This is a simple and quick biscuit. The first time through be aware that the texture of the dough is very flaky and loose, but it does work once you get them into the pan. Nice tang with a bit of a salty note that makes them perfect for almost any meal.

This is a simple and quick biscuit. The first time through be aware that the texture of the dough is very flaky and loose, but it does work once you get them into the pan. Nice tang with a bit of a salty note that makes them perfect for almost any meal.

This recipe ROCKS!! Comes out just as advertised. I have a HUGE pot so I doubled the ingredients, except for the following: I used low sodium chicken bouillon and reduced by 1 cup (I like it thick). I added a little extra ham cause I like to ham it up.... Thanks Lorna.

This recipe ROCKS!! Comes out just as advertised. I have a HUGE pot so I doubled the ingredients, except for the following: I used low sodium chicken bouillon and reduced by 1 cup (I like it thick). I added a little extra ham cause I like to ham it up.... Thanks Lorna.

The chicken comes out really tender, flavorful and juicy. This is a great fall time dish. I like to use shallots instead of onion.

The chicken comes out really tender, flavorful and juicy. This is a great fall time dish. I like to use shallots instead of onion.

I have just tried this recipe, and only done one loaf of the four. The crust is nice and crisp, but the crumb is very uniform and fine. I expected more air. I will keep working with the dough every few days or so.

I have just tried this recipe, and only done one loaf of the four. The crust is nice and crisp, but the crumb is very uniform and fine. I expected more air. I will keep working with the dough every few days or so.

Great dish with freshly picked summer tomatoes. I was a bit unsure of this dish because the sauce isn\'t cooked but it really was great and very easy to make.

Great dish with freshly picked summer tomatoes. I was a bit unsure of this dish because the sauce isn\'t cooked but it really was great and very easy to make.

I found this extremely easy to make and very tasty! Just have everything all ready to go in the wok, and you are there. Fast and yummy.

I found this extremely easy to make and very tasty! Just have everything all ready to go in the wok, and you are there. Fast and yummy.

Sometimes all it takes is a different shape of pasta to breathe new life into ordinary ingredients. In this recipe, wide pappardelle noodles are broken into irregular, fork-friendly pieces before cooking. Once drained, they are tossed with a colorful stir-fry of large shrimp, thinly sliced zucchini, and tender young asparagus; then moistened with a light cream sauce enlivened with fresh jalapeño and garlic. A final scattering of chives brings an additional element of freshness. All the ingredients are easily found at most supermarkets, and this rather impressive dinner comes together in 30 minutes or less.

Sometimes all it takes is a different shape of pasta to breathe new life into ordinary ingredients. In this recipe, wide pappardelle noodles are broken into irregular, fork-friendly pieces before cooking. Once drained, they are tossed with a colorful stir-fry of large shrimp, thinly sliced zucchini, and tender young asparagus; then moistened with a light cream sauce enlivened with fresh jalapeño and garlic. A final scattering of chives brings an additional element of freshness. All the ingredients are easily found at most supermarkets, and this rather impressive dinner comes together in 30 minutes or less.

Okay. I admit it. I'm always a sucker for the word "instant" in a recipe; and if it involves something even vaguely Mexican--all the better. As printed, this recipe seems to end before they explain how to serve it; so I sliced each chicken breast diagonally and fanned it over the rice, then drizzled the sauce over all. The sesame seed garnish didn't resonate with me, so I used some shelled roasted pumpkin seeds I had in the pantry. And since we're talking garnishes here, I think a few sprigs of fresh cilantro on each plate is a must. I also served warm flour tortillas and a simple green salad with sliced radishes, crumbled Mexican cheese, and a garlic-cumin vinaigrette. Dessert was store-bought mango sorbet.

Okay. I admit it. I'm always a sucker for the word "instant" in a recipe; and if it involves something even vaguely Mexican--all the better. As printed, this recipe seems to end before they explain how to serve it; so I sliced each chicken breast diagonally and fanned it over the rice, then drizzled the sauce over all. The sesame seed garnish didn't resonate with me, so I used some shelled roasted pumpkin seeds I had in the pantry. And since we're talking garnishes here, I think a few sprigs of fresh cilantro on each plate is a must. I also served warm flour tortillas and a simple green salad with sliced radishes, crumbled Mexican cheese, and a garlic-cumin vinaigrette. Dessert was store-bought mango sorbet.