omeone to wash & rinse the stone, scrubbing thoroughly, then put it
Cook the rice in cooking oil for 15 minutes. stirring
o 350\u00b0. Heat baking stone on middle rack & broiler pan
efore baking place your baking stone in the oven and preheat
side.
Saute garlic use cooking oil to taste. stir in
aper liners or coat with cooking spray.
Stir together cornmeal
Combine hot tap water and orange juice.
Combine the hot tap water and the cold
owl and keep near the cooking area.
Stir together the
Cut wings into pieces discarding tips.
Wash and pat dry with paper towels.
Pre-heat cooking oil to 350 degrees.
Slowly add 1/2 of the wing pieces to hot oil; fry until golden brown.
In the meantime, in a large pan, melt the butter on a very low heat.
Add bottled hot sauce and BBQ sauce.
Keep sauce warm.
Add the cooked wings to the sauce.
Stir to coat.
Pour oil into cast-iron skillet.
Heat to the smoking point in 400\u00b0 oven.
Meanwhile, combine cornmeal and other dry ingredients. Blend thoroughly.
When oil is hot, add buttermilk to dry ingredients and mix with stiff whisk.
Carefully remove skillet from oven and pour hot oil into batter, mixing with whisk while pouring.
Pour batter into skillet and return to oven.
Bake at 400\u00b0 for 30 minutes or until golden brown.
Remove and let rest for 10 to 15 minutes.
ay about an hour before cooking, remove lamb from refrigerator and
Soak the vermicelli in hot water for 30 minutes. It
om/ For more indonesian cuisine recipes.
/2 quart crock with cooking spray.
Mix flour, sugar
arm until grits are finished cooking.
In a medium saucepan
Mix together; put in crock-pot.
Turn on 5.
Cook a whole day and a whole night.
Let it sit for awhile (because it will be hot).
Pour in bowls and eat.
Makes 100 bowls of soup.
br>To make the Grilled Hot Honey Biscuits:
In a
Read the story Stone Soup, where some weary travelers make soup with a stone and some offerings from some townspeople. Brown meat in oil.
Season with salt and pepper.
Add vegetables and cover with water.
Cook for 2 to 3 hours.
Don't forget to add a clean stone!!
Serves 25 hungry first graders.
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.