Cook hamburger; drain.
Add onion, salt and mustard; sprinkle with a little flour to hold together.
Prepare Bisquick as for rolls.
Roll out Bisquick like a jelly roll.
Spread with meat mixture and roll up.
Slice in 1 1/2-inch slices and place on greased cookie sheet.
Bake at 350\u00b0 until golden brown.
Top with white or brown gravy and enjoy.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
ise a second time, for about 30 minutes.
Return
d marinate at room temperature for about 20 minutes.
Saute
Combine all ingredients, but flour; blend well.
Add 5 cups flour; beat until smooth with a wooden spoon.
(Very important to beat until little bubbles can be seen in dough.)
Let rise once; beat down with wooden spoon.
Pour out on well floured board.
Do not knead; just pat out or roll to thickness desired.
Let rest. Cut out your doughnuts, dinner rolls or cinnamon rolls.
Combine soup, milk and 1/2 cup cheese and heat until cheese melts.
Combine chicken with mix.
Cover bottom of pan.
Fill rolls with 1 tablespoon mix and place rolls on mix in pan.
Cover rolls with remaining mix.
Heat in 375\u00b0 oven for 20 to 25 minutes.
Let roll mixture rise 1 time.
Roll out on floured surface in a rectangular shape.
Combine sugar, butter and cinnamon.
Spread generously over all dough surface.
Roll dough as for jelly roll. Cut in 1-inch slices and place in cake pan.
Do not use cookie sheet.
Let rise again.
Bake for 15 to 20 minutes at 375\u00b0.
Mix enough coffee with powdered sugar to make a thin icing.
Brush over rolls with pastry brush.
stirring occasionally.)
Make the rolls:
Working with one banana
For Sauce:
Combine all ingredients
Prepare biscuit dough rolling dough into rectangle, about 1/4 inch thick.
Brush with melted butter.
Combine sugar and cinnamon.
Sprinkle over dough. Roll dough up (jelly roll fashion) beginning with long side.
Slice dough into 1/2 inch slices. Place rolls into lightly greased 9 inch round cake pan.
Bake 18-20 minutes in preheated 425 degree oven. Drizzle with confectioners sugar icing. Makes 16-18 rolls.
Prepare 1/4 recipe Deluxe Rolls.
When dough is light, turn out on board and knead in 1/4 cup raisins or currants.
Pat out into a circle, about 7-inches in diameter.
Brush with melted butter.
Crease and fold like a Parker House roll.
Brush with melted fat.
Cover and let rise about 1 hour or until doubled in bulk.
Bake in moderate oven (375\u00b0) for 25 to 30 minutes.
While still warm, brush with confectioners frosting; sprinkle with chopped nuts.
Spray a large Bundt pan with Pam.
Put rolls in pan and sprinkle other ingredients over the top.
Let set overnight in uncovered pan.
In the morning, bake at 375\u00b0 for 25 minutes. Invert on large plate.
Serves 12.
Easy recipe for kids.
et aside.
To prepare rolls, cook rice sticks according to
ellophane noodles in warm water for 5 minutes; drain, and cut
Follow directions for Rich Egg Bread.
After kneading until smooth, divide dough into 2 parts.
Roll out one-half and spread dough with margarine.
Sprinkle with 1/2 cup sugar and sprinkle on 1 teaspoon of cinnamon.
Add raisins or nuts.
Roll up longwise. Cut to desired size and place in slightly greased baking dish.
Do the same with second half of dough.
Allow to rise for a few minutes.
Bake at 350\u00b0 for 15 minutes.
Drizzle on powdered sugar glaze made of milk, sugar and a little vanilla.
ans; set aside. After Parkerhouse Rolls dough has risen per directions
For Rolls:
Dissolve yeast in warm
Divide dough in half.
Roll dough into rectangle to about 1/2-inch thickness.
Melt 1 stick margarine in a 9 x 13-inch pan. Pour over dough, leaving some in pan.
Spread generous amount of brown sugar on top of dough.
Sprinkle on cinnamon.
Roll up into jelly roll.
Slice into 1-inch rolls and place into pan.
Let rise in warm place until doubles in bulk.
Bake at 400\u00b0 until brown. Make glaze of 1 cup powdered sugar and milk.
Drizzle on hot rolls.
Combine sugar, orange rind, raisins and margarine into mixture.
Divide dough.
Roll each half into rectangle.
Brush with margarine.
Sprinkle with sugar mixture.
Roll up from long sides.
Cut into 1 1/2-inch slices.
Place in 2 greased 9-inch cake pans.
Cover and let rise in a warm place until double in bulk (about 1 hour).
Bake at 350\u00b0 for about 25 minutes.
Drizzle while warm, with orange icing.
Makes 2 dozen.
f the flour.
Beat for a couple of minutes, adding