Recipe taken from http://www.epicurious.com/recipes/food/views/Spicy-Cheese-Biscuits-3077 Ingredients: 3 1/2 cups all purpose flour 2 Tablespoons baking powder 1 Tablespoon sugar 2 teaspoons cayenne pepper 1/2 teaspoon salt 1 cup grated sharp cheddar cheese 1 cup grated sharp Romano cheese 2/3 cup chilled vegetable shortening cut into small pieces 1 1/4 cups chilled buttermilk Directions:
Preheat oven to 450°F. Butter large baking sheet. Sift first 5 ingredients twice into medium bowl. Mix in cheeses. Add shortening; rub in with fingertips until mixture resembles coarse meal. Add buttermilk, stirring until dough begins to form clumps. Turn dough out onto lightly floured surface; knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch-thickness. Using 3-inch-diameter biscuit cutter, cut out biscuits. Gather dough scraps; roll out to 3/4-inch-thickness. Cut out additional biscuits. Transfer biscuits to prepared baking sheet. Bake until puffed and golden brown, about 15 minutes. Serve warm.
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Recipe modified from http://allrecipes.com/recipe/best-spanish-rice/ 1 Tablespoon oil 1 Tablespoon chopped onion 3/4 cup uncooked white rice 1 cup chicken broth (not low sodium) 1/2 cup chunky salsa (La Victoria Salsa in the Medium Spicy) 1 teaspoon of chicken bouillon Directions:
Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth, chicken bouillon, and salsa and Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed. I use a piece of aluminum foil between the pot and the lid to seal it. Usually put it between the lid and the pot and push down. After rice is done, turn off the heat and let it sit for about 5 minutes. This recipe is from http://allrecipes.com/recipe/grandmothers-buttermilk-cornbread/ Ingredients: 1/2 cup butter 2/3 cup sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup flour 1/2 teaspoon salt Directions:
Preheat oven to 375º F. Grease an 8 inch square pan. Mix together buttermilk and baking soda. Mix together cornmeal, flour, and salt Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well-blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. |
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