Red Lobster Style!
2 cups Bisquick
½ cup cold water
¾ cup sharp Cheddar Cheese, grated
¼ cup butter
1 tsp. dried parsley flakes
½ tsp. garlic powder
½ tsp. Italian dressing
Preheat oven to 450°F. In a bowl, mix first three ingredients until thoroughly moistened. Drop by tablespoons onto a greased baking sheet (or in a greased muffin tin). Combine rest of ingredients and brush mixture onto biscuits. Bake for 8-10 minutes or until lightly browned.
Enjoy!
Emma
eggplants, sliced thin, salted and dried on a paper towel to remove bitterness
For frying:
8 whole fenugreek seeds
1/2 tsp whole fennel seeds
1/4 tsp whole cumin seeds
1/2 tsp kalonji
To garnish:
salt
tabasco sauce
lemon juice
sour cream
Take the prepared eggplants, and fry them in the spiced oil until golden and crisp. Garnish with salt, lemon juice and a dash of tabasco sauce, and serve with sour cream.
Delicious! You won’t be able to find an eggplant big enough to make as many as you’d want to eat.
-Emma
Summer is the perfect time for picnics, and it simply wouldn’t be the Fourth of July without some picnic food recipes.
The New York Times just showcased a slew of awesome picnic recipes. Here’s the article:
http://www.nytimes.com/2008/07/02/dining/02mlis-001.html?_r=2&ref=dining&oref=slogin&oref=slogin
Here are two of my favorite picnic recipes:
German Potato Salad
Boiled New Potatoes
Vinagrette:
1 part white wine vinegar
2 parts mustard (I like Dijon)
3 parts oil
chopped dill pickle
Optional:
crumbled bacon and bacon grease
This recipe is great because you don’t have to worry about refrigeration like you do with most potato salads.
Cucumber Salad:
One thinly sliced cucumber
3 TBSP white wine vinegar
1 TSP salt
1 TBSP dill
Have a good holiday weekend!
-Emma
