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Ooh, fancy, right? This whole lovely spread took me like an hour or so to make. And I'm even going to share the recipes. :D

Cheddar Garlic Biscuits
modified from this recipe
2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)
1 cup grated cheddar cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
2/3 cup milk

Preheat oven to 400°F. Prepare baking sheet with grease or parchment.

Stir together biscuit mix, cheese, garlic powder, and oregano until mixed. Create a well in the center and pour in milk. With a wooden spoon, stir milk into dry ingredients to create a sticky, elastic dough.

Drop by rounded tablespoons onto prepared sheets. Bake 10-12 minutes, until just beginning to brown around the edges.

Makes about 20.

Penne Rigate with Broccoli
modified from this recipe
1 1/2 pounds broccoli
1/4 cup salt
1 pound penne rigate (or similarly sized pasta)
1/2 cup extra-virgin olive oil
2/3 cup grated parmesan cheese, plus extra for garnishing
ground pepper (house preference: McCormick Peppercorn Medley, 'cause it's pretty)

Prepare broccoli by removing stems and cutting into bite-sized florets. Bring large pot of water and salt to a boil. When boiling, add pasta and begin timing as indicated on the package. When pasta returns to a boil, add broccoli and cook remaining time, stirring occasionally throughout.

At end of time, strain pasta and broccoli in a mesh strainer and then return to pot. Add olive oil and cheese and stir, until a green-flecked sauce is created. Serve warm, with extra cheese and pepper to taste.

Makes 3-4 dinner-sized portions.


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September 2014
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