Chicken and Buttermilk Biscuits (Page 3 of 3)

AAaahhh Lena I do have sympathy!  Although I've not had to deal with a weight control issue myself... my Gem has constant tirades for me and my culinary capacity.  Yes I do cook and well! 

I've put together a Chocolate Cheesecake Recipe that is to die for.... AND whittled the calories down to about 200 a slice, cut the fats by 2/3, and it is very edible.  Sadly I cannot share it at this time as I have had an offer from a commercial entity to purchase it for distribution through their food system.  If their offer was a little better.... I'd deliver a slice or two to you personally!  At the moment I must keep the formula close until this all gets sorted out.

I'll dig around in my notes and see if I can come up with something not too sinful that will fill the void in the interim.

Take Care;
Doug

Mz Lena, you Old Doll, I just read a few posts back that you were having a little problem with your "little rear" swelling up since you been eating them bisquits and I wanted to offer some solutions.

If you are eating too many bisquits just try making them bigger. Then you tell everyone you cut down from 4 bisquits to 2 bisquits per sitting.

Never take a bisquit thats ready for the baking pan and deep fry that rascal. MMM-MMM good

Never add cheese to the bisquit dough prior to baking. This'en will make EVERYTHANG swell up.

Never add uncooked bisquits to your favorite fruit cobbler recipe before placing it in the oven. (Apple, pear, peach, cherry, strawberry) This will cause you to hurt yourself.

Never add a good sweetened cocoa powder to your bisquit recipe. It'll turn'em brown.

Nela

Zurf... sorry to hear about you missing your dear Grandma.  Do try Lena's brown bread recipe.  It is DELISH... especially toasted with a glob of butter.  MMMMMMmmmmm

Nela... when I make my Chicken Wing Soup... I make "Red Lobster Style" Cheddar Bay Biscuits to go with.  Just take that biscuit recipe and add in a ton of cheddar cheese to the mix... spread upon the tops a little "Chicken - Better than Bullion".  I hope everyone can find it in their grocery store.  If not... look for "Miners" brand bullion.  Both come in a container and are a "bullion" paste that must be kept in the fridge after opening.  It is superior to any bullion you will ever find (and I personally like my soups and such stronger than any purchased stock).  At Red Lobster they actually top their Cheddar Bay Biscuits with a powder mix that they use to make their shrimp scampi ... my version works great and everyone else thinks they should put garlic and butter on top and still don't know why their biscuits aren't quite the same.  I am in LOVE with those biscuits!  Oh yes... making some today with my soup!

Doug!!!  I wish I could send you a piece of my cheesecake I made yesterday so you could tell me just whats missing!  I took a few recipes that were rather different and tried to make one my own... but something just isn't right.  Don't get me wrong, it's good... my husband is THRILLED that I will HAVE to try again.  I'm thinking maybe another egg, a little less lemon peel, and a bit of salt.  Hmmm... I sure would love to see your recipe.  You keep us updated on when that might be available to the general Chordie public!    Just ONE QUESTION... do you bake it in a bath???????  I've never tried that and wondering if it will really make a big difference???????

Bass Viking ...  Take some Brussels Sprouts a bit of olive oil, sprinkle of salt and lots of garlic and BAKE with a few Taters in the oven... they don't need to be coated in oil or butter... just toss em in the oven with skins on (they'll still get a little crispy)... grab yourself a chicken breast and season her up reallly good with your fab spices and broil (or throw it on the grill)!  Have yourself a few glasses of ice water with a bunch fresh lemon and a dash of your favorite hot sauce!  Of course, nothing compares to good ole fashioned exercising... I'm with Old Doll... lets all start jogging in place during our meals! 

Of course... a little romaine salad never hurt anyone (unless you are like me and tend to turn every salad into an antipasto of sorts! LOL)

Ahhhh... now I'm getting some ideas... I will stay away from the water bath, I've heard that it's the "only way" to bake a cheese cake because of it being "like a custard" ... but I don't like mine with a "custard" texture.  I like the somewhat dry "NY Style".  The texture was ok on mine... I think it needed a little more "fluff" to it without being more moist however.  That's why I'm thinking another egg or so.  The taste is a little off however.  It just doesn't have that... overly richness to it that I like!   

OLD DOLL Here's my Mom's Recipe... turns out it's actually My Grandma's recipe ... who knows where she got it!  This recipe is sooooo different than any cheesecake I've ever made!

Cheese Cake from the kitchen of Agnes Violet Henry (Froebel)

1 1/2 Cups (about 20) Graham Crackers - Crushed
1/4 Cup Sugar
1/2 Cup melted Oleo (crisco)

1 LB Cream Cheese
3 Eggs
1/2 Cup Sugar
1 tsp. Vanilla

1 Pint Sour Cream
1 tsp. Vanilla
1/4 Cup Sugar

1. Mix first set of ingredients to form crust. Press into pie dish.
2. Blend eggs into cream cheese one at a time.  Add sugar and vanilla.  Mix well.  Pour into crust and bake @ 350 for 25 minutes.  Cool 10 minutes at room temperature and an additional 5 minutes in the fridge
3. BEAT 3rd set of ingredients for 15 minutes.  Pour over top of slightly cooled cake.  Bake for 10 minutes @350.  Refrigerate immediately.  Cool overnight before serving

Hi MKM,

  Got it!  I think what you are looking for is that New York Style recipe for sure!  Everything you have so far is really close to the NY recipe I have hanging around... only difference is real vanilla (like from a bean, with the seeds) and the cheese to egg ratio is a bit off.  Generally you would use only one egg per 8oz of cream cheese.  Try 2more packs of "Philly" and substitute powdered sugar for the granulated bumped up by 1/4 cup to adjust for the volume change.  The corn starch in the powdered sugar will change the way everything creams together and should get you a bit more loft while binding everything together for a slightly "drier" result.

  Beat it to death!  Like frosting, the more the better.... final mix should be fairly stiff about like decorator icing.  Almost needs to be "pressed" into the crust with a spatch and manipulated like icing a layer cake.  It will melt and level out while in the oven so it doesn't have to be really "pretty".  The only other thing I would do is drop the temp 25 degrees and add 10 minutes to the time to make up for the cooler temp.  The eggs tend to puff up and get sponge-like if cooked too fast, which is why most custards and things like Flan are baked in a fairly cool oven around 300 or lower, or in a water bath.

Hope that is helpful.

Have Fun;
Doug

Okay, it is official!  Too much Chordie can be hazardous to your health.  I just weighed myself after reading about these cheesecakes and peanut butter pies and I gained a pound just by reading.  I guess I will have to give up reading all this deliciousness........NOT!  Just kidding about the weight thing.  I actually lost weight again this week.  Being on here keeps me from the bored eating that I sometimes do in the evening.  Thanks all, helping me to try to be a better guitar player and losing weight also.  Keep up the good work.

Mekidsmom,

I love that recipe. I will try when i have time soon i hope..

Doug Smith ! I have searched my files and nothing comes up for your email or recipe. I even searched my cookery organizer.
Thats a job and a half i tell you, theres so much  in there.
I do love the pecan Pie recipe. Thats another on my list to do. As for the peanut one !! I wont be making, i'd eat all of that one myself. Love peanut butter.

Nela !  Ya nutter !  Thanks so much for caring about my derrier In all my years i have never put on weight there. Everywhere else Yes!
This is a simple sauce for whatever you feel like putting it on. ! Its gorgeous with most food. lovely as a dipping sauce, for bread,
or baked spuds, fish, chicken or red meat. Im gonna link the link here, [saves me typing ]
Mojo Chicken and sauce.
http://dinner-recipes.suite101.com/arti … jo_chicken
Green Mojo.
http://www.theworldwidegourmet.com/reci … uce-green/

I discovered this in the Canary islands many years ago. Ive been making it since then. So easy  to make and beautiful to eat.

Have any of you used "Italian 00 flour " it is one of the lightest and best to use.. In Italy you get the thinnest lightest crust on Pizza because they use this flour. Pizza in Italy and a glass of red wine ! Id leave home for. Bellissimo.
Its pliable and so easy to work with.
Now all i need is {un grande figo- a real hunk] to share it with
In your dreams Old Doll.

Get back to that kitchen !

It's really nice discussion about chicken and buttermilk and also really nice above comments, guys, i also really like chicken with buttermilk, but specially, like spicy chicken with buttermilk because, it's yummy and tasty and i really like yummy and tasty foods...
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Absolutely Randy!  The kids don't like the dumplings as much as the biscuits though.