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Overloading the Machine

Buffalo "Chicken" Pot Pie

For the crust:

<anj36> Sometimes a recipe will call for a box of

Jiffy Corn Muffin Mix. Here's a clone recipe you can make at home. If another recipe calls for a box of corn muffin mix, leave out egg and milk from this recipe. This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix. Makes 1-1/2 cups dry muffin mix. [22:02] <anj36> <anj36> SERVES 6 , 6 muffins (change servings and units)

<anj36> * 2/3 cup all-purpose flour <anj36> * 1/2 cup yellow cornmeal <anj36> * 3 tablespoons granulated sugar <anj36> * 1 tablespoon baking powder <anj36> * 1/4 teaspoon salt <anj36> * 2 tablespoons vegetable oil <anj36> * 1 egg <anj36> * 1/3 cup milk <anj36> <anj36> # Preheat oven to 400°F. <anj36> # <anj36> 2 <anj36> Combine flour, corn meal, sugar, baking powder

and salt. Mix well with whisk. <anj36> # <anj36> 3 <anj36> Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. <anj36> # <anj36> 4 <anj36> Combine above mixture with egg and milk and mix well. Batter will be slightly lumpy. <anj36> # <anj36> 5 <anj36> For best rise, let batter rest for 3 or 4 minutes. Stir once or twice after rest. <

http://www.rachaelrayshow.com/food/recipes/buffalo-chicken-pot-pie/

This page was last modified on 2011 December 20.