Cheesy Garlic Biscuits
2 cups Bisquick(r) Baking Mix
2/3 cup Milk
1/2 cup shredded cheddar cheese (2 ounces)
1/4 cup margarine or butter, melted
1/4 tsp. garlic powder
Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30
seconds. Drop dough by spoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic powder;
brush over warm biscuits before removing from cookie sheet. Serve warm.
(10 to 12 biscuits)
2/3 cup Milk
1/2 cup shredded cheddar cheese (2 ounces)
1/4 cup margarine or butter, melted
1/4 tsp. garlic powder
Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30
seconds. Drop dough by spoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic powder;
brush over warm biscuits before removing from cookie sheet. Serve warm.
(10 to 12 biscuits)
Chicken With Rice and Cashews
3-4 boneless, skinless chicken breasts, cut in chunks
2 tbsp olive oil
salt and pepper
1 box chicken rice a roni
1/2 cup cashews
1/4 scallions
In a skillet, heat olive oil and add chunked chicken breasts. Season with salt and pepper. Brown chicken breasts. Then remove with a slotted spoon. In same skillet, combine rice pasta mix and 2 tbsp butter. Saute over medium heat or until pasta is golden brown. Slowly stir in 2 cups of water and seasoning packet. Bring to a boil. Add the cooked chicken back in.
Cover and simmer on low heat for 15-20 minutes or until liquid is absorbed and rice is tender. Add 1/4 cup scallions and cashews. Let stand 5 min. before serving
Fabulous Fettuchini Alfredo
- 1 box fettuccine
- 2 1/2 cups heavy cream
- 1/2 cup fresh lemon juice
- 12 tablespoons unsalted butter
- 2 cups grated Parmesan
- 2 teaspoons grated lemon zest
- Freshly grated nutmeg
- Salt and freshly ground pepper
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 5-7 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute
(This is one of my all time FAVORITE recipes)
2 cups fresh basil or spinach
1/2 cup grated parmesean cheese
1/2 cup garlic infused extra virgin olive oil
1/3 cup pine nuts or walnuts
1 Tbsp minced garlic (or 2 fresh cloves of garlic)
salt and freshly ground black pepper to taste
In food processor, pulse basil or spinach leaves for 20-30 seconds. Add garlic and pulse again. Add the olive oil in a constant stream while pulsing. Use a spatula to scrape down the sides. Add grated cheese, salt, and pepper, and pulse again for 10 seconds. Season to taste.
Makes 1 cup
Can be frozen but do NOT add the cheese. Use an ice cube tray and line with plastic wrap. Fill tray with pesto mixture and freeze. Remove from ice cube tray and put in freezer bag. That way you can take out one or two cubes at a time. Thaw and add desired amount of grated cheese.
