x 9\" or 8 x 8\" pan. (I used 8 x 8
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).
Cut meat into 4 pieces.
Trim fat.
Pound and brown in skillet.
Transfer meat to an 8 x 8 x 2-inch baking dish.
In same skillet, combine undrained tomatoes, onion, celery, carrot and thyme.
Bring to boiling, scraping up any browned bits in pan. Pour over meat.
Cover and bake at 350\u00b0 1 hour or until tender. Serve over hot rice or noodles.
Serves 4.
Precook noodles. Place cubed chicken in greased 9 x 13 x 2-inch baking dish; layer with Swiss cheese and layer of noodles. Pour soup and wine over mixture; sprinkle with stuffing mix, combined with margarine. Bake at 350\u00b0 for 45 to 55 minutes. Yield: 8 servings.
Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
Pour into 9\"x13\" pan sprayed with Pam.
Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
Allow to set for at least 30 minutes before serving.
Serve at either room temp or lightly chilled.
Mix in a shaker with plenty of ice, pour into a martini glass... and enjoy!
**fabulous tip -- take a (nonalcoholic) ingredient in your recipe and turn it into your ice cubes!Pour the nectar into an ice cube tray or one of those fun new frozen swizzle stick molds, and a couple hours later you can pop the colorful ice into your drink. Hint: alcohol doesn't freeze, so you'll want to stick to juices on this one.
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
Brown meat with bell pepper and onion; drain.
Add cooked meat with all other ingredients to crock-pot.
Do not drain any of the beans, add all juices to the chili.
Break up the X-Lint and add it last.
Fill a champagne glass 2/3 full with champagne.
Pour 10z X-Rtaed Fusion on top.
Garnish with small, frozen fruits (such as raspberries,etc.) if desired.
Enjoy! ;).
In a blender add X-rated liqueur, tequilla, sweet and sour, lime juice and desired amount of ice.
Set to crush, or until the consistecy desired for a margarita - may turn watery if you over blend though.
Pour into margarita glass and topwith a splash of 7-Up and a lime wedge(twist) for garnish.
Enjoy! ;).
4 cups for 1/2 recipe) . Stir until just mixed, cover
eep, 23cm x 28cm lamington pan (1.5\" x 9\" x 11\") with
Grease a 15-in. x 10-in. x 1-in. baking pan
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For the smaller recipe, roll dough into a rectangle
egrees F.
The original recipe says to grease a 12
s directed for a 9 X 13 pan.
(I sometimes
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).