Egyptian Condiment recipe: Put all 6 ingredients in liquidiser then into a 1/2 litre bottle,add cold water till full, shake and keep refrigerated.
In a small frying pan put approx 1/2 cup of oil, when hot add the thin cut liver,salt and mix while cooking.
(don't overcook).
After several minutes add some Egyptian condiment according to taste.
Spoon into fresh pitta bread and squeeze some lemon juice......Enjoy!
For the traditional brigadeiros:
Combine the sweetened
umber of modern/gourmet- type recipes such as this one.
he side.
To Make Traditional Pizza Dough: In a small
nd mix.
For a traditional biscuit add 1/2 cup
ll-purpose flour in many traditional recipes for cookies, bars, quick bread
ampantscotland.com, most pie crust recipes are made with half lard
some traditional recipes use ketchup which can be
ice with onion. (see my recipes).
***LEFTOVER TIP*** If you
Rice stuffing mixture:
On top of stove, put a good amount oil or butter; add chopped onion and pureed onion saute. Add garlic when onions almost finished not to burn.
Add a spoon of tomato paste and stir around until all coated.
Add pureed tomato, a few drops of water and cook until liquid is almost gone. It should be a little thick, not too watery. You can add some salt to taste to this too.
Set aside.
Put washed rice in mixing bowl. Add the above tomato mixture. Add raw, chopped greens- parsley, dill and cilantro. Its okay to ...
rom a recipe in Philippine Recipes Made Easy, by Violeta A
bout 1 and 1/2 recipes for the dough for each
Cut the pastry into 4 inch squares and keep covered so that they don't dry out. Plastic wrap covered by a damp tea-towel works well.
Add cinnamon to nut mix.
On each square, place nut filling thinly, pencil shaped, about 1/2 inch from the sides of the dough.
Turn in the sides so the filling won't fall out, and then roll up tightly and place on a buttered tray.
Brush with the melted butter and bake in a 350 degree oven until golden.
Remove from tray and dip immediately into cold sugar syrup.
Serve hot or cool.
ay not appear in many traditional recipes for Typsy Laird.).
How
Whisk the eggs in a mixing bowl to blend.
Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth.
Mix in crab and cracker crumbs.
Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree.
Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes.
Coat the crab cakes with Panko bread crumbs.
Fry in clarified butter until golden brown on both sides.
Serve with tartar sauce or ...
Most recipes tell you to remove the
hape into buns (many old recipes suggest the size of a
s a step in old recipes known as the sponge, used
ntil hot.
More great recipes and savings at Italianville.com
OTE: Changes in Wilton's traditional recipes have been made due to