| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 512.1 | Creamy Broccoli Bake | ACOMA::JBADER | una voce poco fa | Sat Feb 21 1987 13:57 | 28 |
|
1 1/2 pounds fresh broccoli spears or 1 medium head cauliflower,
seperated into flowerets. >>2 packages (10 oz. each) frozen
broccoli spears or cauliflower, cooked and drained can be
substitutes for the fresh veggies.<<
1 can (10 3/4 oz) condensed cream of mush room soup
1/4 cup milk
1/2 cup shredded cheddar cheese
1 cup Bisquick or baking mix
1/4 cup firm margerine or butter
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
Add broccoli. Cover and heat to biling. Cook until stems are almost
tender, 10-12 minutes; drain. Place broccoli in ungreased 1 1/2
quart casserole. Heat oven to 400 degrees. Beat soup and milk with
hand beater until smooth; pour over broccoli. Sprinkle with cheese.
Mix baking mix and margerine until crumbly; sprinkle over cheese.
Bake until crumbs are light brown, about 20 minutes. 6-8 servings.
High Altitude Directions---Prepare as directed except--do not add
salt to water. Cook until stems are almost tender, broccoli about
20 minutes, cauliflower about 12 minutes.
-sunny-
|
| 512.2 | Serious recipe, dumb name | MOSAIC::MAXSON | Repeal Gravity | Wed Apr 01 1987 17:35 | 22 |
|
Bracciole con Pterodactyl del Porno (Milanese')
("Italian Hot Dogs")
1 Lb. Italian Sweet Sausage (usually eight)
2 cups dry white wine
1 cup Bisquick
1/3 cup milk
flour, salt, pepper, etc. as needed
Brown sausage thoroughly in skillet, piercing with fork. Drain
all but 2T of the grease, Add wine, cover, and simmer 25 minutes.
Remove sausage; set aside to drain on paper towels. Make a paste
of cold water and flour, add to wine/drippings, and stir/simmer
into a gravy.
In bowl, add milk to Bisquick and mix thoroughly to form a very
stiff dough. Divide, divide and divide to form eight balls, roll
into a 'skin' 1/8" thick. Place sausage on each oval and roll up -
pinch to secure the wrapping. Bake at 375 for 10-12 minutes, until
wrapper is lightly browned, and serve, covering with gravy. Serves
two.
|
| 512.5 | I think I found it! | FDCV13::LAHANAS | | Wed Jun 29 1988 10:23 | 28 |
| Bren:
I dug out my cookbook "THE BEST OF BISQUICK", and I think I found
what you are looking for. Here it is....
IMPOSSIBLE CHICKEN 'N BROCCOLI PIE
1 pkg. (10 ounces) frozen chopped broccoli
3 cups shredded Cheddar cheese (12 ounces)
1-1/2 cups cut-up cooked chicken
2/3 cup chopped onion
1-1/3 cups milk
3 eggs
3/4 cup Bisquick
3/4 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10" pie plate. Rinse broccoli
under running cold water to thaw; drain thoroughly. Mix broccoli,
2 cups of the cheese, the chicken and onion in plate. Beat milk,
eggs, Bisquick, salt and pepper until smooth, 15 seconds in blender
on high or 1 minute with hand beater. Pour into plate. Bake until
knife inserted in center comes out clean, 25 - 35 minutes. Top
with remaining cheese. Bake just until cheese is melted, 1 to 2
minutes longer. Cool 5 minutes. Makes 6 to 8 servings.
Enjoy!
|
| 512.8 | -<LOOKING FOR CHICKEN N'DUMPLING RECIPE >- | BTO::DEMAR_C | | Mon Jul 11 1988 14:11 | 10 |
| -< LOOKING FOR AN EASY CHICKEN N' DUMPLING RECIPE >-
JAYNE,
COULD YOU LOOK IN YOUR BISQUICK COOKBOOK FOR A RECIPE FOR CHICKEN
N' DUMPLING?? I'VE BEEN SEARCHING FOR A LONG TIME TO FIND AN EASY
AND GOOD RECIPE.
THANKS,
CLAIRE DEMAR
|
| 512.9 | Chicken 'n Dumplings, as requested | FDCV13::LAHANAS | | Tue Jul 12 1988 09:29 | 72 |
| Claire:
Here you go, courtesy of the General Mills / "Bisquick" people.
My book had two versions - one the conventional method, and the
other a quick microwave version. If you want easy, I imagine the
microwave one would be the better choice.
CHICKEN & DUMPLINGS
-------------------
2/3 cup Bisquick 1-1/4 cups water
1 tsp. salt 3 medium carrots, sliced
1/4 tsp. pepper 1 medium onion, sliced
2-1/2 to 3-1/2 lb. broiler-fryer Dumplings, Parsley Dumplings,
chicken, cut-up or Sour Cream & Chive
1 can (10-3/4 oz.) condensed cream Dumplings (recipes follow)
of chicken soup
Mix Bisquick, salt and pepper; coat chicken. Heat oil in Dutch
oven. Cook chicken in oil until brown on all sides. Remove chicken;
drain fat from Dutch oven. Mix soup, water, carrots, and onion
in Dutch oven. Place chicken, skin sides up, on soup mixture.
Cover and heat to boiling; reduce heat. Simmer 40 minutes. Prepare
dumplings. 6 servings.
DUMPLINGS
---------
Mix 2 cups Bisquick and 2/3 cup milk until soft dough forms.
Drop dough by spoonfuls onto boiling mixture; reduce heat.
Simmer uncovered 10 minutes; cover and simmer 10 minutes more.
Makes 10-12 dumplings.
Note: mixture should be boiling when dumplings are dropped; the
steam helps them to rise. Drop dough onto chicken or vegetables,
not into liquid, to avoid absorption of moisture.
PARSLEY DUMPLINGS: Mix in 1 tsp. parsley flakes with the Bisquick.
SOUR CREAM & CHIVE DUMPLINGS: Substitute 1/3 cup dairy sour
cream for 1/3 cup of the milk. Mix in 3 tbsp. freeze-dried chives
with the Bisquick.
----------------------------------------------------------------------
MICROWAVE CHICKEN & DUMPLINGS
2-1/2 to 3-1/2 pound broiler fryer 3/4 cup water
chicken, cut-up 3 medium carrots, chopped
1/2 tsp. salt 1 medium onion, chopped
1/4 tsp. pepper Dumplings (ingredients
1 can (10-3/4 oz.) condensed cream are same as above recipe)
of chicken soup
Arrange chicken pieces, skin sides up, in 3-quart microwavable
casserole with thickest parts toward edge; sprinkle with salt and
pepper. Cover with waxed paper and microwave on high (100%) 10
minutes. Remove chicken pieces; drain fat and liquid from casserole.
Mix soup, water, carrots, and onion in casserole; arrange chicken
pieces, skin sides up, on soup mixture. Cover tightly and microwave
until carrots are crisp-tender, 18-20 minutes. Prepare Dumplings.
Drop by 10 spoonfuls onto hot mixture around edge of casserole.
Sprinkle with snipped parsley, snipped chives, paprika or dried
dill weed if desired. Cover tightly and microwave 3 minutes; rotate
casserole 1/2 turn. Microwave until dumplings are no longer doughy,
1-1/2 to 2-1/2 minutes. Makes 6 servings.
I hope this works out for you Claire. The picture in the cookbook
looks so good that it's making me hungry just looking at it!
Enjoy!
Jayne
|
| 512.10 | Where can I get the cookbooks? | IND::CGREENE | Colleeeeeen Greeeeeene (DTN) 334-2476 | Wed Jul 13 1988 13:11 | 11 |
|
Can someone tell me where I can get these Bisquick cookbooks?
A friend made some kiwi and strawberry tart this past weekend that
was wonderful using the Bisquick cookbooks.
I'd really like to get them to make some of these goodies!
Thanks --
Colleen
|
| 512.11 | Chicken'n Dumplings tasted great | BTO::DEMAR_C | | Fri Sep 30 1988 13:09 | 8 |
|
I finally got the chance to prepare the Chicken 'n Dumplings recipe.
It was great and so very easy. I did make some changes, such as
I used cream of mushroom soup and added potato's and peas and
mushrooms. I'll will definitly be cooking this recipe over and over
again.
Thanks,
Claire
|
| 512.12 | TUNA DILL PIE? | BPOV04::FERNANDEZ | | Tue Oct 11 1988 15:00 | 8 |
|
Does anyone have the recipe for Impossible tuna dill pie?
It used to be on the Bisquick box and was very good.
Thanks
Robyn
|
| 512.13 | Tuna-Dill Pie | FDCV03::LAHANAS | | Wed Oct 12 1988 09:21 | 30 |
| Re: 512.12:
Here it is, courtesy of my "Best of Bisquick" cookbook:
IMPOSSIBLE TUNA-DILL PIE
1 cup dairy sour cream 1 tsp. lemon juice
1/2 tsp. dried dill weed 3 eggs
1 can (6-1/2 oz.) tuna, drained 3/4 cup Bisquick
1/2 tsp. dried dill weed 1/2 tsp. salt
1-1/2 cups milk 1/4 tsp. pepper
Mix sour cream, 1/2 tsp. dill weed; cover and refrigerate.
Heat oven to 400 degrees. Grease 9 or 10 inch pie plate. Sprinkle
tuna and remaining 1/2 tsp. dill weed in plate. Beat remaining
ingredients until smooth, 15 seconds in blender on high or 1 minute
with hand beater. Pour into plate. Bake until knife inserted in
center comes out clean, about 35 minutes. Cool 5 minutes.
Serve with sour cream mixture. Makes 6 servings.
(VARIATION: Substitute 1 can (7-3/4 oz.) salmon, drained, for the
tuna to make an "Impossible Salmon-Dill Pie".)
Enjoy!
Jayne
|
| 512.16 | Write General Mills | USEM::LAHANAS | | Sat Feb 11 1989 05:08 | 11 |
| Re: -.15:
I got my book by responding to an offer in a woman's magazine -
I think I had to send in a couple of Bisquick proofs of purchase.
This was quite a while ago.
I'd write to the company (General Mills) and ask them. The book
is called "The Best of Bisquick", copyright 1983.
Jayne
|
| 512.18 | Herb Cheese Wedges | DICKNS::CIAMPAGLIA | | Wed Oct 18 1989 12:14 | 21 |
|
I made this to accompany beef stew. The recipe stated it would be
perfect with a luncheon salad.
2 cups Bisquick
1 T. sugar
2 t. dried minced onion
1/2 t. each dried dill, basil, and oregano
1 egg
1/2 cup milk
1/4 cup melted butter or margarine
1/4 cup sauterne wine (I substituted soda water)
1/3 cup shredded Cheddar cheese
Combine Bisquick, onion, sugar, and herbs. Mix the egg and milk
together; beat slightly. Add this, the butter and wine to the dry
ingredients. Beat until blended.
Turn out into a well-greased round 8-inch cake pan. Sprinkle the
cheese on top. Bake at 400 until brown and crusty, about 25 min.
Allow to sit for 10 min.; cut in wedges and serve with butter.
|
| 512.19 | Make your own Bisquick | NAVIER::SAISI | | Mon Nov 11 1991 09:03 | 7 |
| Has anyone tried to make their own Bisquick mix? The ingrediants
are very basic, flour, veg. oil, baking soda or powder, and I think
salt. Any guesses on the proportions? A biscuit recipe might be
a good place to start. I am going to try this because we go through
about a box a week, and it costs 2-4 x more than the ingrediants
do.
Linda
|
| 512.21 | Homemade biscuit mix | TNPUBS::STEINHART | | Mon Nov 11 1991 11:25 | 18 |
| Just make the biscuits up except for adding the milk. Add powdered
buttermilk (available in supermarket baking section) after you blend
in the fat (by fat I mean your choice of butter, lard, margarine, or
hydrogenated vegeable fat). If you use salted butter or margarine,
omit salt from the recipe. The ratio is 2 or 3 tablespoons of
buttermilk powder per cup of water.
When you are ready to bake, just add water.
Make whatever quantity you want, increasing all ingredients
proportionally.
Important - refrigerate or freeze. Do not keep homemade mix at room
temperature. Keep in an airtight container, such as a plastic box.
You must keep it cold to prevent the fat from melting, and to keep it
from going rancid. The buttermilk powder must also be kept cold.
Laura
|
| 512.22 | here's what I found (bisquit mix recipes) | SMURF::HAECK | Debby Haeck | Tue Nov 12 1991 11:55 | 257 |
| Well, these are the two recipes I found. Since I don't use
Bisquick much myself, I cannot say if either of these are what
you are looking for, but here goes.....
_M_a_s_t_e_r _B_i_s_c_u_i_t _M_i_x
Ingredient
3 cups 6 cups 8 cups 9 cups 12 cups
7Flour, after
sifting 3
times
Baking powder 4 tsps. 3 tbsps. 4 tbsps. 13 tsps. 6 tbsps.
Salt 1 tsp. 2 tsps. 4 tsps. 4-1/2 tsps. 6 tsps.
6 tbsps. 3/4 cup 1 cup 1-1/8 cups 1-1/2 cups
7Fat (firm
vegetable
shortening
Dry milk 6-8 tbsps. 1-2/3 cups 3 cups 4 cups
7 1 to 1-
1/2 cups
8_____________________________________________________________________________
7Add liquid
when making
biscuits
777 about 1
cup water
77 about 2
cups
water
777 about 2-
2/3 cups
water
777 about 3
cups water
77 about 1
quart
water
8__________________________________________________________________________________________________________________________________________________________
7 |7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|
|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|
|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|
|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|
|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|7|
Mix flour, salt, baking powder and dry milk together. Cut in fat
until it is like coarse cornmeal. Store in a jar or can with
tight cover, and label. When using the mix, add amount of water
given above to make the dough just moist enouch to handle well.
Knead dough 15 strokes on lightly floured board. Roll 1/2 inch
thick. cut. Put on baking sheet and bake at 400 F for 10
minutes or until nicely browned. The 3-cup mixture given above
will make 12 generous size biscuits.
SUGGESTIONS: A waterglass or can cover can be used for a cutter
or the biscuits can be cut into squares.
If you have no oven, these can be cooked on a grill or in a
frying pan on top of the stove on a very low heat, then turned to
cook on the other side. This will make English muffins. For
drop biscuits, use a little liquid, drop dough by spoonfuls on a
greased pan and bake at 450 F 10 to 12 minutes or until lightly
browned.
The biscuit mix can be rolled out to 1/4 inch thinkness, spread
with raisins, brown sugar, cinnamon and margarine and rolled up,
cut into sections and baked on a greased pan for coffee cakes.
Leftover meat, tuna fish or chopped meat can be spread on the
rolled-out biscuit dough, cut into sections and baked in separate
servings. These can be served plain or with a cheese sauce.
For meat pie topping, use 1/2 less water, roll out to 3/8 inch,
cut with 2-inch cutter, place on bubbling hot pie, bake at 450 F
for 10 minutes.
_Q_u_i_c_k _M_i_x
8 1/2 cups all-purpose flour 1 teaspoon baking soda
3 tablespoons baking powder 1 1/2 cups instant nonfat dry milk
1 tablespoon salt 2 1/4 cups vegetable shortening
2 teaspoons cream of tartar
In a large bowl, sift together all dry ingredients. Blend well.
With pastry blender, cut in shortening until evenly distributed.
Mixture will resemble cornmeal in texture. Put in a large
airtight container. Label. Store in a cool, dry place. Use
withing 10 to 12 weeks. Makes about 13 cups of Quick Mix.
(there are many examples of using Quick Mix in this particular
cookbook, I only have time to enter a few.)
_N_e_v_e_r-_F_a_i_l _R_o_l_l_e_d _B_i_s_c_u_i_t_s
3 cups Quick Mix
2/3 cup milk or water
Preheat oven to 450 F (230 C). Combine Quick Mix and milk or
water in a medium bowl. Blend. Let dough stand 5 minutes. On a
lightly floured board, knead dough about 15 times. Roll out to
1/2 inch thickness. Cut with a floured biscuit cutter. Place
abut 2 inches apart on unbuttered baking sheet. Bake 10 to 12
minutes, until golden brown. Makes 12 large biscuits.
Variations
_C_i_n_n_a_m_o_n _R_o_l_l_s: Preheat oven to 400 F (205 C). Roll out dough to
rectangle. Brush with melted butter. Sprinkle with brown sugar
and cinnamon. Roll dough like a jelly roll and cut into 1/2 inch
slices. Bake 10 to 15 minutes. Glaze with mixture of powdered
sugar and a few drops of water.
_P_i_z_z_a: Use dough as crust for 12 individual pizzas or two 12-inch
pizzas. Pat dough to 1/8-inch thickness. Top with tomato sauce,
spices, cheese meat and choice of toppings.
_M_e_a_t _P_i_n_w_h_e_e_l_s: Preheat oven to 450 F (230 C). Roll out dough to
rectangle. Chop cooked meat and combine with gravy. Spread over
dough. Roll cough like a jelly roll and cut into 1/2-inch
slices. Bake 10 to 12 minutes. Serve with gravy, soup or cheese
sauce.
_P_o_t _P_i_e: Use as the top crust of a chicken or meat pot pie.
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