Biscuits:
2 cups of flour
1 tablespoon baking powder
1 teaspoon of sugar (can add more to taste)
1/2 teaspoon of salt1 stick of butter, cold (8 tablespoons)
3/4 cup of buttermilk, cream or half-and-half
Preheat the oven to 450 degrees.
Mix all the dry ingredients together.
Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. 
Add the liquid, mixing until a bit loose and sticky. 
Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking. Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.
Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough.
Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.Makes 10-12 biscuits.
I was kinda nervous about beating the biscuits so I only did it a couple of times. It don't know if beating makes them more dense or what...but they turned out FABULOUS! I expect to makes these a LOT! I am one step away from making biscuits and gravy from scratch for my Sweetie!
White Bean Chicken Chili:
If you are thinking when you start cooking, you could cook the chicken up in the heavy bottomed stock pot instead of dirtying another pan. I, however, was not thinking when I started cooking and used a separate pan. Let the chicken sit for a second or two and then chop up into bite sized pieces and set aside.
Add the chicken, tomatoes, chicken stock and seasonings, bring to a simmer. Strain and rinse both cans of white beans and add to stock pot. 
Stir carefully so as not to break up the white beans. They are much softer beans than red beans and break easily. Simmer for 15 minutes until the beans are warmed through.
I have been searching out alternatives to my Costco Calcium and got turned on to 
For the dressing:
Alex and I put the soy sauce and toasted sesame oil in a plastic bag with the chicken and let it marinade for about 10 minutes. Alex grilled it up...it was VERY proud of the grill marks he achieved.
While the chicken was cooking up I mixed up the dressing. Throw all the ingredients into a bowl and mix until the brown sugar is completely dissolved. The dressing is runny like a 
Mix up the amount of greens you want in a salad bowl and top with the cooked chopped up chicken, mandarin oranges, scallions and almonds. The last time Alex and I made this recipe we didn't have almonds and substituted cashews...anything you like. The sky is the limit!
I then seared the cubed pork until each side was nicely browned in the pressure cooker. I emptied the pork into a separate dish so I could put the metal part into the bottom of the pressure cooker. 
The metal piece has holes in it to keep the meat (or whatever you are cooking in it) from touching the bottom of the pan. I suspect because you keep the heat on close to high or medium high the whole time it is cooking. I put the pork back in with the orange juice and water...I also added two chicken 
I sealed the pressure cooker and cooked it for 35 minutes at the first line. My pressure cooker has two lines to indicate how much pressure there is in the pan. I had to release a little bit of pressure a couple of times while it was cooking so it maintained the pressure at the first line.
Homesick Texans Directions:
I and added 3/4 cup of cheddar cheese, half a jalapeno...which I later realized was a MONSTER sized 
Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 
Now, note that the recipe on the side of the Quaker Corn Meal box says '9 Servings'. Now look at what Alex did before I could stop him. When I asked him why he cut it into such small pieces he said he likes them small because they taste yummier that way. I beg to differ...I think they taste better when they are HUGE Texas sized pieces...but I guess I will have to continue to crave a big bite into a BIG piece of corn bread. 
In the mean time he cut up and cooked a white onion, half a red pepper, half an orange pepper, a couple of 
Pumpkin Puree:
Serve the risotto on individual plates and spoon the 
Refrigerate 30-60 minutes, but no longer. Bring the remaining mixture in the saucepan to a boil over high heat. In a small bowl, stir together the cornstarch and cold water; whisk the cornstarch mixture into the sauce. Simmer, stirring occasionally, until thick and translucent, about 1 minute. Off the heat, stir in the orange peel (if using); set the sauce aside.
In a second pie plate, whisk together the cornstarch, baking soda and cayenne until combined. 
Drain the chicken in a colander or large mesh strainer; thoroughly pat the chicken dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to cornstarch mixture and coat thoroughly. Place the dredged chicken pieces on another plate or a baking sheet. 
To fry the chicken, heat the oil in an 11- to 12-inch dutch oven or straight sided sauté pan with at least 3 qt. capacity over high heat until the oil reaches 350° on an instant read or deep fry thermometer. Carefully place half of the chicken in the oil; fry to golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. 
Transfer to a paper towel lined plate. Return the oil to 350° and repeat with the remaining chicken.
This recipe turned out so much better than my tofu version of General Tao's. It was a better than the orange chicken at Panda Express because it wasn't thickly coated in breading. I also only used a 1/2 cup of canola oil for frying so they didn't soak up all the oil. It was GREAT!
