roll the rissotto into walnut sized balls and coat well in the breadcrumbs rolling the breadcrumbs well into the outside.
Heat the oil and deep fry until dark golden brown.
For traditional Arancini cut mozzarella into small cubes and roll the ball with a cube inside.
hen stuff with mozzarella. Coat arancini in flour, shaking off excess
hickness) Use this sauce for traditional tamales, recipe #15286.
Note: When
For the traditional brigadeiros:
Combine the sweetened
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
he side.
To Make Traditional Pizza Dough: In a small
Mix all the ingredients in the Traditional cocoa mix.
I give everything a whizz in the food processor to combine well.
Store in an airtight container.
Spiced cocoa mix: To one recipe of the traditional mix, add the spices and mix.
Enjoy a warming spiced cocoa!
Java Cocoa: To one recipe of traditional mix, mix in instant coffee powder.
To make hot cocoa, place 1/4 cup of mix in a mug.
Stir in 1 cup of boiling hot water.
Hot mint Cocoa: Steep one mint tea bag in a cup of hot traditional cocoa.
nd filling.
Dust the arancini with flour, tapping off the
sing fresh pumpkin the original recipe states: Bring a large pot
ixture has cooled, form the arancini by enclosing a cube of
but the cooked frosting is traditional. Just use what you like
f the ingredients.
Drizzle arancini with the reserved oil.
rumbs to coat. Fry the arancini in small batches in the
his is an age old recipe handed down from mother to
he filling and sauce) or traditional roll-up style.
Coat
ozzarella into center of each arancini, lightly pressing to seal each