1 : c Milk
1/3 : c Butter
1 : ts Vanilla
3 : Eggs
1 : /2 c Sugar; granulated
1/2 : c Bisquick baking mix
2 : Bananas; medium, sliced
1 : c Whipping cream; chilled
2 : tb Sugar; powdered
3 : c Beef; cooked; cut bite-size
1 : c Onion; chopped
1 : c Celery; thinly sliced
3 : Tomatoes; coarsely chopped
1 : /2 c Swiss cheese; shredded
2 : 1/4 c Milk
1/4 : c Butter; melted
5 : Eggs
1 : /4 c Bisquick
1/2 : ts Garlic salt
1 : lb Ground Beef
1 : c Onion; chopped
2 : Cloves Garlic; Chopped fine
2 : ts Chili Powder
1/2 : ts Dried Oregano
1/2 : ts Salt
1/4 : ts Pepper
8 : oz Enchilada Sauce
2/3 : c Tortilla Chips; Crush Fine
2 : c Cheddar Cheese; Shredded
1 : /4 c Milk
3 : Eggs
3/4 : c Bisquick
6 : Eggs
2 : c Milk
1 : ts Dry mustard
1 : c Bisquick
1/2 : ts Oregano leaves
1 : lb Sausage
1 : c Cheese, cheddar, shredded
1 : lb Sausage (bulk)
1 : Green onion bunch, chopped
1 : c Mozzerella, grated
1 : /2 c Milk
1 : c Bisquick
6 : oz Sour cream
3 : Eggs
1 : Salt & pepper to taste
3 : Eggs
1/2 : c Bisquick
1/2 : c Butter
1 : /2 c Milk
1/4 : ts Salt
1 : ds Black pepper
1/2 : c Sausage
4 : oz Cheese, shredded
1 : lb Broccoli bunch
2/3 : c Onion; chopped
1/4 : c Water
4 : Eggs; slightly beaten
1 : /4 c Milk
4 : To 6 drops Hot Sauce
1/2 : ts Salt
1/8 : ts Ground pepper; fresh
1/8 : ts Ground nutmeg
1 : tb Fresh parsley; minced
2/3 : c Swiss cheese; fresh\shredded
1/3 : c Parmesan cheese; grated
0: In blender container process millet in small batches until it resembles fine flour; remove to bowl and set aside
1: In blender container combine club soda, egg, baking powder, and baking soda and, using an on-off motion, process until combined
2: Add ground millet and process at high speed into a smooth batter, about 1 minute
3: Pour into 4-cup measure, cover, and let stand at room temperature until fermented and foamy, about 1 1/2 hours
4: Spray 10-inch nonstick skillet with nonstick cooking spray and heat
5: Stir batter; pour 1/6 of batter (about scant 1/3 cup) into skillet and quickly swirl batter so that it covers entire bottom of pan
6: Cover skillet with tight-fitting lid and cook over high heat until bread is spongy and moist (it will have air holes), about 1 minute (do not brown bottom as edges will become crisp and bread will crack when folded); transfer to plate and let cool
7: Repeat procedure 5 more times, making 5 more breads
8: To serve, fold each bread into quarters
9: Makes 6 servings, 1 bread each
10: