| Price : | Post Date : Dec 26, 2011 10:21:07Eating Smart with Bisquick Reduced Fat Baking Mix -- Cookbook -- Main Dishes, Breads, Desserts
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Blue cheese is not an ingredient that appeals to everyone but if you do enjoy the sour tang of this ingredient there are some great and very easy appetizer recipes you can make with it.
Mushroom Appetizers Recipe With Blue Cheese
What You Need:
2 cups Bisquick baking mix 1/2 teaspoon Worcestershire sauce 8 oz finely chopped mushrooms 5 tablespoons butter 1/4 cup finely chopped onion 1/4 cup boiling water 3 oz softened Neufchatel or Philadelphia 3 tablespoons chopped fresh parsley 1/4 cup grated parmesan 4 oz softened blue cheese Chopped pimento or slivered almonds, for garnish (optional)
How To Make Them:
Grease a nine by thirteen inch pan. Saute the onion, mushrooms, and Worcestershire sauce in two tablespoons of the butter in a skillet until the mushrooms are browned. Combine the Bisquick mix with the remaining butter and beat in the water until you have a dough. Press the dough into the prepared pan.
Combine the Neufchatel and blue cheese and spread this over the dough. Top with the mushroom mixture, and then sprinkle the parsley and parmesan on top. Cover and chill for four hours. Preheat the oven to 350 degrees F and bake the appetizer for half an hour or until the crust is browned. Let it cool for ten minutes, and then cut into one and a half inch squares. Garnish with chopped pimento or slivered almonds and serve. These appetizers will keep in the refrigerator for a couple of days.
How To Make Stilton Tartlets
Combine four ounces of crumbled Stilton with a tablespoon of all purpose flour and spoon this mixture into tart shells. Combine five ounces of evaporated milk with a beaten egg and a little hot sauce and salt and spoon this mixture into the tart shells too.
Sprinkle quarter of a cup of chopped walnuts on top and bake for seven minutes at 425 degrees F. Turn the oven down to 300 degrees F and bake for another fifteen minutes or until set.
A Super Easy Blue Cheese Ball Recipe
Combine eight ounces of cream cheese with four ounces of crumbled blue cheese, quarter of a cup of butter, a tablespoon of chopped green onion tops or chives and two thirds of a cup of chopped olives. Shape the mixture into a ball and roll it in three quarters of a cup of chopped nuts. Chill the ball overnight, or for at least a couple of hours, to allow the flavors to blend.
Blue Cheese And Potato Soup
Soup is always a great hot appetizer recipe if you are catering for a fall or winter party. To make a delicious appetizer soup recipe, cut the top off a garlic bulb and wrap it in aluminum foil. All a little olive oil and roast it for an hour at 375 degrees F. Squeeze the cooked, tender clove flesh into a soup pot with some butter and add a sliced onion.
Cook the onion and garlic until the onion is soft, and then add two pints of boiling water, a chicken bouillon cube and four chopped potatoes. Let the soup simmer until the potatoes are tender.
Blend the mixture until it is really smooth, adding more water if necessary. Add a pint of heavy cream and six ounces of blue cheese and reheat the soup without letting it boil. Season with salt and black pepper and serve with hot, crusty bread.
Often times, I'll eat in a restaurant and I'll enjoy a certain dish so much I'll want to duplicate the recipe at home. While often times my recipes will come out good, they are never quite as good as the restaurant version.
For those who like meatloaf, many have said the meatloaf served at Cracker Barrel is one of the best meatloaves ever. Those who have worked at Cracker Barrel say that the secret is in the bread crumbs. At the restaurant, they use their buttermilk biscuits in place of breadcrumbs. This will absolutely make a difference in the taste of the meatloaf.
What you might consider doing is making a batch of buttermilk biscuits and then using those in your meatloaf. It will help authenticate the taste of the restaurant recipe.
This recipe is enough for three loaves. It is perfect for small parties or even family potluck dinners.
10 pounds ground beef
30 ounces onion, chopped into 1/4-inch squares
1 pound diced green bell peppers
10 eggs
5 tablespoons salt
1 1/2 tablespoons pepper
1 1/2 quarts diced canned tomatoes
2 1/4 cups buttermilk biscuit crumbs or breadcrumbs.
This is one of those throw it all in a bowl and mix it up recipes. The restaurant uses a convection oven. Most home do not have a convection oven. I suggest cooking at about 350 degrees for about sixty minutes. After removing from the oven, invert each loaf to a cooling rack and spread a half cup of ketchup over each loaf. Cut and serve.
I did go to several sites to see if I could find a recipe for the biscuits. I found a few sites where people claiming to be Cracker Barrel employees listed the recipe. They all had the exact same recipe:
2 cups White Lily self-rising flour
1/3 cup shortening
2/3 cup buttermilk
It's just the three ingredients. Blend the flour and shortening together. Then add in the buttermilk. Mix for one minute, roll out and cut. Bake for eight minutes at 450 degrees. Once you take them out of the oven, brush with melted butter.
I have personally not used White Lily flour, so I wanted to find a recipe using products I've used before and I found what is being called a copycat recipe of the Cracker Barrel buttermilk biscuits:
2 ½ cups Bisquick
2 /3 cup buttermilk
1 teaspoon sugar
1 tablespoon melted butter
Mix the Bisquick, buttermilk and sugar together. Add the butter and mix until dough forms. Dust a board with flour and knead twenty times. Roll about ½ inch thick and cut into biscuits. Bake eight to ten minutes at 450 degrees. What was interesting was this recipe was very clear to not brush melted butter onto the biscuits after cooking.
Either way, the key seems to be in using crumbled buttermilk biscuits instead of bread crumbs when making the copy cat meatloaf recipe.
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Sometimes we have to dig up the past to really experience a good recipe. Here are a couple of recipes for cakes from my collection of vintage recipes. Try this Upside Down Grape Cake for a really different small cake. This recipe makes an 8-inch square cake; little but tasty. Mom's Fresh Rhubarb Cake is a cake my mom made when I was a kid. Mom has been gone for several years now but I still love a piece of her yummy cake.
UPSIDE-DOWN GRAPE CAKE
2 tbsps butter
3 tbsps packed brown sugar
1 1/2 cups seedless red grapes, halved
1 1/3 cups baking mix (such as Bisquick)
1/4 cup granulated sugar
1/3 cup milk
2 tbsp canola oil
1/2 tsp almond extract
1 egg
Heat oven to 350 degrees. Melt butter in an 8-inch square baking pan placed in the oven. Remove pan from oven and sprinkle brown sugar over the margarine. Arrange grape halves on the brown sugar/butter mixture. In a medium bowl, mix together the baking mix, granulated sugar, milk, oil, almond extract, and egg. Beat the mixture vigorously for about a half minute. Pour batter over the grapes. Bake in a 350 degree oven for 35 to 40 minutes or until toothpick inserted in center comes out clean. Invert immediately onto a heatproof serving plate. Let pan remain in place for a few minutes, then remove. Serve warm. Add whipped cream, if desired.
MOM'S FRESH RHUBARB CAKE
1 1/2 cups brown sugar
1 egg
1 cup sour milk*
2 cups flour
1/2 cup shortening
1/4 tsp salt
1 tsp soda
1 tsp vanilla
1 1/2 cups raw rhubarb, cut fine
1/2 cup chopped nuts
Mix ingredients thoroughly and pour into a greased oblong pan. Combine 1/2 cup sugar, 1/2 teaspoon cinnamon, and 1 tablespoon butter. Sprinkle over batter before baking in a 350 degree oven for 40 minutes.
*buttermilk
Enjoy!
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| Price : $64.66Bisquick - 15 Pack
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