wo ways to cut the chin chin. The easy way is to
Combine peanut butter, broth, garlic, soy sauce, vinegar, chile and sesame oils in a large bowl; then cook noodles according to package directions or until tender, then drain.
Combine the noodles with the sauce and relish in a skillet; toss to coat the noodles well; heat through.
Garnish with peanuts and green onions, and serve; makes 6 servings.
Place water in large pot and add tomatillos, serrano chiles, Sandia chiles, cilantro, garlic and onion.
Bring to boil and simmer for 30 minutes.
Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.)
Add 1/2 of the strained liquid to blender and blend until smooth.
Add lime juice and salt and blend 30 seconds.
Chill before serving.
Presentation: Serve with chips, tortillas or in recipes calling for salsa.
Can be stored in a sealed container for 4 days in the refrigerator.
Save remaining oil for other recipes.
Mix sugar and margarine; add one egg at a time.
Add flour, nutmeg, salt and liquid (water or milk).
Blend until mixture is stiff and fluffy (like pizza dough).
Roll with a rolling pin to flatten.
Cut the pastry into cube or diamond shape.
Place in pan with hot oil and deep fry.
Store in a dry container with a tight lid.
Use as snacks for 20 or more people.
Rub in the butter or margarine to the flour.
Add baking soda and mix thoroughly.
Whisk together the nutmeg, eggs, sugar and salt and add to the flour.
Mix together and add water.
Knead well and cover.
Leave for about 10 minutes for flour to rise if self-rising flour is not being used.
Spread the pastry flat thin on a level board or table top, using a rolling pin.
Cut into squares or triangular shapes (small, bite size pieces) and spread a little flour over them to stop them from sticking together. Deep fry in vegetable ...
Mix flour, 1 cup plus 3 tablespoons butter, and nutmeg together in a large bowl until well incorporated. Stir in 1/2 cup plus 2 tablespoons milk until dough comes together.
Roll dough 1/4-inch thick on a floured work surface and cut into small pieces.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry dough pieces in batches until they turn golden brown and float to the surface, 3 to 5 minutes.
Combine flour, sugar, and baking powder in medium bowl.
Stir in egg and milk until mixture is crumbly.
With hands, work in butter until well blended.
Let stand at room temperature for 30 minutes.
In heavy skillet over medium heat, heat 1 inch of oil to 365 degrees F.
On lightly floured board with floured rolling pin, roll out half of dough to 1/16 inch thickness.
With pastry cutter or sharp knife, cut dough into 3 x 2 inch diamonds.
Make a slit in center of each diamond and pull an end through the slit.
Repeat with ...
Note that the longer Tah-Chin is cooked, the thicker the
Put all ingredients in blender.
Blend until ice is crushed.
Serve in martini glasses.
Chin chin!
hat helps give it that restaurant flavor. Just a few dribbles
f you really want that restaurant taste, the purchased stuff is
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Make two recipes of cornbread according to the
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Check wallet for money; dash to bank as needed.
Stop at take out restaurant and place order.
Transfer money to cashier.
Bring food home and serve to hungry family.
Place first 2 items in car.
Place key in ignition and turn one time.
Drive car onto road.
Heat for nearest restaurant.
Mix together biscuit mix and cheese. Add enough water to mix well (little less than 1 cup).
Drop by teaspoon onto greased sheet.
Top with butter and sprinkle with \"Restaurant Style Garlic Bread Sprinkle.\"
Bake at 400\u00b0 for 7 to 9 minutes.