1 (19 ounce) can dried mixed vegetables
1/2 teaspoon vegetable oil
1 1/2 tablespoons finely chopped onion
1/2 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon dried parsley
1/3 cup crushed fresh parsley
1/3 cup melted butter
1 cup water
1 teaspoon dried rosemary
1 teaspoon minced fresh thyme
1 teaspoon garlic powder
1 teaspoon Italian seasoning
In a large bowl, combine the dried mixed vegetables, oil, onion, garlic, salt, sage, parsley, parsley, garlic powder, salt, rosemary, thyme, garlic powder, Italian seasoning, butter, water, parsley mixture, rosemary mixture, thyme mixture, garlic powder, Italian seasoning and chicken broth. Mix thoroughly. Cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). Bake the biscuits 1 hour in the preheated oven, turning once, until golden brown. Cool, and serve hot.
Creamy & luscious, with great coffee flavor ~ although I did change proportions of several ingredients. Instead of any instant, I used real Turkish coffee, which is ground to the finest grind possible ~ even finer than espresso! The coffee has about 10% cardamom powder added, so it is strongly flavored with it. (Some Turkish coffees have clove added instead--nice flavor!) I basically made a Turkish coffee by simmering 3 Tblsp. of fine grinds in only 3/4 cup water with the sugar. The amounts of cream & sugar remained the same, but no more water was added, the milk was increased to 2-1/4 cups, & finally, the yolks reduced to 4. I know! I've changed the original recipe enough & made my own, but
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