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
Dredge the meat with flour.
In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes.
Remove meat.
Saute the onions and green pepper in the same pan.
When the onions start to get translucent, add the mashed garlic and cook for one additional minute.
Add the tomato sauce, wine, beef broth and all spices.
Return meat to pot.
Add the potatoes, carrots and celery.
Bring to a boil and cover.
Simmer for two hours or until meat is tender on low heat, stirring occasionally.
Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
Drain oxtails, discarding all but 1/2 cup of the marinade.
Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
Mash ...
Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.
Then degrease the pan and deglaze with port and reserve for later use.
In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.
Add the oxtails to the vegetables.
Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.
Season to taste with salt and pepper and serve.
Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard.
Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat.
Remove the meat and add onion, peppers, carrots, and potatoes.
Saute until the onions are somewhat translucent.
Add garlic/salt mixture and continue cooking for about a minute.
Add remaining ingridients, including meat.
Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork ...
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
mitted the raisins from this recipe, and we didn't miss
4 cups for 1/2 recipe) . Stir until just mixed, cover
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For the smaller recipe, roll dough into a rectangle
egrees F.
The original recipe says to grease a 12
o taste.
Chile Recipe
Wayne's Chili