Best breadcrumbs & seasoned coatings according to redditors

Babcia's Polish Soup

Ingredients:
-2lbs beef neck bones, shank, or oxtail (first two are cheap, last is becoming more expensive)
-2 chicken carcasses (or equivalent of random chicken bones - say you only buy thighs, etc. But whole carcasses are the best)
-1lb pork bones
-1-2lbs turkey or chicken wings
-1-2 chicken breasts for serving at the end
-2tblsp oil
-1 bag of carrots
-4 medium yellow onions
-1 head of celery
-1/4-1/2 cup vinegar (white or apple cider)
-1 bunch of thyme
-1 bunch of dill
-1 bunch of parsley
-egg noodles
-salt, pepper
-Vegeta (optional, but this helps give it that authentic Polish flavor)

Equipment:
-a heavy stock pot that could fit all of the above comfortably with water to cover, with a lid if you have
-roasting pan with foil on it (less washing later)

Do:
Okay, so usually at this point I have the chicken carcasses and pork bones cooked and picked of most of their meat ahead of time (take out from freezer into fridge on day 1). I buy the beef bones, chicken breasts, and turkey wings the day of or defrost them, raw at this point.

Marinate the chicken breast on day 1 with simple (but generous) seasonings, salt or Vegeta and pepper and some dried herb of choice, what have you, stick them in the fridge for when soup is done.

Take beef bones and wings and toss with the 2tblsp oil, Vegeta or salt, pepper. Roast them in a 400*F oven for a while, til browned; if using chicken wings, they will brown fastest and need to be taken out and put aside. Turkey wings take longer but still probably taken out before neck bones, just check on things 30min in, then every 10-15 minutes until adequate. Doesn't need to be cooked all the way through, but roasting brings out the flavor and is important. If the chicken/turkey wings have cooked through, pick off some of the meat and put it in the fridge (optional).

Wash vegetables. Take off onion skin from 2 onions, no need to peel carrots (use half bag). Use half of celery. Add to big pot of boiling water that has been lightly salted. Add roasted beef bones. Add pork bones, and wing bones. Add vinegar, and if you have them, whole peppercorns (if not, just be patient with that for now, you will add crushed pepper later). Simmer for 6-8 hours (overnight if you wish). Cool it down and put in fridge.

Day 2.

Pick out bones from pot (as many as you can find, preferably all). Strain out the vegetables (you can bring it to lukewarm on the stove if it has gelled, to do this). I usually fish it out with a mesh strainer on a handle, then pour it through another strainer if I need to. Don't be too picky.

Add bones back in again, add chicken carcasses. Add 1/2 of remaining veggies, saving some to serve later. No need to chop any up again, just cut to fit in amongst the bones. If your water has reduced a lot, cover the bones 'n stuff with more water. Simmer for 4-6 hours, adding water if need be. Add thyme and simmer another 30min or hour, turn off heat.

Cool pot and put in fridge until fat forms on top and it has gelled up underneath, if it hasn't, try cracking the bones and cooking another few hours. It always does by now for me. I heard rotisserie chickens don't make as good a gelled broth, but even so, the extra wings and beef bones will help a ton with that. Salt or Vegeta and pepper to taste before refrigerating.

Warm it a little on Day 3, strain pot of all bones and veg. This is your soup base! I prefer to cook some chicken breast on the stove to brown it a bit (shred with fork) because by now any remaining meat on the bones will be pretty bland.

Pour some stock into a smaller pot, chop veggies and cook along with egg noodles. Add chicken breast. Chop up a teaspoon of dill per bowl, and two teaspoons of flat leaf parsley per bowl (absolutely necessary IMO!).

If you have any questions I'll be happy to clarify.

Nappa Cabbage and Vegeta mmmmmmmmm

Looks similar to Vegeta. I use it on meat, potatoes,....everything...

Now I want some delicious homemade chicken noodle soup flavoured with Vegeta

The bac'n pieces were actually really good. They're like if bacon had the texture of an extra crunchy rice crispie cereal.

Next time I try something with bacon substitutes I'll look for the bac'uns brand because it seems to have ingredients that aren't as scary.

Bob's Red Mill makes really great gluten-free flours and rice flours for baking and cooking.
Also --- if you have an asian store nearby (or a large enough grocery store they have an asian section), you can find plenty of rice noodles that are GF and a great substitute for regular pastas.
I'm not GF but I have a few GF friends, and I've found the best thing is to find really good substitutes. these breadcrumbs are incredible --- they're great as breading for a million things to make GF substitutes --- we've done chicken nuggets, mozzarella sticks, we've made a tofu-parmesan which was the BOMB.COM (like a chicken parm but with sliced firm tofu, homemade tomato sauce, YUM).
Anyways I've done a bit of GF cooking so if you want any other ideas, feel free to ask! <3

1. Brine the chicken for at least 4 hours in Buttermilk, koscher salt, and freshly minced garlic.
   
   
2. Make a mixture of corn meal and flour along with your seasonings, I vary it quite a bit and experiment to find what works best for my tastes. (when I'm feeling lazy or don't have much time I use this. It's what I started with and worked out my mix from there.)
   
   
3. In one bowl mix 1/3 cup of coating with 1/2 cup buttermilk, put the remainder of the coating in a second bowl.
   
   
4. Dredge the chicken in the buttermilk/cornmeal mixture, then the cornmeal coating. Don't worry about getting liquid in the dry mix, it will help make the later pieces develop a nice crunchy crust with little nuggets of breading.
   
   
5. Fry at 320°F until Golden Brown and Delicious.
   
   
6. Serve with favorite sauce, though I always recommend fresh lemon juice the citrus really makes it better.
   
   Basically, I took the brine from u/J_Kenji_Lopez-Alt amazing recipe for Chicken Parm, adapted some of the principles behind the breading and mixed it with my favorite style of breading for fired chicken.

Best not make your own

http://www.amazon.com/Ians-Gluten-Panko-Bread-Crumbs/dp/B00L1GUWF0/ref=sr_1_1?ie=UTF8&qid=undefined&sr=8-1&keywords=ians+panko+gluten+free


Also, things like Shake'n'Bake don't have breadcrumbs in them, just flour and lots of spices. So it's SUPER easy to GFake it!

I just discovered gluten-free panko bread crumbs on Amazon! I am amazed, and I cannot wait to cook with this stuff! And I am hungry now!

I like Aleia's or Ian's. Both are about half of that price locally, just wanted to give pics for reference.

They have a no MSG version, but looks like their standard is with MSG.

http://www.amazon.com/Vegeta-Gourmet-Seasoning-17-5oz-500g/dp/B0012S8VHS

vs

http://www.amazon.com/gp/product/B0002DQYGE/ref=pd_lpo_sbs_dp_ss_2?pf_rd_p=1944687462&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0012S8VHS&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=16RQ951SWD4R62XPNT5H

Pork Panko - Pork Rind Breadcrumbs (1 Pound Bag) https://www.amazon.com/dp/B00NB2WANE/ref=cm_sw_r_cp_tai_MMqXCb31VM6C1

We use this for pork and chicken, but we use mayonnaise to help it stick to the raw meat instead of eggs ( because you normally use flour and eggs to make regular breadcrumbs stick )

Podravka sells a version of vegeta without msg. on foreign markets.

地元で伝わりにくいからといって休暇で日本のコンビニまで行ってパン粉買おうとするバカはいないよな

First column:
Chicken Piccata http://damndelicious.net/2016/02/26/easy-lemon-chicken-piccata/print/ - Trader Joe's brown rice and quinoa pasta, and Trader Joe's All Purpose gluten free flour

Cheese Plate - Glutino Crackers

Pad Thai - Gluten Free fish sauce https://www.amazon.com/Red-Boat-Premium-Fish-Sauce/dp/B00B617XK2 Recipe: http://rasamalaysia.com/pad-thai/print (sub tamarind for the vinegar and chicken for the shrimp)

Cobb Salad with Homemade Ranch (http://thepioneerwoman.com/cooking/homemade-ranch-dressing/)

Second Column:
Shrimp Fried Rice with Kikkoman Gluten Free Soy Sauce

Tom Kha Soup (super easy week night soup!) https://www.amazon.com/gp/product/B000EONW4I/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Vietnamese Spring Rolls (Cha Gio) http://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/2/

Turkey Meatloaf - sub gluten free panko https://www.amazon.com/Aleias-Gluten-Panko-Crumbs-Original/dp/B008PA9TUE
http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe.html

I second Spatchcock chicken - although a whole chicken is kindof a weekend thing, rather than a "fast after work" meal.

Garlic and onion powder, paprika, maybe thyme or a good dusting with TrueLemon, very versatile dish because you can spice it however you like.

Oh no! I meant the True Lemon/Lime bottles I found on Amazon.

> boil ... for 1-2 hours

Did I read that right?

Also, Stadium Sauce? How do I get this? Amazon is sold out. Any Brewerbros wanna help out a Newbrew? I can Paypal!

La Croix Lime water is some delicious stuff. No sugar, but it's not diet either. A little bitter, and very bubbly. Its great stuff! Here it is on Amazon, however it's probably cheaper at your local grocery store.

And one more Amazon link haha. This one I haven't seen locally. It's crystallized Lemon/Lime. Shelf stable--you just shake out however much you want. 1 teaspoon is equal to 2 tablespoons juice.

This stuff really is quite cool. The taste is nearly identical to real fresh squeezed juice. A teaspoon in my nalgene bottle makes the my tapwater delicious and covers the taste of chlorine.

Hon Tsuyu Ramen using yakisoba noodles

Ingredients

Hon tsuyu

1 head of baby Bok Choy, leaves separated and washed

Japanese Fish cakes Skip if you don't have it.

Yakisoba noodles.

Scalions finely chopped

1 inch x 1 inch piece of nori, finely cut lengthwise (use scissors)

(1-2 eggs)

• For one serving WITH fish cakes
  
  

1. Get 2 pots for the Broth and water to cook the noodles.
   
   
2. Prep the fish cakes by cutting each piece into 8ths 16ths. I do this because the pack has a lot of fish cake which I can't eat on one sitting nor do I want to. Once I have 1/8th 1/16th pieces from each oden pieces, put them into zipolock bag and freeze. Throw away the sauce included in that pack.
   
   
3. Mix 1/2 cup of hon tsuyu with 2 cups of water. taste to see if the umami flavor is too strong, if so add more water. If not enough add more hon tsuyu teaspoon at a time. Use more for more broth
   
   
4. Bring to boil, and once it's boiling, add the oden pieces and let it cook for no more than 10 minutes. They will swell in size. Keep it on medium heat.
   
   
5. Put in one yakisoba noodle pack into the boiling water, and cook for no longer than 1 minute or until it just starts to break up as you move it using your fork.
   
   
6. Drain the water, and dump the noodles into the broth with fish cakes. Put the baby bok choys in. Let it cook for no more than 1 or 2 minutes.
   
   
7. Done. Put into a big bowl, garnish with scalions and finely shaved nori and eat.
   
   Measurements are a bit of estimations as I go from looking and tasting. Adjust according to your taste.
   
   
   
   

• For one serving without the fish cakes
  
  
  

1. Get 2 pots for the Broth and water to cook the noodles.
   
   
2. Mix 1/2 cup of hon tsuyu with 2 cups of water. Taste to see if the umami flavor is too strong, if so add more water. If not enough add more hon tsuyu teaspoon at a time. Use more for more broth.
   
   
3. Bring to boil both pots at once, and once boiling, crack in two eggs into the hon tsuyu broth. Let it cook for 1 minute.
   
   
4. After 1 minute, put in one yakisoba noodle pack into the water, and cook for no longer than 1 minute or until it just starts to break up as you move it using your fork.
   
   
5. Drain the water, and dump the noodles into the broth with 2 eggs. Put the baby bok choys in. Let it cook for no more than 1 or 2 minutes.
   
   
6. Done. Put into a big bowl, garnish with scalions and finely shaved nori and eat.
   
   

• Modified versions.
  
  Put in 1-2 tsp of miso while broth is boiling for miso soup version.
  
  Change the veggies to bean sprouts for different texture.
  
  
  Edit. forgot to modify this for instant version
  
  

1. Cook the broth as usual.
   
   
2. Into the container, put in the fish cakes, bok choy, and drained noodles.
   
   
3. Another container for the broth. Heat it when ready to eat and dump it into the noodle container. garnish
   
   
   
   Edit 2. Having thought about it, I think I'll cut the oden into 1/16th pieces. 1/8 maybe too big as there are so many different types of oden in one pack.

Is this what you're talking about? Because I'm totally ready to commit to a six pack if it is!

I may be a heathen for this (my mother thinks so), but I make it even easier with packet gravy. Just mix it into 1.5 cups of water and boil it. It tastes better than anything I've ever put out.

Or something like these seaweed snacks?
https://www.amazon.com/Hi-Tempura-Seaweed-Spicy-Flavor/dp/B00F8MWQG6/

If you like a little spice, I heavily encourage swapping regular Panko for the spicy stuff. It's just a little bite, but it is SO good and upped my chicken game a ton. I use this brand. So good.

• Das Rezept auf /r/eatcheapandhealthy
  
  
  
  
• Das gesuchte Produkt auf amazon.com

I've had good results with Lefty's Spice Mix because it is thin unlike bread crumbs. It sticks well for frying or baking and also tastes great.

Yeah -- a lot of home-made American mac and cheese is baked in the oven with some form of bread crumb topping that browns -- something like this. I don't know what's normal for mac n cheese overseas :-)

But I'm too lazy to actually bake it, plus I end up with four or five meals when I cook it and breadcrumbs will get soggy after sitting in the fridge, so I just put bread crumbs on it before eating :-) Something like this, though I buy much smaller sizes than that.

I'm not sure if these are considered batters but this is the stuff I used to use.

Camp Cuisine Instant Hummus is not cheap but it is shockingly good.

I shared a package of it for dinner with my 12 year old son in Evolution Valley along the JMT with True Lemon powder, sunflower seeds, olive oil and fresh wild onions we found along the creek. It was one of the best meals of my life, for many reasons.

Harmony Valley Camp Cuisine Classic Hummus Mix, 4.2 Ounce https://www.amazon.com/dp/B00LTL5YOG/ref=cm_sw_r_cp_api_i_4nN6AbA2B8J0V

I get it from the supermarket but here it is on Amazon : https://www.amazon.com/Pioneer-Peppered-Gravy-2-75-Ounce/dp/B00M0ETDX4

My secret ingredient.

My mom is from Kentucky so I grew up with relatives mailing us boxes of this because that was the only way to get it back then. Buying it in bulk is way cheaper and they carry it a lot of grocery stores now.

Double breaded or turned into a batter, both work great. I don't have a recipe since it is one of those "until it looks right" type of things. I prefer batter on my chicken and dry breading on my pork and steak. Chicken fried pork chops are just as tasty as fried chicken!

Ingredients:

1. Water
   
2. Tomato Paste
   
3. Corn Syrup
   
4. Vinegar
   
5. High Fructose Corn Syrup
   
6. Salt
   
7. Modified Food Starch
   
8. Spice Blend (Salt, Paprika, Onion Powder, Garlic Powder, Spices, and Spices Extractives)
   
9. BHA & BHT (Preservatives)
   
10. Less than 2% tricaicium phosphate added to prevent caking
    
11. Sodium Benzoate (Preservatives)
    
12. Capsicum
    
    Can be ordered straight from Amazon: https://www.amazon.com/SportService-Barbeque-Secret-Stadium-18-Ounce/dp/B00474HGL6

nomalicious

Well first of all, here, need I say more? it comes in smooth too but this one is prime. Who said a vegetarian can't have bacon? I buy smart bacon at my grocery store but I can't seem to find it on amazon.


this is on my wish list and it's under $25 :D
thanks fore the contest

Order some of this seasoning off Amazon, tastes fucking delicious. If you can handle it, also add little bit of siraccha sauce

Vegeta, Gourmet Seasoning, No MSG, 17.5oz 500g bag https://www.amazon.com/dp/B0012S8VHS/ref=cm_sw_r_cp_apa_i_hC4SCbYA933AN

red wine, honestly just use any store brand wine it will be fine. i fried it until all the red came out of the meat, then cook with liquid for 15-20min.

also if you have this where you live, add it as a spice

I just bought Vegeta and it's pretty good. I'm adding it to everything. https://www.amazon.com/dp/B0012S8VHS/