4 frozen buttermilk biscuits (Pillsbury™ is good)Preheat toaster oven to 375 degrees F (191 C). Treat baking pan with cooking spray. Arrange frozen biscuits, not touching. Spray them with cooking spray. This keeps the crust tender. Spray tops lightly with water. Sprinkle with salt and pepper. Bake 20 to 22 minutes, until tops are nicely browned. Let cool 5 minutes before splitting; serve with softened butter. Good alongside stews, soups, and hearty salads.
cooking spray
water spray
coarse salt
coarsely-ground black pepper
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Monday, October 15, 2012
Salt and Pepper Biscuits
First prepared in Autumn, 2012. Good with pea soup, and other hearty soups and stews.
Labels:
biscuits,
cooking spray,
pepper,
salt,
side dish,
soup,
toaster oven
F --> C Temperature Conversion Table for Cooks
Temperature Conversion Table
Fahrenheit Celsius C(Approx)
175 79 80
200 93 95
225 107 110
250 121 120
275 135 135
300 149 150
325 163 165
350 177 180
375 191 190
400 204 205
425 218 220
450 232 230
475 246 245
500 260 260
525 274 275
550 288 290
Fahrenheit Celsius C(Approx)
175 79 80
200 93 95
225 107 110
250 121 120
275 135 135
300 149 150
325 163 165
350 177 180
375 191 190
400 204 205
425 218 220
450 232 230
475 246 245
500 260 260
525 274 275
550 288 290
Labels:
hint
Roasted Cauliflower and Pepper Soup
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The vegetables ready for roasting |
large head of cauliflower, trimmed, cored, and cut into floretsPreheat oven to 400 degrees F (204 C). Place vegetables in an open roasting pan. Drizzle on oil, and toss lightly to coat. Add the thyme, salt, sugar, and pepper. Roast until lightly colored and softened, about 40 minutes. About half of original volume will remain, concentrated in flavor. Transfer to a heavy 6-qt pot. Add the water and stock. Simmer covered until tender, about 20 minutes. Discard thyme sprigs, set half the vegetables aside in a bowl. Blend the rest until smooth with an immersion blender. Lightly blend the reserved vegetables and return to the pot. Stir in the lemon juice, and adjust the salt and pepper. Stir in cream, if desired. Yields about 3 quarts.
1 large sweet red pepper, cut into 1/2 inch pieces
2 jalapeƱo peppers, membranes and seeds removed, and coarsely chopped
2 medium yellow onions, coarsely chopped
2 t garlic, chopped
olive oil, as needed to coat the vegetables lightly
4 sprigs of fresh thyme (or 1 T dry)
1 T salt
1/2 T sugar
1 t ground black pepper
3 c water
3 c chicken or vegetable stock
juice of a large lemon
3/4 c half and half, or light cream (optional)
Labels:
appetizer,
cauliflower,
cream,
entree,
lunch,
onions,
peppers,
photo,
roast,
Slo-n-Lo©,
soup,
supper,
vegan,
vegetables,
vegetarian
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