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Title: TEST Fresh Herb Buttermilk Biscuits
Author: Elizabeth Powell
Time To Cook (in minutes): 40
Rating (1-4): 3
Tags: breads

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3 c All-purpose flour
1.5000 tb Double-acting baking powder
0.7500 ts Baking soda
0.7500 ts Salt
2 tb Sugar
0.7500 c Butter -- cold
1 - egg
0.7500 c Buttermilk
0.5000 c Fresh herbs -- * see note

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Sift dry ingredients together. Cut butter into
tablespoons and, with a pastry blender, blend into dry ingredients until texture is that of cornmeal. Stir parsley, chives, and oregano/thyme with 1/2 cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding remainder of buttermilk as necessary until dough forms a ball. Turn onto floured surface and knead once. Let dough rest for a minute, then roll out to 3/4 inch thickness.

Cut into 2 inch rounds and place biscuits on buttered baking sheet, 1 inch or so apart. Bake at 400 degrees for 15 minutes or until golden brown.



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Source: http://tiny-kitchen.blogspot.com/2008/10/fresh-herb-buttermilk-biscuits.html
Guid: http://www.recipesource.com/baked-goods/biscuits/00/rec0021.html
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Title: Chicken Tikka Masala

CHICKEN:

1 c yogurt

1 tb lemon juice

2 ts ground cumin

1 ts ground cinnamon

2 ts cayenne pepper

2 ts freshly ground black pepper

1 tb minced fresh ginger

4 ts salt, or to taste

3 - boneless skinless chicken breasts, cut into bite-size pieces

SAUCE:

1 tb butter

1 - clove garlic, minced

1 - jalapeno pepper, finely chopped

2 ts ground cumin

2 ts paprika

3/4 ts salt, or to taste

1 - (8 ounce) can tomato sauce

1 c heavy cream

1/4 c chopped fresh cilantro

DIRECTIONS

In a large bowl, combine yogurt, lemon juice, 2 ts cumin, cinnamon, cayenne, black pepper, ginger, and 4 ts salt. Stir in chicken, cover, and refrigerate for 1 hour.

Toss in skillet on medium/high heat until juices run clear, about 5 minutes. Set aside. ( You can also put these on skewers and Grill them if you'd rather.)

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 ts cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Really good over jasmine rice.

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