Pre-bake pie crust.
Cool.
Slice the strawberries into the pie crust.
In a medium saucepan mix the package of jello with the cornstarch.
Add the water and the sugar.
Cook over medium heat until boiling.
Stir occasionally.
Pour the boiling mixture over the strawberries.
Place the pie in the refrigerator.
Chill for 3-4 hours until the jello glaze sets.
Serve with big dollops of whipped cream over the pie.
Sift together flour, salt, pepper and baking powder.
Add beaten eggs and corn and, if necessary, a little milk.
Drop by spoonfuls onto hot, well-greased griddle or frying pan and cook golden brown on both sides.
wice then cover and let cook till rice resembles Jambalaya consistency
Cook the rice in cooking oil
our freezer.
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Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
killet over medium-high heat. Cook onions until golden brown, about
e the spine of the book).
Knead red food color
ean-Pierre Gabriel. Get the book here: https://www.amazon.com
nion, celery, and garlic and cook until softened.
Add the
miso, and sugar. Whisking constantly, cook over medium heat until sugar
ach quart of water.
Cook the mushrooms in 3 Tbsp
Cook the macaroni in salted water
ithin an established website or cook book) for the cabbage, salt, vinegar
In another.
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ized cookie.
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nough water to cover and cook (medium heat) for about 10
moking. Add steak tips and cook until well browned all over
orners of pot when whisking. Cook for 20 to 25 minutes
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.