Mix all ingredients together until blended well.
Shape into balls.
Put on foil, under appliances, in cabinets, under burners of stove or anywhere you see bugs.
It takes 3 or 4 days to kill bugs.
l dente. Drain then return to pan.
Meanwhile, heat oil
Grind the almonds with half of the confectioners' sugar in your food processor, stopping to break up any caking as needed, until finely ground but not at all oily. Sift through a medium sieve. Grind the almonds that don't pass through the sieve with the remaining confectioners' sugar until reduced to a fine powder. Transfer all of the almond and sugar powder to a bowl, break up any caking with your fingertips, and mix thoroughly.
Mix equals parts of vinegar, water and sugar (enough to cover beef). Add onion, bay leaf, cloves and mace.
Cook until beef is done.
Thicken with gingersnaps soaked in water.
he pan and allow to cool. Crush with a mortar and pestle.
Preheat the oven to 400\u00b0F. Place a
Preheat oven to 350\u00b0F. Grease and line a 12x10 inch jelly
large bowl. Stir in sugar. Rub in butter until
Preheat the oven to 375\u00b0F. Grease a
Preheat the oven to 400\u00b0F. Line 2 baking
Preheat oven to 350\u00b0F. Line a 12-
nger and halved chili peppers in a large saucepan. Bring to a
Preheat the oven to 350\u00b0F. Lightly grease and flour a 9 inch springform pan. Line base and sides with baking paper.
Combine flour and sugar in a large bowl. Lightly fold cream, eggs and vanilla into dry ingredients with a wooden spoon until combined. Stir fruit through and pour into prepared pan.
Sprinkle top with nuts and bake cake for 45-50 mins, until cooked when tested with a skewer.
Cool in pan for 5 mins before removing to a wire rack to cool completely. Dust with powdered sugar and serve warm with custard.
season with salt and freshly ground black pepper and toss to coat. Bake
>to 400\u00b0F. Sprinkle eggplant with a few pinches of salt and
cup of the sugar. Whisk buttermilk and eggs in a medium
igh heat. Stir-fry garlic and ginger 30 seconds. Add mushrooms
Preheat oven to 350\u00b0F. Grease a 10
Bring a saucepan of salted water to a boil. Add shrimp and cook for 2 mins or until shrimp turn pink. Remove shrimp with a slotted spoon and peel when cool enough to handle.
For the dressing, place all ingredients into a bowl. Stir to dissolve palm sugar. Add shrimp and let stand 10 mins to marinate.
Add the coconut, mint, cilantro, shallots, chili pepper, lemongrass, lime leaves and peanut oil to shrimp. Toss to combine.
To serve, place a bed of salad greens on each plate. Top with the shrimp salad and garnish with lime slices.
Preheat the oven to 450\u00b0F. Weigh pork and calculate cooking time (allow