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.
pray.
In 10-inch skillet, cook beef and onion over
Cook and stir ground beef and onion in a large skillet over medium-high heat until beef is no longer pink.
Pour off drippings.
Sprinkle oregano and salt over beef, stirring to combine.
Place tortillas on 2 large baking sheets.
Lightly brush surface of each tortilla with oil.
Bake in a preheated 400\u00b0 oven for 3 minutes.
Divide beef mixture evenly over tops or tortillas; divide tomato and desired topping over beef mixture.
Bake at 400\u00b0 for 12 to 14 minutes, rearranging baking sheets halfway through cooking time.
round beef in a large skillet over med-high heat, stirring
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
op other summer fruit recipes.
PREPARE SKILLET PEACHES by melting the
Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 minute or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
Reduce heat to low; simmer 20 minutes or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.
Heat oil in large skillet, add onion, green pepper, mushrooms
Cook the bacon in large skillet over medium heat until almost
Season the chicken with salt and pepper.
Heat oil in a 12-inch skillet over medium-high heat.
Add in the chicken and brown well on both sides (about 10-12 minutes).
Stir in the sauce and 4 tablespoons Parmesan cheese; reduce the heat to medium-low, cover and cook until the chicken is cooked through (about 25 minutes).
Sprinkle the mozzarella cheese over the top the remaining 2 tablespoons Parmesan cheese; allow to stand until the cheese has melted.
Delicious!
o 4 hours.
Prepare Easy Chunky Guacamole: Halve, seed, peel
lmonds in a dry nonstick skillet over medium heat until golden
one. Or it's so easy to just brown the cubed
Beat egg and milk together.
Mix flour, salt and pepper.
Dip chicken into egg mixture; roll in flour mixture.
Brown chicken well, in a mixture of oil and butter, in a heavy skillet.
Pour off skillet drippings.
Return chicken to skillet.
Add 1/2 cup boiling water.
Cover.
Cook over low heat for 45 minutes or until chicken is tender.
Heat vegetable oil in large skillet and use to brown sausage pieces; drain and reserve sausage. Blend first 11 ingredients in skillet. Add sausage to mixture and cook over medium heat for 30 minutes, stirring occasionally. Boil rice for 12 minutes; drain, and blend into skillet mixture. Simmer for 10 minutes. Serve with toasted garlic bread and ENJOY.
Heat a lidded skillet on the stove over medium heat.
Scrub potatoes and cut in half lengthwise.
Place butter in skillet until melted.
Spread butter evenly over the bottom of the skillet.
Place potato halves cut side down in skillet.
Cover and reduce heat to medium-low.
Cook for approximately 30 minutes until potatoes are fork tender and the cut surfaces are golden brown.
Serve with additional butter and salt as desired.
Slice smoked sausage and brown in large skillet.
Meanwhile, cut cabbage in chunks and steam.
Boil noodles and melt margarine. Combine everything in skillet and cook over medium heat, stirring occasionally, for a few minutes.
Salt and pepper as desired.
Combine meat, crackers, onion, 1 teaspoon ginger, garlic, egg and 1/2 cup water.
Shape into 24 meatballs.
Cook 10 minutes in hot oil in skillet.
Add remaining ingredients except cornstarch and 2 tablespoons water.
Mix them together then add to skillet. Stir until mixture boils.
Return meatballs to skillet.
Reduce heat, cover and simmer 5 minutes.
Serve over rice, if desired. If beef is used, use beef broth.
Yields six 1-cup servings.
Brown beef, onion and mushroom together in skillet until onion is tender.
Drain.
Add soup, cooked noodles, milk, sour cream and seasoning.
Cook in skillet until heated thoroughly.
Heat a large skillet over medium-high heat. Cook