These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
This recipe, submitted by Elise Lalor from Issaquah, WA, was the 2009 Judges' Choice and $10,000 winner(representing the Pacific region) in the 2009 Chicken Cooking contest put on by the National Chicken Council.
Don't let anyone know you used only 4 ingredients in this lusciously creamy pasta dish. Or that you got it on the table in less than 25 minutes. We won't tell anyone either.
It couldn't be easier! Makes a nice side dish, or could serve as a main dish if you're in a vegetarian mood! Subtly sweet with just a hint of spice. Enjoy!
Shh...no one will know the difference. Everyone will enjoy this lower sodium version of the classic Green Bean Casserole featuring the same great tastes you expect from this classic recipe.
Not content to be just another nutritious veggie, cauliflower gets all cheesy and crispy-crunchy to prove it can also be super delicious and smart, all at the same time.
