7UP Biscuits. What? Yep, that's right, 7up biscuits. Some places on the internets call these Popeye's Biscuits - I guess they taste like the biscuits from the chicken place. All I know is that these were the best biscuits that I've ever made - hands down! They were light and fluffy. They only have three ingredients - quick and easy! 7up Biscuits 2 cups Bisquick 1/2 cup sour cream 1/2 cup 7-up 1/4 cup melted butter Preheat oven to 450. Cut sour cream into biscuit mix, add 7-Up. Sprinkle additional biscuit mix on board or table and pat dough out. Kaytucky Chicken. I have a really fun recipe for you! And easy, too. It’s hardly any work; the oven does the work for you, but it’s a really fun and tasty way to serve chicken for a change. Serve with an Avocado & Fennel Salad, lots of skillet baked potatoes and a little Green Peppercorn Sauce, but that’s mainly because I’m seriously addicted to how the sauce tastes on potatoes.
This was absolutely delicious! Directions: 4 chicken fillets 4 frozen puff pastry sheets 4 oz cream cheese (the firm kind) few rashes of bacon flat-leaf parsley 1 spring onion 1 large egg pepper salt This is what we call ontbijtspek here. I’ve also chopped a spring onion with my cute orange baby Santoku. And I’ve finely chopped a small handful of flat-leaf parsley. Add the spring onions, parsley, crumbled up bacon and a good pinch of pepper to 4 oz firm cream cheese; I’ve opted for low-fat cream cheese. Mix it all up. Make a fairly deep cut in each chicken fillet. Until I ended up with puff pastry looking like this. Kay’s Recipe Card. Meatloaf Cupcakes Recipe. Sometimes I have to sniff out my inspiration for recipes like a bloodhound. Other times, it just falls effortlessly right into my lap – like the idea for this fabulous and fun take on traditional meatloaf. These are meatloaf cupcakes. Yes, that’s right. Succulent and flavorful little “cakes” of meat with a rich and buttery mashed potato “icing” piped on top.
A few nights ago, I was hanging out on Facebook. Anyway, as I said, I was hanging out on Facebook when a caterer friend of mine wrote on my wall asking if I had a good recipe for meatloaf cupcakes. Creating these meatloaf cupcakes is pretty straightforward and doesn’t require any special tricks or tips. There are many beautiful things about this dish, the first being that it will work with any meatloaf recipe that you happen to love. My meatloaf cupcakes were so popular here at Chez SGCC that I’m already itching to try them again with some tweaks, like perhaps a Moroccan-spiced lamb version.
Ingredients For the meatloaf: 1/4 cup milk. Bbq Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing Recipe : Bobby Flay. Bread Pudding Soufflé with Whiskey Sauce Recipe at Epicurious. Preheat the oven to 350°F. Grease an 8-inch square baking pan. To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch.
To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins. To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Note: New Orleans French bread is very light and tender.