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Old 09-19-2006, 09:08 AM   #11
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For cornbread bowls, you can use a can of refrigerated cornbread twists, made by Pillsbury.
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Old 09-19-2006, 09:29 AM   #12
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Great tip Dutchess, I didnt know pillsbury made these.
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Old 09-19-2006, 09:41 AM   #13
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But I am also not sure why you would ruin a nice chili with a refrigerated biscuit. Paula gives southern cooking a bad name, in my oponion.
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Old 09-19-2006, 10:43 AM   #14
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In my earlier post on this subject, I left out part of a sentence (brilliant) I made chicken pot pie filling and did it in the little biscuit bowls that she used, it was acceptable, at least eveyone thought they were interesting. I was looking for the pillsbury corn twist things to make the chile bowls but I couldn't find them. I thought they quit making them. Mom used to make corn dogs with them ages ago.
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Old 09-19-2006, 10:48 AM   #15
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Quote:
Originally Posted by Dutchess
For cornbread bowls, you can use a can of refrigerated cornbread twists, made by Pillsbury.
great idea i will try this instead. i also like the idea to use the cornbread
twists for corn dogs.
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Old 09-19-2006, 11:19 AM   #16
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I have not seen this product either--but I may not have looked closely at that case in the store. What store did the poster find it in?
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Old 09-19-2006, 12:23 PM   #17
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wouldn't it keep the bowls from getting soggy if they were brushedd with a little bit of olive oil before the chili was put into them?
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Old 09-19-2006, 12:31 PM   #18
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Isn't getting soggy the point of eating anything out of a bread/biscuit bowl?
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Old 09-19-2006, 12:48 PM   #19
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Quote:
Originally Posted by rickell
about a week or so ago paula made chili bowls. she took biscuit
dough and pressed them over the back of muffin tins them baked them
and filled them with chili? has anyone tried this? wouldn't the bowls
get soggy if they were not eaten right away?
Rickell, the bowls won't get soggy if you eat them when ready to serve. The cornbread sticks are another good option, as mentioned. Here are some additional flavors, if available in your area:

http://www.pillsbury.com/View/breads/breadsticks.aspx

I've heard, at the Renaissance Faire, here in California, bread bowls are sold and filled with stew or chili. Wrapping the dough or sticks over the back of muffin tins, may make for very small bowls & they could stick together as they bake. If the dough is thin, they may leak. I have instructions for a cornucopia made with bread sticks wrapped around shaped aluminum foil, which is another idea, rather than using little muffin tins. If you're interested let me know.
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Old 09-19-2006, 01:00 PM   #20
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thanks mish, paula stated to skip every other muffin tin so they
would not stick to each other. i think the small bowls would be great
for a snack. is your recipe for a meal size bowl i would love
that too. i think the first day of fall is friday

time for chili
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