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Red Lobster Cheddar Bay Biscuits Recipe

Red Lobster Cheddar Bay Biscuits Recipe
This recipe was originally published on May 7, 2007. Updated with new photos. This Red Lobster Cheddar Bay Biscuits recipe has been pinned 83,000 times! With the recent news that Red Lobster might be closing its door forever, I thought many people would love to have the recipe. The Red Lobster biscuit mix is also available at Sam’s Club and Walmart now. Enjoy! Truth be told, I am a food snob. I shun away from chain restaurants—Cheesecake Factory, nah; The Olive Garden, meh; Denny’s, are you kidding me?! I avoid going to franchise or chain restaurants at all cost, well, unless I am starving or stuck in the middle of nowhere and the only restaurant in town is Applebee’s. However, I have to admit that there is an exception. Yep, you heard it right—those fluffy-cheesy-buttery-garlicky-fresh-off-the-oven world famous Red Lobster biscuits. Wait a minute, didn’t I just proclaim that I don’t do chain restaurants?

Better Than Takeout Orange Chicken Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Ingredients Chicken

How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Add food colouring to the melted marshmallows until you get the colour you want. Step Four: Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Finished fondant! 1.

Go ahead, take a shot of salad dressing. | DesignHER Momma I got my first taste of this salad dressing when a dear friend brought it over with a meal she had made for my crew right after Nola was born. From the moment the heavenly concoction hit my lips, I wanted to drink it right out of it’s re-purposed glass bottle. Since asking begging her for the recipe, I’ve probably made it weekly. And I make it for everyone I know. If I love you, I will bring you this dressing. It’s been proven. So it’s time. What you will need: 2-3 garlic cloves, grated. 1/2 tsp. dry mustard 1/2 tsp. ground pepper 1 tsp. sea salt 1/2 lemon, squeezed (I use this squeezer 2 tablespoons tarragon wine vinegar 1/2 cup olive oil Freshly grated Parmesan cheese Mash the salt n’ peppa! Then, whisk in the tarragon white wine vinegar, lemon and oil: Take a good ole’ shot of the heavenly mixture (go state!) And store it in a salad dressing shaker , in your refrigerator for up to 2 weeks. You guys, I’ve just given you a gift. Comments comments

Nutella Pop tarts | The Family Kitchen Ever since I made my daughter strawberry pop tarts last month she’s been asking for them every morning. To have some fun I’ve been switching up fillings, using apricot jam, blueberry jam and grape jam. Then, last week, I took it over the top and filled them with nutella. Yes, nutella. I mean, nutella always seems to be the next step after peanut butter and jam anyway, right? Homemade Nutella Pop Tarts 1 package of refrigerated pie crust Nutella Glaze: Nutella, melted 1. 2. 3. 4.

9 Secret Ingredients of the Frugal Foodie | MintLife Blog | Personal Finance News & Advice From Italian truffle butter to Vietnamese saffron, foodies have turned the act of tasting the world’s best food into a competitive sport. Meanwhile, back in your own pantry, you’re lucky to find so much as a can of beans. But even if your own budget won’t support such refined ingredients, you too can be a frugal foodie. Here are some simple items that can turn your everyday grocery list into something resembling a 4 star menu-for fewer than 4 bucks: 1. Off-Brand Orange Marmalade $2-3 Why spend the money on high-end (read: expensive) orange marmalade if you’re just using it as a glaze for meat or adding it into a dessert? 2. 3. 4. 5. 6. 7. 8. 9. Once you’ve got these ingredients stocked in your pantry, look to sites like GourmetSleuth.com , EzEating.net , or SimplyRecipes for more great ideas on what to do with them.

A Cozy Kitchen Restaurant Style Orange Chicken Alright you guys, seriously, this orange chicken tastes exactly like the best orange chicken you’ve ever had at any restaurant. I was very, very, very skeptical at first because I’ve never fried meat before and I was afraid it would turn out terribly. Kramer was adamant about having me make orange chicken that would remind me him Chinese take-out, though, and I couldn’t let him down! It was perfectly crispy and crunchy and the sauce was right on point; sweet and tangy and with a little bit of heat. I honestly can’t emphasize how good this orange chicken is. Your ingredients. Mix together the chicken, egg, salt, pepper, and 1 tablespoon of canola or vegetable oil, then add in 1/2 cup of cornstarch and 1/4 cup all-purpose flour. Heat enough vegetable or canola oil in a pot or a wok (about an inch deep in the pot) for about 5 minutes over high heat. Turn the heat to medium-high and fry the chicken in small batches so it cooks evenly. In one more bowl, zest your orange. Cook time: Total time:

10 techniques every cook should know Breading This easy, three-step technique ensures an even crumb coating. It's commonly used on thin cuts of chicken, pork or veal that will be fried or baked. To begin, set up your breading station. Fill the first of three shallow dishes with flour. Start by dredging a piece of meat in the flour. The second step is to dip the meat into the egg wash, again letting the extra drip off. Try to work with one hand as you complete the process, so as not to bread your fingers on both hands - that can lead to a sticky mess. Proceed with the recipe as directed. Browning/Searing Myths abound about the benefits of searing, most notably that it seals in the juices. The most important factor in this technique is to start with a very hot pan. Although you can use nonstick pans for delicate fish, pans without a nonstick finish do a better job of browning, and leave lovely browned flavorful bits to use in a pan sauce (see "Making pan sauce.") Place your ingredient directly into the pan. Dicing an onion Folding

Quinoa-Stuffed Acorn Squash The day after Valentine’s Day. Also known as the day all Valentine’s Day candy goes on clearance. And stores start selling Easter candy (though I noticed they’ve already been selling it for weeks!). Trust me, I totally indulged yesterday during my Valentine’s Day dinner I had the most amazing meal at one of my favorite spots in Brookline, The Fireplace. Anyway, as much as I hate to admit it, tonight might call for something a bit lighter. Quinoa-Stuffed Acorn Squash: • 1 acorn squash• 1 T butter • 1 C quinoa• 2 C chicken/veggie stock or broth (reduced sodium) • 1 T extra virgin olive oil • 1 small yellow onion, chopped finely • 4 garlic cloves, minced • 2 habanero peppers, chopped finely (remove seeds for less heat) • 1/2 C mushrooms, chopped • 2 C spinach, uncooked • 1/2 feta, crumbled • 1 T parsley, chopped • 1 T fresh lemon juice (Pre-heat oven to 375 degrees) Start by slicing your acorn squash in half. Once sliced (albeit perhaps unevenly), scoop out all the seeds. Enjoy! What? [Sues]

Petite Lasagnas « Can You Stay for Dinner? recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:

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