Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
ith the warm apple topping, drizzle liberally with the caramel sauce and
he mixture over the potato salad and stir in lightly.
double this recipe and use a
/3 cup caramel mixture.
Pour remaining caramel mixture into pie
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
ool and serve with hot caramel sauce (recipe follows).
To make
combine the coconut water, sugar, caramel sauce, and fish sauce and
and came up with this recipe.
You can use it
ith 1/4 cup Salted Caramel Sauce. Top with half of
Mix apples and chopped candy bars until well blended. Gently stir in whipped topping. Refrigerate one hour or until ready to serve. Garnish with apple slices. Salad is best made and served the same day. Makes 20 servings.
Mix apples and chopped candy bars until well blended. Gently stir in whipped topping. Refrigerate one hour or until ready to serve.
Garnish with apple slices. Salad is best made and served the same day. Makes 20 servings.
ire rack.
Combine apples, apple juice, 1/4 cup brown
Reserve 3/4 cup of apple filling; set aside. Spoon the
ork in pan.
Make salad; Line crispy tortillas with romaine
nd 1 tablespoon butter. Pour caramel sauce into a measuring cup
combine all of the above ingredients except the dressing - the citric juice preserves this salad - it will not brown so it can be made in advance.
toss with salad dressing right before serving.
This salad is pictured in my Edible Parmesan Cheese Bowls.
Beat together oil, sugar, eggs and vanilla (about 3 minutes). Sift together 2 cups flour, salt and baking soda.
Add dry ingredients, beating well after each addition.
Stir in apples. Combine walnuts and 1 tablespoon flour; stir into batter.
Pour into greased and floured 13 x 9 x 2-inch baking pan.
Bake at 350\u00b0 for 1 hour or until cake tests done.
Cool in pan on rack.
Spread with caramel topping.
Makes 16 servings.
br>Add Marzetti Old Fashioned Caramel Dip and mix until smooth
inutes).
Drizzle with some caramel sauce (recipe follows).
Sprinkle with