16 quick rich Recipes

flour, quick-cooking rolled oats, baking powder, ground cinnamon, molasses, brown sugar, canola oil, water, vanilla extract, raisins

brownie mix , betty crocker original supreme preferred (with chocolate syrup pouch), vegetable oil, water, eggs, chocolate chip cookie mix , betty crocker brand preferred, butter or 1/2 cup margarine, softened, egg, chocolate frosting , betty crocker rich & creamy preferred

heavy cream (i ve used milk here), teasp flavoring extract, salt (omit if not using un ed butter), butter, softened, powdered sugar

dried porcini mushrooms (about 1/8 oz), boiling water, butter, chopped shallots, dry sherry, rich turkey stock, minced fresh or 1/4 tsp dried thyme, quick-mixing flour (such as wondra or pillsbury shake and blend), salt, freshly ground pepper

rich and hearty progresso chicken pot pie soup, pillsbury refrigerated buttermilk biscuits, chopped fresh parsley

kielbasa, roughly diced (about 3 small links ), onion, chopped, garlic cloves, minced, poblano pepper, sliced into thin strips, rice, vegetable stock (i use rich ), olive oil, salt, fresh ground black pepper

spice cake mix, coconut pecan frosting, eggs, butter, brown sugar, cream

mushrooms, margarine or butter, flour, salt, whipping (heavy ) cream, ready-to-serve chicken broth, sherry

butter, powdered sugar, flour, eggs, flour, baking powder, salt, walnuts chopped, quick-cooking oatmeal, coconut, brown sugar, vanilla

neck, giblets (excluding liver), and wing tips from a turkey, onion, unsalted butter, reduced-sodium chicken broth, water, carrot, quartered, celery rib, quartered, thyme sprigs

butter, chopped onion, fennel seeds, garlic clove, halved, dry white wine, rich turkey stock, thyme sprigs, quick-mixing flour (such as wondra or pillsbury shake and blend), salt

ask any southerner and they will tell you that collard greens require the smokiness of cured pork to be edible. we agree. a little sweet, smoke flavor goes far in tempering the assertive bitterness of collard greens. we don tsp, however, agree with the long cooking southern cooks subject the greens to because it robs them of valuable flavor and color. we wanted to cook them quicker, but maintain that deep, southern flavor. here s what we discovered, test kitchen discoveries, blanch the collard greens in well-salted water until just wilted and tender, about 10 minutes. rinse to cool quickly and squeeze the leaves to remove excess moisture; otherwise, the finished dish will taste bland and have a watery texture., cook the blanched greens briefly with butter and browned kielbasa for a rich, meaty flavor. sprinkle the greens with a little vinegar before serving to add accent.

shrimp, peeled and deveined, green pepper , julienne, red pepper , julienne, red onion , julienne, salt, pepper, bourbon, rich brown demi-glace, quick grits, butter, heavy cream, water, cheddar cheese, shredded