Archive for December, 2012
This is a Pillsbury recipe.
- 3/4 cup flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup butter
- 1/2 cup chopped nuts (optional – we didn’t use)
- 1 17.3 ounce can of Pillsbury Grand refrigerated flaky biscuits (all we had here are dinner rolls, which come 5 to a container instead of 8 like the biscuits)
- 1 21 ounce can of apple, cherry or blueberry pie filling (we used blueberry, like the title says)
- 1 cup whipped cream (this is additional topping and we didn’t use)
- Cinnamon sugar (an additional topping that we didn’t use)
1. Preheat oven to 350F.
2. In medium bowl, combine flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Add nuts (if using).
3. Separate the dough into the 8 biscuits (in our case the 5 dinner rolls) and split each in half to make 16 (in our case 10). Press each into ungreased muffins cups (we used large size, I think that was what we were supposed to use). Spoon 2 tablespoons of pie filling into each biscuit. Sprinkle each with 2 tablespoons of the crumble mixture.
4. Bake for 15 to 22 min. Cool 10 min before removing from muffin cups.
5. Top with whipped cream and cinnamon sugar, if desired.
Verdict: These were very good. I loved the crumble top. I am just not sure the dinner rolls made the best crust for a pie. But still, they were very tasty.
I think I found this recipe online somewhere, but I am not sure where anymore.
- 1/2 cup olive or vegetable oil
- 1/4 cup butter, melted
- 1 envelope of onion soup mix
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1/4 teaspoon pepper
- 2 pounds red potatoes, quartered
- Minced fresh parsley (didn’t use)
1. In a shallow bowl, combine oil, butter, onion soup mix, thyme, marjoram and pepper. Add potatoes and toss to coat. Place in baking pan and drizzle remaining oil mixture on top.
2. Bake, uncovered, at 450F for 50-55 min, stirring occasionally.
3. Sprinkle with parsley when serving (we didn’t do).
Verdict: We had to lower the heat on these to 375F because they were cooking so fast. In the end we kind of burnt them anyways. The potatoes were crispy, with all that oil it was like frying them inside the oven. The flavour to them was nice, but I don’t think I would try this recipe again.
I got this recipe from the French Metro newspaper. It was for salmon but I thought I would just substitute in tuna and see if it worked out.
- 3/4 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese
- 1 can of tuna (originally salmon)
- 1 egg
- Parsley, garlic, salt and pepper to taste
1. Mix 1/2 cup of the breadcrumbs with the Parmesan cheese in a shallow dish and set aside.
2. Mix all other ingredients together.
3. Form tuna mixture into 4 balls. Roll in reserved breadcrumb mixture.
4. Fry until golden on each side.
Verdict: I did not like these at all. Maybe the tuna for salmon swap wasn’t a good fit, taste wise, but I found these just weird tasting. I may have also burned them.
I found this recipe online, but I am not sure where anymore.
- 1/3 cup flour
- 1 teaspoon salt
- 1 dash of pepper
- 1 3lb broiler-fried chicken, cut up (we used 3 lbs of regular, uncooked chicken breast)
- 1 egg, lightly beaten
- 2 tablespoons water
- 1/4 cup Parmesan cheese
- 1/2 cup crushed cornflakes
- 2 tablespoons butter, melted
1. Preheat oven to 375F.
2. Mix flour, salt and pepper in a shallow dish. Add chicken and toss to coat.
3. Beat the egg and water in a separate bowl.
4. Mix the cheese and crushed cornflakes in another shallow dish.
5. Dip chicken in egg mixture then coat in cornflake mixture. Place in a baking dish and drizzle with melted butter.
6. Bake 1 hour (because we had cut our chicken up into small pieces, they only needed 20 min to cook).
Verdict: These were good. I don’t think the cheese was evenly distributed over all pieces, because I couldn’t taste the Parmesan on all the pieces I ate. We also needed to double the amount of cornflakes and Parmesan that were used, because it wasn’t enough for the amount of chicken we used. Though I did like the dish, I have had better so I will keeping searching for a similar type of recipe I like more.
This is a Kraft recipe.
- 6 cups of potato slices (about 6 medium potatoes), 1/8 inch thick
- 3 tablespoons butter, melted, divided
- 1/2 Parmesan cheese
- Chopped chives (the version I had didn’t specify an amount, so we just sprinkled some. The current online version says 2 tablespoons)
1. Preheat oven to 425F. Rinse potato slices and pat dry with paper towels.
2. Brush 1 tablespoon of the melted butter on the bottom and sides of a pie plate.
3. Toss potatoes with the rest of the butter and 1/4 cup of the cheese. Arrange, in layers, in the pie plate. Sprinkle the remaining cheese on top. (The recipe says to sprinkle the chives right before serving, but we sprinkled ours here, before baking.)
4. Bake 1 hour (ours needed only about a little over 30 min). Serve warm.
Verdict: This was delicious. The potatoes were a nice combination of soft and crunchy (the crunchy part from the melted cheese). A nice side dish to any meal.
I found this recipe in the French Metro newspaper.
- 1/2 cup cornflakes, crushed
- 1/2 cup unseasoned breadcrumbs
- 1 tablespoon parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon thyme
- 1/4 teaspoon basil
- 1/4 teaspoon paprika
- 1/4 teaspoon dry mustard
- 4 chicken breast halves (the word in the original French translated a little oddly here, but I think what is meant is that you take 2 chicken breasts and cut them into 2 to make 4 halves)
- Salt and pepper
- 2 eggs
- 2 tablespoons milk
- 1/4 cup flour
1. Preheat oven to 400F.
2. Mix together the corn flakes, bread crumbs, parsley, garlic powder, celery salt, thyme, basil, paprika and mustard in a shallow dish.
3. Cut the chicken into 1 1/2 inch pieces. Salt and pepper to taste.
4. Beat the eggs and milk together in a bowl.
5. Place the flour in another shallow dish.
6. Coat the chicken in flour, dip in the egg mixture, then coat in the corn flake mixture.
7. Place on a baking sheet and bake 7-8 minutes on each side (until chicken is done).
Verdict: I liked but didn’t love these. I found that the cornflakes were consistent across all the pieces, with the earlier ones having a lot more and the later ones having a lot less. I’ve had better chicken nugget/chicken croquette/chicken finger recipes.