The spirituality of fasting makes Ramadan a time of contemplation. In addition to the religious duties of fasting and nocturnal vigils, taking care of the body, as well as the spirit and mind, results in a wonderful array of Ramadan specialties across the globe.
Holiday House Scent: Women's Golf Cookbook - Rolling Hills Country Club, 1991
Peel bananas; cut in half lengthwise. Melt butter in a 10 inch fry pan; stir in orange peel, brown sugar; bring to a boil. Sauté banana halves on both sides about 3 minutes total. Puree raspberries in electric blender, add brandy and pour over bananas; heat.
Crowd-Pleasing Crab Dip - 1976 Al Hasa Cookbook
Savory Balls or Bitterballen - 1976 Al Hasa Cookbook
Tips for Using Vinegar - 1976 Al Hasa Cookbook
Crab Stuffed Potatoes - 1973 Abqaiq Cookbook
Heat the mustard, sugar, butter and salt slowly, stirring constantly. Add the lemon juice and vinegar. Pour over beans and heat thoroughly.
Wash mushrooms and simmer in water, 1 teaspoon salt and pickling spice for 15 minutes. Drain; reserve liquid. Mix vinegar, remaining salt, white pepper, catsup, sugar, cornstarch and 1 cup mushroom liquid until well dissolved.
Creole Okra: The Abqaiq Cookbook - 1973
Chicken Casserole: The Abqaiq Cookbook - 1973
Blend all ingredients except the oil together in a bowl. Beat in the olive oil by droplets to make mayonnaise-like cream. Pain the lamb with the mixture and set it on the rack of the roasting pan.
Cut pork into 1 ½ inch cubes and mix well with wine, 2 tablespoons soy sauce and 2 tablespoons cornstarch. Fry pork in deep oil until crisp and golden brown. Turn out on plate.
Sear pork chops on each side. Place in casserole. Salt and pepper to taste. Brown pineapple slices lightly and put on chops. Add pineapple juice. Cover and bake at 350 degrees until done, about 35 minutes. Baste often. Thicken juice with flour or cornstarch solution.
Roll out puff pastry in a large rectangle. Put meat on top of pastry. Cover meat with pâté and mushrooms. Fold pastry over the meat and seal edges well. Brush the top with milk or a beaten egg. Cut out decorations for top from extra pastry for a professional look.
Arrange chicken pieces in greased 9 x 13-inch baking dish. Mix together cranberry sauce, French dressing and onion soup mix. Pour over chicken and marinate in refrigerator for one and a half hours.
Boil water with the bouillon cubes (enough to almost cover the chicken pieces). Sprinkle some flour in a pan and arrange the chicken in it. Add the boiling water.
In a large frying pan brown the chicken on all sides, then set aside in a deep baking dish. In the same frying pan sauté the celery and onion rings. Add the soup, sherry and a little water and bring to a boil.
Boil chicken in 3-4 quarts of water (enough to cover the chicken) along with bovillon cubes until done. Take chicken out of broth.
Melt the butter and sauté the chopped chipped beef for a few minutes. Add 1/4 cup flour and pepper. Stir and blend for another 5 minutes to cook the flour. Lower heat and slowly add milk until you reach the desired thickness. Pepper to taste.