I'll share my recipe, if you'll share yours, August 22, 2011

14 years ago

Daddys Savory Tomato Biscuits

Allrecipes.com

Original Recipe Yield 18 biscuits

Ingredients

3 cups self-rising flour

1/8 teaspoon baking soda

1/8 teaspoon salt

1 teaspoon white sugar

1/2 cup shortening

1 cup tomato-vegetable juice cocktail

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Stir the flour, baking soda, salt, and sugar together in a bowl, and cut in the shortening with a pastry cutter until the mixture looks like crumbs. Mix in the vegetable juice cocktail just until moist, and turn out onto a well-floured work surface. Gently knead several times just until dough holds together, roll out to 1/2-inch thick, and cut into rounds with a biscuit cutter. Place the biscuits onto the prepared baking sheet.

Bake in the preheated oven until risen and lightly browned, 8 to 10 minutes.

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Comments (3)

Marilyn Sue
14 years ago
Recipe for Cashew Pie

Recipe Ingredients:
3 large eggs, beaten
1 cup light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine, melted
1 cup Chopped, Roasted Cashew Nuts, Unsalted
1 tablespoon flour
1 unbaked 9" pastry shell

Cooking Directions:
1. Combine eggs, corn syrup, sugar, vanilla extract, salt, cinnamon, and nutmeg. Mix well.

2. Add butter or margarine. Mix cashew nuts with flour and stir into the mixture.

3. Turn into unbaked pastry shell.

4. Bake in a preheated oven 400 F for 15 minutes.

5. Reduce heat to moderate 350 F and bake 40 minutes, or until knife inserted comes out clean.

Sue
Jasdip
14 years ago
I felt like using the slow-cooker yesterday, and a new recipe.
I came across a Moroccan chicken recipe and gave it a go.
It was very good! The raisins and apricots added sweetness and depth.
I used 2 boneless, skinless chicken breasts halves, and cut the ingredients in half. I posted a recipe on yesterday's "what's for dinner" thread.

Slow-Cooker Moroccan Chicken

2 large onions, halved and thinly sliced
2 cups sliced carrots, 4 medium
3 lb chicken pieces, skin removed
1/2 tsp salt
1/2 cup raisins
1/2 cup dried apricots, coarsely snipped
14-oz can chicken broth
1/4 cup tomato paste
2 tbsp flour
2 tbsp lemon juice
1 1/2 tsp cumin
1 1/2 tsp ginger
1 tsp cinnamon
2 cloves garlic, minced
3/4 tsp pepper
2 cups hot couscous
toasted pine nuts for garnish

In a 5 to 6-quart slow cooker, combine onions and carrots. Add chicken, sprinkle with salt. Add raisins and apricots.

In a medium bowl whisk chicken broth, tomato paste, flour, lemon juice, cumin, ginger, cinnamon, garlic and pepper. Pour over chicken.

Cook on Low 6 1/2-7 hours or on High 3 1/2-4 hours. Serve in shallow bowls with couscous. Sprinkle with pine nuts.
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Savory Bean Stew with Cornmeal Dumplings Ingredients SOUP 3 cups chicken broth 1 (15 ounce) cans black beans 1 (15 ounce) cans red kidney beans 1 (15 ounce) cans pinto beans 1 (14 1/2 ounce) cans Mexican-style stewed tomatoes 1 (10 ounce) packages whole kernel corn 1 cup sliced carrots 1 cup chopped onions 1 (4 ounce) cans diced green chili peppers 2 tablespoons instant chicken bouillon granules 1 -2 teaspoon chili powder 2 garlic cloves, minced DUMPLINGS 1/3 cup all-purpose flour 1/4 cup yellow cornmeal 1 teaspoon baking powder salt and pepper 1 egg whites, beaten 2 tablespoons milk 1 tablespoon cooking oil Directions In crock pot combine chicken broth, beans, un drained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours. At end of 10 hours, make dumplings: In a medium mixing bowl stir together flour, cornmeal, baking powder, salt, and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined. Drop dumpling mixture into 6 mounds atop the bubbling stew. Cover and cook for 30 minutes more. (Do not lift lid while dumplings are cooking.) Sue
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patti43
14 years ago
Good Monday morning, ladies!

APPLE NACHOS (Taste of Home)

4 medium tart apple (like Granny Smith), peeled, cored and sliced very thin
juice of 1-2 lemons
1 jar caramel sauce (or melt together 36 caramels and 1 Tbsp. water in microwave)
30 large marshmallows
1/3 cup butter, cubed
1/3 cup chopped peanuts
1/3 cup miniature chocolate chips

After slicing the apples, immediately dip them in lemon juice (or give them a good sprinkle) so that they do not brown. Set aside.
In a large saucepan, melt marshmallows and butter over medium heat, stirring frequently. Remove and set aside.
Arrange apple slices on a large platter. Drizzle with caramel, and then with the melted marshmallow mixture. Sprinkle with peanuts and chocolate chips. Serve immediately while the caramel is still warm.

Other fun toppings for these might include:
Heath Bar (toffee) chips
Shredded coconut
crushed pretzels
sprinkles
melted peanut butter and chocolate mixture

I'll share my recipe, if you'll share yours, August 22, 2011

Comments (3)

Marilyn Sue

Jasdip

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patti43

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