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Bisquick recipes
IMPOSSIBLY EASY SALMON-ASPARAGUS PIE
Makes 6 servings.
1 pound asparagus, cut into 1-inch pieces (2 cups)
4 medium green onions, sliced
1½ cups shredded Swiss cheese, divided use
1 can (6 ounces) salmon or tuna, drained and flaked
½ cup Original Bisquick mix
1 cup milk
2 eggs
1½ teaspoons chopped fresh basil leaves or ½ teaspoon dried basil leaves
1/8 teaspoon pepper
Heat oven to 400 degrees. Grease 9-inch pie plate. Sprinkle asparagus, onions, ¾ cup cheese and salmon in pie plate. In bowl, stir together Bisquick, milk, eggs, basil and pepper. Pour into pie plate. Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake for 2 minutes or until cheese is melted. Cool for 5 minutes.
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ORANGE CREAM CHEESE BISCUITS
Makes 15 biscuits.
3 cups Original Bisquick mix
2 teaspoons grated orange peel
¾ cup orange juice
1 package (3 ounces) cream cheese, softened
2 tablespoons orange marmalade
Sugar
Heat oven to 450 degrees. In bowl, mix Bisquick, orange peel and orange juice until soft dough forms. Beat vigorously for 30 seconds. Place dough on surface generously sprinkled with Bisquick mix. Roll in Bisquick mix to coat. Knead 10 times. Roll dough ½-inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Mix cream cheese and marmalade. Spoon about 1 teaspoon cream cheese mixture onto center of each circle. Sprinkle with sugar. Bake for 8 to 10 minutes or until golden brown
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Go to the BBS Story thread quick ! Creole Queen has stolen your Viking Ship, Mon Capitain !
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:) Cinco de Mayo celebrates "Battalla de Puebla" or the Battle of Puebla. Puebla was a small town that overcame an attempt by the French to invade the city and take over Mexican politics and culture. It marked the start of Mexican nationalism.
Cheesy Chicken Enchiladas Dinner
1 lb. boneless skinless chicken breast halves, cut into small pieces
1 jar (16 oz.) Thick 'N Chunky Salsa, divided
1-1/4 cups Shredded Cheddar Cheese, divided
10 flour tortillas (8 inch)
2-1/2 cups frozen corn, cooked
HEAT large nonstick skillet sprayed with no stick cooking spray on medium-high heat. Add chicken; cook and stir 6 minutes or until cooked through. Stir in 1/2 cup of the salsa and 2/3 cup of the cheese; mix lightly. SPREAD 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place tortillas, seam sides down, on salsa in dish. Top with remaining salsa and cheese. BAKE at 350°F for 20 minutes or until heated through. Serve with corn.
Refried Beans Supreme
1 can (16 oz.) Refried Beans
1 cup Shredded Cheddar Cheese, divided
1/2 cup chopped tomato
1/4 cup chopped green onions
MIX beans and 1/2 cup of the cheese in 1-quart microwavable dish; cover. MICROWAVE on HIGH 3 to 4 minutes or until thoroughly heated; stir. Sprinkle with remaining 1/2 cup cheese. Microwave, uncovered, 1 to 2 minutes or until cheese is melted. SPRINKLE with tomato and onions.
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Basic styles of sake
More than 250 sakes are imported to the United States from Japan, and a handful of U.S. sakeries make the beverage. At full alcoholic strength of 20 percent, sake is diluted with water to about 15 percent alcohol, although some sakes are bottled at higher strengths. It is estimated that 85 percent of all sake made in Japan has some alcohol added. Here are the most common types of sake:
• Junmai-shu: Brewed using only rice, water, koji mold and yeast, with no distilled alcohol added. Junmai is full bodied and slightly acidic. The suffix "shu" means wine.
• Honjozo-shu:Sake to which a small amount of alcohol has been added near the end of the fermentation process. Honjozo is generally lighter than Junmai.
• Ginjo-shu: Sake made from highly polished rice and fermented at lower temperatures for a longer time. Ginjo is more complex, lighter and more aromatic and comes in both Junmai and Honjozo types.
• Daiginjo-shu: A subclass of Ginjo made from even more highly polished rice and handled with greater attention. Daiginjo is light and fragrant with a fruity note.
• Futsu-shu: Basic sake that does not meet the standards of the best four types listed above.
• Nama sake: "Raw" sake that has not been pasteurized and thus must be refrigerated. Nama sake is fresher and livelier with more complex flavors than pasteurized sake.
• Genshu: Undiluted and bottled at 20 percent alcohol.
• Koshu: Sake that is aged for up to 10 years.
• Nigori: "Cloudy" sake that contains some of the rice and koji mold.
— San Francisco Chronicle
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Walleye Fillets With Morel Mushroom Cream Sauce
• 3 tbsp. butter, melted
• 2 tsp. freshly squeezed lemon juice
• 4 (6-to 8-oz.) boneless, skinless walleye fillets
• Salt and pepper to taste
• Paprika
• 1/2 c. dry white wine
• 12 fresh morel mushrooms (or 1 oz. dried morels, see directions below)
• 1 1/4 c. heavy cream
• Freshly chopped chives or parsley
Preheat oven to 450 degrees. Combine butter and lemon juice. Place walleye fillets, skin side down, on a rimmed baking sheet. Brush with lemon butter. Season lightly with salt, pepper and paprika. Pour wine around the fillets. Bake on top rack of oven for 4 to 6 minutes or until fish is just barely done. Remove fillets with a long spatula to a heated serving platter. Cover with foil to keep warm while making the sauce.
Pour remaining juices and butter into a medium skillet. Bring to a simmer over medium heat. Add morels (halved if large). Cook, tossing and turning until they soften and give up their juices. Increase heat to high. Cook until wine and mushroom juices are reduced to a couple of tablespoons. Add cream. Boil rapidly until reduced to a saucelike consistency, about 4 to 5 minutes. Add any juices that have accumulated around fillets. Continue cooking for 30 seconds. Remove from heat. Season to taste with salt, pepper and drops of lemon juice. Spoon sauce over fillets. Sprinkle with chives or parsley.
If using dried morel mushrooms: Add 1 ounce dried morels to 3/4 cup boiling water. Soak for 30 minutes. Remove mushrooms and strain small particles out of the soaking liquid. In a small saucepan set over high heat, reduce the soaking liquid to 2 tablespoons and add to cooking juices before cooking them down. Add the reserved reconstituted morels when adding the cream.
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Walleye Broiled in White Wine With Creamy Wild Leek Sauce
• 3 tbsp. butter, melted
• 2 tsp. freshly squeezed lemon juice
• 4 (6-to 8-oz.) boneless, skinless walleye fillets
• Lemon pepper seasoning or salt and freshly ground black pepper to taste
• Paprika, optional
• 1/2 c. dry white vermouth or dry white wine
• 1/2 c. wild leeks, washed, trimmed and coarsely chopped, both the white part and green tops (if using regular leeks, use white and light green parts only)
• 1/2 c. heavy cream
• Chopped parsley for garnish, optional
To prepare under the broiler: Preheat broiler. Place walleye fillets on a shallow sided sheet pan sprayed with nonstick cooking spray. Combine butter and lemon juice and brush the tops of the fillets liberally with the mixture. Season to taste with your choice of salt and freshly ground black pepper or lemon pepper. Top with a light sprinkling of paprika, if desired, to give the finished fish a nice color. Pour vermouth or white wine around the fillets so as not to wash off the seasonings.
Broil fillets 2 to 4 inches from heat for 4 to 7 minutes or until fish are nearly done. Fish will finish cooking while the sauce is being made. Remove the fillets carefully to heated plates or a serving platter, leaving the juices behind. Cover the fillets and keep warm. Pour the juices into a 10-inch nonreactive skillet set over medium-low heat. Add the leeks and cook slowly for 2 minutes. Increase heat to medium-high and add the cream. Bring to a boil and simmer until reduced to a light saucelike consistency. Add any juices that have accumulated around the fish. Taste the sauce and season with salt and pepper if necessary. Spoon some of the sauce over each fillet, sprinkle with parsley and serve immediately.
To prepare in the oven: Preheat oven to 450 degrees. Prepare fish as above, with butter, lemon juice, seasonings and wine. Bake 5 to 8 minutes or until fish just barely tests done. Remove fish to a heated serving platter and cover with foil. Prepare leeks and sauce as above.
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Truffled Romano-Crusted Walleye
• 4 (6-to 8-oz.) boneless, skinless walleye fillets
• Salt and freshly ground black pepper, to taste
• 3/4 c. Japanese Panko bread crumbs (or dry white bread crumbs)
• 3/4 c. freshly grated Romano cheese
• 1 egg
• 1/4 c. beer, white wine or water
• Flour as needed
• Vegetable oil for frying
• White truffle oil, optional
Season each walleye fillet lightly with salt and pepper. Combine bread crumbs and Romano cheese; set aside. Beat the egg with a pinch of salt and the beer, wine or water. Bread one side of the walleye by first laying the presentation side (rib side) down in a pan of flour, shaking off the excess and then laying floured side down in the egg mixture to coat and finally lay the egged side down in the cheese-and bread-crumb mixture to coat. (At this point, the breaded fillets may be placed in a single layer on a plate or pan, covered lightly with plastic wrap and refrigerated for an hour or so until ready to fry.)
Preheat a nonstick pan with a little vegetable oil. Fry fillets, breaded side down, until nicely browned. After browning, the fish may be turned over and finished in the skillet until just barely done or placed on a pan and cooked until barely done in a 450-degree oven. (Fish may be fried on one side an hour or so in advance and covered and refrigerated. To finish cooking, uncover fish and place in a preheated 450-degree oven for about 10 minutes, or until fish tests barely done. Serve immediately.)
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Wild Mushroom Ragout
• 2 tbsp. butter
• 1/4 tsp. minced garlic
• 1/4 c. minced onion
• 2 c. halved or quartered fresh morels, depending on size (or sliced shiitake mushrooms, stems removed)
• 2 c. sliced crimini or white mushrooms
• 1 tbsp. dry white vermouth or dry white wine
• 1/4 c. plus 1 tbsp. chicken stock (homemade or low-sodium canned)
• Salt and freshly ground black pepper to taste
• 1 tbsp. chopped Italian parsley
• 1 1/2 tsp. basil
• 1 1/2 tsp. chives
• 2 tsp. butter to finish
Sauté garlic in butter for 1 minute. Add onions and sauté until translucent. Add mushrooms and sauté until the liquid they give up is almost gone. Add white wine and reduce by half. Add chicken stock and reduce until only a tablespoon or so of liquid remains. Season to taste with salt and black pepper. Stir in parsley, basil, chives and 2 teaspoons butter
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TOUCHDOWN ENCHILADAS
3 cups cooked rice
1 15- to 16-ounce can black beans, drained and rinsed
1 11-ounce can corn, drained
1 8-ounce package cream cheese, room temperature
4 ounces mild goat cheese, room temperature
1 medium tomato, chopped
1/2 cup finely chopped onion
1 jalapeno pepper, seeded and minced
Vegetable oil for pan frying
24 corn tortillas
Vegetable cooking spray
2 10-ounce cans mild green enchilada sauce (or red)
3 cups (12 ounces) shredded Monterey Jack cheese
2/3 cup prepared salsa
Combine rice, beans, corn, cream cheese, goat cheese, tomato, onion and jalapeno in large bowl. Heat small amount of oil in shallow large skillet over high heat; set aside. Heat tortillas, one at a time, 3 to 5 seconds. Drain on paper towels. (Tortillas should be soft and pliable). Place 1/2 cup rice filling across center of each tortilla. Roll up; place seam-side down into two 11x7-inch baking dishes coated with cooking spray. Pour sauce over each enchilada. Top with cheese and salsa. Bake at 400 degrees for 15 to 20 minutes or until cheese is melted.
Yield: 12 Servings
CHICKEN ENCHILADA CASSEROLE
6 chicken breasts
2 cup sliced fresh mushrooms
1 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tablespoons minced jalapeno pepper
1 (4 oz) can chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoons chili powder
1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpeeled
1/4 cup sour cream
Cook chicken and dice, set aside. Saute mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir until thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake at 350 degrees for 10 min. Arrange half of the tortillas in a 12x8x2 dish. Top with half of chicken mixture. Repeat with rest of tortillas and chicken mixture. Cover and bake at 350 degrees for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices.
Yield: 6 Servings
FRESH SALSA
1/2 cup Chopped green pepper
1/2 cup Chopped red pepper
3 small Jalepeno peppers
1/2 cup Chopped white onion
4 Green onions
2 Minced garlic cloves
1 14-ounce can crushed tomatoes
2 Small tomatoes chopped
1/2 cup Sliced black olives
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Salt
1 teaspoon Ground cumin
1 teaspoon Oregano
Juice of 1/2 lemon
Coarsely chop green pepper, red pepper, jalepeno pepper, onions, sliced olives, minced garlic, tomatoes into food processor bowl. Pulse to chop into medium coarse pieces. Add can of crushed tomatoes, olive oil, vinegar,lemon juice and spices. Pulse again to mix.
Refrigerate at least 1 hour prior to serving but overnight is best. If you like it spicier add more jalepeno peppers, dried red pepper flakes, or Tabasco to taste.
Yield: 6 Servings
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STEAK SALAD
*MARINADE*
pinch of sugar to taste
soy sauce (light may be used)
sesame oil (or regular vegetable oil if preferred)
balsamic vinegar or red wine vinegar
thinly sliced raw onion
thinly sliced bell pepper (red, yellow or green)
sliced mushrooms (if desired)
crushed, fresh garlic, or garlic powder
crushed or freshly grated ginger (not ground dry ginger)
*OTHER INGREDIENTS*
Lean steak, flank or another fairly tender cut
Mixed salad greens in amounts suitable to serving quantity
cucumbers
tomatoes
onions
bell peppers
whatever you like in your salad...
grated cheese
carrots
Cook meat in skillet or on grill to desired wellness, sliced thinly lengthwise. Mix all marinade ingredients together in a glass mixing bowl. Add sliced steak to marinade to bowl, or use a gallon zip style bag. Chill in fridge, stirring or flipping occasionally to evenly marinate. When ready to serve, place tossed salad items onto plate or bowl, then top with steak and veggies in marinade. Marinade may be used as a salad dressing if desired as the meat was cooked. Place your favorite toppings, croutons, raisins, apples,ect ... on top, and enjoy...
TIP: Vary ingredient amounts to suit your liking, items may be added or eliminated as your preferences dictate. May also be made as much as a day ahead.. the longer this marinates, the better it gets.
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PORTOBELLO MUSHROOMS ON THE GRILL
3 to 4 fresh portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 to 5 cloves garlic, minced
4 tablespoons balsamic vinegar
Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
Grill over hot grill for 10 minutes. Serve immediately.
Yield: 4 Servings
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EASY CAJUN CHEESE DIP
1 lb of Andoule (Cajun) sausage
1/4 cup onion
1/8 cup cilantro
2 lbs Velveeta cheese
jalapenos to taste
Brown, drain, and crumble sausage. Mince onion, cilantro, and jalapenos. Combine all ingredients and put in the microwave or on a double boiler until heated all the way through. Serve with toast points, crackers, chips, or tortillas.
Variation: Add a little cooked shrimp and/or crabmeat in place of Andoule
Debra's Broccoli & Rice Casserole
3 cups of cooked rice (basmati rice is the best)
2 cups of frozen broccoli
2 tsp of olive oil
1 can of non-fat mushroom soup
1 can of chopped mushrooms
Cook the rice until it is fluffy, set aside. Cook the frozen broccoli, then drain the broccoli, add to rice. Add the olive oil, mushrooms and a can of mushroom soup. Stir them together and put them in the casserole bowl. Bake in the oven for 10 minutes at 350 degree...serve warm.....Delicious!
Melon Tray With Dip
Fruit:
2 honeydew melons
2 cantaloupes
½ watermelon
1 pint strawberries
Dip:
1 package (8 ounces) cream cheese, cut into chunks
¼ cup orange juice
¼ cup lemon juice
¼ cup crushed pineapple
¼ cup sugar
¼ teaspoon salt
1 thin slice orange peel
¼ cup heavy cream
Mint sprig
Scoop out honeydew, cantaloupe and watermelon with a melon baller. (Cut melons into chunks first to make scooping easier.) Set aside.
Halve the strawberries and place them around the border of a serving tray. Arrange the melon balls inside the circle of strawberries, leaving a space in the center for the sauce dish.
Combine the cream cheese, orange juice, lemon juice, crushed pineapple, sugar, salt, orange peel and heavy cream in a blender. Blend ingredients until mixture is smooth. Place fruit sauce in a dish in the middle of the tray. Garnish with a sprig of mint.
ANOTHER FRUIT DIP
Add orange sugar sweetened koolaid to Sour Cream to your taste (or sugar free koolaid mix- for diabetics or those really watching their waistlines you can use fat free varieties of sour cream). It is cool, refreshing, and fast and easy!
This is excellent for dipping any type of fruit (including cantaloupe, honey dew, strawberries, apples, etc...). And it's sooo simple:
1 Large jar Marshmallow Fluff
2 pkg's cream cheese (softened)
cinnamon to taste
Beat the cream cheese till smooth. Fold in the marshmallow fluff until completely mixed. Add cinnamon to taste (as much or as little as you like). Chill. You can also cut this recipe in half.
Brandi's Fruit Dip
1(8oz.) cream cheese
1 jar of Marshmellow Cream puff
2 tsp of Orange juice
Kathy 's Fruit Dip
8 oz cream cheese (regular or light) room temperature
1 jar marshmallow cream
2 Tablespoons Tang-dry right out of jar-may use regular or orange pineapple
Cream all ingredients together. Make 1 day or at least 4 hours ahead for Tang to dissolve. Keeps for 1 week refrigerated.
Treasure Dip
{{The best apple dip I've ever had...}}
8oz. cream cheese
1 cup brown sugar
1 teaspoon of vanilla
Mix all ingredients with a hand mixer. It is delicious!
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Couscous Salad
Lemon Cinnamon Dressing:
1/4 cup lemon juice
1/4 teaspoon cinnamon
1/2 cup olive oil
Couscous Salad:
2/3 cup currants
3 Tablespoons butter
1/8 teaspoon powdered saffron
1-1/2 cups chicken stock
1-1/2 cups diced celery
1/3 cup thinly sliced green onions
1/3 cup pine nuts, toasted
1/4 cup minced fresh parsley
Salt and pepper to taste
For the dressing: whisk the lemon juice and cinnamon in a small bowl. Drizzle in the oil, whisking constantly.
For the salad : soak the currants in enough boiling water to cover for 15 minutes or until plumped; drain.
Melt the butter in a large skillet over medium heat. Stir in the saffron. Stir in the stock. Bring to a boil. Stir in the couscous; cover. Remove from the heat and let stand for 4 minutes. Remove couscous to a large bowl; fluff with a fork. Add the currants, celery, green onions, pine nuts and parsley; toss to combine. Drizzle half the dressing over the salad; reserve the remaining dressing for another use. Season with the salt and pepper.
Hint: May be served at room temperature or chilled. May be made ahead, covered and stored in the refrigerator for 1 day.
SERVINGS: 8
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Red Pepper Bisque
1 cup unsalted butter
2 tablespoons vegetable oil
4 cups chopped leeks
6 large red peppers, sliced
3 cups chicken broth
Salt
6 cups buttermilk
White pepper to taste
Chives or lemon slices and
caviar for garnish
Melt butter and oil in a large saucepan. Add leeks and red peppers. Reduce heat and cook, covered, until vegetables are soft. Add chicken broth and salt to taste. Simmer, partially covered, over low heat for 30 minutes or until vegetables are very soft.
Blend mixture in a food processor until smooth. Strain into a large bowl. Stir in buttermilk and white pepper to taste. Chill. Garnish with chives or a thin slice of lemon with a scoop of caviar in the middle. For single servings, dole the soup into green pepper shells
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White Bean Bake
8 cups seasoned cooked navy beans
1 cup golden raisins
2 cups chopped onions
1 cup sour cream
1 cup light brown sugar, packed
2 (3-ounce) packages cream cheese,
room temperature
2 (4-ounce) cans chopped mild
green chiles
8 cooked sausage patties,
crumbled (1 pound)
3 tablespoons Dijon mustard
2 cups grated provolone cheese
4 green onions, chopped fine
(use some green tops)
1/2 cup seasoned bread crumbs
Place navy beans, raisins, and onions in large bowl. Combine sour cream, brown sugar, and cream cheese and blend well. Add to beans. Add chiles, sausage, and mustard, and mix well. Pour into 10x15-inch baking pan. Bake at 350° about 45 minutes, until bubbly. Remove pan from oven and top with provolone cheese, green onions, and bread crumbs. Return to oven and bake 5 minutes more to melt cheese. Serve at once.
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Chops
1/2 cup whole kernel corn
1/2 cup bread crumbs
Pinch of salt and pepper
3/4 tablespoon parsley
Pinch of sage
1/2 tablespoon chopped onion
1/2 cup diced apple
1 tablespoon milk (whole)
2 Iowa pork chops (thick cuts)
In bowl, combine above ingredients, except chops, until well mixed. Cut a slit in the side of each chop and stuff with the mixture. In frying pan, brown the stuffed chops, then bake in 350° oven for about one hour, basting chops often with Basting Sauce.
BASTING SAUCE:
1/4 cup each: honey and mustard
1/4 teaspoon rosemary leaves
1/2 teaspoon salt
Pinch of pepper
In a separate bowl, combine ingredients and blend.
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Pear Pie
3 or 4 fresh, ripe pears
1 unbaked 9-inch pie crust
1 cup sugar
1 cup all-purpose flour
1/4 cup butter or margarine, melted
2 eggs
1 teaspoon lemon juice
1/2 teaspoon vanilla
1/2 teaspoon ground ginger
Preheat oven to 400°. Wash and drain pears. Cut pears lengthwise into halves; remove core and stem ends with paring knife. Arrange pears cut-side-down in pie shell, with wide ends of pairs near outside edge of shell. Set aside.
Beat sugar, flour, melted butter, eggs, lemon juice, vanilla, and ginger with electric mixer until smooth and blended. Pour into pear-lined shell.
Bake for 40 - 45 minutes, or until golden brown and top springs back when lightly pressed with finger. Serve warm. Refrigerate any leftovers.
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