Top Recipes from coogs finest

1.Heat oven from 350 F-375F. Oven temperatures may vary.
2.Thoroughly rinse poultry in cold water, drain excessive moisture, then dip in egg batter, or spray chicken with liquid margarine or butter.
3.Pour Coog's Finest Chicken Seasoning Coating mix into bowl, or plastic bag. Roll or shake poultry in mix until evenly coated. Place coated chicken in a shallow greased baking pan. Bake uncovered for 45-55 min or until chicken is tender or no longer pink. Turn midway through. Chicken should turn out golden brown.

Coog's Finest Gourmet Fried Fish

1.Thoroughly rinse fish in cold water, drain excessive moisture, then dip in egg batter. (optional) for Crispier results, DO NOT PRESEASON FISH.
2.Pour Coog's Finest Fish Seasoning Coating Mix into bowl, or plastic bag roll or shake seafood in mix until evenly coated.
3.Heat one inch of vegetable oil in skillet, to medium heat on stove top or between 300 F-350 F in deep fryer.
4.Once oil is heated, gently place Fish pieces in skillet, turning every 5-7 min, until fish becomes golden brown, or starts to break apart easily.

Coog's Finest Gourmet Baked Fish

1. Heat oven to 400 F. Oven temperatures may vary.
2. Thoroughly rinse fish in cold water, drain excessive moisture, then coat fish with olive oil, or liquid margarine.
3.Pour Coog's Finest Fish Seasoning Coating Mix into bowl, or plastic bag. Roll or shake fish in mix until evenly coated.
4.Spray baking dish with vegetable cooking spray.
5.Bake at 400 F. 15-20 minutes or until fish flakes When tested with a fork.

Coog's Finest Gourmet Salmon Patties

INGREDIENTS:

1 can 14.75oz pink or red salmon
1/2 green pepper finely chopped
1/2 med onion finely chopped
1 tbsp fresh lemon juice
¼ tsp salt
¼ tsp pepper
3 eggs, beaten
1 cup of dry bread crumbs or crushed saltines crackers 8 tbsp of vegetable or olive oil

Directions:
1. Drain juice from Salmon and remove the bones.
2. In medium bowl gently flake and break-up salmon. Sprinkle lemon juice, salt, and pepper over salmon, stir in chopped green pepper and onion.
3. Stir in the 3 eggs then add the dry bread crumbs or crushed saltine crackers.
4. Divide and form mixture into 4 patties.
5. Place Coog’s Finest Fish Seasoning Coating Mix on plate, coat salmon patties in Coog's Finest Fish Seasoning and flatten into cakes about 1/2" thick.
6. Put the 8 tbsp of oil in skillet over medium heat, fry cakes 3-4 minutes per side, Salmon patties should turn out golden brown.
Serve with lemon wedges.

Lemon Herb Sauce

3/4 cup mayonnaise
1 tbsp fresh lemon juice.
1 tbsp prepared horseradish.
2 1/2 tsp fresh thyme or 1tsp dried thyme salt and pepper to taste.

In small bowl combine all ingredients. Chill until ready to serve. Makes approximately 1 cup.

Coog's Finest Gourmet Oven-Baked Potato

INGREDIENTS:
2 Tbs. Olive Oil
1/4 Cup Diced Onions
2-3 Tbs. Coog's Finest Chicken Seasoning

1.Wash and dry four large Baking Potatoes but do not peel.
2.Cut Potatoes up in one-inch cubes, then place Potato Cubes in a large bowl.
3.Add 2 Tbs. Olive Oil, and 1/4 cup of finely Diced Onions then mix well.
4.Add two or three Tbs. of Coog's Finest Chicken Seasoning Coating Mix, stir until Potatoes are well coated.
5.Place everything in a non-stick shallow Baking Pan and Bake at 350 degrees for 40-45 minutes. Works well for Potato Wedges also.
This Recipe submitted by Sereda of California

Coog's Finest Gourmet Fried Potato Wedges

INGREDIENTS:
1 Egg
1/2 cup of Multi-Purpose Flour
1/2 cup of Coog's Finest Chicken Seasoning

1.Blend 1/2 cup of multipurpose flour to 1/2 cup of Coog's Finest Chicken Seasoning Coating Mix.

2.Thoroughly wash and rinse a medium to large Baking Potato in luke warm water.

3.Cut the potato length wise once down the middle make two halves. Repeat as needed to make the wedges. When potato wedges are cut up, dip in egg wash and shake off excess.

4.Once the wedges are coated in the egg wash, place the wedges in the 50:50 ratio of Coog's Finest Chicken Seasoning to Multi-Purpose Flour Blend into a bowl or plastic bag.

5.Roll or shake the wedges in the blend until evenly coated.

6.Heat one inch of vegetable oil in skillet, to medium heat on stove top or between 300 F-350 F in deep fryer.

7.Once oil is heated, gently place potato wedges in skillet, turning every 5 min to new side for 15-20 minutes or until wedges are golden brown.

Coog's Finest Great Tasting Beer Batter

INGREDIENTS:
1 Cup Coog's Finest Chicken Seasoning Coating Mix
1/3 Cup Self Rising Flour (Gold Medal)
1 tsp Double Acting Baking Powder
1 Cup Beer
1 Egg
1 tbs Vegetable Oil

THE PROCESS:
1. Mix together Coog's Finest Chicken Seasoning Coating Mix with the Self Rising Flour and Baking Powder.
2. In separate bowl beat together Eggs, Beer, and Oil.
3. Blend what you have blended dry with the Eggs, Beer, and oil using a wire wisk until you get a smooth texture.

"Great Tasting on Beer Battered Mushrooms, Fried Shrimp, Onion Rings,
and Beer Battered Fried Salmon!"

Coog's Finest Gourmet Fried Pork Chops

1.Thoroughly rinse pork chops in cold water, drain excessive moisture, then dip in egg batter. (FOR BEST RESULTS) Do not preseason meat.
2.Pour Coog's Finest Chicken Seasoning Coating Mix into bowl, or plastic bag roll or shake pork chops in mix until evenly coated.
3. Heat one inch of vegetable oil in skillet, to medium heat on stove top.
4. Once oil is heated, gently place chops in skillet, turning every 5 min to new side for 20-25 minutes or until pork chops are golden brown.

Coog's Finest Gourmet Baked Pork Chops

1. Heat oven from 350 F-375F. Oven temperatures may vary.
2. Thoroughly rinse pork chops in cold water, drain excessive moisture, then coat pork chops in egg batter, or coat with Olive Oil.
3.Pour Coog's Finest Chicken Seasoning Coating mix into bowl, or plastic bag. Roll or shake pork chops in mix until evenly coated.
4.Place pork chops in a coated shallow greased baking pan.
5.Bake uncovered for 30-35 min or until pork chops are tender and golden brown. Turn midway through.

Coog's Finest On Rump Roast

INGREDIENTS:
1 Garlic
1/2 Green Pepper cut in strips
1/2 Onion cut in slices
2 Tbs. Vegetable Oil

1.Cut-up 1 clove of Garlic into 4 pieces with sharp knife punch 4 holes in Roast, then place garlic pieces in holes.
2.Coat the roast with Coog's Finest Chicken Seasoning Coating Mix.
3.In heavy skillet, brown the Rump Roast slowly on all sides in a small amount of hot shortening or vegetable oil about 2 Tbs.
4.After braising the Rump Roast, place the Roast in a deep baking dish or Dutch Oven with all but about 1 Tbs. of fat. NOTE: Save the 1 Tbs of fat for the gravy.
5.Place green pepper and onions around roast, cover tightly And cook at 325 F for 2-2 ½ hrs. The last half hour uncover so that roast will get a slight crust.

Coog's Finest Perfect Gravy made from the Roast Juices

1. Remove Roast from baking dish and place on warm serving platter.
2.Skim off excessive oil or fat reserves from pan about 3 to 4 Tbs.
3.Pour drippings with green pepper and onion into Food Processor or Blender and liquefy.
4.If not thick enough add 1 Tsp Flour, Corn Starch, or Coog' s Finest Chicken Seasoning Coating Mix and add to liquefied drippings in blender then pour back into baking dish, or Dutch oven.
This Recipe submitted by Ginny of Ohio

You can also try Coog's Finest Chicken Seasoning on Hamburgers, Cube Steak, Chicken Fried Steak, Liver, Stir Fried Beef, Stir Fried Vegetables, Fried Corn, and Cornish Hen cut in half then browned in a skillet before baking. Stay tune as recipes will update continually.

Featured Products:

1-(12 oz) Bag Chicken Seasoning Mix

6-(12 oz) Bags Chicken Seasoning Mix

1-(10 oz)
Bag
Fish Seasoning Mix

6-(10 oz)
Bags
Fish Seasoning Mix

1-(5 lb) Box Chicken Original Seasoning Mix

NO DOUBT ABOUT IT, ONCE YOU TRY COOG'S YOU WON'T COOK CHICKEN OR FISH WITHOUT IT !!!

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