicken in the middle of the week cause we simply love chicken meal.
From justapinch.com
Reviews 5
Category Chicken
Cuisine American

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

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OCEAN PERCH RECIPE | JUST A PINCH RECIPES

I made this recipe for my husbands enjoyment, since I am allergic to this and many other sea foods. I even made hush puppies and Cole Slaw to go with it, and served Stouffer's Mac & Cheese with it. He loved this rare treat, which made me happy. This recipe is crispy like fried, but is baked in the oven instead. It is quite simple and easy to make, especially if you use the Japanese Bread Crumbs called Panko. The fish stays moist and flakey, and my husband says it taste great. Give it a try the next time you are in the mood for fish, and want to save a few extra calories by baking it.
From justapinch.com
Reviews 5
Category Fish
Cuisine American

Bake in preheated 400 degree F. oven for 10 to 12 minutes or until fish flakes easily with fork. Serve with lemon wedge & tartar or Hot Sauce as desired. Didn't get a chance to take a picture of the plate that was served, it disappeared so fast. This picture is from my recipe called Crispy Oven Fried Fish.

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