Try this Chili Pinon Bisquicks recipe, or contribute your own.Suggest a better description
Dry pan roast with medium heat the nuts and chili powder, stirring frequently. Add the orange peel; remove from the heat and let cool about 2 minutes. Place the nut mixture, bisquick and cornmeal to a food processor and whir until nuts are finely chopped. (Chop the nuts with the flour to prevent forming a nut paste). Transfer to a bowl, add the milk. Make 6 drop biscuits - bake about 8 to 10 minutes at 450 deg F. Serve with honey or jalapeno jelly. PER BISCUIT - 82.4 cals, 2.4 g fat, 25.3% cff. This is a variation on a bread recipe in Deborah Madisons book, THE SAVORY WAY: see "Pinon Bread." Both recipes sent to EAT-lf on 6 Sep 97 ~patHanneman Recipe by: patHanneman Sep 1997 Riverside Posted to Digest eat-lf.v097.n224 by KitPATh
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|Serving Size: 1 Serving (5g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 21 (72%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 22.8mg||1 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.6g|
|Protein 0.6g||1 %|
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Calories per serving: 29
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