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.
I got this recipe from a Better Homes & Garden "Low-Carb Cooking 2004" magazine. It's a family favorite and so easy. I mixed up a large batch of the herb blend and keep it in a shaker jar to save time. I added brining to the recipe since I always brine my chicken (it makes it so much better!) but you can omit that step. (Brining time is included in the prep. time.)
These are so rich and addicting. You'll make yourself sick eating so many but somehow still want more. I like to freeze these and thaw only a few at a time. I got this recipe from Southern Living a while back.
This was the first way I learned to cook fish. My favorite fish for this is tilipia, but any white fish filets would work. It is perfect with rice and a green vegetable.
I found a website that has a picture of the Knorr seasoning (it doesn't seem to have Swiss in the name anymore). You can see a picture of it here:
I found this recipe in Everyday Food and loved it! I'd never used vegetable broth before but thought that it was very good (I used Pacific Foods). This recipe is perfect with whole wheat bread. Very fallish.
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