Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
olored syrup from the heat and while the egg whites are still
Heat the half
grees Celsius.
Melt the butter and lightly
efer), then grate or use the shredding feature on your food
Drop small spoonfuls of cream cheese into scrambled egg mixture and whip.
Cook in the usual fashion.
This just adds a special touch to your eggs.
mpty bowl (metal would be the best) and a wire whisk (or
ew raisins or nuts in the bottom of tart shells.
cut into desired pieces. Mix egg, milk, 1/2 teaspoon of
o mashed potatoes and mash the whole mixture well.
Add
Split hamburger buns and spread split side with a layer of deviled ham.
Top with a thin slice of onion, 1 scrambled egg and a layer of grated American cheese.
Broil until cheese melts.
150 degrees C).
Beat egg whites until foamy in a
Preheat the oven to
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
illet, add the onions and butter
In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
In a large skillet over medium heat, gently brown the meatballs and set aside.
In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.
Mix flour and salt in a large bowl.
In a glass measuring cup, mix alum, water, oil, and color and add to the flour/salt mixture. Stir until slightly cool.
Knead well, adding flour until it stops sticking to your hands.
Keep in an airtight container when not in use.
few small cuts in the fat around each bacon
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!
ccording to the directions on the box.