Best Bomb Diggity Cabbage Soup Recipes

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THE "BOMBDIGGITY" CHICKEN



The

Make and share this The "bombdiggity" chicken recipe from Food.com.

Provided by Tabbycat

Categories     Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
6 boneless skinless chicken breasts
1/2 cup basting teriyaki sauce
1/2 cup ranch dressing
2 (4 ounce) cans sliced mushrooms, drained
1 1/2 cups shredded cheddar cheese
3 green onions, chopped
1 1/2 ounces bacon bits

Steps:

  • Preheat oven to 350 degrees F.
  • In a large skillet, heat oil over medium-high heat.
  • Add chicken breasts, and saute 4 mins on each side, until browned.
  • Place browned chicken breasts in a 9x13 inch baking dish. Make sure to use teriyaki BASTING sauce! regular teriyaki sauce is too thin!
  • Brush on teriyaki sauce, then spoon on salad dressing.
  • Spread drained mushrooms over chicken.
  • Sprinkle with cheese, green onions and bacon bits.
  • Bake for 25-35 mins, or until juices run clear.

BABYCHOPS' BOMB DIGGITY CHEDDAR HERB BISCUITS



Babychops' Bomb Diggity Cheddar Herb Biscuits image

These are even better than cheddar bay biscuits, I was tweaking a buttermilk biscuit recipe I had and came up with this, these biscuits ROCK! Enjoy! Oh! And they're even better heated up the next day - 2 biscuits in the microwave for 30 seconds.

Provided by Babychops

Categories     Breads

Time 30m

Yield 20 serving(s)

Number Of Ingredients 11

4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
2 teaspoons kosher salt
1 tablespoon McCormick's french herb roasting rub
1 cup butter, cold and cut into bits
1/4 cup butter (melted)
1 1/2 cups buttermilk
2 cups cheddar cheese (shredded)
1 cup cheddar cheese (shredded)

Steps:

  • Preheat oven to 450.
  • Combine first 6 ingredients.
  • Pulse in cold butter bits until coarse meal texture with some pea sized butter bits.
  • Add buttermilk & pulse until moistened.
  • Mix in 2 cups cheese.
  • Turn onto lightly floured surface and knead to combine.
  • Roll out to about 3/4" and cut into circles, if you don't have a cutter take the top & bottom off a soup can, works just as well.
  • Place biscuits onto a nonstick cookie sheet, spoon melted butter onto each & top w/remaining cheese.
  • Bake in upper rack so bottoms don't burn for about 20 minutes until golden & cheese is melty.
  • Enjoy! We couldn't get enough of them -- This recipe makes a mess of biscuits and they're even better re-heated (2 in the microwave for 30 seconds is perfect).

Nutrition Facts : Calories 274, Fat 17.5, SaturatedFat 11, Cholesterol 49, Sodium 553, Carbohydrate 21.8, Fiber 0.7, Sugar 2.3, Protein 7.5

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