he dish. A search for \"Arroz Imperial\" on Google Images will give
not in the original recipe, I always put an additional
Heat oven to 350\u00b0.
Cream Imperial margarine (\"Imperial\" is a must) and sugar until margarine turns light and fluffy, about 10 to 15 minutes.
Stir in vinegar and soda.
Add flour.
Drop by spoonful on ungreased cookie sheet.
If desired, a nut or sprinkles can be added.
Bake 15 minutes or until lightly browned on bottom.
o 25 minutes.
MAKE IMPERIAL TOPPING:
Meanwhile, combine all
old and lightly pack warm Arroz Verde into mold; immediately unmold
Pick through crab meat carefully to remove any bits of shell or cartilage. Mix all Imperial Stuffing ingredients until thoroughly blended.
Split shrimp along bottom so that shrimp rests flat on pan and tails curl over stuffing. Stuff each shrimp with about 1 1/2 ounces of stuffing. Lay shrimp on a buttered pan or casserole and sprinkle with lemon juice and white wine.
Bake in a preheated 350\u00b0 oven for 15 to 20 minutes, or until tails curl and stuffing is lightly browned.
Serve immediately.
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
Wash chicken and place in a stock pot.
Approximately 1-1/2 quarts to 2 quarts of water to fully cover meat.
Bring to a boil and simmer with 1 onion, 2 garlic cloves, 2 sticks celery, 2 carrots, all chopped into large chunks, and salt & pepper to taste.
Cook uncovered until the meat falls apart - keep checking, the broth and chicken.
Remove chicken and reserve the broth.(You will use some of the broth to make the rice).
Skim excess fat, if any, from the top and strain the broth.
When cool enough, shred chicken into small ...
eppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt
o start blending. For this recipe we will only be using
br>The Adobo seasoning this recipe mentions is not the one
ake corn tortillas - see my recipe for tortillas de maiz here
Broth: With 4 1/2 cups water, add chicken breasts, chicken bouillon, 4 ounces tomato sauce, 1/2 of the chopped onion, 1/2 of the chopped bell pepper, 1 tablespoon olive juice and 3-4 shakes of each seasoning. Cook until chicken is done. About 20 minutes. Remove chicken, cut it into pieces and place in the following skillet.
Meat: While broth is cooking, place in large skillet 1 tablespoon oil, the rest of the onion and bell pepper. Saute until tender. Add rest of tomato sauce, chopped olives, 1/2 tablespoon juice from the olives, 1-2 ...
Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours
nstead of -- as the original recipe said -- turning out the dough
djust salt to taste (this recipe can take a lot of