Posted by kdipaolo at recipegoldmine.com May 5, 2001

12 pieces bacon, fried and crumbled
1/2 cup Parmesan cheese
1/4 cup chopped green onion
1/4 cup chopped green bell pepper
2 (10 ounce) cans Hungry Jack biscuits, cut in fourths
1/2 cup butter, melted

Combine the first four ingredients and toss with biscuit pieces. Put in a greased, fluted tube pan and drizzle with butter. Bake at 350 degrees F for 20 to 30 minutes, or until golden brown.

1 (10-count) can refrigerated biscuits
1/4 cup orange marmalade
3 tablespoons honey
2 tablespoons butter
1/2 cup chopped nuts

Preheat oven to 375 degrees F. Grease an 8-inch round pan.

Cut each biscuit into 4 pieces. Place biscuits in prepared pan.

Combine marmalade, honey and butter. Cook and stir until butter is melted. Spoon over biscuits and sprinkle with nuts. Bake 20 to 25 minutes until golden brown in color.

Cool 2 minutes; invert on platter and serve.

The tea should be very strong. A Hong Kong-style tea or Ceylon Black tea is recommended. If using coffee, espresso is a good choice.

1/2 cup chilled, cooked bubble tea pearls
1 cup crushed ice
1 cup very strong chilled black tea
1 cup homogenized milk, or to taste
Honey or granulated sugar, to taste

Place pearls in a large parfait glass. Combine all remaining ingredients in a cocktail shaker and shake rigorously until mixture is frothy. Pour into glass and serve with large-diameter straws.

Makes 1 (16 ounce) drink.

2 cups bread flour, or more if needed
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 package active dry yeast
1 1/4 cups milk
2 tablespoons butter or margarine
1 egg
1 1/2 cups whole wheat flour
1/4 cup butter or margarine, melted
4 teaspoons sesame seeds

Generously grease one 2-quart deep casserole dish or two 8 x 4-inch loaf pans.

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup bread flour, sugar, salt, and yeast; blend well. In small saucepan, heat milk and butter until very warm (120 degrees F). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.

By hand, stir in whole wheat flour to form a stiff dough. On floured surface, knead in 1 to 1 1/2 cups bread flour until dough is smooth and elastic, about 10 minutes.

Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 to 1 1/2 hours.

Punch down dough. Let rest on counter, covered with inverted bowl, for 15 minutes.

Using sharp knife or scissors, cut dough into 30 to 40 walnut-size pieces.

For casserole loaf, place half of dough pieces in prepared dish; drizzle with 2 tablespoons melted butter and sprinkle with 2 teaspoons sesame seeds. Repeat with remaining dough pieces, butter and sesame seeds.

For 8- x 4-inch loaves, place one-fourth of the dough pieces in one pan; drizzle with 1 tablespoon melted butter and sprinkle with 1 teaspoon sesame seeds. Top with another one-fourth of the dough pieces, butter, and sesame seeds. Repeat with second pan. Cover; let rise in warm place until light and doubled in size, about 40 to 60 minutes.

Preheat oven to 400 degrees F. Bake for 25 to 35 minutes or until loaf sounds hollow when lightly tapped.

Cool for 5 minutes; remove from pan. Pull apart to serve. Yields about 12 servings.

Some bubble tea shops use milk powder rather than fresh milk or a combination of the two to achieve the desired creaminess.

A 230 gram package of dried/raw bubble tea pearls will make about 10 portions. Other fresh fruits such as papaya and mango make tasty substitutions.

1/2 cup chilled, cooked bubble tea pearls
1 cup crushed ice
1 cup canned lychees with syrup or fresh pitted fresh lychees OR
    other fresh fruits such as mango and papaya
3/4 cup coconut milk
1/4 cup homogenized milk or cereal cream
1 to 2 teaspoons fresh lime juice
Honey or sugar, to taste

Place pearls in a large parfait glass. Combine all remaining ingredients in a blender and blend for 1 minute or until mixture is frothy and creamy. Pour into glass and serve with extra thick straws.

Makes 1 (16 ounce) drink.

Jar of tapioca balls with sweetened
    syrup (usually in brown or red)
1 can sweetened condensed milk
    (preferably Longevity Brand)
Tea – Chinese tea, such as Oolong or
    Black, or Japanese Green Tea
3 teaspoons granulated sugar
Pot of boiling water

For a single serving, use a quarter cup of tapioca balls. For servings of two or three, use half the jar. Use the entire jar for family servings.

Pour desired amount from the jar into a strainer so that all the syrup separates from the tapioca balls. Bring a pot of water to boil. Once the water starts boiling, put in the tapioca balls. Add 3 teaspoons of sugar (so that the tapioca balls have a softer yet chewier texture). Let the tapioca balls boil for about 5 minutes. Bring the pot to simmer for 3 minutes. Then drain and rinse in cold water using the strainer. Leave it in the strainer. Prepare a pot of tea.

Afterwards, open sweetened condensed milk and pour about a tablespoon into a 12 ounce glass. (For single servings, use about a tablespoon of condensed milk, as this stuff is really thick and sweet. For larger servings, add to taste.) Refrigerate unused sweetened condensed milk after opening. Add about 8 ounces of tea to the glass of condensed milk. Mix until the condensed milk has fully dissolved into the tea. From the strainer, pour the tapioca balls into the glass of milk and tea. Drink through a large diameter straw.

1 package pizza dough
1/2 cup vegetable oil
1 teaspoon garlic salt
4 tablespoons freshly minced parsley or
    2 tablespoons dried parsley

Let dough rise.

Mix oil, garlic salt and parsley in a small bowl.

Spray a Bundt pan with pan release. Break off pieces of dough, form into a ball and dip into the oil mixture. Place in Bundt pan going around the bottom and then piling on top. Bake at 425 degrees F until top is golden brown. Put serving platter on top of Bundt pan and invert. Serve with butter.

3 ounces dry tapioca pearls
2 tablespoons granulated sugar
Boiling water

Add tapioca pearls and half of the sugar to boiling water in a large bowl. Stir quickly to separate pearls and dissolve sugar completely. Let stand for 3 hours or until pearls are soft on the outside and pasty in the center when squeezed between thumb and index finger. If stirring them makes the water really cloudy, they have been over-soaked.

Drain tapioca pearls, retaining the water. Put water and remaining sugar in saucepan and bring to a boil. Add soaked tapioca pearls and lower heat to medium-high. Simmer, taking a pearl out every minute and eating it. You have to sample it in order to see how cooked it is as every tapioca pearl brand has a different cooking time. The cooking time ranges from 1 minute to even 10 minutes. The pearls are done when the outside is soft, and the center is chewy.

Put cold water in a bowl; drain pearls and put into cold water to stop cooking.

Yields about 1/4 to 1/2 cup, depending on the size of the pearls.

NOTE: If you don’t keep the pearls in the water, they’ll dry out and turn inedible. However, keeping them in water overnight turns them into mush, so eat them as soon as possible.

2 tubes buttermilk biscuits
2 cups spaghetti or pizza sauce
Meat, cooked and drained
Olives
Onions
Peppers
Mushrooms

Cut each biscuit into 4 pieces (total of 80 chunks) and place in a mixing bowl. Add sauce and any of the remaining ingredients.

Turn into a greased baking pan and bake 20 minutes at 325 degrees F.

Place choice of cheese on top and return to oven just until cheese is melted. Cut and eat.

2 cups bread flour, or more if needed
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 package active dry yeast
1 1/4 cups milk
2 tablespoons butter or margarine
1 egg
1 1/2 cups whole wheat flour
1/4 cup butter or margarine, melted
4 teaspoons sesame seeds

Generously grease one 2-quart deep casserole dish or two 8 x 4-inch loaf pans.

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup bread flour, sugar, salt, and yeast; blend well. In small saucepan, heat milk and butter until very warm (120 degrees F). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.

By hand, stir in whole wheat flour to form a stiff dough. On floured surface, knead in 1 to 1 1/2 cups bread flour until dough is smooth and elastic, about 10 minutes.

Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 to 1 1/2 hours.

Punch down dough. Let rest on counter, covered with inverted bowl, for 15 minutes.

Using sharp knife or scissors, cut dough into 30 to 40 walnut-size pieces.

For casserole loaf, place half of dough pieces in prepared dish; drizzle with 2 tablespoons melted butter and sprinkle with 2 teaspoons sesame seeds. Repeat with remaining dough pieces, butter and sesame seeds.

For 8- x 4-inch loaves, place one-fourth of the dough pieces in one pan; drizzle with 1 tablespoon melted butter and sprinkle with 1 teaspoon sesame seeds. Top with another one-fourth of the dough pieces, butter, and sesame seeds. Repeat with second pan. Cover; let rise in warm place until light and doubled in size, about 40 to 60 minutes.

Preheat oven to 400 degrees F. Bake for 25 to 35 minutes or until loaf sounds hollow when lightly tapped.

Cool for 5 minutes; remove from pan. Pull apart to serve. Yields about 12 servings.