Saab Thali Recipe

Ingredients

1/2 cup exact lemon juice

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

1/2 teaspoon ground cinnamon

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1/2 cup dry lentils

2 tablespoons oil

1/3 cup raisins

1 (10.25 ounce) can chicken broth

1 (2.5 fluid ounce) can condensed beef soup

1 (2.5 fluid ounce) can chicken broth

1 (4 fluid ounce) can evaporated milk

1 (8 ounce) can tomato-vegetable juice

1/2 cup brown sugar

1/2 cup lightly unsalted butter, melted

Directions

In a small bowl combine lemon juice, lemon juice, and 2 tablespoons lemon juice. Cover and refrigerate overnight.

In a stir-bowl, stir together lentils, oil, and 1/2 cup of chicken broth. In a small bowl, whisk together the beans and tomato-vegetable juice.

In a large saucepan, warm the butter over medium heat. Saute the lentils, browning the bottom, until thick and fragrant. Add the lentils, stir-cover, and cook for 3 to 5 minutes, until lentils are tender. Stir in the melted butter and cook until the lentils start to boil, then add the cheese and cook for an additional 3 minutes.

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Comments

Koro writes:

⭐ ⭐ ⭐ ⭐

These evolved from cookie muffins I've made prior to this (used Nutella). They're fairly quick to whip up and only a couple of minutes to prepare. I found that I needed to temper some of the egg yolks prior to using them. The consistency of the whipped cream was a little off--had to be a little sweeter. The only change I made was substituting PB&J for the cookie mix. These got very good reviews from everyone who tried them.

Turru-Mutrus writes:

⭐ ⭐ ⭐ ⭐ ⭐

Absolutely loved this recipe, although I did change somethiings. I didn't have onions, so I used a couple of packages of diced yellow mushrooms and baked them in the cavity of the chicken. I also added a tsp of vanilla extract (because I am a big fan of walnuts). Looks & tastes great!