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Emeril’s Cheesy Chicken Shortcake With Cheesy Biscuits

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs, Vegetables Gma3 1 Servings

INGREDIENTS

2 T Butter
1 lb Chicken breast, skinless
boneless
and small diced
Essence
1 c Minced onions
1 lb Smoked sausage, cut into
1/4-inch
slices
Salt
Freshly ground black pepper
1 T Chopped garlic
2 c Heavy cream
1 ds Worcestershire Sauce
1 ds Crystal Hot Sauce
1/4 c Chopped green onions
8 Cheesy Biscuits
1/2 c Grated Parmesan Reggiano
cheese
4 c Plus 2 tablespoons bleached
all-purpose
flour
1 1/2 T Baking powder
1/8 t Freshly ground black pepper
1 t Salt
1 c Grated white cheddar cheese
1 c Plus 1 teaspoon vegetable
shortening
1 1/2 c Half and half

INSTRUCTIONS

In a large saute pan, melt one tablespoon of the butter. Season the
chicken with Essence. Add the chicken to the melted butter and  quickly
saute for 2 minutes. Add the remaining butter and melt. Add  the
onions. Season with salt and pepper. Saute the onions for 2  minutes.
Add the sausage and continue to saute for 2 minutes. Add the  garlic
and cream. Season the mixture with salt, pepper,  Worcestershire Sauce
and hot sauce.  Bring the liquid to a boil and reduce to a simmer.
Simmer the mixture  for 4 to 6 minutes, stirring occasionally. Add the
green onions.  To serve, slice the biscuits in half and spoon the
chicken mixture  over the top. Garnish with parsley and cheese.
Yields: 8 servings  Cheesy Biscuits:  Preheat the oven to 375 degrees
F. Lightly grease a baking sheet.  Combine 4 cups of the flour, baking
powder, pepper, salt and cheese.  Mix well. Add the shortening and work
it into the dry ingredients,  using your hands, until the mixture
resembles coarse crumbs. Fold in  half and half. The dough will be
sticky.  Dust your work surface with 1 tablespoon of the flour. Turn
the dough  onto the floured surface. Gently fold each side towards the
center.  Pick up the dough and dust the work surface with the remaining
tablespoon flour. Return the dough to the floured surface and fold
each side towards the center again.  Turn the dough over and lightly
press it out to 1-inch thickness. Cut  the biscuits using a 2 1/4-inch
round cookie cutter. Place them on  the baking sheet and bake until
golden, 30 minutes. Serve immediately.  Yields: 16 biscuits  Converted
by MC_Buster.  NOTES : From Emeril Lagasse  Recipe by: Good Morning
America  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10521
Calories From Fat: 4792
Total Fat: 540.4g
Cholesterol: 1473.2mg
Sodium: 13193.1mg
Potassium: 5369.1mg
Carbohydrates: 909.8g
Fiber: 34.3g
Sugar: 12.4g
Protein: 477.8g


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