Getuk is Star Fries this gets cassava main material. Its form that take after star intent to noise about children. For its taste indeed nice with its sweetening utilize brown sugar and sand sugar.

Getuk's material Shirring Staring:

·         Cassava, 500 grams, husk, dice, wash off

·         Brown sugar combs, 80 grams

·         Sand sugar, 50 grams

·         Salt, 1 / 2 teaspoons

·         Water, 50 ml

·         Screw pine leaf, 1 sheet, conclude

·         Cooking oil, 700 ml

·         tapioka's flour, 25 grams

Getuk's coat Shirring Staring:

·         Chicken egg, 1 numbers

·         Rice flour, 50 grams

·         tapioka's flour, 25 grams

·         Water, 125 ml

Trick makes Getuk Star Fries:

1. Water mingling, brown sugar, sand sugar, salt and screw pine leaf. Cook until boiling, lift and cool.
2. Heat pengukus's pan, insert cassava, steam until ripe and soft. Lift and grounds cassava. Add tapioka's flour, stirred up rolled out, decant piecemeal sugared solution while is swirled until rolled out.
3. Ridden down dough until as thick as 0,5 – 1 cm. Star shaped print, do until dough be gone.
4. Coat: Egg mingling, tapioka's rice and flour flour. Decant piecemeal water while is swirled until rolled out. Filter if needs. getuk's dip into batters coat until rolled out.
5. heat oil, getuk's shirring staring until brownish yellow. Lift and tiriskan. getuk's mandrel by twinges broil. Present.

To 18 Getuk's mandrels Shirring Staring

Creamy Lemon Pie recepis

Ingredients:

One 9-inch graham cracker pie crust.
3 medium egg yolks.
14 oz of sweetened condensed milk.
½ cup of fresh lemon juice.
Yellow food coloring.
Whipped cream, for garnishing.
Lemon slices, for garnishing.

Directions:

Preheat your oven to 325°F (160°C).

Beat the eggs with the condensed milk, lemon juice and yellow food coloring.

Pour the mixture into the pie shell; then bake for 30 minutes.

Allow to cool, then chill before serving garnished with whipped cream and lemon slices

Banana Yogurt Pie recepis

Ingredients:

2 frozen bananas, peeled and chopped.
1 banana, finely sliced.
2 cups of rolled oats.
1 cup of pitted dates.
1 cup of low-fat plain yogurt.
1 cup of low-fat evaporated milk, chilled.
¼ cup of lemon juice.
¼ cup of boiling water.
3 tablespoons of cocoa powder.
2 tablespoons of orange juice.
1 teaspoon of vanilla extract.
1 teaspoon of unflavored gelatin.
1 teaspoon of ground nutmeg.
½ teaspoon of vanilla extract.

Directions:

Combine the rolled oats, dates, vanilla extract, orange juice and cocoa powder in a food processor.

Blend for 5 minutes, or until the mixture sticks together.

Press the mixture thinly around the sides and base of a suitably sized pie dish and refrigerate.

Place the gelatin in a small bowl and pour the boiling water over top of it, then dissolve by stirring. Set aside to cool.

Place the frozen bananas in a food processor or blender and blend until smooth.

Add milk and blend for 5 minutes.

Add extra vanilla and yogurt and mix throughly.

Add dissolved gelatin. Pour the mixture into the base of the pie dish and refrigerate until firm.

Soak the extra banana in the lemon juice, slice and place on top of the pie.

Sprinkle with nutmeg.

Serve as desired.

Lemon Meringue Pie recepis

Ingredients:

1 baked pastry shell.
5 medium egg yolks, beaten slightly.
5 medium egg whites.
2 cups of water.
1 ½ cups of sugar.
½ cup of cornstarch.
½ cup of sugar.
½ cup of lemon juice.
2 tablespoons of butter.
1 tablespoon of grated lemon peel.
½ teaspoon of cream of tartar.
Pinch of salt.

Directions:

In a suitably sized saucepan, blend the cornstarch, sugar and salt; then gradually stir in the water.

Cook over medium heat, stirring frequently. Bring to the boil and boil for 60 seconds.

Gently stir half of the mixture into the egg yolks; then stir the yolk mixture into the saucepan.

Cook over a low heat, constantlystirring, for another 2 minutes.

Remove from the heat and add the butter, lemon juice and grated lemon rind.

Allow to cool slightly, then pour into the baked pastry shell.

Heat your oven to 350°F (175°C).

Beat the egg whites and cream of tartar until they turn foamy.

Gradually add half a cup of sugar.

Continue to beat until the meringue forms hard, glossy peaks.

Swirl the meringue onto the pie filling with a starsol spoon.

Bake for 20 minutes.

Personal Macaroni Pie recepis

These are cut little personal pies that are great for kids or for portioning out food for diets. Makes 1 dozen pies.

Ingredients:

• 1 12-ounce bag elbow noodles
• salt, as needed
• 4 cups milk
• 2 cup shredded cheddar cheese
• 2 teaspoons garlic salt
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 1 cup grated Parmesan cheese

Directions:

1. Preheat oven to 400F.
2. In a large pot bring plenty of water to a boil.
3. Add lots of salt and then the pasta. Cook until soft, according to package directions. Strain when done and pour back into the empty pot.
4. In a medium pot heat the milk over medium heat. When hot slowly whisk in the cheese about 1/4 cup at a time. Let each addition melt before adding the next.
5. Add the garlic salt, onion powder, and pepper. Taste and add more salt or pepper if you would like.
6. Pour this over the noodles and stir to combine.
7. Spray a muffin pan with non-stick spray and scoop one cup of macaroni into each muffin cup.
8. Top with Parmesan and bake until browned, about 10 minutes.
9. Pop them out of the pan and serve hot or hold in the fridge for later. To re-heat cook in the microwave for 1 minute.

Hot Chicken Pot Pie recepis

The traditional pot pie, a buttery crust filled with tender chunks of chicken, peas, and carrots and tossed in a creamy cheese sauce. Serves 4.

Ingredients:

• 2 9-inch frozen pie crusts, thawed
• 1/2 small onion, chopped small
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 1/2 cups chicken broth
• 1 small potato, peeled and cubed small
• 1 small bag (8 ounce) frozen peas and carrots, thawed
• 2 tablespoons cornstarch
• 1 large breast chicken, cooked and cubed
• 1 cup heavy cream
• salt and pepper, to taste

Directions:

1. Preheat oven to 350F. Place the top pie crust into a 9 inch pie pan.
2. In a medium sauce pot over medium high heat cook the onion in the oil until soft and translucent, about 5 minutes.
3. Add the garlic and cook until fragrant, about 2 minutes.
4. Add the chicken stock and potaotes. Bring to a boil.
5. Turn down to a simmer and cook until the potatoes are tender.
6. Add the peas and carrots.
7. In a small bowl mix the cornstarch with 2 teaspoonfuls of water and slowly pour this into the pot.
8. Stir well and cook until slightly thickened.
9. Add the chicken and cream. Taste and season with salt and pepper.
10. Pour the mixture into the pie crust and cover with the top pie crust.
11. Bake at 350F for 45 minutes or until crust is browned and filling is hot and bubbly