15 BEVERAGE REFRIGERATOR

četvrtak, 20.10.2011.

REFRIGERATED BISCUIT. REFRIGERATED


Refrigerated Biscuit. Freezer Conversion



Refrigerated Biscuit





refrigerated biscuit






    refrigerated
  • (of food or drink) Chilled, esp. in a refrigerator

  • (refrigeration) the process of cooling or freezing (e.g., food) for preservative purposes

  • (refrigeration) deliberately lowering the body's temperature for therapeutic purposes; "refrigeration by immersing the patient's body in a cold bath"

  • (of a vehicle or container) Used to keep or transport food or drink in a chilled condition

  • made or kept cold by refrigeration; "keep the milk refrigerated"; "a refrigerated truck"





    biscuit
  • A small, typically round cake of bread leavened with baking powder, baking soda, or sometimes yeast

  • A light brown color

  • A cookie or cracker

  • small round bread leavened with baking-powder or soda

  • A biscuit is a baked edible product. The term is used to apply to two distinctly different products in North America and the Commonwealth Nations.

  • cookie: any of various small flat sweet cakes (`biscuit' is the British term)











Grands!® Good Morning Orange-Walnut Biscuits




Grands!® Good Morning Orange-Walnut Biscuits





INGREDIENTS
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)
1/4 cup packed dark brown sugar
2 tablespoons maple syrup
2 tablespoons honey
1 teaspoon pumpkin pie spice
1/4 cup Smucker’s® Sweet Orange Marmalade
1 cup Fisher® Chef’s Naturals® Walnut Halves and Pieces
4 oz cream cheese (half of 8-oz package), softened
1 cup powdered sugar
1 tablespoon Smucker’s® Sweet Orange Marmalade
2 to 3 tablespoons orange juice

DIRECTIONS
1. Heat oven to 350°F. Spray 8 jumbo muffin cups with Crisco® Butter Flavor No-Stick Cooking Spray. Split each biscuit in half horizontally to make 2 rounds. Slightly stretch bottom biscuit rounds to 4 inches in diameter; place 1 round in bottom and 1/2 inch side of each muffin cup.
2. In medium bowl, mix brown sugar, syrup, honey, pumpkin pie spice, 1/4 cup marmalade and walnuts. Divide evenly among biscuits in muffin cups (about 2 tablespoons each).
3. Slightly stretch top biscuit rounds; cut each into quarters. Place 4 quarters in each cup, stretching and pressing lightly to seal outer edges to bottom rounds and leaving centers open (points of dough will face slightly upward and walnut mixture will not be covered).
4. Bake 15 to 19 minutes or until biscuits are golden brown. Meanwhile, in medium bowl, stir cream cheese, powdered sugar, 1 tablespoon marmalade and enough of the orange juice until icing is smooth and thin enough to drizzle. Place waxed paper under cooling rack. Remove filled biscuits from pan to cooling rack; immediately drizzle with icing. Cool 5 minutes before serving.











Chicken Alfredo Biscuit Casserole Recipe




Chicken Alfredo Biscuit Casserole Recipe





INGREDIENTS
1 tablespoon butter
2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 jar (16 oz) Alfredo pasta sauce
1/4 cup milk
2 cups chopped cooked chicken
2 cups Green Giant® SELECT® frozen broccoli florets, thawed
1/4 teaspoon dried basil leaves
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese

DIRECTIONS
1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
3. Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.
4. Bake 15 to 20 minutes or until biscuits are golden brown.









refrigerated biscuit







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