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Grandma Theresa’s Pasta and Cauliflower 2007-08-16 23:33:00 Ingredients 1 pound box of mostaccioli or rotini 2 medium size heads of cauliflower 3 or 4 cloves of garlic chopped 3 or 4 bunches of long green onions chopped 1 stick of butter 2 Tbls of vegetable oil 1 cup of seasoned bread crumbsFreshly grated Parmesan cheese Salt to taste Freshly ground black pepper to tastePreparation: Clean and cut cauliflower into bite size pieces. Boil cauliflower in around 6 quarts of water until tender. In a large frying pan sauté onions and garlic in ½ stick of butter and oil for about 5 minutes. Add ½ cup of bread crumbs and sauté until slightly brown. With a slotted spoon remove cauliflower and add to the breadcrumb mixture. Do not throw away the cauliflower water. Cook the pasta in the cauliflower water until al dente. Around ten minutes. Add remaining butter and breadcrumb to the cauliflower mixture. Add around a cup of cauliflower water to the mixture to moisten. Stir and cook for around 15 minutes more. Mix the pasta and cauliflower together. Sp Read more:Grandma
, Pasta
, Cauliflower
FABULOUS PASTA RECIPES 2007-08-16 23:30:00 LINGUINE THAI PRAWN BALLS 1 pkt (375grams) Plain Linguini 200g green King Prawns pealed and chopped 80g bean shoots 1 bunch Coriander. Leaves and roots, roughly chopped 1 bunch Basil, roughly chopped 50g peanuts, roughly chopped 1 tbsp grated ginger 2 Kaffir lime leaves finely sliced 4tbsp seafood curry paste 3 free range eggs 150g rice flour Vegetable Oil for deep frying Method Cook Plain Linguine in salted, boiling water until al dente, then drain. Place linguine in a large Mixing bowl. Add prawns, bean shoots, coriander, basil, peanuts, ginger, lime leaves, curry paste and eggs.Mix well using hands. Add rice flour in three stages, mixing thoroughly each time before adding more flour. Heat oil in deep saucepan to 160 degrees. Form mixture into small balls and deep fry in batches of 6. Gently rotate balls while they are frying. When golden brown and cooked through, drain on absorbent paper. Garnish with coriander leaves and serve with roasted chilli jam as an entrée or as an hor'd
Cajun Style Pasta 2007-08-16 23:18:00 Ingredients:12 ounces linguine1 teaspoon butter or olive oil2 garlic cloves, minced8−12 medium size shrimp, peeled and deveined1/2 pound chicken breast meat, diced2 1/2 tablespoons all−purpose flour2 cups of 1% milk2 tablespoons sherry1/4 cup grated Parmesan cheese1/4 teaspoon cayenne4 plum tomatoes, seeded and chopped1/2 cup frozen peasSalt and black pepper to tastePreparation Prepare the linguine according to package directions.Drain and keep warm until ready to serve.Melt the butter in the center of a large non−stick skillet overmedium−high heat. Add the garlic and cook for 1 minute. Add theshrimp and chicken. Pan−fry until the chicken is cooked through,3−4 minutes. Whisk the flour, milk, sherry, and Parmesan cheesetogether. Pour into the skillet and bring to a boil while stirring.Reduce heat to medium and continue to cook for about 5 minutesuntil the mixture has thickened, stirring occasionally. Add thecayenne and fold in the tomatoes and peas. Cook until heatedthroug Read more:Style
, Pasta
Pla Gapong Kao Neung Manao (Sea Perch Steamed in Lime Sauce) 2007-08-13 21:57:00 Ingredients: 1 sea perch weighing 1 to 1 ¼ pounds15 cloves garlic, chopped2 tablespoons chopped spring onion15 prik ki nu2 teaspoons finely chopped cilantro root2 tablespoons nam pla2 tablespoons lime juice1 cup chicken stockPreparation Scale, clean and wash the fish. Score both sides attractively with a knife and place on a dish. Just break open the chiles in a mortar and mix them with the chicken stock, cilantro root, nam pla, and lime juice. A sour taste should predominant. Pour the sauce over the fish and sprinkly with the garlic and spring onions. After the water has begun to boil, place the fish in the steamer on high heat and steam until done, about 15 minutes. Serve hot. Read more:Perch
Gai Yang (Barbecue Chicken) ไก่ย่าง 2007-08-13 21:52:00 Chicken barbequed road-side in Thailand.Ingredients:2 teaspoons curry powder1 teaspoon turmeric1 teaspoon salt¼ teaspoon black pepper½ cup coconut milk3 tablespoons minced cilantro, including stems 3 tablespoons minced garlic3 tablespoons minced onion1 tablespoon sugar1 (3- to 4-pound) chicken, quarteredApricot SauceCombine curry powder, turmeric, salt, pepper, coconut milk, cilantro, garlic, onion, and sugar. Rub chicken with marinade. Marinate in refrigerator at least 4 hours or overnight. Roast chicken at 350 degrees 45 minutes. Broil 3 to 5 minutes on each side or until dark golden brown. Serve with Apricot Sauce.Apricot SauceServings: 3/4 cup ½ cup apricot preserves or jam¼ cup apricot nectar1 teaspoon Thai- or Chinese-style chile sauceCombine apricot preserves, apricot nectar, and chile sauce in small saucepan. Heat and stir until mixture is blended and comes to a boil. Read more:Barbecue
, Chicken
Gaeng Jued Wunsen (Noodle Soup) แกงจืดวุ้นเส้น 2007-08-08 20:14:00 This can be made with a variety of ingredients, but the most interesting are probably pork (as here), beef, chicken, shrimp, meat balls, fish balls, shrimp balls, or "monkey balls" (a mixed meat ball - not actually made from monkey meat!), or one of the various Thai sausages, as well as vegetarian options (try marinating some tofu in dark sweet soy sauce for about 3 hours and then using that instead of the pork).- Colonel Ian F. Khuntilanont-PhilpottThe photograph to the left is a clear, bland, “Chinese style” soup. The broth is very good, almost like an onion soup flavor. The soup contains soft pork meatballs, kratiem jeow (slivers of fried garlic), green onions, and wunsen (cellophane noodles). It is so good!-clayFor the Soup:2 green onions, thinly sliced, including the green8 ounce ground pork1 tablespoon chopped garlic4 cups soup stock2 ounce wunsen (cellophane noodles)¼ cup fish sauce1 cup sliced phak bung (swamp cabbage, substitute cabbage or kale)¼ cup phak chi Read more:Noodle
, Noodle Soup
Bu Choop Pang Tawt (Crunchy Fried Crabs) ปูชุบปังทอด 2007-08-08 10:32:00 This is one of the ways we eat small crabs in Thailand - deep fried in batter as a crunchy snack served with chilli sauce. The shell of small crabs is very thin and easily eaten, and not suprisingly it has plenty of calcium.Ingredients:½ pound small sea crab2 tablespoons corn flour1 egg2 tablespoons light soy sauce1 teaspoon salt¼ teaspoon black pepperoil for deep fryingPreparationMix the corn flour with the egg, salt, light soy sauce and black pepper. Clean the crabs and put into the flour batter. Heat oil to 375°F, add the crabs and fry for 5 to 7 minutes until golden brown. Remove and drain on kitchen paper.Serve With sweet chile sauce, tomato, and cucumber. Read more:Fried
, Crabs
Pretzels 2007-08-08 10:25:00 Ingredients: 1 tbsp. yeast1/2 c. warm water1 tsp. honey1 1/3 c. flour1 tsp. salt Utensils: oven (You'll need help from your adult assistant.)small bowlmixing spoonmedium-size bowlcutting board, sprinkled with flourbaking sheet, sprayed with nonstick spraymeasuring cups and spoons Directions: Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).Put the yeast in a small bowl with the water and honey. Stir a little, then let the mixture sit for 5 minutes.Mix the flour and salt together in a medium-size bowl.After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.Stir everything together. Use a spoon to start. Finish with your hands. The dough is ready when it's still a little crumbly and flaky.Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball.Break off a piece of dough that's about the size of a big gumball or super
Bu Pad Pong Karee (Curried Crab Claws) ปูผัดผงกะหรี่ 2007-08-08 10:22:00 This is a mild curried dish, usually served as a counterpoint to a more intense curry or garlic dish. It can be prepared with crab claws, or with a cup of crab meat, or a mixture of crab meat and shrimp. Since it is often eaten with chop sticks, you might consider removing the meat from the claws, as this makes it easier for the spice flavours to penetrate and easier to eat the food. Thai curry powder (phom kari) is unlikely to be available outside Thailand. Use a mild Indian curry powder instead. Prik yuak is a sweet green chili, if not available use green bell peppers or canned jalapeños to taste.Ingredients2 spring onions (scallions/green onions), sliced thinly1 cup crab meat1 tablespoon garlic, sliced thinly2 tablespoon fish stock1 teaspoon phom kari1 tablespoon light soy sauce2 tablespoon fish sauce2 tablespoon shallots, sliced thinly1 tablespoon julienned prik yuakpinch of sugarPreparationHeat some oil in a wok, and stir fry the garlic and onions. Add the fish stock, soy sauce a Read more:Claws
Roasted Garlic Oven-Baked Chicken 2007-04-05 00:09:00 Ingredients1/2 package (7.2-ounce size) Betty Crocker® roasted garlic mashed potatoes (1 pouch)1/2teaspoon ground red pepper (cayenne)1egg1/2cup buttermilk3- to 3 1/2-pound cut-up broiler-fryer chicken1/3cup butter or margarine, meltedPreparation1. Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).2. Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken. Oven Directions: Heat oven to 375°F. Line shallow baking pan with foil or spray with cooking spray. Place coated chicken in pan. Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).High Altitude (3500-6500 ft): Grill chicken 6 to 8 minut Read more:Chicken
, Roasted
, Garlic
, Baked
, Baked Chicken
Ingredients
1container (6 ounces) Yoplait Thick... 2007-04-05 00:02:00 Ingredients1container (6 ounces) Yoplait Thick
& Creamy Key lime pieyogurt2tablespoons orange juice2cups fresh pineapple chunks1cup strawberry halves2cups green grapes1cup blueberries2cups cubed cantaloupe1/4cup flaked or shredded coconut, toastedPreparation1.Mix yogurt and orange juice; set aside.2.In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately. Read more:Ingredients
Baked Rice & Chicken Curry ( Kao Op Gai Pungali ) 2007-04-04 23:58:00 This is a dry baked chicken curry, served with plenty of salad and vegetables. Ingredients for 2 People5 Chicken
Legs2 Teaspoons Yellow Curry
3 Garlic Cloves, Chopped1/4 Teaspoon Salt1/2 Teaspoon Pepper Corn1/2 Teaspoon Sugar1/2 Teaspoon Chicken Stock Cube10 gms Sliced Onion2 Cup of Precooked Fragrant Rice1 Teaspoon Oil Preparation1. Clean the chicken legs and dry it on kitchen paper.2. Mix the chicken legs with 1 teaspoon of the curry powder, all of the garlic, salt, sugar, and stock cube together and leave it for 1-2 hours to marinade.3. Preheat the oven to 190 degree celsius, put the chicken and marinade into a baking tray and bake for 45 minutes.4. While thats cooking, mix the cooked rice with the remaining curry powder and fry in a little oil for 1 minute. Turning all the time.5. Pack the rice into a foil cup or similar, and bake it for 10 minutes.5. Fry the sliced onions until they are brown and set aside.6. Serve the chicken, rice and vegetables together and garnish the rice w Read more:Baked
Prawn Chilli ( Gung Nuing Ma Narw ) 2007-04-04 03:19:00 That green mix in the middle in chopped green bird chillis, steamed to give the prawns a hot burn. Ingredients4-5 Prawn
5 Green Bird Chilli
es1-2 Garlic Cloves2 Tablespoons Lemon Juice3 Tablespoons Fish Sauce1 Teaspoon Sugar Preparation1. Clean the prawns, cut down the back and remove the black thread gut. Cut a slot in the middle and fold the tail back on itself and thread through the slot.2. Place 4 prawns into a small bowl, the bowl should fit inside your steamer.3. Into a blender, place the garlic, chillies, lemon juice, fish sauce and sugar. Blend to a fine mince.4. Pile this chilli mix onto the top of the prawns, make sure you cover the prawns with the juices.5. Steam for 3 minutes.
Prawn Rolls in Light Plum Sauce ( Gung Ning Rad Sauce beuy ) 2007-04-04 03:16:00 This recipe is a steamed dish of prawns rolled in pork and Chinese cabbage. The sauce adds a slight sweetness to the whole thing. For the photograph, I sliced the rolls so that you can see inside, but I normally served them whole. Ingredients10 Uncooked Prawn
s50 gms Pork Mince4 Garlic Cloves1/2 Teaspoon White Pepper1 Teaspoon Salt10 Green Chinese Cabbage Leaves2 Tablespoon Plum Sauce1 Tablespoon Orange Juice1/2 Tablespoon Brandy or Thai Whiskey if you can get it.10 Toothpicks Preparation1. Clean the prawns, remove the black line gut and the shell, tail & head.2. Chop the garlic finely, mix with pork mince and salt.3. Clean the green cabbage leaves and cut into 6x20 cm lengths.4. We now roll the parcels up:5. Lay down a cabbage leave, spread some of the pork mince over it so that it covers half of the cabbage leaf. Place a prawn at one end and roll the cabbage up. The prawn should be wrapped in a layer of pork and several outer layers of cabbage.6. As you roll, tuck in the edges of th Read more:Rolls
Steamed Shrimp Loaf ( Gung Gur Kaopoad Nung ) 2007-04-04 03:14:00 The sweetcorn in this recipe gives the shrimp loaf some structural stability! Without it, the steamed shrimp loaf has a tendancy to flatten while cooking. This dish is ideal as a table filler at a banquet, if you have some star dishes that are made from shrimp, it's a useful way to use up shrimp trimmings. Ingredients100 gms Shrimp
3 Tablespoons Cassava Starch1 Teaspoon Salt1/2 Teaspoon White Pepper2 Garlic Cloves1 Teaspoon Light Soy SauceBaby CornWater20 gms Corn20 gms Chopped Carrots20 gms Peas Preparation1. Clean the shrimps, cut down the back and remove the black line, remove and discard all the shell.2. Into a blender, place the shrimp, peeled garlic, white pepper, salt, cassava starch and light soy sauce.3. Blend to a medium smooth mixture.4. Take lumps of this mixture and squeeze it around the baby corn. Place in a plate small enough to go in your steamer.5. Dice the carrots, and sprinkle some corn, carrots and peas over the top.6. Steam for 10 minutes.7. Pour a little more so
Raw Prawns with Thai Chillies ( Gung Che Num Pa ) 2007-04-04 03:11:00 This dish is intense Thai food! We eat raw shelled shrimp by spooning on a mixture of chillies, garlic, mint and spring onions, a little fish sauce and lemon juice is sprinkled on, and the shrimp is eaten in one go (minus the tail which you bite off). Fish sauce has a strong taste, so does chilli, so does lemon juice, so does garlic, so does mint, and so does celery. Imagine all these strong tastes in one mouthful of fish, you can see why I call it intense food. It's like a Thai version of Sushimi, but we eat it with chillies instead of wasabi. Ingredients for 2 People ( Meduim Hot )8 Medium Sized Raw Prawns
/ Langostines6 Bird Chillies4 Garlic Cloves2 Tablespoons Fish Sauce2 Tablespoons Lemon Juice Garnishes1 Tablespoon Sliced CeleryA Few Mint Leaves2 Slices of Lemon2 Garlic Cloves Sliced Thinly. Preparation1. Clean and shell the prawns, cut them down the middle and flatten them.2. Drizzle fish sauce over the prawns and keep in the fridge for 5 minutes to chill them.3. Chop the c
Shrimp Soy Noodles ( Gung Op Woon Sen ) 2007-04-04 03:05:00 This is a very simple noodle dish of pork and shrimp, 'Woon Sen' is glass noodle, 'gung' means shrimp, but the important word here is 'op'. We call it 'op', because you layer the ingredients in the frying pan, add a little water and cover the noodles with a lid, the water sort of part-steams, part-fries the noodles. 'Op' refers to this cooking method and there isn't a simple word in English that corresponds to it. A couple of things to note: 1. Use pork with some fat in it for this dish, it will give the dish a lot of extra flavour. 2. Maggi sauce is a savory flavouring sauce that is available worldwide, you should be able to find it easily. Ingredients for 2 People100 gms Shrimp
or Crab50 gms Glass Noodles50 gms Fatty Pork30 gms Celery1 Teaspoon Black Pepper Corns1 Tablespoon Dark Soy Sauce1 Tablespoon Light Soy Sauce1 Teaspoon Maggi Sauce1 Tablespoon Water10 gms Sliced Ginger Root Preparation1. Clean the pork and shrimp. Cut the shrimp down the back and remove the black
Pork & Crunchy Basil ( Yum Mu Sam Chun Garpow Grob ) 2007-04-04 02:58:00 A typical gop-gam dish to eat as a snack or with alcoholic drinks. This one is fatty pork garnished with crunchy (fried) kaprow basil leaves. We love our snack food in Thailand! Ingredients20 gms Large Kaprow Leaves300 gms Pork with Rind and Fat (3 layer pork)1 Teaspoon Flaked Chillies1 Teaspoon Dark Soy Sauce1 Teaspoon Lime Juice1 Teaspoon Fish SauceSliced Kaffir Lime LeavesSliced Red OnionSliced Garlic GarnishSliced Coriander LeavesSliced Mint Preparation1. Clean the kaprow leaves, dry them and drop them into hot oil to just crisp up, this only takes around a minute. Set aside on kitchen paper to drain.2. Boil the three layer pork in water for 10 minutes to cook it, chop it into tiny strips.3. Mix the pork with the other ingredients, and shallow fry for 2-3 minutes.4. Garnish with the fried kaprow leaves, coriander and mint. Read more:Basil
Stir-Fried Thai Noodles Recipe (Pad Thai) 2007-04-04 02:41:00 Ingredients: 8 oz (250 g) rice noodles (sen lek) 3 tablespoons oil 3 garlic cloves (kratiem), minced 1/4 cup dried shrimp/prawns 1/4 cup (2 fl oz/60 ml) fish sauce (nam pla) 1/4 cup (2 oz/60 g) sugar 2 tablespoons tamarind juice (ma-kaam piag) 1 tablespoon paprika 1/2 cup fried tofu 2 tablespoons dried unsalted turnip, cut into small pieces 1 egg, beaten 1/4 cup 1-in (2.5-cm) lengths chopped chives 1/4 cup (2 oz/60 g) ground roasted peanuts 1 cup bean sprouts Garnish: 1/2 cup bean sprouts 1/2 cup chopped chives 1/4 small banana blossom, cut into strips 1/2 lime, cut into wedges How to cook: 1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.2. Heat Read more:Fried
Breaded Chicken Satay 2007-04-04 01:33:00 After the satay burger recipe, comes the satay in breaded chicken. If you can wait until they are cold, they slice very nicely with the sauce nearly solid - perfect picnic food! Ingredient 200 gms Unsalted Peanuts2 Tablespoons Sugar1 Teaspoon Salt1 Tablespoon Chilli Paste1 Tablespoon Soy Sauce150 ml Water2 Skinless Chicken
Breasts1 Egg, BeatenFlourBreadcrumbs Preparation 1. Blend the peanuts with salt, sugar, soy sauce, and chilli paste in a food processor until the peanuts form a smooth sauce.2. Add the water into the peanut mix and blend again.3. Place it in a sauce pan and bring to the boil over a low heat, cook until the sauce browns and reduces to thick.4. Lay out some cling film or plastic.5. Bash the chicken flat and thin with a rolling pin or Thai pestle.6. Spoon some of the sauce in from one edge and roll up the chicken breast, folding in the edges. The chicken should overlap itself to seal properly. Use the plastic to help you roll it.7. Heat oil for deep frying to 180 degr Read more:Satay
Quail Tower ( Kai Hur Carrot Tod ) 2007-04-04 01:20:00 Cakes drizzled in chocolate? No! Scotch eggs? No. These are eggs, wrapped in a coating made largely from carrots and breadcrumbs, drizzled in a savoury sauce. Ingredients Quail
Eggs150 gms Chopped Carrot
100 gms Wheat Flour1 Egg1 Teaspoon SaltBread CrumbsOil for Deep FryingPreparation1. Mix the flour, eggs and carrot together, place in blender and blend until smooth.2. Cover each egg with the mixture using two teaspoons to spread the mixture over the eggs.3. Cover with breadcrumbs. Then deep fry in 180 degree oil until brown. Ingredients for Dark Sauce 2 Tablespoons Dark Soy Sauce1 Tablespoon Light Soy Sauce2 Tablespoons Sugar1 Tablespoon Corn Starch4-5 Tablespoons Water Preparation1. Mix everything together.2. Warm over a low heat to cook through the starch and thicken the sauce. Read more:Tower
Top 10 list of Thai Food 2007-04-04 00:40:00 Top 10 list of Thai Food 1. Hot and sour soup with shrimp (Tom Yam Kung) 2. Green curry with chicken 3. Fried Noodles 4. Pork fried in basil 5. Red curry with roast duck6. Coconut soup with chicken7. Thai style salad with beef8. Satay pork9. Fried chicken with cashew10. Panang curry
How To Make: Tom Yam Kung - The most famous of Thai Food. 2007-04-04 00:23:00 Thai food generally not only provides a wonderful taste but also includes medicinal properties in its herbal ingredients as well. Tom yam kung is one of the best examples. To make you acquainted with this special Thai dish, this article will introduce you to the recipe for the soup and its herbal properties.Ingredients : 1 pint of water 10 large shrimps 1 cup of mushrooms 1 stalk of lemon grass chopped 2 kaffir-lime
My Recipes Blog ! 2007-04-04 00:20:00 I love cooking. I'd like to list all of My Recipes
here!Enjoy!108recipes
Cajun Style Pasta 2007-08-25 02:39:00 Ingredients :12 ounces linguine1 teaspoon butter or olive oil2 garlic cloves, minced8−12 medium size shrimp, peeled and deveined1/2 pound chicken breast meat, diced2 1/2 tablespoons all−purpose flour2 cups of 1% milk2 tablespoons sherry1/4 cup grated Parmesan cheese1/4 teaspoon cayenne4 plum tomatoes, seeded and chopped1/2 cup frozen peasSalt and black pepper to tastePreparation:Drain and keep warm until ready to serve.Melt the butter in the center of a large non−stick skillet overmedium−high heat. Add the garlic and cook for 1 minute. Add theshrimp and chicken. Pan−fry until the chicken is cooked through,3−4 minutes. Whisk the flour, milk, sherry, and Parmesan cheesetogether. Pour into the skillet and bring to a boil while stirring.Reduce heat to medium and continue to cook for about 5 minutesuntil the mixture has thickened, stirring occasionally. Add thecayenne and fold in the tomatoes and peas. Cook until heatedthrough. Season to taste with salt and pepper. Arrange theli Read more:Style
, Pasta
Crock Pot Baked Chicken Breasts 2007-08-25 02:27:00 Ingredients : 4 - 6 chicken breast halves2 Tablespoons butter or margarine1 can cream of chicken soup1/2 cup dry sherry1 teaspoon tarragon or rosemary1/4 teaspoons garlic powder1 small can sliced mushrooms, drainedPreparation: 1. Rince chicken breasts and pat dry; place in crockpot. 2. In a saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 5 to 7 hours. Yields 4-6 servings. Read more:Crock
, Baked
, Chicken
, Baked Chicken
Strawberry Soup 2007-08-25 02:22:00 Serves 6-8Ingredients : 2 quarts ripe strawberries juice of 1 lemon 3 cups water 1 cup sugar 2 Tablespoons minute tapioca 1 cup sweet white winePreparation: Clean and crush the strawberries.Add the lemon juice, water, tapioca, and sugar.Bring to a boil and simmer gently for 15 minutesRemove from the heat and add the white wine.Chill thoroughly and serve cold. Read more:Strawberry
Taco Salad 2007-08-25 02:06:00 Some people like the corn chips mixed into the salad, others like to eat the chips separately. If you want to mix it all up before serving that's ok also. You could add canned pinto or kidney beans that have drained and warmed. I like to serve it just like this.Some people use Thousand Island Dressing instead of the sour cream. The great thing about this meal is that the salad, meat and starch are all included in the one recipe. This is easy to double. I will usually cook extra meat for my freezer, giving me an additional easy quick meal in the future.Ingredients 1 pound ground beef1 package taco seasoning mix½ large or 1 small head of lettuce, shredded1 avocado, sliced or diced½ green bell pepper, sliced thin or diced½ large diced onion2 medium tomatoes, diced1 cup cheddar cheese, shredded¼ cup black olives, sliced1 package corn chips1 jar salsa½ cup sour cream, fat free sour cream works finePreparation:Prepare the taco meat according to seasoning package directions and let sim Read more:Salad
Neua Pad Bai Gaprao (Beef Stir Fried with Holy Basil) เนื้อผัดใบกะเพรา 2007-08-29 02:19:00 This is a quick and easy dish to make. The holy basil has a "hot peppery" taste, but if you can't get it then the standard european basil is a reasonable substitute, though you should add a little freshly ground black pepper in this case. INGREDIENTS :2 tablespoons chopped garlic2 tablespoons chopped shallots2 tablespoons chopped mixed red and green chiles (prik ki nu)1 teaspoon green peppercorns, whole.¼ cup fish sauce2 tablespoons palm sugar1 cup coarsely chopped holy basil leaves (bai gaprao)1 cup sliced onion (any mixture of 'spanish' onions, red onions, shallots and spring onions can be used).1 pound ground or minced beef.DIRECTIONS :Chops the beef with a pair of cleavers, and I can't bear to watch... you can of course use a meat grinder or a food processor.The garlic, shallots, peppers and peppercorns are ground together in a mortar and pestle or a food processor. In a hot wok, with a little cooking oil, briefly stir fry this paste to bring ou Read more:Fried
, Basil
Neua Daet Diow (Fried Sun-Dried Beef) เนื้อแดดเดียว 2007-08-29 02:17:00 INGREDIENTS :1 pound beef1 garlic bulb1 teaspoon curry powder½ teaspoon pepper1 tablespoon oyster sauce1 tablespoon nam pla3 cilantro roots1 tablespoon sugar2 tablespoons whiskey3 tablespoons chili sauceDIRECTIONS :After washing the beef, cut it into slices about 1/3 inch thick. Pound the garlic, coriander root, and pepper in a mortar. Add the beef slices and work them around in the mixture. Add the fish sauce, oyster sauce, whiskey, sugar, and curry powder, mix well, and allow to marinate for one hour. Arrange the slices of beef on a rack and leave in the sun for one day. Turn occasionally. Fry the sun-dried beef in hot oil and then drain. Serve with sweet chili sauce. Read more:Fried
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