Buttermilk Biscuit's at Rhonda's Lake House Texas

Hello to all my foodie friends out there on the Web.  Am sorry I've been a very busy lady here lately.  Rhonda made some tasty Biscuits while we were at the Lake House and am here to share the recipe with you all.  Everyone likes different textures when it comes to that wonderful Breakfast side we call the Biscuit.  There are lots of different recipes that you may follow.  I think the trick to a great Biscuit is not to knead them to much.  Using your hands knead your dough like 4 or 5 times and then place it on a lightly flours service.  Make sire the you preheat your oven so we don't have a tough  Biscuit.  Any-who this seems to be a easy recipe to follow.

Buttermilk Biscuits

3 Cups self-rising Flour
1 teas. Salt
1 teas. Sugar
1 cup Whole Buttermilk
                                                                1/4 cup melted Butter


Preheat your oven to 450 degrees.  Grease a baking sheet.  Stir flour, salt, sugar, still blended.  Add Buttermilk and Butter to the flour mix and stir until blended.  Knead the dough with you hands about 4 or 5 times. Place the dough on a lightly floured surface.  Roll out your dough to about 3/4 inch thickness.  Using a 2 inch biscuit cutter cut about 16 pieces.  You may roll out the leftover dough one time and make another biscuit or you can do what my mom always did, brush the rolled dough with butter and top with Cinnamon-sugar mixture.  Roll the dough and bake it with your biscuits. Its yummy.  If you wish for more even browning brush the biscuits with melted butter on the tops before baking.


Hope you enjoy this recipe and I hope all is well with you and yours.  Visit my on Face book at, "Cooking With MadJon and Friends".  Happy trails to you until we meet again.

Creamed Basil Tomato Soup For June

Hello to all you foodie friends out in web land its MadJon again and are your ready for some great tasting Basil Tomato Creamed Soup?  I know I'am.  This is a easy recipe for you to make and it taste better then most restaurants and that's a fact, Jack.  My mother-in-law is June and she loves this soup.  Where she lives they don't make it as often as she would like so am hoping one of my nieces there in Texas will make this recipe and take her some or better then that ask her to come to your house to eat.  Any who I made a soup similar to this last year but added different flavors and my niece Beth, says, "this is better then the other soup you made and I couldn't remember making another soup but she's right its on my blog page, LOL.  Young kids they remember to much I guess.  This is the recipe and I hope you give it a cook and like it.  It will make your tongue want to lick your belly.

Basil Creamed Tomato Soup

1 stick Butter

1 Onion ,diced

5 cloves Garlic, Minced

3 ribs Celery,

diced

8 Leafs Sweet Basil, jubilee

1 Tablespoon fresh Thyme, diced

2 tsp. Onion & Garlic Powder

3 TBSP flour

2 Bay Leafs

 Melt the butter in a large pan and add the onions, celery, garlic, onion & garlic powders, bay leafs, cook until the onions are clear in color, add the flour and mix well.

Add to the rouge 

1 28 oz crushed Tomatoes

3 Chicken Bouillons

4 cups chicken broth

2 cups Half and Half

Salt and Black Pepper to taste

2 TBSP Sugar

Blend all ingredients and bring to a simmer then cook on low heat until thickened. White cheese to sprinkle on top of soup before serving.  Cook soup on low for about half an hour. Also if you are using dried herbs please use less because they are very strong.

Happy Trails to you until we meet again.  Come like my face book page, Cooking With MadJon & Friends.  Bona Y'all.

Cooking With Madjon aikenstandard.tv: Louisiana's Oldest Dishes " Shrimp and Crab Gumbo"...

Cooking With Madjon aikenstandard.tv: Louisiana's Oldest Dishes " Shrimp and Crab Gumbo"...: Hello there to all you foodie friends out there in web land.  Its nice to see you all again.  For your FYI I tried to blog this and I got ...

Best Cooked Beef Rib Roast Infused With Red Wine And Garlic

Hello to all you foodie friends out there in web land MadJon here and I know I've been away again this time to Houston Texas for my Father-in-Laws Memorial at Lake Livingston.   Any who this is where we had a large family gathering and I cooked up some Beef Rib Roast which I infused with Red Wine and Garlic.  Tasty was the word for it.  I would have liked it a little less pink but that's how the crowd wanted it, nice and tender as well.  When you mix the Red Wine and Garlic together let it rest a few minutes so its easier to get the wine to infuse.  You should also let the roast sit out a couple of hours before cooking but I'd go ahead and add the rub to the roast.


Beef Rib Roast With Red Wine and Garlic

4-5 pounds Rib Roast
Salt to taste

Rub:

1 teas. Thyme, dried
1 T. Onion Powder
1 T. Garlic Powder
2 teas. Coarse Black Pepper
1 teas. Seasoned Salt
1 teas. Dry Mustard
1 T. Smoked Paprika
1  teas. Cayenne Pepper

Sauce
1/2 cup Red Wine
2 teas. Garlic Powder

Salt you roast.  Mix your wine and garlic until well blended.  Infuse the sauce into all sides of your roast.  Mix your rub until it is well blended.  Rub it all over your roast.  Place your roast on a rack  fat side up and place it into a pre-heated oven at 425 degrees for 15 minutes then turn your oven down to 325 degrees.  This should be a medium rare and if you want it more done just let it cook another 10 minutes in the oven and test it.

 Let the roast cook until it hits a temperature of about 125 degrees.  Remove it from the oven and let it rest for about 20 minutes, then you are ready to crave your roast.

Hope you enjoy this roast and if you have a larger roast just double your rub and wine sauce mixes.  Happy trails to you until we meet again.  Stop by my page on face book and like, "Cooking With MadJon & Friends.  Bona' Y'all.

Cooking With Madjon aikenstandard.tv: Labor Day End Of Summer Let's make Some Bar-B.-Q H...

Cooking With Madjon aikenstandard.tv: Labor Day End Of Summer Let's make Some Bar-B.-Q H...: Hello web land foodies it's me again and am wishing you a very happy Labor day full of fun, sun, and foods.  One of the foods that are m...

Labor Day End Of Summer Let's make Some Bar-B.-Q Hash

Hello web land foodies it's me again and am wishing you a very happy Labor day full of fun, sun, and foods.  One of the foods that are most popular is what we call here in South Carolina as Bar-B-Q Hash which is made from Pork Butt mixed with Potatoes, Onions, and a sauce which am going to share with you today.  Also I want you to know that the word Hash is a verb, French, and means to chop.  I will also credit any B.B.Q. techniques to the Native Americans in the 17th century.  There are lots of places in our area to get good Hash which one is Duke's B.B.Q.  located on Whiskey Road in Aiken and I must say they do have some great sides to go with the Hash.  If your making B.B.Q. at home this Labor Day your sides can be, Potato Salad, Cole Slaw, Collard's, Macaroni and Cheese, and Banana Pudding for dessert.  I'd like to also add that all of these dishes I have recipes for on my blog just go search it.  Any who I hope you enjoy this recipe, friends, and family.

Bar-B-Q Hash South Carolina Style

1 Pork Shoulder,  rubbed with Salt, Pepper, Onion & Garlic Powder
add 1 chopped Onion, 6 cloves minced Garlic to: while the meat is simmering add
5 peeled diced Potatoes.
Slowly simmer in a pot with a little water until the pork is fork tender.

Sauce:
1 small can Tomato Paste
1/2 can Apple Cider Vinegar
1/2 cup Brown sugar
3/4 cup corn syrup
3/4 cup Ketchup
1/2 cup mustard
1 bottle smoky flavored BBQ Sauce
Few drops Tabasco
1 TBSP Worcester Sauce
1 tsp Black Pepper
1 tsp Salt
2 tsp Onion an Garlic Powders
1 TBSP Chile Powder
2 tsp. liquid smoke

Simmer all ingredients for about an hour and add sauce to the chopped pork when its tender.  Serve over Rice.

Hope you enjoy this recipe, Bona' Y'all.  Happy trails to you until we meet again.  Taking of until after Labor Day.

Cooking With Madjon aikenstandard.tv: Its gonna get Cold Crock Pot Olive Mediterranean C...

Cooking With Madjon aikenstandard.tv: Its gonna get Cold Crock Pot Olive Mediterranean C...: Hello to all my foodie friends out there in web land hope all is well.  This is a great Saturday here in South Carolina to be enjoying our w...