Maklooba Recipe

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| Pies And Pastries

Type: Pecan Pie Free Cooking Recipe - Pies And Pastries Outstanding! Ingredients / Directions 3 eggs 2/3 cup(s) sugar 1/2 teaspoon salt 1/3 cup(s) melted butter 1 cup(s) light corn syrup 1 cup(s) pecan halves (or a little more than a cup(s) of crushed pecans) 1 9" pie crustbaked

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spiced fried fish

| General Recipes

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pear and almond tart

| General Recipes

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Pumpkin Chiffon Pie

| Low Carb Recipes

Cooking receipe to make Pumpkin Chiffon Pie under category Low Carb Recipes. You may find some video clips related to this receipe below.It was always our family tradition to have Pumpkin Chiffon Pie at Thanksgiving. My mother made a splendid version using Jell-o vanilla pudding and Dream Whip. She

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Type: Maklooba Free Cooking Recipe – Casserole

It’s ok!

Ingredients / Directions
1 whole cauliflower
1 medium eggplant
1 tablespoon salt
1/2 chicken
cut into serving pieces or
1 pound lamb stew meat (personally I think
it”s better with lamb)
3 cup(s)s water
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 cup(s) vegetable oil
2 cup(s) raw rice
washed and drained Remove green cone from eggplant
then slice eggplant lengthwise into 1/2-inch-thick slices. Place eggplant slices in a colander and sprinkle with salt. Set aside for one hour(s) so that the juice drains from the eggplant.

Cut cauliflower into bite size pieces
rinse and let drain dry. In a 5-quart pan
place meat
water
tomato sauce
and 1 teaspoon salt. Cook over medium heat until meat is tender. Remove meat from broth and set aside. To the broth
add the 1/4 cup(s) vegetable oil and rice
stir.

Bring to a boil on high heat. Cook on medium heat until excess water is absorbed
frequently mix rice bottom-up
so that it will not stick to the bottom of the pot. Cook covered on low heat
stirring occasionally until rice absorbs all liquid and softens to desired consistency. Let stand on very low heat for 10 minutes. If rice does not reach desired consistency
add more water and simmer longer.

In the meantime
heat 1/2 cup(s) vegetable oil in a skillet. Rinse and pat dry eggplant slices
then fry on both sides in hot oil until they turn golden brown. Place fried eggplant slices on napkins to absorb excess oil. Set aside.

Fry cauliflower in oil a couple minutes. Remove rice from heat and transfer to a big bowl. In the bottom of the 5-quart pot used to cook the rice
arrange the meat pieces side by side.

On top of meat
arrange eggplant pieces side by side. Layer cauliflower on top. Spoon rice on top of layers
pressing rice well with a spoon. Cook covered on low heat for 15 minutes. Remove from heat
let stand for 15 more minutes.

To serve: Uncover pot
place a platter that has a diameter several inches larger than the diameter of the pot face-down over pot. Place one hand over platter and the other on bottom of pot. In one motion
turn assembly upside down. Gently pat bottom and sides of pot to ease rice out of it and onto the platter. Gently
lift pot upward. How well you press the rice when you spoon it into pot will determine if it will mold or not.

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