Cooking 101

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      Easy Bake Cheddar Biscuits

      Prep Time: 10 min. Total Time: 22 min.

      Makes: 9 servings, one biscuit and about 2-1/2 tsp.

      spread each

      1 cup flour

      2 tsp. Baking Powder

      1/4 tsp. cream of tartar

      1/4 tsp. sugar

      1/4 tsp. salt

      1/4 cup (1/2 stick) butter, cut up

      1 cup Shredded Cheddar Cheese

      1/3 cup milk

      1/2 cup (1/2 of 8-oz. tub) Chive & Onion Cream Cheese Spread

      PREHEAT oven to 450°F. Mix flour, baking powder, cream of

      tartar, sugar and salt in medium bowl. Cut in butter with pastry

      blender or two knives until mixture resembles coarse crumbs. Stir

      in Cheddar cheese. Add milk; stir until mixture forms soft dough.

      PLACE on lightly floured surface; knead eight to 10 times or until

      smooth. Pat out dough into 6-inch square. Cut into nine squares.

      Place on ungreased baking sheet.

      BAKE 10 to 12 min. or until golden brown. Spread each split

      warm biscuit with 2-1/2 tsp. of the cream cheese spread.


      Quick & Creamy Chicken Stew

      Prep Time: 10 min

      Total Time: 25 min

      Makes: 4 servings, 1-1/4 cups each

      3/4 lb. small red potatoes (about 8), quartered

      2 Tbsp. water

      1 Tbsp. oil

      1 lb. boneless skinless chicken breasts, cut into bite-size chunks

      1 can (10-3/4 oz.) condensed cream of chicken soup

      1/4 cup Zesty Italian Dressing

      2 cups frozen peas and carrots

      1/2 cup Sour Cream

      PLACE potatoes and water in microwaveable dish; cover with lid.

      Microwave on HIGH 7 min. or until fork-tender. Meanwhile, heat oil in

      large saucepan on medium-high heat. Add chicken; cook 7 min. or until

      browned, stirring occasionally.

      ADD potatoes, soup, dressing and vegetables to saucepan. Bring to

      boil; cover. Reduce heat to medium-low; simmer 3 min. or until

      chicken is cooked through and vegetables are heated through.

      STIR in sour cream; cook 1 min. or until heated through, stirring



      Broccoli and Cheddar Cheese Soup

      Prep Time: 10 min

      Total Time: 30 min

      Makes: 6 servings, 1 cup each

      1 onion, chopped

      2 Tbsp. Light House Italian Reduced Fat Dressing

      1 can (10-1/2 oz.) condensed chicken broth

      2 broth cans water

      4 cups chopped broccoli

      1 cup fat-free milk

      1/2 cup instant white rice, uncooked

      1 cup 2% Milk Reduced Fat Sharp Cheddar Cheese

      COOK onion in dressing in large saucepan until tender.

      ADD broth, water and broccoli. Bring to boil; cook 8 to 10 min. or

      until broccoli is tender. Stir in milk and rice. Reduce heat to

      medium; cook 5 min.

      POUR into blender or food processor container in batches; cover.

      Blend until smooth. Return to saucepan; cook on low heat until heated

      through. Top each serving with cheese.


      Chili con Carne

      Prep Time: 10 min

      Total Time: 1 hr 20 min

      Makes: 9 servings, 1 cup chili and 2/3 cup rice each

      2 Tbsp. oil

      2 medium onions, chopped

      1 medium green pepper, chopped

      2 cloves garlic, minced

      1-1/2 lb. lean ground beef

      1 can (28 oz.) whole peeled tomatoes in tomato sauce, undrained, cut


      1 can (19 oz.) red kidney beans, drained

      1 can (14-1/2 oz.) beef broth

      1 can (6 oz.) tomato paste

      2 Tbsp. chili powder

      2 tsp. dried oregano leaves

      1 tsp. salt

      1 tsp. ground cumin

      1/2 tsp. crushed red pepper

      6 cups hot cooked rice

      1 cup Shredded Cheddar Cheese

      1 cup Sour Cream

      HEAT oil in 6-qt. saucepot on medium-high heat. Add onions, green

      peppers and garlic. Cook and stir 5 min. or until vegetables are

      tender. Add meat; cook and stir 5 min.

      ADD tomatoes with their liquid, the beans, broth, tomato paste and

      seasonings; bring to boil. Reduce heat to low. Simmer, partially

      covered, 1 hour or until chili is thickened, stirring occasionally.

      SERVE over rice. Top with the cheese and sour cream.


      Broccoli-Cheddar Chicken Bundles

      Prep Time: 10 min

      Total Time: 40 min

      Makes: 4 servings, two bundles each

      8 boneless skinless chicken thighs (1 lb.)

      1 cup frozen broccoli florets, thawed, chopped

      1 cup Shredded Cheddar Cheese

      4 slices Bacon, cooked, crumbled

      1 pouch SHAKE ‘N BAKE Extra Crispy Seasoned Coating Mix

      PREHEAT oven to 400ºF. Place chicken thighs, smooth-sides down, on

      cutting board. Flatten slightly by pounding with meat mallet to 1/2-

      inch thickness. Top evenly with broccoli; sprinkle with cheese and


      ROLL up each chicken thigh tightly, starting at one of the short

      ends; secure with wooden toothpicks. Place coating mix in shallow

      bowl. Roll each chicken bundle in coating mix until evenly coated on

      all sides. Place, seam-sides down in single layer in foil-lined

      shallow baking pan.

      BAKE 25 to 30 min. or until chicken is cooked through (170ºF). Remove

      and discard toothpicks before serving.

      Serving Suggestion

      Serve with mashed potatoes and a tossed green salad.

      How to Microwave Bacon

      Place bacon on double-layer of paper towels on microwaveable plate;

      top with another sheet of paper towel. Microwave on HIGH 3 to 3-1/2

      min. or until bacon is crisp.



      Use cold butter and milk to create flaky biscuits.

      Use only fresh baking powder. You can do a quick test to check the

      freshness by adding 1 tsp. to a glass of warm water. If it foams and

      bubbles actively, you’re good to go.

      Don’t overwork the dough or you could end up with tough biscuits.

      Biscuits are best served hot. To reheat cooled biscuits, brush the

      tops with melted butter, wrap loosely in foil and bake at 350°F until

      heated through.

      Kelly in IL

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