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bisquick in jose luis supermarket
i was lazy this morning so i simply baked them as the package says. the smell when baking was really nice. the bisquicks themselves... not so much. kinda tasteless? i prefer bread but these thingies are not so dense as bread. i understand now a concept of cooking with it, using it as a base. will buy again. along with muffin cups. and the recipe from drro looks like an easy dinner too.
Well you have to put jam, maple syrup, butter and other toppings on them...
Yes, Bisquick is a basically a ready made biscuit mix, but it's also a time saver, esp for small recipes. I bake all the time from scratch but I still keep a box of it in the house. It's a multi-tasker and does more than regular pancake mix. By the time you buy a can of Baking Powder, a five pound bag of flour and the Crisco, you aren't saving any money and you've got left over ingredients lying around for months.
Sometimes I make Corn Fritters with it. Use a can of corn mixed with a cup of Bisquick, an egg and enough water to make a batter then cook like pancakes. Goes great with bacon and maple syrup, but everything goes great with bacon and maple syrup.
It is amazing though when people buy the bisquick in the shake and pour containers. You get about a cup of Bisquick in a big plastic container, add water and shake, then make pancakes without needing a mixing bowl. And even more lazy? Pancake mix from a Cheez Whiz can. At least now we can, in theory, recycle some of that crap.
It's actually suppose to be good:
Yes, Bisquick is a basically a ready made biscuit mix, but it's also a time saver, esp for small recipes. I bake all the time from scratch but I still keep a box of it in the house. It's a multi-tasker and does more than regular pancake mix. By the time you buy a can of Baking Powder, a five pound bag of flour and the Crisco, you aren't saving any money and you've got left over ingredients lying around for months.
Sometimes I make Corn Fritters with it. Use a can of corn mixed with a cup of Bisquick, an egg and enough water to make a batter then cook like pancakes. Goes great with bacon and maple syrup, but everything goes great with bacon and maple syrup.
It is amazing though when people buy the bisquick in the shake and pour containers. You get about a cup of Bisquick in a big plastic container, add water and shake, then make pancakes without needing a mixing bowl. And even more lazy? Pancake mix from a Cheez Whiz can. At least now we can, in theory, recycle some of that crap.
It's actually suppose to be good:
yeah, when i first went to live in london i was shocked to see so much stuff in cans and boxes. ready to eat too! and all the microwave meals, wow, we did not have them in poland at all (we do now). my biggest shock was to see a bag of peeled and wash potatoes. made me wonder what the hell they put on them as i know peeled potatoes go dark if not placed in water.
so, coming back to bisquick... i have an american cookbook, something like "new hampshire home cooking" or whatever. nearly every single recipe calls for something in a can or a packet: a can of soup or broth, packet of cake mix, whatever. reminds me strongly of mama june sketti sauce. what happened to cooking from scratch?
so, coming back to bisquick... i have an american cookbook, something like "new hampshire home cooking" or whatever. nearly every single recipe calls for something in a can or a packet: a can of soup or broth, packet of cake mix, whatever. reminds me strongly of mama june sketti sauce. what happened to cooking from scratch?
I have lots of cookbooks, and the title of one is Fast Fixes with Mixes. These are good
for people who work to put a fast meal on the table(short cuts) and also for those who do not
want to fuss with fresh ingredients. I also have these cookbooks : 5 ingredient Meals, Meals
in Minutes, etc. These for me were a life saver when I worked, saved me so much time.
And of course I have cookbooks for complete meals from scratch when I'm in the mood
to make fresh bread, donuts, cakes, a 3 course meal etc.
If anyone has the time by all means make meals from scratch.
for people who work to put a fast meal on the table(short cuts) and also for those who do not
want to fuss with fresh ingredients. I also have these cookbooks : 5 ingredient Meals, Meals
in Minutes, etc. These for me were a life saver when I worked, saved me so much time.
And of course I have cookbooks for complete meals from scratch when I'm in the mood
to make fresh bread, donuts, cakes, a 3 course meal etc.
If anyone has the time by all means make meals from scratch.
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In the US where the majority of single parents, husbands and wives have to work,
fast fixes, microwave dinners, fast foods(McDonald, Burger King, etc.) have become
a way of life and a life saver. When someone who works and has children, the last
thing on there minds ( working days) is a home cooked meal. Instead something
quick but tasty is forefront. I used to make meals from scratch on weekends and
of course during vacations.
You can actually make delicious meals by using fresh ingredients and store bought
items, it's just short cuts.
fast fixes, microwave dinners, fast foods(McDonald, Burger King, etc.) have become
a way of life and a life saver. When someone who works and has children, the last
thing on there minds ( working days) is a home cooked meal. Instead something
quick but tasty is forefront. I used to make meals from scratch on weekends and
of course during vacations.
You can actually make delicious meals by using fresh ingredients and store bought
items, it's just short cuts.
yeah, my landlord had this book: microwave meals for one. is there anything more depressing?
i know that cans and packets save time but when i lived in poland and there was no pre-prepared options people managed cooking from scratch every single day. it takes dedication, i guess. also many meals would be huge so they could be warmed up within the coming week. and kids were slaving away with food preparations as well, from early age. i only bought a microwave for my mom few years ago and she barely uses it.
those meals from my mama june style cookbook are more difficult for me than cooking from zero. for one, most of the products used are not available in DR or have prohibitive costs. i normally cook from scratch but i appreciate occasional use of canned soup to make lazy sauce. sometimes i just do not want to cook.
i know that cans and packets save time but when i lived in poland and there was no pre-prepared options people managed cooking from scratch every single day. it takes dedication, i guess. also many meals would be huge so they could be warmed up within the coming week. and kids were slaving away with food preparations as well, from early age. i only bought a microwave for my mom few years ago and she barely uses it.
those meals from my mama june style cookbook are more difficult for me than cooking from zero. for one, most of the products used are not available in DR or have prohibitive costs. i normally cook from scratch but i appreciate occasional use of canned soup to make lazy sauce. sometimes i just do not want to cook.
yeah, my landlord had this book: microwave meals for one. is there anything more depressing?
i know that cans and packets save time but when i lived in poland and there was no pre-prepared options people managed cooking from scratch every single day. it takes dedication, i guess. also many meals would be huge so they could be warmed up within the coming week. and kids were slaving away with food preparations as well, from early age. i only bought a microwave for my mom few years ago and she barely uses it.
those meals from my mama june style cookbook are more difficult for me than cooking from zero. for one, most of the products used are not available in DR or have prohibitive costs. i normally cook from scratch but i appreciate occasional use of canned soup to make lazy sauce. sometimes i just do not want to cook.
LMAO! Microwave meals for one!
CHICKEN SOUP WITH POTATO DUMPLINGS
1/4 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
6 cups chicken broth
2 cups cubed cooked chicken
2 celery ribs, chopped
2 medium carrots, sliced
1/4 teaspoon dried sage leaves
DUMPLINGS:
1-1/2 cups Bisquick? mix
1 cup cold mashed potatoes (with added milk)
1/4 cup milk
1 tablespoon chopped green onion
1/8 teaspoon pepper
In a large saucepan, saute onion in oil for 3-4 minutes or until
tender. Add garlic; cook 1 minute longer. Stir in the broth,
chicken, celery, carrots and sage. Bring to a boil. Reduce heat;
cover and simmer for 10-15 minutes or until vegetables are tender.
In a small bowl, combine the dumpling ingredients. Drop heaping
tablespoonfuls of batter onto simmering soup. Cover and simmer for
20 minutes or until a toothpick inserted comes out clean. Do not lift
cover(lid) while simmering.
1/4 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
6 cups chicken broth
2 cups cubed cooked chicken
2 celery ribs, chopped
2 medium carrots, sliced
1/4 teaspoon dried sage leaves
DUMPLINGS:
1-1/2 cups Bisquick? mix
1 cup cold mashed potatoes (with added milk)
1/4 cup milk
1 tablespoon chopped green onion
1/8 teaspoon pepper
In a large saucepan, saute onion in oil for 3-4 minutes or until
tender. Add garlic; cook 1 minute longer. Stir in the broth,
chicken, celery, carrots and sage. Bring to a boil. Reduce heat;
cover and simmer for 10-15 minutes or until vegetables are tender.
In a small bowl, combine the dumpling ingredients. Drop heaping
tablespoonfuls of batter onto simmering soup. Cover and simmer for
20 minutes or until a toothpick inserted comes out clean. Do not lift
cover(lid) while simmering.
I saw some cooking show where a chef made Gnocci with cooked pureed ramen as a base.. He piped it from a pastry bag into boiling water. Pretty brilliant, really.
CHEESY CHILE AND EGG BAKE (all you need to serve with this is some toast) and coffee of course.
package (12 oz) bulk pork sausage
bag (28 oz) frozen O'Brien potatoes with peppers and onions, thawed, drained
can (4.5 oz) Old El Paso? chopped green chiles, drained
package (8 oz) Monterey Jack cheese with jalape?o peppers, shredded (2 cups)
8 eggs, lightly beaten
1/2 cup Original Bisquick mix
1 1/4 cups milk
container (8 oz) sour cream
teaspoon salt
cup tortilla chips, crushed (1/2 cup) optional
Heat oven to 350?F. In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
In large bowl, stir together sausage, potatoes, chiles and 1 cup of the cheese. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
In large bowl, beat eggs, Bisquick mix, milk, sour cream and salt with fork or wire whisk until blended. Pour over potato mixture.
Bake 35 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with crushed chips and remaining 1 cup cheese.
Bake about 5 minutes longer or until cheese is melted.
package (12 oz) bulk pork sausage
bag (28 oz) frozen O'Brien potatoes with peppers and onions, thawed, drained
can (4.5 oz) Old El Paso? chopped green chiles, drained
package (8 oz) Monterey Jack cheese with jalape?o peppers, shredded (2 cups)
8 eggs, lightly beaten
1/2 cup Original Bisquick mix
1 1/4 cups milk
container (8 oz) sour cream
teaspoon salt
cup tortilla chips, crushed (1/2 cup) optional
Heat oven to 350?F. In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
In large bowl, stir together sausage, potatoes, chiles and 1 cup of the cheese. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
In large bowl, beat eggs, Bisquick mix, milk, sour cream and salt with fork or wire whisk until blended. Pour over potato mixture.
Bake 35 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with crushed chips and remaining 1 cup cheese.
Bake about 5 minutes longer or until cheese is melted.
Two cheese straws (dv8, I think you will like these)
2 1/2 cups Original Bisquick? mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 oz)
1 tablespoon butter or margarine, softened
2 tablespoons grated Parmesan Cheese
Marinara Sauce or Pasta Sauce, if desired, heated
Heat oven to 400?F. Spray cookie sheets with cooking spray. In large bowl, stir Bisquick mix, milk and Cheddar cheese until soft dough forms.
Divide dough in half. On surface lightly sprinkled with Bisquick mix, roll 1 half into 9x6-inch rectangle. Spread with half of the butter. Sprinkle 1 tablespoon of the Parmesan cheese over top. Cut dough lengthwise into 18 (1/2-inch) strips. Repeat with remaining dough.
Twist each dough strip as many times as possible; place on cookie sheets. Bake 6 to 8 minutes or until light golden brown. Serve with marinara or pasta sauce.
Makes 36 appetizers
2 1/2 cups Original Bisquick? mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 oz)
1 tablespoon butter or margarine, softened
2 tablespoons grated Parmesan Cheese
Marinara Sauce or Pasta Sauce, if desired, heated
Heat oven to 400?F. Spray cookie sheets with cooking spray. In large bowl, stir Bisquick mix, milk and Cheddar cheese until soft dough forms.
Divide dough in half. On surface lightly sprinkled with Bisquick mix, roll 1 half into 9x6-inch rectangle. Spread with half of the butter. Sprinkle 1 tablespoon of the Parmesan cheese over top. Cut dough lengthwise into 18 (1/2-inch) strips. Repeat with remaining dough.
Twist each dough strip as many times as possible; place on cookie sheets. Bake 6 to 8 minutes or until light golden brown. Serve with marinara or pasta sauce.
Makes 36 appetizers
BREAKFAST PINWHEELS http://www.tablespoon.com/assets/recipe/r43862fp.jpg
They're good anytime not just for breakfast.
2 1/4 cups Original Bisquick mix
1/2 cup milk
1 tablespoon butter or margarine, softened
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup finely chopped walnuts( optional)
1/2 cup dried currants or raisins
1 tablespoon butter or margarine, melted
Glaze
3/4 cup powdered sugar
1/4 teaspoon vanilla
1 tablespoon milk
Heat oven to 400?F. Line cookie sheet with parchment paper. In medium bowl, stir Bisquick mix and 1/2 cup milk until soft dough forms. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 5 times.
Press or roll dough into 11x8-inch rectangle. Spread dough with 1 tablespoon softened butter. In small bowl, mix granulated sugar, cinnamon, walnuts and currants; sprinkle over top of dough; press in slightly. Starting with an 11-inch side, roll up dough tightly; seal edge. Cut into 3/4-inch slices. Place slices on cookie sheet. Brush slices with 1 tablespoon melted butter.
Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes.
Meanwhile, in small bowl, mix glaze ingredients, adding milk, 1 teaspoon at a time, until glaze is thin enough to drizzle. Drizzle glaze over warm pinwheels. Serve warm.
They're good anytime not just for breakfast.
2 1/4 cups Original Bisquick mix
1/2 cup milk
1 tablespoon butter or margarine, softened
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup finely chopped walnuts( optional)
1/2 cup dried currants or raisins
1 tablespoon butter or margarine, melted
Glaze
3/4 cup powdered sugar
1/4 teaspoon vanilla
1 tablespoon milk
Heat oven to 400?F. Line cookie sheet with parchment paper. In medium bowl, stir Bisquick mix and 1/2 cup milk until soft dough forms. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 5 times.
Press or roll dough into 11x8-inch rectangle. Spread dough with 1 tablespoon softened butter. In small bowl, mix granulated sugar, cinnamon, walnuts and currants; sprinkle over top of dough; press in slightly. Starting with an 11-inch side, roll up dough tightly; seal edge. Cut into 3/4-inch slices. Place slices on cookie sheet. Brush slices with 1 tablespoon melted butter.
Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes.
Meanwhile, in small bowl, mix glaze ingredients, adding milk, 1 teaspoon at a time, until glaze is thin enough to drizzle. Drizzle glaze over warm pinwheels. Serve warm.
In the US where the majority of single parents, husbands and wives have to work,
fast fixes, microwave dinners, fast foods(McDonald, Burger King, etc.) have become
a way of life and a life saver. When someone who works and has children, the last
thing on there minds ( working days) is a home cooked meal. Instead something
quick but tasty is forefront. I used to make meals from scratch on weekends and
of course during vacations.
You can actually make delicious meals by using fresh ingredients and store bought
items, it's just short cuts.
I work in the US for 18 days out of the month then come down here to live with my wife and kids and we refuse to eat fast food crap and I don't own a microwave in the states. You couldn't pay me to ingest that Bisquick crud in my body sorry and this from a guy who was raised in a ranching family that had bisquits at every meal. Sorry if I offended a few of you that love the taste of it but its garbage. I will stick with some wholesome huevos, batatas y papas for breakfast instead of processed filler.
MINI CORN CAKES http://s3.amazonaws.com/gmi-digital-library/c0bc1038-9171-4f82-9265-63267b30f791.jpg
1 tablespoon butter or margarine
1/3 cup chopped green onions (about 5 medium)
1/3 cup chopped celery
1/3cup chopped red bell pepper
1 cup soft white bread crumbs (about 1 1/2 slices bread)
1/2 cup Original Bisquick mix
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 eggs, slightly beaten
1 can (11 oz) whole kernel corn, drained
2 tablespoons vegetable oil
1/2 cup chive-and-onion sour cream
In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.
Makes 24 appetizers
1 tablespoon butter or margarine
1/3 cup chopped green onions (about 5 medium)
1/3 cup chopped celery
1/3cup chopped red bell pepper
1 cup soft white bread crumbs (about 1 1/2 slices bread)
1/2 cup Original Bisquick mix
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 eggs, slightly beaten
1 can (11 oz) whole kernel corn, drained
2 tablespoons vegetable oil
1/2 cup chive-and-onion sour cream
In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.
Makes 24 appetizers
my favourite breakfast dish is and will always be a sandwich. i also enjoyed english breakfast when in the UK. never been a fan of sweet stuff eaten in the morning. granted, i can have a piece of cake as a post-breakfasty dessert but the main morning dish has to be savoury.