Dish 40 - HamBob's Angel Biscuits

HamBob's Angel Biscuits

Ingredients:

1 cup buttermilk
1/8 tsp baking soda
1 Tbsp (or 1 envelope) active dry yeast
1 Tbsp sugar
1/4 tsp salt
1/2 cup warm water (100oF-110oF)
3 - 3 1/4 cups all-purpose flour
1/2 cup shortening

Method:

1. Mix buttermilk and baking soda together.
2. Mix yeast, sugar, salt and water together. Let stand until foamy.
3. Combine flour and shortening, stirring with a fork until mixed well. Mix in buttermilk mixture. Mix in yeast mixture (dough will be wet.) Cover loosely with a kitchen towel and let rise in a warm place until doubled in size (approximately 1hr).
4. Pat out dough to 1/2-inch thickness on a heavily floured board. Cut biscuits with a 2-inch cutter. Place on a baking sheet and let rise 20 minutes.
5. Preheat oven to 400oF.
6. Bake biscuits 10-12 minutes, until golden brown.
   

Notes: I don't know if I did something wrong, but at step 4. the dough was really, really wet. I therefore sprinkled flour on top of the mixture before patting it down, or else it would have just stuck to my hands in a really bad way. If you try this recipe, please let me know how you go! The original recipe suggests that you "split and fill with thinly sliced country ham."

Recipe Source: Emailed to me by my aunty, who sourced it from a "Sunday insert". She suggested it goes really well with the family's homemade applebutter, so I tried it... and it was fantastic! My aunty also suggested that this goes well with chilli!

Angel Biscuit with the "Leible Homemade Applebutter" - delicious!

Dish 39 - Creamy Tortellini Casserole

Creamy Tortellini Casserole

Prep Time: 20min; Total Time: 35min; Serves: 4

Ingredients:

2 Tbsp butter or margarine
1/2 cup shredded carrots
1 medium onion, chopped (1/2 cup)
2 Tbsp all-purpose flour
1/2 tsp salt
2 cups milk
1 cup shredded Mozzarella cheese
3/4 cup frozen sweet peas, thawed
1 packet fresh tortellini
1/2 cup finely crushed buttery crackers

Method:

1. Heat oven to 350oF. Spray casserole dish with cooking spray.
2. Melt butter in saucepan over medium heat. Cook carrots and onion in butter about 5 minutes, stirring occasionally.
3. Stir in flour and salt. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly; remove from heat. Stir in cheese, peas and tortellini. Spoon into casserole dish. Sprinkle with crackers.
4. Bake uncovered about 15 minutes, or until edge begins to bubble.
   

Recipe Source: From Betty Crocker

Dish 25 - Penne with Spicy Sauce

Penne with Spicy Sauce

Serves 6; Prep Time: 30min; Total Time: 30 min

Ingredients:
1 pkt (16 oz) penne pasta
1 can diced tomatoes
2 Tbsp olive oil
2 cloves garlic, finely chopped
1 tsp crushed red pepper flakes
2 Tbsp chopped fresh parsley
1 Tbsp tomato paste
1/2 cup freshly grated or shredded parmesan cheese

Method:

1. Cook and drain pasta as directed on package. Meanwhile, in fry pan, heat oil over medium-high heat. Cook garlic, red pepper flakes and parsley in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden. Stir in chopped tomatoes and tomato paste. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until slightly thickened.
2. Add pasta and 1/4 cup of the cheese to mixture in fry pan. Cook about 3 minutes, tossing gently until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese.
   

Notes: By adding a small amount of cut up salami to the recipe, perhaps after adding the tomatoes, I think this would really enhance the dish all the more.

Recipe Source: Based on Betty Crocker's recipe

Dish 24 - Butter & Garlic Pasta with Cherry Tomatoes

Butter & Garlic Pasta with Cherry Tomatoes

Ingredients:
Knob of butter
1/2 red onion. sliced thinly
8-10 cherry tomatoes
1 clove garlic, minced
Sea salt
Pepper
Pasta, cooked al dente

Method:

1. Saute onion in butter until it begins to brown.
2. Quarter tomatoes and add to the pan, then add garlic.
3. Add salt & pepper to taste, then once tomatoes are shriveled, stir in cooked pasta.
4. Serve
   

Recipe Source: Based on a recipe from Kitchen Lab