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Angel Biscuits

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  • Game Day Dip

    Game Day Dip

    Saturday, September 13 2014 12:14 PM EDT2014-09-13 16:14:26 GMT
    By: Marc HaynesIngredients:8 oz Philadelphia cream cheese2 Cups of shredded cheddar cheese1 Can of Rotel Tomatoes1 tsp ground cumin1 Can white corn1 Can yellow cornDirections:Melt cream cheese in microwave for approximately 2 minutes. Add additional time if cream cheese is not completely melted.After cream cheese is softened stir in the shredded cheddar cheese and microwave for an additional 2 - 4 minutes (until mostly melted)Add can of Rotel tomatoes (NOT drained), the cans of corn (drained)...More >>
    By: Marc HaynesIngredients:8 oz Philadelphia cream cheese2 Cups of shredded cheddar cheese1 Can of Rotel Tomatoes1 tsp ground cumin1 Can white corn1 Can yellow cornDirections:Melt cream cheese in microwave for approximately 2 minutes. Add additional time if cream cheese is not completely melted.After cream cheese is softened stir in the shredded cheddar cheese and microwave for an additional 2 - 4 minutes (until mostly melted)Add can of Rotel tomatoes (NOT drained), the cans of corn (drained)...More >>
  • Paleo Country Breading & Frying

    Paleo Country Breading & Frying

    Saturday, September 13 2014 11:53 AM EDT2014-09-13 15:53:52 GMT
    by: Julianne BitelyIngredients:1 cup almond flour1/3 cup shredded coconut1/4 tsp paprika1 tsp garlic powder1/2 tsp black pepper1/2 tsp dried thyme2 large eggs (free range, please), beaten *for washCoconut oil for fryingCooking Oil Temperatures:Chicken: 350-375 degreesGreen Tomatoes: 360-375 degreesOkra: 350-375 degreesfor more recipes from Julianne go to WellnessInLittleRock.comMore >>
    by: Julianne BitelyIngredients:1 cup almond flour1/3 cup shredded coconut1/4 tsp paprika1 tsp garlic powder1/2 tsp black pepper1/2 tsp dried thyme2 large eggs (free range, please), beaten *for washCoconut oil for fryingCooking Oil Temperatures:Chicken: 350-375 degreesGreen Tomatoes: 360-375 degreesOkra: 350-375 degreesfor more recipes from Julianne go to WellnessInLittleRock.comMore >>
  • Vietnamese pulled pork sandwich (Banh Mi), 9/12/14

    Vietnamese pulled pork sandwich (Banh Mi), 9/12/14

    Friday, September 12 2014 11:42 AM EDT2014-09-12 15:42:01 GMT
    Jason KnappGreen Leaf Grill4-1/2 lb Boston butt pork roast1 tablespoon sesame oil1/3 cup waterFor the rub:1/2 tablespoon salt1/2 tablespoon garlic salt1 teaspoon freshly ground black pepper1-1/2 tablespoons sugar1/2 teaspoon cayenneFor the pickled carrots and daikon:3 or 4 medium carrots (about 1/2 lb), shredded or cut into thin matchsticks1 small daikon radish (about 1/2 lb), shredded or cut into thin matchsticks2 cups warm water2 tablespoons sugar1 tablespoon salt (or more to taste)2 tables...More >>
    Jason KnappGreen Leaf Grill4-1/2 lb Boston butt pork roast1 tablespoon sesame oil1/3 cup waterFor the rub:1/2 tablespoon salt1/2 tablespoon garlic salt1 teaspoon freshly ground black pepper1-1/2 tablespoons sugar1/2 teaspoon cayenneFor the pickled carrots and daikon:3 or 4 medium carrots (about 1/2 lb), shredded or cut into thin matchsticks1 small daikon radish (about 1/2 lb), shredded or cut into thin matchsticks2 cups warm water2 tablespoons sugar1 tablespoon salt (or more to taste)2 tables...More >>
1 cake compressed or 1 pkg. active dry yeast
2 t. lukewarm water
5 cups all purpose flour
1 tsp. baking powder
1 tsp. soda 1/4 cup sugar
1 tsp. salt
1 cup shortening
2 cups buttermilk

Dissolve yeast in water. Sift together flour, soda, baking powder, and salt; cut in shortening as for pastry. Add buttermilk and yeast mixture. Knead dough until smooth. Refrigerate up to three days or until ready to use. Do not use the same day you mix. They are better if they stand overnight in the refrigerator. Roll out biscuits on a floured board to 1/4 to 1/2" thickness. Bake in a 425 degree oven about 20 min. Or until golden. It is not necessary to let biscuits rise after cutting before baking. However they are more tender if allowed to reach room temperature before baking. They'll melt in your mouth!!!
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