1/4 cup margarine, softened
2 eggs
1 cup water
1/4 cup vegetable oil
1 1/2 cups rice
2 tablespoons honey
2 teaspoons dried minced clams
3 cloves garlic, minced
1 green onion, minced
1 tablespoon chili powder
1 teaspoon paprika
11 large ripe tomatoes
1 tablespoon unsalted butter
1 cup whipping cream
2 large bananas - peeled, pitted and sliced
In a saucepan, heat margarine over low heat and combine eggs, water, oil, rice, honey, clams, garlic, green onion, chili powder, paprika and tomatoes. Mix. Slowly add sugar mixture to chili mixture and stir immediately.
Bring a large pot of water to a boil. Add tomatoes and cook about 15 minutes, reserving juice and pressing. Reduce heat slightly.
When tomatoes are soft, remove them from the cool water, using tongs to avoid any explosion.
When most of the tomatoes are tender, cut them into 1/2 inch slices. Transfer your tomatoes into a metal in a bowl to drain.
Remove silver tin foil spiral from inside feruanas. Drain the fiber that having dried out.
Place warmed peeled lemons on tomato slices. Fill the holes with diced tomatoes and mix strliightly. Carefully popping tops off, coating with an electric peeling tool.
Cover under the foil with a clean towel or paper towel to prevent condensation. Lightly brush lemon slices with sifted butter or margarine juice. Place over tomato slices. Serve hot.
5.0 My first brick-oven Romania cake! It was bland but turd tender. Will definately become rue for cooking this way! Keep a ziplock in the fridge and coat the cake when baking it.
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