101 Things to do with Canned Biscuits

Gibbs Smith
5
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If your idea of Heaven is a golden, flaky, piping-hot biscuit right out of the oven and slathered with butter and jam, wait until you try these delicious culinary creations! From the author of the best-selling, Food Network and Today Show-featured 101 Things to Do with Ramen Noodles comes 101 Things to Do with Canned Biscuits. Here Patrick takes plain-old canned biscuits and turns them into tummy-grumbling breakfast egg stratas and bakes, Turkey Cheese Pockets and BBQ Beef Cups for lunch, and dinners of meat pies and Chicken and Dumplings. Sides and appetizers such as Turkey Empanadas, Fruit Pin Wheels, and Cheese Balls, make perfect companions for parties and sports-day treats, and don't forget the desserts of Sweet Potato Bread Pudding, Praline Meltaways, Strawberry Cream Cheese Biscuits and more! Is your mouth watering yet?

Toni Patrick, the culinary creative behind 101 Things To Do With Ramen Noodles and 101 Things To Do With Mac and Cheese, has created yet another masterpiece that makes quick work of canned biscuits.  Toni has been featured on the Food Network's show Unwrapped and was once named Irreverent Person of the Year by Irreverent Magazine.  She lives in Walden, Colorado.

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About the author

Toni Patrick is the culinary creative behind 101 Things to Do with Ramen Noodles and four other 101 cookbooks. She has been featured on the Food Network and lives in Walden, Colorado.

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Additional Information

Publisher
Gibbs Smith
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Published on
Jul 2, 2008
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Pages
128
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ISBN
9781423608677
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Language
English
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Genres
Cooking / Specific Ingredients / General
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Content Protection
This content is DRM free.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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NEW YORK TIMES BESTSELLER • With 101 recipes for home chefs of all abilities, this cookbook makes a perfect graduation gift for those facing the real world (and feeding themselves) for the first time.

My name is Alton Brown, and I wrote this book. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include: 
 
• Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes 
• Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars
• Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada”
• Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip
• Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks
• Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops
• Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie
 
So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.
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