Cook's Corner
TCnbc Magazine - 11
Ingredients
•1 tube (12 ounces) refrigerated buttermilk biscuits
(I used Pillsbury Golden Layers Refrigerated
Buttermilk Biscuits)
•1/4 cup canola oil
•3 tablespoons grated Parmesan cheese
(I did use the green can stuff)
•1/2 teaspoon garlic powder
•1 teaspoon dried oregano
•1 teaspoon dried parsley flakes
Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under.
Place 2 in. apart on a greased baking sheet.
Bake at 400° for 8-10 minutes or until golden brown.
In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.
Yield:10 knots.
[Thanks to Laura at Real Mom Kitchen]
Salsa Roja Mexicana
Ingredients
6 large tomatoes , red and ripe
2 -4 serrano peppers , depending on how spicy you like it
3 garlic cloves , peeled and chopped
3 tablespoons chicken bouillon
13; cup water (preferably the cooking liquid)
¼ onion , roughly chopped
2 tablespoons olive oil
Preparation
1Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil.2Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.3Drain, but reserve 1/3 cup of the cooking liquid.4Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender.5Add garlic; blend until the garlic is finely dispersed throughout the liquid.6Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture.7Heat the olive oil in the bottom of a sauce pan.8Add the chopped onion and saute a couple of minutes.9Add the sauce from the blender.10Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes.11Taste, and add salt if necessary.
Read more: http://low-cholesterol.food.com/recipe
/salsa-roja-mexicana-197786#ixzz1maJ5W01P
Easy
Parmesan
Knots