Bisquik is a premix of flour, leavening, salt and fat. Substitute it 1:1 in recipes with a blend in this ratio:
Cut the shortening into the dry ingredients until the mixture is the consistency of bread crumbs.
Cold lard may be used in place of shortening if using same day.
Original recipe from TSR: https://topsecretrecipes.com/red-lobster-cheddar-bay-biscuits-copycat-recipe.html?category_id=10
Preheat oven to 425°F. Combine dry ingredients and cut in butter with a food processor until mixture is consistency of bread crumbs. Do not overwork. Add cheese and toss to distribute evenly. Add milk and stir until just combined, do not overwork. Drop ¼ cup dollops onto ungreased baking sheet and bake 15 to 17 minutes, until golden brown on top.
This is a copycat recipe for Houlihan’s Baked Potato Soup.
Directions
Preheat oven to 400F. Prick washed potatoes and bake until a fork pierces to the center easily. Remove potatoes from oven and allow to fully cool. Remove skin and cut potatoes into 1/2 inch cubes. Set aside.
Melt butter in a large saucepan, and add onions. Sauté over low heat for 10 minutes or until onions are translucent. Add flour to onions and butter and cook 4 – 5 minutes, stirring well until flour is absorbed.
In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly.
Add cubed baked potatoes and stir to combine. Remove from heat.
Top each serving with grated cheddar cheese, sliced scallions and bacon pieces.
Ingredients
Baking
Sort beans an soak 8 hours, overnight. Crisp bacon and sauté onion in rendered fat. Place beans, onions and other ingredients and bake covered at 300°F for 3 hours. Add salt & pepper to taste and bake one hour uncovered at 250°F.
Pressure cooker
Prepare ingredients as above. Place ingredients in pressure cooker and raise heat to 15psi. Hold pressure 30 to 40 minutes, use natural pressure release 20 minutes. Add salt & pepper to taste.
Variations
Some recipe variations call for mustard seed & ground mustard, tomato paste in place of ketchup or tomato sauce, or did not use ground beef. Also mentions of vinegar, smoked paprika and Cayenne pepper.
This is cribbed with tweaks from an article on TSR.
Brown ground beef in a large skillet and drain. Combine olive oil, onion, garlic, poblano pepper and celery and black pepper in a large pot or dutch oven. Sauté over medium heat until aromatic, about 4 minutes. Combine remaining ingredients and simmer uncovered 1½ to 2 hours, stirring occasionally until liquid is reduced. Serves 12.
Trying some pickled eggs today. Being lazy, I used store bought hard boiled eggs, because I hate peeling them.
First, sanitize a wide mouth, quart sized canning jar. Place the open jar and lid in a large pot and boil at least 5 minutes. Remove and empty the jar, and fill with hard boiled eggs. All 12 eggs should fit easily in the jar with plenty of room for brine. Set aside.
Next, I whipped up a quick brine.
Combine the brine ingredients in a small saucepan and simmer 5 minutes. Pour over eggs packed in the sanitized quart jar. Seal the jar and allow to cool. You may process the jar by boiling for 5 minutes of you plan to keep the eggs for more than a couple weeks. Refrigerate for 48 hours or up to 3 weeks. Flavor will improve with time.
Who doesn’t love sour pork?
1 4-5 lb pork roast
2 med onions thinly sliced
2 Cups vinegar
2 TBS brown sugar
1/4 tsp pepper
1 clove minced garlic
6 whole cloves (1/4 tsp ground cloves)
2 bay leaves
2 Cups water.
leaves of 3-4 stalks of celery
flour
12 old fashioned gingersnaps – Ground
Roll or dust roast with flour; brown in shortening and place in crock pot, top with onion slices, garlic cloves bay leaves and celery leaves
Bring vinegar, brown sugar, salt, pepper and 2 Cups water to a boil. pour over pork roast and cook on low for 6 hours.
Remove pork from crock pot, strain so that you only have the liquid and bring the liquid to boil in a med to large sauce pan over med-hi heat. Cook down about 1/3 add ground ginger snaps and whisk until it is a desired thickness. (how thick do you like your gravy?) Shred or cut meat and serve the gravy on the side
What to do with the pulp of 12 apples run through the juicer? This Apple Strudel Muffins recipe looks promising.
Original recipe from TSR: http://www.food.com/recipe/tsr-version-of-jimmy-dean-pork-breakfast-sausage-by-todd-wilbur-250325
Combine all ingredients for the flavor of your choice in a medium bowl.Form the sausage into patties and cook in a skillet over medium heat until brown.
* 1 tbsp mesquite honey
* 1 tbsp bourbon
* 1/8 tsp chipotle
* 1/4 tsp chili powder
* 1/4 tsp cumin
* 1/4 tsp ground mustard
* 1/2 tsp garlic
* 1/2 tsp salt
* 1/2 tsp cracked black pepper