: Combine crunch layer ingredients. Press 1/2
r cook as instructed in recipe#30358.
Heat oil in
he baking sheet. Let the crunch sit until the chocolate is
Sift together flour, baking soda and cream of tartar. Cream together butter and gradually add brown sugar and white sugar; cream well. Blend in egg and vanilla; beat well. Add the dry ingredients gradually and mix thoroughly. Stir in nuts. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake at 350\u00b0 for 12 to 15 minutes or until golden brown. Makes 5 dozen.
inutes.
Preparation for Oatmeal Crunch Crust:
In medium bowl
Line a cookie sheet with lightly greased foil.
Have a greased spatula ready.
Mix sugar and corn syrup in a 1 1/2 to 2-quart glass measure.
Microwave on High 4 to 5 minutes until sugar dissolves and mixture is bubbling.
Mix all ingredients together and place in a 1 1/2-quart casserole.
Sprinkle remaining noodles on top.
Bake at 325\u00b0 for 40 minutes.
Heat oven to 400\u00b0.
Prepare Savory Crunch.
Mix spinach, soup and Worcestershire sauce in greased pie plate (9 x 1 1/4-inch). Arrange mushrooms on top.
Sprinkle Savory Crunch evenly over mushrooms.
Bake, uncovered, until hot and bubbly, about 20 minutes.
Serve with lemon wedges.
Makes 5 or 6 servings.
ull.
Sprinkle with nut crunch topping.
Bake in 375
CASHEW BUTTER:.
Pulse cashews in
tart with Vegan Roasted Garlic Cashew Aioli recipe and add in your
Heat oven to 400\u00b0.
Prepare Savory Crunch.
Arrange onion rings in ungreased 8 x 8 x 2-inch ungreased square baking dish. Drizzle with margarine.
Arrange fish on onions; drizzle with lemon juice.
Sprinkle Savory Crunch evenly over fish.
Bake, uncovered, until fish flakes easily with fork, about 30 minutes. Makes 4 servings.
0-22 minutes.
This recipe makes 5 large or 6
kourambies cookie.
This recipe requires some kitchen experience so
Heat oil in a pan and heat the whole spices.
Add cleaned medium sized chicken pieces , preferably with bone, to this and let both sides turn partially golden brown.
Add 100 ml of coconut milk together with 100 ml water to the pan.
Add diced potatoes, green chilli, ginger, salt and pepper and cook on medium flame till chicken is cooked through.
Add the rest of thick coconut milk and let it come to boil. Switch of flame at the first sign of boiling.
If you wish, garnish with fried cashew nuts and onion slices.
more or less then the recipe calls for. You can also
ut excess flour.
Praline Crunch: In small bowl, stir together
Heat oil in a pan.
Add mustard seeds and allow to crackle.
Add curry leaves and saute for a few brief seconds.
Add all the remaining ingredients.
Cook for 15 minutes.
Serve hot with plain white Basmati rice or ghee rice (recipe posted separately) and papaddams.
et aside.
Fry the cashew nuts in moderately-hot oil
uice and cool slightly.
Crunch: Cream butter and brown sugar