br>Crush the saffron in mortar and pestle.
Add crushed
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
Normally I will cut this recipe into four equal pieces so
or 3 minutes. Transfer to mortar and pestle or food processor
In a mortar combine first 3 ingredients (note description that original recipe used
y white rice recipe http://www.food.com/recipe/white-rice-503045
ll sides.
Using a mortar and pestle, grind the cinnamon
salt and pepper in a mortar and pestle or chop them
Can, also, be pounded with mortar and pestle. Keep refrigerated.
Boil carrots whole until almost done but not mushy.
Crush the garlic, oregano, cumin and paprika in a mortar into a paste. I didn't use as much of the seasonings as the recipe called for because we are wimpy here; feel free to add more if you like. They used a whole tablespoon of oregano and more cumin too.
When carrots are cool, cut into discs.
Mix the vinegar and garlic paste together; add water; submerge carrots overnight; salt them.
Add olive oil when you eat them.
uice and salt using a mortar and pestle or in Mexican
oasted ingredients together (using a mortar and pestle) until smooth.
until fragrant. Transfer to a mortar or spice mill and coarsely
If a recipe calls for ground cardamom, it
which you are in this recipe, let cool 1 to 2
Add oil into a heated wok, follow by chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps. When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, palm sugar, and sweet soy sauce) and continue to stir-fry. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves. Sprinkle two ...