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).
imes, then char the outside of the eggplants by placing them
tuff them in the slits of the eggplants.
Bake eggplants
Preheat oven to 400 degrees Fahrenheit.
Place chicken breasts in large baking dish sprayed with cooking spray.
Spoon baba ghanoush evenlly over chicken breasts so the top of each breast is covered with a thick lay of baba ghanoush.
Sprinkle with paprika and chopped parsley.
Bake for about 30 minutes until chicken is thoroughly cooked.
Make basic recipe of Bisquick.
Roll out onto floured wax paper.
Allow sausage to reach room temperature.
Spread sausage over Bisquick and roll.
Freeze.
Line large pizza pan with a double recipe of pie dough. A jelly
roll
pan
can
also be used.
Bake crust until light brown at 425\u00b0.
Cream sugar and butter.
Alternate adding flour, which has been sifted twice with baking powder, with milk, then nuts and fold in beaten egg whites last.
Bake in well-greased tube pan. Bake in not too hot oven.
Try with straw after about 45 minutes. (I usually use just half the recipe.)
o dry ingredients in the recipe of baking powder biscuit dough.
Mix these thoroughly and add tears of joy, sorrow and sympathy for others.
Flavor with little gifts of love.
Fold in 4 cups of prayer and raise the texture to great heights of Christian living. After pouring all this into your daily life, bake well with the heat of human kindness and thankfulness to our Lord, Jesus Christ. Serve with a smile.
ood processor along with all of the other ingredients. Process until
Preheat the oven to 190C (375F). Using a sharp knife, make several deep cuts in the eggplant and place the garlic pieces inside. Place on a baking sheet and bake until soft, about 40 minutes. Allow to cool. Remove the eggplant skin and discard.
Transfer the eggplant flesh and garlic to a food processors. Add the tahini, lemon juice, olive oil and salt to taste and process until smooth.
Transfer to a serving bowl and sprinkle with the mint. Serve at room temperature.
mokey, finely chop a bit of the skin.
Add tahini
coop out the soft insides of the eggplant and place in
Place eggplant in a colander and sprinkle with salt. Let stand for 30 mins. Rinse eggplant under cold water then drain on paper towels.
Preheat grill.
Brush both sides of eggplant with oil and season. Grill until browned on both sides and tender. When cool enough to handle, remove skin.
Transfer eggplant to a food processor along with remaining ingredients. Process until combined. Chill for 3 hours or overnight. Season to taste.
ooked, scoop out the meat of the eggplant (I call it
Prick the whole unpeeled eggplant in a few places with a fork, place it on a baking sheet and broil it about 4 inches from the heat in the oven.
Turn it to cook on all sides, until the eggplant is completely collapsed.
This takes about 20 minutes. When the eggplant is cool enough to handle, peel off the charred skin.
Beat the pulp with a fork until it is smooth or puree in blender.
In a separate bowl, mix garlic and salt.
Stir in the tahini.
With a wooden spoon, beat in the lemon juice.
Beat the tahini mixture into the ...
Heat oil in a pan, and add the onions and garlic.
Cook over medium heat until golden and softened.
Add the lamb mince, and cook until all the meat has changed colour and it it well browned.
Add the remaining herbs and spices and mix through.
Add the pomegranate molasses and pine nuts (remember to reserve a few), mix through the mince and leave to rest.
Serve with oven toasted Turkish bread and Baba Ganoush.
Preheat oven to 400 degrees F.
Prick eggplant all over with a fork and bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh.
Blend in a food processor with the lemon juice until smooth.
Mash the salt and garlic together and combine with the eggplant, along with the tahini.
Cool and stir in the parsley and pine nuts.
Before serving, drizzle with the olive oil.
Serve as a dip with tortilla chips or triangles of flat (pita) bread.
Slice eggplant, sprinkle with salt, brush with olive oil and let broil in oven at maximum heat (225-250\u00b0C) until golden brown (about 15 minutes).
Chop eggplant slices and transfer to bowl.
Add the rest of the ingredients and puree/mash until the consistency you like is reached.
Enjoy!
nd spread with the back of a spoon to form a