Loli Recipes

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OLD-FASHIONED LOLLIPOPS



Old-Fashioned Lollipops image

Kids of all ages will savor these fun fruity lollipops. I received the recipe from my sister-in-law years ago. We still make them in a rainbow of jewel colors in her memory every Christmas. They're great stocking stuffers!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 4

1 cup light corn syrup
2/3 cup sugar
1-1/2 teaspoons lemon, apple or cherry flavoring
1/8 teaspoon yellow, green or red liquid food coloring

Steps:

  • Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside., In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 33mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.

SWEET SINDHI FLATBREADS (MASALA LOLI)



Sweet Sindhi Flatbreads (Masala Loli) image

Entered for ZWT. From Madhur Jaffrey's "World Vegetarian." Highly flavored; Because the onion, garlic, ginger, fresh cilantro, chiles and tomatoes give off liquid, it is best to limit the amount of water in the dough, even though it might initially seem to be too dry. If the dough is allowed to sit for a few hours, the moisture spreads. Serve these lolis with a meal or with tea. Prep time includes rising time.

Provided by KateL

Categories     Breads

Time 2h21m

Yield 4 flatbreads

Number Of Ingredients 10

1 1/2 cups chapati flour or 3/4 cup wheat flour and 3/4 cup all-purpose flour, sifted
1 teaspoon salt
1 -2 fresh hot green chili, finely chopped
3 tablespoons tomatoes, finely chopped
2 tablespoons red onions, finely chopped
2 tablespoons fresh cilantro, finely chopped
1 teaspoon garlic, peeled and crushed to a pulp
1 teaspoon fresh ginger, peeled and grated to a pulp
4 tablespoons hot peanut oil or 4 tablespoons hot canola oil, plus a little extra
2 -4 tablespoons water, if needed

Steps:

  • Combine the flour, salt, green chiles, tomato, onion, cilantro, garlic, and ginger.
  • Slowly add the 4 tablespoons of hot oil, rubbing it into the flour. rub the flour and seasonings well for 10 minutes, extracting as much liquid from the seasonings as possible. See if you can form a ball of dough. If you cannot, slowly add 2-4 tablespoons water, or enough to form a very firm dough. Knead well and form a ball.
  • Cover the dough ball with plastic wrap and set aside for 2-4 hours.
  • Knead the dough again. If it has gotten too wet, add a little flour. If too dry, add a few drops of water.
  • Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
  • Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
  • Now, on a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
  • Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
  • Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
  • Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
  • Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
  • Remove and keep covered.
  • Turn the heat up to medium-high again and make the second bread. Make all the breads this way.

LOLI



Loli image

Make and share this Loli recipe from Food.com.

Provided by Scarlett516

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 13

2 lbs butternut squash (or pumpkin, peeled and diced into 1/2 inch cubes)
zest of two orange
1 cup orange juice
1 cup olive oil
1 cup sugar
1/4 cup brandy
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 teaspoons baking powder
2 tablespoons honey
2 cups raisins
1 lb all-purpose flour (approximately 3 1/2 cups)
1/2 cup sesame seeds

Steps:

  • Preheat the oven to 350°F.
  • Grease the sides and bottom of a round pan about 16" in diameter.
  • Combine all the ingredients, except the sesame seeds, in a large mixing bowl and mix well.
  • Pour the mixture into the pan and smooth with a spatula.
  • Sprinkle with sesame seeds.
  • Bake in the oven for about 1 hour or until golden brown. Cool before serving.

Nutrition Facts : Calories 6446.3, Fat 259.3, SaturatedFat 36, Sodium 823.8, Carbohydrate 965.2, Fiber 51.9, Sugar 448.3, Protein 79.8

SWEET AND SOUR LOLLIPOPS



Sweet and Sour Lollipops image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 24 lollipops

Number Of Ingredients 2

One 7-ounce bag sour hard candies, such as Jolly Ranchers, unwrapped
One 6-ounce bag sweet hard candies, such as Life Savers, unwrapped

Steps:

  • Preheat the oven to 300 degrees F. Line a baking sheet with a silicone baking mat smooth-side up.
  • Put the sour candy pieces in a sturdy bag, break them up with a rolling pin and pour into a bowl. Put the sweet candy pieces in a bag, break them up with a rolling pin and add them to the bowl. (Do them separately, as the different candies break up differently.)
  • Using a tablespoon, place 2- to 3-inch circles of candy 3 inches apart on the baking mat. (You can get about 8 on a baking sheet.) Bake until the candy has melted, about 7 minutes. Place a lollipop stick in the middle of each circle, carefully spinning the stick so that it gets coated with the hot candy. Let cool completely, 10 to 15 minutes. Repeat with the remaining candy. Store in a cool, dry place.

ASIAN LOLLIPOP LAMB CHOPS



Asian Lollipop Lamb Chops image

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 4 to 6 servings

Number Of Ingredients 19

2 cups brown sugar
3/4 cup fresh garlic, minced
1/2 cup fresh cilantro leaves, minced
1/2 cup soy sauce
1 tablespoon peeled and minced fresh ginger
1/2 teaspoon red chili pepper flakes
1/2 teaspoon Chinese five spice powder
Salt
8 to 12 lamb chops (2 to 3 per person)
One 12-ounce bag fusilli pasta
4 tablespoons olive oil
2 tablespoons butter
1 1/2 tablespoons minced garlic
2 medium zucchini, julienned
1 medium carrot, peeled and julienned
6 cups heavy cream
3/4 cup grated Parmesan
1/2 cup fresh cilantro leaves, chopped
Salt and ground pepper

Steps:

  • For the lamb chops: Combine the brown sugar, garlic, cilantro, soy sauce, ginger, chili pepper, Chinese five spice and salt to taste. Massage into the lamb chops for 5 to 10 minutes, and then let marinate 4 to 6 hours in the refrigerator.
  • For the pasta: Cook the fusilli pasta according to package instructions. Drain.
  • Meanwhile, in a large saucepan, heat the olive oil and butter over medium-high heat. Cook the garlic for 1 minute without browning, and then add the zucchini and carrots. Cook for 2 to 3 minutes, stirring occasionally. Add the drained pasta and cook for another minute.
  • Add the heavy cream, bring to a boil, reduce to a simmer and cook for 3 to 5 minutes. Just before serving, add the cilantro, Parmesan and season with salt and pepper. Heat the broiler and broil the chops to the doneness of your liking, 2 to 3 minutes per side for medium rare. Serve 2 or 3 chops over each serving of pasta.

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