Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.
Preheat oven to 325 degrees F (165 degrees C).
Place nuts on a 10x15 inch jellyroll pan, and bake for 10 minutes. Remove nuts, and melt butter on pan.
In a medium bowl, beat egg whites until soft peaks form. Gradually beat in the sugar and salt. Fold toasted nuts into egg white mixture. Arrange the coated nuts in a single layer on the buttered pan.
Bake for 30 minutes in the preheated oven, turning nuts with spatula every 10 minutes, until outside is crisp and golden. Cool, and store in an airtight container.
Beat egg whites until stiff.
Add sugar slowly, folding as for a meringue.
Add a pinch of salt.
Stir or fold in nuts (I use a mixture of pecans, walnuts and almonds) into meringue, being sure they are all well coated.
Melt oleo in large, shallow pan. (Sometimes I use the broiler pan.) Spread meringue coated nuts in melted oleo.
Place in a 325\u00b0 oven; allow nuts to cook slowly. Stir every 15 minutes; keep baking until nuts are brown and all oleo is absorbed.
Cool on waxed paper; store in airtight containers.
Toast nuts on a flat pan with sides at 325\u00b0 until slightly browned.
Fold sugar and salt into beaten egg whites.
Beat until mixture forms stiff peaks.
Fold nuts into mixture.
Melt butter in oven in same pan used for browning nuts.
Spread nuts and egg mixture over butter.
Bake at 325\u00b0 for 30 minutes.
Stir every 10 minutes.
Be careful they don't burn.
Add sugar gradually to stiffly beaten egg whites.
Melt butter; add to egg mixture.
Add nuts.
Add salt and cinnamon to taste.
Stir well to coat all nuts.
Spread in a jelly roll pan or a cookie sheet.
Bake at 350\u00b0 for 30 minutes, stirring after the first 15 minutes.
Toast nuts in slow oven (325\u00b0) until light brown.
Fold sugar into egg whites; beat until stiff peaks form.
Fold nuts into meringue.
Melt margarine in a 13 x 9-inch pan.
Spread nut mixture over margarine.
Bake in slow oven for about 30 minutes, stirring every 10 minutes, or until nuts are coated with brown covering and no butter remains in the pan.
Cool.
Makes about 4 cups.
Beat egg white until stiff.
Add sugar and cinnamon; beat all together.
Add nuts.
Mix by hand until coated.
Melt the butter on cookie sheet, then put the nuts on the buttered sheet and bake at 275\u00b0 for 20 to 25 minutes, stirring every 5 minutes.
When done, put nuts on brown paper bag to cool.
Put in dish and cover or serve.
Beat egg whites until stiff.
Add sugar and salt.
Beat as for meringue.
Add nuts to mixture and stir until well blended.
Melt margarine in shallow pan.
Spread nuts over margarine.
Cream sugar and butter together well.
Sift together dry ingredients (flour, baking soda, baking powder and salt).
Add dry ingredients to creamed mixture, alternating with milk.
Add lemon extract.
Fold in nuts, which have been rolled in flour.
Beat egg whites until stiff and fold into mixture.
Pour into three 8-inch round, greased and floured cake pans.
Bake at 350\u00b0 approximately 20 minutes or until cake springs back to touch.
Frost.
(See recipe for Divinity Frosting.)
ater and let stand for about 10 minutes for flax seed to
ourbon overnight.
After flouring nuts, sift rest of flour with
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
Preheat oven to 350\u00b0F (360\u00b0 at high altitude).
In a mixing bowl, cream together butter, sugar, egg, vanilla, and salt; blend in remaining ingredients.
Divide dough into 4 equal parts, and shape into 12\" rolls.
Place 3\" apart on ungreased cookie sheets, and flatten with a floured fork to 1/4\" high.
Bake for 15-20 minutes or until delicately browned (golden) at the edges.
Cool for a few minutes and cut with a sharp knife into 1\" diagonals.
Whip egg whites until stiff.
Gradually add sugar and salt. Add nuts; coat evenly.
Melt butter in a 9 x 13-inch pan.
Add mixture and coat well with butter.
Bake at 325\u00b0, stirring every 15 minutes, until brown.
Takes approximately 45 minutes to 1 hour.
Combine the first 4 ingredients.
Dissolve 1 teaspoon baking soda with 1/4 cup hot water.
Mix alternately with baking powder, flour, salt and vanilla and all the ingredients (mixed) except nuts and chocolate chips.
Lastly, add the nuts (optional) and the chocolate chips.
Chill overnight, if possible.
Roll in greased palm of hand and drop onto greased cookie sheet.
Bake in a 375\u00b0 oven for 8 to 10 minutes.
Yields 50 cookies.
lowing coals, turning kebabs frequently, for 10 minutes.
Brush kebabs
Put the sugar, water, shortening, raisins, cinnamon, nutmeg and cloves on to boil at a slow simmer for 20 minutes.
Remove from heat and cool.
When cool, stir in 1 beaten egg, 2 scant cups of flour and the baking soda with a dash of salt.
Add the fruit and nuts.
Pour into a greased pan and bake at 350\u00b0 for about 40 minutes.
Be sure to test the cake as fruit will make it soft in places and if taken out before done, it will settle and fall.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Combine cut up dates with the hot water with soda mixed in and let stand.
Mix together the sugar, egg, flour, baking powder, salt, nuts and vanilla.
Add the date mixture.
Makes a large loaf.
Bake for 1 hour at 350\u00b0.
Cake: Mix sugar and butter scaint until a cream. Combine with milk, flour, baking powder, 6 egg whites beaten very stiff and vanilla. Ad the nuts, mix all together and bake in a moderate oven.
Frosting: Let 1 1/2 cups pulverized sugar boil until when put in cold water it becomes brittle. Beat the 2 egg whites until very stiff and add the sugar and beat until it gets cold. Flavor to taste.