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    101 Things To Do With Canned Biscuits
    101 Things To Do With Canned Biscuits
    101 Things To Do With Canned Biscuits
    Ebook117 pages37 minutes

    101 Things To Do With Canned Biscuits

    By Toni Patrick

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    About this ebook

    Go beyond butter and jam and find new ways to use canned biscuits in every meal!
     
    If your idea of heaven is a golden, flaky, piping-hot biscuit right out of the oven and slathered with butter and jam, wait until you try these delicious culinary creations! From the author of the best-selling 101 Things to Do with Ramen Noodles, featured on the Today show and the Food Network, comes 101 Things to Do with Canned Biscuits. 
     
    Toni Patrick takes plain old canned biscuits and turns them into filling breakfast egg stratas and bakes, Turkey Cheese Pockets and BBQ Beef Cups for lunch, and dinners of meat pies and Chicken and Dumplings. Is your mouth watering yet? Sides and appetizers such as Turkey Empanadas, Fruit Pin Wheels, and Cheese Balls make perfect companions for parties and sports-day treats, and don't forget the desserts of Sweet Potato Bread Pudding, Praline Meltaways, Strawberry Cream Cheese Biscuits, and more!

    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateJul 2, 2008
    ISBN9781423608677
    101 Things To Do With Canned Biscuits
    Author

    Toni Patrick

    Toni Patrick is also the author of 101 Things to Do with Ramen Noodles, 101 Things to Do with Mac & Cheese, and 101 Things to Do with Canned Biscuits. She lives in Colorado.

    Read more from Toni Patrick

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      Book preview

      101 Things To Do With Canned Biscuits - Toni Patrick

      Helpful Hints

      1. All biscuits used in this cookbook are refrigerated canned biscuits.

      2. Different brands of biscuits have different weight measurements. Choose the size nearest to what is listed in the recipe ingredient list. If you only have one size of biscuit available, you can adjust most recipes. Jumbo biscuits can be split in half while still raw.

      3. As a quick reference to make it easier for you to choose the correct size of biscuits, the below chart lists the weight measurement with the biscuit count per can for the sizes used in the recipes in this cookbook. The ingredient lists only show the weight measurements.

      4. Baking times may vary with different brands of biscuits. Refer to the package and adjust baking time accordingly. You should check the food near the end of the baking time to make sure it is cooking properly.

      5. If a recipe calls for muffin cups and there are empty cups after preparing the food (for instance, you have a 12-cup muffin tin and the recipe uses only 10 cups) be sure to fill the empty cups half-full of water prior to baking. This will prevent uneven baking and damage to your muffin tin.

      6. Most dishes can be made and then refrigerated prior to baking.

      7. When flattening biscuits, it is easier to stretch the dough gradually around the edges, like with pizza dough, rather than using a rolling pin.

      8. To reduce fat calories choose reduced-fat biscuits and skim milk. Low-fat ingredients, such as light soups, sour cream and cream cheese can be substituted.

      9. 1 garlic clove equals 1 teaspoon minced garlic from the jar. Jarred garlic is much quicker and more cost effective.

      10. 1/4 cup fresh minced onion equals 2 tablespoons dried minced onion.

      11. 1/4 cup fresh herbs equals 1 tablespoon dried herbs.

      12. Fresh or frozen vegetables, steamed, can be substituted for canned vegetables.

      13. Be creative! Most ingredients can be adjusted to your own liking.

      Appetizers

      Turkey Empanadas

      Saute turkey in large frying pan over medium heat until brown, breaking up meat with fork, about 5 minutes. Using slotted spoon, transfer turkey to small bowl. Add onion to drippings in frying pan and saute until light brown, about 7 minutes. Return turkey and any juices to frying pan. Add tomato sauce and Cajun seasoning; simmer until mixture is almost dry, stirring occasionally, about 8 minutes. Season with salt and pepper. Cool completely. Mix in cheese.

      Flatten each biscuit into a 4-inch round. Place 1 tablespoon filling on round. Brush half of dough edge with egg. Fold dough over filling to create half circle and seal edges by pressing with tines of fork. Set empanada on baking sheet and cover with damp paper towel. Repeat with remaining biscuits and filling.

      Pour oil to depth of 1/2 inch into heavy large frying pan. Heat oil over medium-high heat to 350 degrees. Fry empanadas in batches until golden brown, about 2 minutes per side. Transfer to a plate covered with paper towels. Serve warm

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