Place 6 Pillsbury southern style Biscuits in your Nuwave - Flavorwave oven.
Place on 4 inch rack.
Bake on HI for 12 minutes for golden brown.
If you bake all 12 Bake on Hi for Approx 14 minutes.
For a treat butter biscuit and add nutella spread (Hazelnut spread) and enjoy.
Prepare and bake an 8-inch square pan of Southern Style Cornbread. Cool and crumble into a large mixing bowl; set aside.
Preheat oven to 350.
Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
Combine soup & cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13 X 9-inch baking dish coated with cooking spray.
Combine cornflakes & remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350 for 1 hour.
ntil crisp. (While bacon is cooking bring 5 cups water to
ater for 15 minutes before cooking.
Line baking tray with
good challah or a southern style cornmeal as well as a
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Whisk the wine, water, flour, parsley, garlic, salt, and pepper together in a bowl until well combined and no lumps are visible. Dip each mushroom individually into the mixture to coat. Carefully put the coated mushrooms into the hot oil, keeping the mushrooms from touching and sticking together while cooking. Cook until golden brown, 5 to 6 minutes. Remove from oil and drain on a plate lined with paper towels. Sprinkle with the Parmesan cheese to serve.
arge roasting pan lightly with cooking spray.
Combine the flour
Mix cream of chicken soup, sour cream, onion, and paprika until smooth. Stir in butter, cheese, and hash browns until well-blended.
Pour into 9x13 baking dish.
Gently mix corn flakes and melted butter. Top casserole.
Bake at 350 degrees for 40 minutes.
Chop bell and jalapeno peppers, slice green onions, snip cilantro. Put in bowl and add press gralic.
Add remaining ingredients; mix gently.
Refridgerate 1 to 2 hours to allow flavors to blend.
Place potatoes in large pan.
Pour melted stick of oleo over and mix. Separately, combine sour cream, onion, salt, pepper, cheese and soup. Mix this with potatoes.
Pour into shallow baking dish (9 x 13-inch).
Rinse and drain hash browns.
Set aside.
Combine the butter, garlic, onions and mushrooms in a non-stick pan and saute until the onions are clear.
Drain.
Mix undrained whole kernel corn, cream-style corn, eggs, corn bread mix and sour cream in a bowl.
Stir in butter and add salt and pepper.
Spoon into 10 x 10-inch baking dish.
Bake at 350\u00b0 for 30 minutes.
Sprinkle with cheese; bake for 15 minutes longer.
In large bowl, combine bottled Italian-style cooking sauce, vinegar, sugar, salad oil, water, salt and pepper.
Stir in carrots, cucumbers, green pepper and onion.
Coat with dressing. Cover; refrigerate several hours or overnight, stirring occasionally.
Drain, refrigerating marinade for use another time. Serve in lettuce-lined bowl.
Makes 8 servings.
asted garlic clove, (see various recipes on Recipezaar), set aside.
nch glass baking dish with cooking spray.
In 10 inch
minutes; uncover and continue cooking until sausage is browned, 3
Make two recipes of cornbread according to the
axed paper.
Heat the cooking oil in a large cast
Place potatoes in a large skillet with water and salad dressing.
Cover and simmer until liquid is absorbed and potatoes are tender (about 15 to 20 minutes).
Add more water if necessary during cooking to keep from sticking.
Chill.
Mix potatoes, onions, celery, green pepper and chopped eggs together.
In separate bowl, combine cottage cheese, sour cream, mustard and seasoned salt.
Pour over potatoes mixture and toss gently to mix. Place in serving bowl.
Makes 8 servings.
Boy does it taste good.