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
Boil meat until tender.
Place on platter; slice rolled up beef and pour remaining sauce on top.
Afluent Filipinos prepare this menu because of the economic stability in the Philippines.
We have lower class, middle lower class, middle class and upper class.
teamed rice.
While the recipe says to saute the meat
If using cornmeal in this recipe, whirl in a clean, dry
Note: The original recipe just called for vinegar. I
t cold room temperature.
Menu Suggestions: Be creative with the
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
Combine oil with Knorr(R) Beef flavor Bouillon Cube in small cup, mashing with fork until blended; rub over steak.
Cook steak in large nonstick skillet over medium-high heat until desired doneness. Remove steak and set aside. Prepare Knorr(R) Menu Flavors Rice Sides(TM) - Asian BBQ in same skillet according to package directions.
Meanwhile, combine carrot, snow peas, green onions and lime juice in medium bowl; set aside.
Thinly slice steak. Evenly divide rice between tortillas. Top with steak, then vegetable mixture.
eans makes 35 hopia. Dough recipe is for 18 hopia. It
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