Quick Mushroom Risotto Pillsbury Bake Off Winner Food

CHICKEN AND BLACK BEAN TOSTIZZAS (PILLSBURY WINNER)

Steps:

• Heat oven to 350°F
• Separate dough into 8 biscuits.
• On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
• In medium bowl, combine chicken, beans, salsa and taco seasoning mix; mix well.
• Spread evenly over biscuits to within 1/4 inch of edges.
• Top evenly with onions, bell pepper and cheese.
• Bake at 350°F for 20 to 24 minutes or until biscuits are golden brown and cheese is melted, reversing position of cookie sheets halfway through baking time.
• If desired, garnish with sour cream and guacamole.

EASY CHEESE BATTER BREAD (A PILLSBURY BAKE-OFF WINNER)

Steps:

• Generously grease 1 1/2 or 2 quart casserole dish or 9x5" loaf pan.
• Lightly spoon flour into measuring cup; level off.
• In large bowl, combine 1 1/2 cups flour, cheese, sugar,salt and yeast; blend well.
• In small saucepan, heat milk and margarine until very warm (120 to 130 degrees F.).
• Add warm liquid and eggs to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• By hand, stir in remaining 1 cup flour.
• Cover loosely with plastic wrap and cloth towel.
• Let rise in warm place (80 to 85 degrees F.) until light and doubled in size, about 45-60 minutes.
• Stir down dough to remove all air bubbles. Turn into prepared casserole dish.
• Cover; let rise in warm place until ight and doubled in size, 20-25 minutes.
• Heat oven to 350 degrees.
• Uncover dough.
• Bake 40-45 minutes or until deep golden brown.
• Remove from casserole dish immediately; cool on wire rack.

CHICKEN BRUSCHETTA (PILLSBURY BAKE-OFF WINNER)

Steps:

• Spray broiler pan with nonstick cooking spray.
• Sprinkle chicken with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; place on sprayed broiler pan.
• Broil 4 to 6 inches from heat for 6 to 8 minutes on each side or until fork-tender and juices run clear.
• Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot.
• Add mushrooms, garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally.
• Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook 30 to 45 seconds or until thoroughly heated.
• To serve, arrange chicken on individual plates.
• Sprinkle with half of cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese.
• Garnish with basil sprigs.

QUICK CHICKEN RISOTTO

Steps:

• Spray 12" nonstick skillet with cooking spray; heat over medium-high heat.
• Cook chicken in skillet 3 to 5 minutes, stirring frequently,until light brown.
• Stir in broth; heat to boiling.
• Stir in rice; reduce heat.
• Cover and simmer without stirring 10 minutes.
• Stir in asparagus,Canadian Bacon and basil.
• Cover and simmer without stirring 8-10 minutes or until rice is tender and chicken is no longer pink in the center.
• Remove from the heat.
• Stir in cheese. Season with salt and pepper to taste. Serve.

QUICK MUSHROOM RISOTTO (PILLSBURY BAKE-OFF WINNER)

Steps:

• Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes.
• Add rice, garlic powder and pepper; cook 2 minutes.
• Stir in 1 can of the broth; cook 4 minutes, stirring constantly.
• Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
• Stir in whipping cream.
• Remove from heat.
• Stir in 1/3 cup cheese.
• Spoon into serving dish; sprinkle with 1 tablespoon cheese.