Cheesy Florentine Biscuit Cups. March 22, 2011 1:37 pm · Posted by Lauren G I looove refrigerated Pillsbury biscuits, mostly because I like popping open the can, but they're also delicious and easy to make. I wanted something different than just your everyday biscuit, so I looked up some recipes on the Pillsbury website. I had most of the ingredients on hand (with a few substitutions) so I chose this one. 2 tablespoons unsalted or salted butter 1 box (9 oz) frozen chopped spinach 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (16.3 oz) Pillsbury® Grands!
4 oz thick-cut slices Canadian bacon, cut into 1/4-inch cubes (I used ham lunchmeat) 4 eggs 2 cups shredded mild Cheddar cheese (8 oz) Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Separate dough into 12 biscuits by peeling apart the layers. Break eggs into bowl and beat with a fork to mix whites and yolks evenly. Bake 15-20 minutes or centers feel firm when touched and biscuits are golden brown. Good and Baked. Cooking on a Himalayan Salt?Plate. How would you like a piece of cookware that is 300 million years old? These Himalayan Salt Plates are cut from ancient salt deposits and are considered the purest form of salt. They are becoming very popular right now to cook on and for good reason - they impart a rich flavor to anything you cook on them and not just a salty flavor. The plates contain mineral deposits that add a richness that you can't get with just salt.
There are a few ways you can use your salt plates. Cooking asparagus, thinly sliced beef and snap peas On a trip to Oregon last year, I stopped by The Meadow and picked up a salt plate from Mark Bitterman. Salt Plates at The Meadow in Portland, Oregon I have cooked several things on my salt plate and the possibilities are endless. Mozarella slices with a little olive oil and basil leaves When preparing food for cooking on the salt plate, don't even season it. Remember that the more moist the food is, the more salty the food will become. Have fun! Common Ingredient Substitutions Article. Most favorited all-time - page 4.