Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Mix Mochi and baking powder in a bowl.
Beat eggs and add milk them add Mochi mixture.
Add butter, sugar and vanilla.
Mix well.
Pour into pan.
r two knives,cut in butter until mixture resembles coarse crumbs
9x13 inch pyrex with butter. Get a large mixing bowl
n a bowl.
Place butter in a microwave-safe bowl
ilk, coconut milk, and melted butter until incorporated. Stir in the
ixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Line bottom of an 8-inch square baking dish with wax paper; set aside.
Combine first 6 ingredients in a 2-quart casserole. Stir gently.
Add butter; microwave, uncovered, on High for 2 to 3 minutes.
Stir.
Stir in pecans.
Pour in prepared dish. Refrigerate until firm.
Yield:
16.
Double recipe for full bowl of fudge.
In a bowl, mix mochiko and sugar.
Add eggs, milk and coconut milk.
Mix well.
Add vanilla and baking powder.
Coat a 9 x 13-inch pan with the melted butter.
Pour any extra butter into the batter and mix well.
Bake at 350\u00b0 for 45 minutes to 1 hour or until light brown.
Bring sugar, evaporated milk, cocoa and margarine to a boil in a saucepan.
Boil for 1 1/2 to 2 minutes.
Do not stir.
Remove from heat.
Add peanut butter, vanilla and oats.
Drop by small spoonfuls onto a greased pan or waxed paper.
Let cool and enjoy! (Easy no-bake recipe.)
Combine water, bouillon cubes, carrots, potatoes, celery, onions, parsley, salt and pepper in large pot.
Cook over medium heat for 40 minutes; add milk and butter and cook another 30 minutes.
Serves 6.
This is a very easy and economical recipe. Serve with homemade bread.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix together mochiko, white sugar, brown sugar, and baking powder in a large bowl.
Whisk coconut milk, milk, eggs, and vanilla extract together in a bowl. Add to mochiko mixture and stir to combine. Add coconut flakes and melted butter and stir to combine. Pour into the prepared baking dish.
Bake in the preheated oven until set and golden on top, about 1 1/2 hours.
arge bowl, mix together the butter, sugar, eggs, vanilla and milk
Preheat oven to 350 degrees.
Grease a 13x9x2\" pan.
In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon if using, and mix well.
In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well.
Make a well in the dry ingredient and incorporate the liquid ingredients.
Stir in melted butter.
Pour into pan, and tap pan to settle batter.
Bake for 45-60 minutes until golden brown.
Cool at least 2 hours before cutting.
salt, and sugar together. Add butter and mix (or 'cut') until
Preheat oven to 350\u00b0.
Mix together milk, vanilla and eggs; then add butter.
In a separate bowl mix dry ingredients. Gradually pour dry ingredients into wet batter.
Bake for 1 hour in a 9 x 13-inch pan or until golden brown.
Melt butter and set aside to cool.
Mix all ingredients, adding coconut milk last.
Grease 9 x 13-inch pan with Crisco, margarine, etc.
Pour mixture into pan.
Bake 1 hour at 350\u00b0. (Watch so it doesn't burn.)
Cool and cut.