- packaged lemon gelatin mix
- sugar
- Ice
I use my cookie press with this recipe, but even without one, these are quick and yummy – slightly dry cookies.
- ALL-PURPOSE FLOUR
- ALMOND EXTRACT
- EGG YOLK
- SUGAR
- UNSWEETENED COCOA POWDER
Takes a while to make and bake, but it’s worth it!! The quicker recipie’s don’t compare!
- - 2-1/2 pounds cooking apples
- flour
- sugar
- salt
- ground cloves
- cinnamon
- fresh lemon juice
Pour over hot buttered biscuits for breakfast— YUM!
- cocoa
- flour
- granulated sugar
- milk
- vanilla flavoring
- cornflour
- green capsicum
- red capsicum
- onions
- oil
- dry sherry/oyster sauce
- tspn sugar
- tspn bicarb. of soda
- tspn ground ginger
- tspn curry powder
- soy sauce
- 1kg rump steak
- water
- beef stock cube
- * 1 10 oz can chunk breast of chicken,
- drained and shredded
- * 1/2 c Miracle Whip or Mayo
- * 1/4 c each chopped celery and onion
- * 1/4 c each dried cranberries and chopped
- nuts
- vegetable oil
- cumin seeds
- salt
- minced peeled fresh ginger
- ground cumin
- ground coriander
- turmeric
- cayenne
- water
- 6-inch-square aluminum
- vegetable oil
- Salt
Lamb Provencal is another way of using breast of lamb. The breasts are left whole and poached in water to make the meat tender and to melt most of the fat from inside the layers. The lamb is then browned in the oven, topped with a mixture of parsley, garlic, onion, and bread crumbs, and baked some more. After poaching, the breasts could be grilled on a barbecue or crisped under the broiler. They will be crusty on top, but cooked inside.
Whole onions baked in aluminum foil, a very simple recipe, go well with this dish.
- chopped parsley leaves
- freshly ground black pepper
- salt
- vegetable oil
Introduced to India by Portuguese settlers, this spicy stew can also be made with pork, beef or lamb. Serve over steamed basmati rice.
Spice meter: 3/5
- ground cumin
- ground cardamom
- ground cloves
- yellow mustard seeds
- olive oil
- chopped onions
- diced tomatoes in juice
- cinnamon stick
- chopped fresh cilantro
- curry powder
- chopped fresh ginger
- white wine vinegar