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Recipes
Antipasto Biscuit Sticks
By murphy91781
1. Preheat oven to 425. Line baking sheet with parchment paper or coat with nonstick cooking spray; set aside
- 2 cups biscuit baking mix
- 1/2 tsp. crushed dried oregano
- 2 tbsp. cold unalted butter, cut in thin slices
- 1/2 to 2/3 cup milk
- 1/4 cup finely chopped pimiento-stuffed olives
- 1/4 cup finely chopped salami (sandwich not hard)
- 1/4 cup finely chopped or shredded provelone cheese
Sun-Dried Tomato Scones
By murphy91781
1. Preheat oven to 450. Lightly grease baking sheet, set aside
- 2 cups buttermilk baking mix
- 1/4 cup grated Parmesan cheese
- 1 1/2 tsp. dried basil
- 2/3 cup reduced fat (2%) milk
- 1/2 cup chopped drained oil-packed sundried tomatoes
- 1/4 cup chopped green onions
Omelet Biscuits
By murphy91781
1. Preheat oven to 375. Place biscuits 2 inches apart on large ungreased baking sheet
- 1 container (16 oz.) large refrigerated flaky biscuits
- 8 tbsp. tomato sauce
- 2 slices turkey bacon
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 1/4 cups egg or egg substitute
- 1/4 tsp. black pepper
- 1/2 cup shredded Cheddar cheese
Martha Stewart's Mac & Cheese
By murphy91781
http://www.food52.com/recipes/14671_martha_stewarts_macaroni_and_cheese Genius Recipes's Notes: A genius recipe fo...
- 8 tablespoons (1 stick) unsalted butter, plus more for dish
- 6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
- 5 1/2 cups milk
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper, or to taste
- 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
- 2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
- 1 pound elbow macaroni (or other small pasta shape)
Family-Size Chicken Pot Pie
By murphy91781
1. Heat oven to 350. Spray bottom only of 13x9 inch glass baking dish with cooking spray
- 1 1/2 lb boneless skinless chicken breasts
- 12 oz small red potatoes, quartered (2c)
- 8 oz ready-to-eat baby carrots (2c)
- 3 1/2 cups Progresso chicken broth
- 1 lb fresh asparagus, trimmed, cut into 2 in pieces
- 1/2 cup butter
- 1 large onion, chopped (1c)
- 6 tbsp all purpose flour
- 1/2 tsp seasoned salt
- 1 1/2 cup whipping cream
- 1 tbsp finely chopped rosemary leaves
- 1 package (8 oz)sliced fresh mushrooms
- 1 can (8 oz) Pillsbury refrigerated garlic breadsticks
Cheese Surprise Bites.
By murphy91781
1. Preheat oven to 400. Line baking sheet with parchment paper; set aside
- 1/3 cup milk
- 1 tbsp. dehydrated chives
- 1 tsp. minced fresh dill weed
- 1/2 tsp. sugar
- 1 cup biscuit baking mix
- 1 tbsp. cold unsalted butter cut into thin slices
- 12 cubes sharp ceddar cheese, well chilled
Mini Chicken Pot Pies
By murphy91781
1. Heat oven to 375°F. Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
- 1 can (19 oz) Progresso® Traditional chicken noodle soup
- 1to 2 tablespoons butter
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 cup shredded mozzarella cheese(1 oz)
Burger N' Fries Pot Pie
By murphy91781
1. Heat oven to 450°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat about 8 minutes, sti...
- 1 1/2 lb lean (at least 80%) ground beef
- 1 large onion, chopped (about 1 cup)
- 2 tablespoons all-purpose flour
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup shredded Cheddar cheese (4 oz)
- 2 cups frozen crispy French-fried potatoes (from 20-oz bag)
French Onion-Chicken Pot Pies
By murphy91781
1. Heat oven to 350°F. Spray 8 (10-oz) ramekins or custard cups with cooking spray
- 1/4 cup butter or margarine
- 2 1/2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
- 2 large onions, halved, then thinly sliced (about 1 1/2 cups)
- 2 packages (8 oz each) sliced fresh mushrooms (6 cups)
- 1/4 cup all-purpose flour
- 4 cups water
- 1/4 cup dry sherry or water
- 1 box (2 oz) onion soup mix (2 envelopes)
- 1/4 teaspoon freshly ground pepper
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)
- 6 oz Gruyère cheese, shredded (1 1/2 cups)
Chile Pecan Biscuits
By murphy91781
1. Preheat oven to 425. Line baking sheet with parchment paper or coat with nonstick cooking spray; set aside
- 3 tbsp. cold unsalted butter, divided
- 1 large jalapeno pepper, cored, minced (2 tbsp.)
- 1/3 cup finely chopped pecans
- 2 tsp. honey
- 2 cups biscuit baking mix
- 1/8 cup chipolte chile powder
- 1/4 tsp. ground cumin
- 1/2 cup milk
- 3 1/2 tbsp shredded sharp Cheddar cheese