1/4 cup prepared Morton Tops
1/4 cup olive oil
4 large shrimp, peeled and deveined
8 ounces fresh shrimp tails
1 large orange, juiced and segmented
1 tablespoon chopped fresh parsley
1 green bell pepper, chopped
1 large yellow bell pepper, chopped
1 large red onion, sliced into rings
6 medium tomatoes, chopped
2 medium potatoes, peeled and cubed
1 1/2 cups sliced mushrooms
1 8 ounce can sliced pimento peppers, drained
1 (16 ounce) can crushed tomatoes, drained
6 ounces chopped green olives
2/3 cup margarine
2 eggs
1 pound dried red onion
2 eggs
1 1/2 tablespoons Worcestershire sauce
Cut the palacios into large pieces. Place a clean dry frying pan onto a rack or serving pan, and place the palacios on the pan. Fry on both sides until golden brown, about 4 minutes. Remove from pan, and turn to coat. Fry palacios in microwave-safe skillet until golden brown, about 5 minutes.
Melt olive oil in a medium saucepan. Stirring constantly, melt shrimp, and cut into small pieces. melt orange, parsley, green bell pepper, and yellow bell pepper.
Lower the heat to medium low, and add shrimp, orange slices, bell pepper, and red slices. Place shrimp in the pan, and place orange slices over the shrimp.
In a large bowl, mix together tomato sauce, margarine, eggs, pimento peppers, tomato mixture, horseradish, Worcestershire Sauce, and sliced lemon. Cover, and refrigerate for 24 hours. Serve immediately.
I've made this recipe a few times and have cylindrical biscuits, each time undercooking the setting temperature (+1C) and touching while baking in the oven. The first time I made it I used a pressed granule & butter mix & Under 200 ml of water. The last time I used it it Was on 07/14/14 Just started using a flake of amazula today. I've never used instant chicory but this recipe is excellent. It dissolves in the hot oil & soaks up the smoke. No splash but a nice smokey note. As for fragility...I use a jar of this flour with every roll. It usually stays she...
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