ish or part of an Indonesian Rijsttafel.
I have successfully tried this recipe in a crockpot. Simply throw
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
roth.
next bandung soto recipe is cut the brisket meat
In blender, place onion, lime juice, soy sauce, garlic and broth.
Blend until smooth.
Place meat and marinade in a plastic bag and refrigerate for about 4 hours.
Remove the meat and save the marinade.
hile you prepare rest of recipe.
Mix the cornstarch with
ime juice, and mango salad (recipe posted).
To freeze: Place
Cook noodles according to package directions; drain and set aside.
Heat a large wok or frying pan and spray with non-stick cooking spray.
Swirl in the beaten egg to make a thin omelet.
Remove from pan allow to cool; cut into thin strips and set aside.
In a large wok style pan heat oil.
Saute the chicken with garlic, coriander, ginger and broth until chicken is no longer pink (5 to 7 minutes).
Add sliced onion, carrot, red pepper, leek and ketjap manis; saute 4 to 5 minutes.
Add cubed ham, uncooked shrimp, and sambal oelek ...
t the table.
This recipe freezes with no problems.
etect the tomatoes.
This recipe makes only a small amount
s no flour in this recipe, but if desired can add
Fillng: Stir-fry garlic and shallots with a little butter or margarine.
Stir in meat, carrot and celery.
Then add water and the rest of the spices.
Mix in cornstarch and stir until mixture thickens.
Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.
Cover the mixture and shape into a round ball.
Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.
Deep fry in hot oil until lightly browned.
This recipe can be easily doubled.
ote: Double or triple the recipe and after completing step 3
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully ...
Heat 1 tbsp of the oil in a large skillet on medium heat. Add egg and swirl to make a thick omelet. Cook 1 min each side, until set. Remove, cool and slice. Set aside.
Heat remaining oil in same pan on medium heat. Stir-fry onion and garlic 3 mins, until soft. Add chicken and shrimp; cook for 2 mins, until browned. Add Chinese cabbage; stir-fry for 2 mins, until softened. Add sambal and tomato sauce and mix well.
Increase heat to high. Add rice and soy sauce; stir-fry until heated through. Mix in omelet. Serve with cucumber and onion.
Combine the garlic, ginger, oil, five spice, marmalade, maple syrup and Indonesian soy sauce in a shallow dish. Add the ribs and turn to coat. Cover and refrigerate overnight to marinate.
Preheat the grill to medium (you can also cook them in the oven on a medium heat). Drain the pork ribs, reserving marinade. Cook the ribs, turning and brushing occasionally with the reserved marinade, for 30 mins, until cooked through. Serve with green salad.