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
eans makes 35 hopia. Dough recipe is for 18 hopia. It is best
teamed rice.
While the recipe says to saute the meat
Note: The original recipe just called for vinegar. I
Heat cooking oil in a skillet. Add in garlic and leeks and cook for around 2 minutes. Add carrots and cook for additional 2 minutes. Add ground beef and cook until there is no more redness of the beef ( or until the meat is cooked through).Remove or drain excess oil. Season with soy sauce or salt and pepper. Let cool before preparing the Lumpia.
TO ASSEMBLE:
Prepare a bowl of water to use as sealant. Gently separate the lumpia wrapper as they are very frail and thin. Then place them one at a time on a flat surface or on the large plate. ...
br>I typically double this recipe since it keeps well in
ticky (when I made this recipe, it was not sticky but
he vinegar and soy sauce. * Recipe multiplies easily. * Flavors are even
Chop the chicken into pieces.
Put into a pot with the crushed ginger.
Cook, uncovered, until the liquid has evaporated.
Brown chicken slightly and add to the patis and enough water to cover the chicken.
Bring to a boil, then simmer until the chicken is tender.
If you need more soup, add a can of chicken broth.
Add the vegetables of your choice.
Add the long rice for the last 10 minutes.
Into a medium large saucepan, put 2 cups of water, chicken (or tofu--see note), onion, garlic, soy sauce, vinegar, cooking wine, and sugar.
Bring it to a boil.
Add the spices and simmer 5 minutes.
Add the vegetables and cook until tender.
Thicken the sauce with the cornstarch mixture.
Serve with steamed rice.
Brown the pork pieces with garlic.
Then add ginger and after 2 minutes, add the onion and tomatoes.
Simmer for 5 minutes, until a red gravy is produced.
Add the spices such as salt and pepper to taste.
Patis (Filipino fish sauce) may be added in place of salt.
Then add the vegetables.
Simmer until the vegetables are tender and flavorful.
Stir-Fry Tofu (to remove excess water, do not brown) set aside.
Stir-Fry Garlic, Celery, Carrots and Okra, then ....
Add Cabbage, Mushrooms, and Baby Corn (halved).
Return Tofu and mix.
Add Hot Vinegar to taste.
ndividual serving. We use kalamansi (Filipino kumquat) juice, but lemon or
Pat the beef dry.
Marinate beef in soy sauce,1 teaspoon of sugar, lemon juice, fish sauce,garlic, pepper and oil (to lock the moisture in meat) for 30 minutes to an hour.
Put the pan in high heat, heat oil till smoking hot and stir-fry beef along with the marinade until cooked and tender. This takes about 5 minutes.
Add the remaining 1 teaspoon of sugar and onion rings, sautee until translucent and slightly caramelized. Serve immediately.
edium heat.
Separate 8 Filipino Lumpia Wrappers and set on
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare