eriodically and add water if flanken if needed.
chmaltz as directed in the recipe. Rinse the livers and pat
large pot, cover the flanken with water; bring to boil
repare Meat Filling - The original recipe simply used chopped cooked meat
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
ot heat oil and sear flanken heavily on both sides
Lightly toast slices of Jewish Rye Bread.
Spread all
alt and pepper.
Add flanken, cover pot and cook until
cup nuts (the original recipe called for raisins).
Pour
Soak Clay Pot for 30 minutes in water ( top and bottom).
Put 1/2 of onions and garlic into the bottom of the pot.
Put ribs over.
Mix preserves, ketchup, Worcestershire, vinegar and seasonings together. Add beef broth and mix together thoroughly. Pour over ribs.
Put other half on onions and garlic over top.
Cover the clay pot with the cover and place in cold oven. Bake at 400F for 3 hours. Taste and correct seasonings with salt and pepper if necessary.
Serve over rice.
Place the ribs in a dish for marinating.
Mix the remaining ingredients in a bowl, being sure to add the coke last, as it will foam up a bit when added to the other ingredients.
Pour the marinade over the beef and massage it in for about one minute.
Cover and let marinate for at least 4 hours turning at least once.
Heat gas or charcoal grill to medium hot.
Remove the ribs from the marinade and place on the hot grill.
Grill the ribs, turning once, to desired doneness, about 3 to 4 minutes per side.
Serve with rice and a ...
Work rice into meat with ketchup until fluffy and set aside. Saute flanken in large pot and add canned tomatoes, tomato sauce and tomato soup; season with salt and pepper and add lemon juice. Core cabbage and put into boiling water until leaves loosen. Separate leaves and put small amount of meat mixture into center of each leaf and fold up and place into sauce.
Cook 1 hour, covered.
Add gingersnaps, raisins and apricots and cook another hour, covered.
Add tomatoes and cook another 30 minutes, covered.
In Dutch oven, brown flanken in oil.
Season with salt and pepper.
Add onion.
Cook until golden.
Peel and slice carrots. Peel potatoes and cut into chunks.
Add carrots and potatoes to meat and cook on top of stove at medium heat for 45 minutes.
Add prunes.
Cook another 45 minutes until soft.
Add water or chicken broth as needed.
Stir/mix as needed.
Season short ribs with sugar and steak seasoning; rub over both sides.
Whisk soy sauce, vinegar, maple syrup, 2 tablespoons plus 2 teaspoon cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.
Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 ...
Soak Unglazed Clay Pot ( top and bottom. in water for 20 minutes - use a medium size one.
Combine 1st 8 ingredients into a paste.
Rub paste all over and on all sides of short ribs.
Put into soaked pot and pour broth over.
Put cover over and place into a cold oven.
Turn up to 400\u00b0F Cook for 3 hours.
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