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Frozen Broccoli on a Stick

February 12, 2015

Green Chile Biscuits and Gravy

Filed under: Breakfasts,Side Dishes — admin @ 12:09 pm

(From Edible Santa Fe), by Amy White.

Ingredients

Biscuits:

    2 C. all purpose flour
    1 T. baking powder
    3/4 t. salt
    6 T. cold unsalted butter cut into small pieces (or 1/3 C. shortening)
    1 C. buttermilk (or milk with juice of half a lemon)

Gravy:

    1/4 lb. sausage
    2 T. flour
    2 C. milk
    1/2 C. chopped green chile
    1/4 C. grated cheddar
    Salt and pepper

Instructions

  1. Preheat oven to 450F.
  2. Mix flour, baking powder, and salt in a food processor.
  3. Add the butter and pulse a few times until the mixture resembles cornmeal, with a few pea-sized chunks remaining. (If you don’t have a food processor, just cut the fat into the flour mixture with a fork.)
  4. Add buttermilk and pulse until the dough comes together in one large piece. Do not overmix.
  5. On a floured surface, fold dough over 2 or 3 times to bring it together. Gently flatten to about 3/4 inch thick. Cut dough into circles with a can, or 9 even squares.
  6. Place biscuits onto a cookie sheet and bake 15-17 minutes, or until well-risen and golden brown.
  7. Meanwhile, fry the sausage in a large skillet, breaking it up into small pieces with a spatula. (Many locally produced sausages are quite lean – you may need to add a little oil to keep it from sticking.)
  8. Add flour and stir to coat the sausage.
  9. Whisk in milk and cook until just thickened. Stir in green chile and cheese, season with salt and pepper, and remove from heat.
  10. Split biscuits in half and top with gravy. Enjoy the rest of the biscuits with butter and jam.

February 9, 2015

DOODH PAK (rice kheer)

Filed under: Desserts — admin @ 9:00 pm

2 liters milk
1 tsp. cardamom powder
1/4 cup rice(mahatma or basmati)
1 tbs. chopped almonds
1 1/4 cups sugar
1/2 can sweet condensed milk

In a big pot boil the milk for 10 minutes. Wash the rice and add to the boiling milk and keep stirring at short intervals. Boil for 40-45 minutes until the rice becomes soft and milk thickens. Later add the sweet condensed milk and sugar. Let the milk simmer on medium heat for 20-25 minutes. Remove from heat and let the milk cool. When cool add the cardamom powder and almonds mix and refrigerate. Serve cold.