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.
In baking dish, mix yams, brown sugar and 1/2 cup pecans. Sprinkle cinnamon to taste.
Bake at 350\u00b0 for 1 hour or until mixture is thick.
Top with marshmallows and remaining pecans. Bake until marshmallows are browned.
Prepare and bake an 8-inch square pan of Southern Style Cornbread. Cool and crumble into a large mixing bowl; set aside.
o\t325\u00b0.
Bake yams until tender, approximately 1 hour
Arrange yams and onion in a large shallow baking dish, about 3-quarts (9 x 13-inch).
Sprinkle with salt and pepper.
Place chicken on top of yams.
Sprinkle with walnuts.
Melt butter. Stir in mustard, honey and orange juice. Spoon over chicken and yams. Cover dish with foil.
Bake at 375\u00b0 for 1 hour.
Preheat oven to 350\u00b0F.
Blend yams with sugar, salt, spices, butter and cream.
Cut 6 marshmallows in half and mix with yams.
Turn into greased baking dish.
Top with remaining marshmallows.
Bake for 20 minutes or until puffy and delicately browned.
Slice yams into 1/2-inch thick pieces. Combine with pineapple, butter, sugar and cinnamon in a 2-quart casserole. Microwave on High 4 minutes; stir. Sprinkle top with nuts and brown sugar. Microwave on High 4 to 5 minutes. If dish is not hot and topping not melted after 2 minutes, rotate dish 1/4 turn. Continue to microwave. Makes 6 to 8 servings.
Combine sugar and flour; cut in oleo. Add nuts.
Arrange yams in a 1 1/2-quart casserole.
Sprinkle with sugar mixture.
Bake at 350\u00b0 for 35 minutes.
Sprinkle with marshmallows.
Broil until lightly browned.
Combine yams, pineapple, reserved pineapple juice, butter, sugar, and cinnamon in a 3 quart casserole.
Beat until creamy and well blended with mixer or by hand.
Fold in pecans, sprinkle with brown sugar and drizzle with additional melted butter.
Cook in microwave 7 to 10 minutes, giving dish 1/4 turn once during time, or bake in 350\u00b0 oven until bubbly around edges.
Casserole may be frozen.
Makes 6 to 8 servings.
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.
esults if you double the recipe and bake the bread for
Cook yams, peel and slice in half.
Combine pineapple juice, cornstarch and salt in saucepan.
Mix well. Cook until sauce boils and thickens, stirring. Stir in vinegar.
Add yams and pineapple slices.
Cover and simmer.
Fry onions, celery and green pepper for 10 to 15 minutes.
Combine with yams and pineapple. Serve immediately. Very good the breaded pork chops.
Saute sausage, celery and onion. In large bowl, combine sausage mixture and remaining ingredients; blend well. Stuff mixture into bird and roast according to standard roasting directions. Mixture may also be baked in a greased 13 x 9 x 2-inch pan at 350\u00b0 for 1 hour or until lightly browned. Makes about 12 cups or 10 to 12 servings.
aro root or potatoes or yams and fry for about 3
Heat the oil in a large flameproof casserole or Dutch oven. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
Add the collard greens, yams, black-eyed peas, water, pepper and salt, and cover. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
To thicken, gradually stir in the cornmeal and cook for 5 to 10 minutes more. Serve in large tureens or bowls, with cornbread.
overnment cheese from which this recipe was initially invented. We were