needs less bread…boiled over into stove
- brown sugar
- buttermilk biscuit tubes
Nutrition Facts Servings per Recipe: 4
Amount Per Serving
Calories: 888cal
Total Fat: 31.6g
Cholesterol: 204mg
Sodium: 527mg
Carbohydrates: 107.6g
Fiber: 5.8g
Protein: 42.2g
- light olive oil
- white wine
- bread crumbs
- medium shrimp - peeled and deveined
- garlic
- linguine pasta
- semi-sweet chocolate chips
- chocolate almond bark
Don’t over bake these, if anything, under bake them a bit – they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender – not dry. Also, be sure to cut big enough holes in the center of your doughnuts – too small and they will bake entirely shut. Remember they rise, and they rise even more when they are baking. These really need to be made-to-order, but you can make and shape the dough the night before if you want to serve them for brunch. Instructions: after shaping, place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour before baking, and let rise in a warm place before baking.
- butter
- sugar
- eggs
- fine grain sea salt
- sugar
- cinnamon
If you use celery seeds instead of fresh celery, this meal can be prepped entirely from pantry food. Good for camping!
- mayo
- Worcestershire sauce
- capers
- tuna fish
- pepper
Freezes well. Make in large batches.
- bay leaves
- whole garlic cloves
- ground turkey
- tomato-paste cans of water
- 12oz can tomato paste
- 15oz can tomato sauce
- lots of basil
- "some" garlic salt
- salt
- pepper
POINTS® Value: 6
Level of Difficulty: Easy
Looking for something more exotic? Add a pinch of saffron threads, available in gourmet food stores and some supermarkets, to tint this stew gold.
- canned beef broth
- large onion
- ground cinnamon
- table salt
- black pepper
- fresh lemon juice
- fresh strawberries
- sugar
- water
Used in other recipes as a base or side dish. Often optional items are added based on the main course the rice should accompany.
- brown rice
- water