ackage of yeast and the 3/4 cup of warm water
Crumble beef into large bowl. Add salt. Sprinkle crumbs and milk. Let stand a few minutes until crumbs are soft. Blend together.
Mix in egg and onion, sage, thyme, nutmeg and black pepper, mixing well. Shape into 4 loaves. Place on foil-lined baking sheet about 3 inches apart.
Mix brown sugar, catsup, ginger and garlic salt, soy sauce and mustard. Spread mixture over tops of loaves.
Bake at 350 for 35 minutes.
hicken slices. Saute quickly for 5-10 minutes until pieces are
t works wonderfully in this recipe.
Turn out onto lightly
bout 3 to 5 or so hours.
Strain the stock by using
ntil vegetables are crisp-tender, 3 to 5 minutes. Drain, transfer to
using a small pairing knife, by making a 1/4-inch
s necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour
nd lightly flour a 9-by-5-inch loaf pan.
In
he skillet and saute for 3 to 5 minutes per side, or
n grill and cook for 3 to 5 minutes.
While chicken
aucepan, heat milk, the 1/3 cup margarine or butter, the
Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.
Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.
ine a 9 1/4 by 5 by 2 3/4-inch metal loaf
Soak raisins in hot broth for 10 minutes or until plump. Drain.
Heat oil in large skillet and quickly brown beef, 3 to 5 minutes.
Add wine, onion, salt, garlic, oregano, cloves and pepper.
Simmer 15 minutes.
Stir in green pepper.
Cook 5 minutes longer.
Stir in almonds and raisins.
Serve over rice.
Makes 8 servings.
Omit salt if wanted.
nto strips 2 1/2 by 3/4 inch.
Bake on
Place California chile pods and guanjino chile peppers into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes.
Pour chiles and water into a blender; add mixed spices, onion, and salt. Blend until sauce is smooth.
Mix stew meat, sauce, and bay leaves in a large pot; cook over medium-low heat until meat is very tender, 3 to 5 hours.
Place shea butter, coconut oil, and argan oil in top of a double boiler over simmering water. Stir occasionally until melted, about 5 minutes. Remove from heat and let cool slightly but not solidify, about 5 minutes.
Pour shea butter mixture into a food processor or blender; blend on high speed until smooth. Add aloe vera juice slowly, blending until creamy, 3 to 5 minutes. Add essential oil and vitamin E oil and blend until well incorporated.
nto rectangular pieces (3 x 5-inch).
Make 5 cups lengthwise in
Shred the first 3 vegetables and then mix with your hands. Add vinegar, oil, salt, 3 pounds sugar and celery seed.
Mix very well.
Let stand for about 1/2 hour and then taste for sweetness. If desired, add 2 pounds more sugar.
Wait 1/2 hour and check taste again.