hen stuff with mozzarella. Coat arancini in flour, shaking off excess
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
nd filling.
Dust the arancini with flour, tapping off the
ixture has cooled, form the arancini by enclosing a cube of
f the ingredients.
Drizzle arancini with the reserved oil.
rumbs to coat. Fry the arancini in small batches in the
ozzarella into center of each arancini, lightly pressing to seal each
il is hot, fry the arancini until they reach a golden
side.
To make the arancini, stuff 2 tbsp rice mixture
Working in batches, shallow-fry arancini for 5 mins, or until
In a large bowl, mix the quinoa with the spices, olive oil and Parmesan. With wet hands form a small ball, about 2 inches diameter and insert inside a small piece of mozarella. Cover up the whole to completely close the arancini. Coat it in the eggs then in the breadcrumbs.
Heat up the oven to 400 and bake for 30-35. Serve hot.
irections, stirring frequently. For this recipe, you want the rice to
ou.
Make all your arancini (means small oranges) and heat
roll the rissotto into walnut sized balls and coat well in the breadcrumbs rolling the breadcrumbs well into the outside.
Heat the oil and deep fry until dark golden brown.
For traditional Arancini cut mozzarella into small cubes and roll the ball with a cube inside.
eep saucepan, deep ry the arancini in batches until they are
50 degrees F. Fry the arancini in batches, until golden brown