28206 biscuit topped dish Recipes

rosemary, chopped, five-cheese italian dressing, worcestershire sauce, boneless beef top round steaks, rosemary, chopped, five-cheese italian dressing, montreal brand steak seasoning, red potatoes, diced

coconut milk, chicken stock or water, fresh or dry galangal (peeled & sliced), chicken breast fillets thinly sliced, chopped chillies or dried red pepper, fish sauce, celery 1/2 inch long, fresh cilantro leaves, extra cilantro leaves for garnish, lemon grass cust in long pieces, hole leaves of lemon leaves, green onion chop into small cubes, lage tomatoes, straw mushroom or fresh, dried roasted crushed pepper for topping (optional)

leftover mashed potatoes, sour cream, divided, sliced green onions with tops, divided, garlic salt, shredded cheddar cheese

classic pie crust , sufficient for bottom and top of 10 inch deep dish pie (try , idiot proof step-by-step photo tutorial), butter, granny smith apples, peeled and sliced, sugar, light brown sugar, lemon , juice of, flour, nutmeg, cinnamon, salt , to taste, pecan pieces

granulated sugar (3 1/2 oz), cornstarch, ground cinnamon, table salt, fresh blueberries (30 oz), picked over, grated lemon zest, lemon juice, biscuit topping, unbleached all-purpose flour (5 oz), cornmeal , stone-ground, granulated sugar , plus 2 tsp for sprinkling, baking powder, baking soda, table salt, unsalted butter (1/2 stick), melted, buttermilk, vanilla extract, ground cinnamon, variation : gingered biscuits, biscuit topping, unbleached all-purpose flour (5 oz), stone-ground cornmeal, minced crystallized ginger, granulated sugar plus 2 tsp for sprinkling, baking powder, baking soda, table salt, unsalted butter (1/2 stick), melted, buttermilk, vanilla extract, ground ginger

cooked chicken, shredded, cream of mushroom soup or 1 (26 oz) can cream of chicken soup, water, sliced mushrooms, drained (optional), pepper , to taste, refrigerated biscuits

extra virgin olive oil, lemon juice, chopped tarragon, chopped garlic, worcestershire sauce, pepper (to taste), top sirloin steak

gorgonzola, crumbled, tub-style chive & onion cream cheese, butter, softened, pine nuts, chopped, boneless beef top loin steaks, cut 1-inch thick

white mushrooms, imitation crabmeat, parmesan cheese, garlic cloves, minced, herb stuffing mix (i use stove top), butter, butter

top sirloin steaks, extra virgin olive oil, fresh lemon juice, grated fresh lemon zest, minced garlic, kosher salt, coarse, fresh ground black pepper

top macaroni salad, sea shell macaroni, almost ripe avocado, cut in 1/2 dice, bacon, fried crispy, cheddar cheese, cut in 1/4 chunks, hard boiled eggs, cut in 1/4 chunks, roma tomatoes, seeded and cut in small chunks, sweet yellow onion, chopped fine, chopped italian parsley, mayonnaise, sour cream, teas. celery salt, pepper to taste

topping ingredients, brown sugar, heavy whipping cream, margarine, vanilla, bananas sliced diagonally, mix all ingredients except bananas in saucepan. heat gently to boiling over medium heat while stirring occasionally. remove from heat and stir in bananas until coated.

top ramen noodles (you wont be needing the seasoning packet), depends if you want it really buttery i use 2, black pepper (to your taste ), soy sauce (according to taste)

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

unbleached all-purpose flour, minced crystallized ginger, granulated sugar, baking powder, table salt, heavy cream, heavy cream for brushing tops of biscuits, granulated sugar for sprinkling on tops of biscuits, cinnamon swirl cream biscuits, biscuits, unbleached all-purpose flour, granulated sugar, baking powder, table salt, heavy cream, dark brown sugar, ground cinnamon, unsalted butter , melted, egg white, sugar, vanilla extract

chicken breast, cooked and cubed, cream of chicken soup, half and half, refrigerated biscuits , i use 2 cans of crescent rolls, peas and carrots, frozen, salt, pepper