nd turning several times, until delicately browned.
The recipe also says
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
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
1.
Simmer chana dal in a soup pot in abundant lightly salted water until soft but not mushy, about 15 minutes. (If using whole chickpeas, cook for 45 minutes.) Drain and spread out on a baking sheet to cool.
2.
In a large wide skillet, heat coconut oil over medium high heat. Add urad dal, chiles, mustard seeds and curry leaves. Let sizzle for a minute until seeds begin to pop, then add asafetida if using. Turn flame to low and add cooked chana dal and gently stir to coat. Add coconut and continue to stir until spices are well ...
kneading dough a few times (about 3-4 times) and then pat
hat makes it a true NY Crumb cake!
nd cheap!
see recent NY Times piece on 12 foods costing
and turn dough around several times in bowl to coat with
achine's rollers a few times until it is smooth. Fold
1. Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
2. Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 ...
Preheat oven to 375, parbake pie shell until golden.
In a saucepan, bring the corn syrup, sugar and salt to a boil over high heat until the sugar dissolves (about 2 minutes).
Very slowly, pour in a thin stream into the beaten eggs while stirring vigorously.
Add the vanilla, margarine and pecans to the mixture and pour into prepared pie shell.
Bake for 50 minutes or until puffed.
Preheat oven to 350 degrees.
Cream the butter and sugar together until very light. Beat in the egg.
Sift together the whole wheat flour, white flour, baking soda and salt.
Combine the bananas and buttermilk, stirring just enough to combine well.
Alternately add dry ingredients and banana mixture to creamed butter/sugar/egg mixture.
Turn into an oiled 9 by 5 inch loaf pan.
Bake 50-60 minutes or until done.
White flour can be substituted for whole wheat flour - also try rice flour, oat flour, coconut flour [add extra liquid ...
Drain oysters, saving likker, and chop.
Cook celery and onions in margarine until tender.
Combine oysters, cooked vegetables, bread cubes and seasonings; mix thoroughly.
If dressing seems dry, moisten with oyster likker.
Bake in casserole at 350\u00b0 for 20 to 30 minutes.
Recipe will make dressing for a 4-pound turkey.
For 10 to 15-pound bird, make 3 times recipe; 16 to 20 pounds 4 times and 21 to 25-pound bird 5 times.
Prick each cracker a few times with a fork.
Bake
DO NOT OVER COOK! THIS RECIPE DOES NOT CALL FOR WELL
achine's rollers a few times until it is smooth. Fold
Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chili flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven.
Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes. Add the vinegar and syrup ...
Leave eggs in 145 degree water for 40 minutes.
Dice and crisp bacon. Drain on a paper towel.
Sweat a minced shallot in butter until very very soft.
Add cream, milk, and cheese to the shallot. Bring to a very low simmer and stir constantly with a rubber spatula.
After a minute or so, puree if desired (or leave as is if you don't mind bits of shallot).
Add bacon, salt and pepper to taste (lots of pepper).
Remove the eggs from the water and crack them into two separate warmed bowls.
Pour the cooked pasta into the sauce and ...