ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
Cook meat and onion in a Dutch oven over medium heat until beef is browned, stirring until it crumbles.
Drain beef mixture and pat dry with paper towels.
Wipe drippings from Dutch oven with a paper towel.
Return beef mixture to Dutch oven.
Stir in vegetable juice and remaining ingredients.
Bring to a boil; cover, reduce heat and simmer 1 hour.
In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.
Shape meat into 1-inch balls.
Place into water.
Add cubed potatoes.
Cook 35 minutes over low heat.
Add vegetable soup and cook 10 minutes more.
Yields 4 servings.
Combine all ingredients in a large saucepan.
Heat to boiling; reduce heat and simmer for three minutes.
Add salt and pepper to taste.
For vegetarians use the vegetable broth only.
In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
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.
ote on Roumalade sauce -- many recipes will call for Roumalade sauce
Cook and drain ground beef.
Add cream of mushroom soup and vegetable soup.
Stir until well mixed.
Serve over rice or noodles.
Pretty easy, cheap and tasty!
f the most-requested Impossibly Easy Pie recipes.
Special Touch.
Place all ingredients into a microwave-safe bowl (I use my 2-cup pyrex measuring cup for this).
Microwave on high for about 45 seconds; remove and stir until blended and smooth.
Let sit for about 1 minute before using on ice cream or frozen pies (it's that easy lol!).
This will harden when combined with frozen ingredients.
eartland Cooking Casseroles Traditional American Recipes.
heat 3 tablespoons of the vegetable oil. Add the brisket and
br>MEASURE all of the EASY HOMEMADE PASTRY ingredients into large
In a stockpot over medium-high heat, heat the oil.
Add the onion,pepper and garlic and saute for 4 minutes.
Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes.
Add the spices and black beans.
its.
Add butter and vegetable broth and sprinkle with a
nion in two tablesspoons of vegetable oil.
Season with salt
In a large pot, saute onion in vegetable oil until almost clear. Add garlic and saute for 30 seconds.
Add all cans of beans, tomatoes & chilies, with their juices, to the pot.
Add corn & spices to the pot. Stir well.
Simmer on low for 15-20 minutes.
Add spices to taste.
Enjoy w/corn tortillas or over a bed of brown rice.
ake pan with a little vegetable oil. Line the bottom of
Saute the onions and garlic in butter using a medium-sized pot. Add salt to encourage sweating.
Once everything looks wilty, mix in the dried herbs and add the broth. Simmer on medium for about 5 minutes or so.
Add the frozen peas and let the soup cook through for about 5 minutes.
Add sour cream or yogurt, if using.
Blend with an immersion blender, taste and adjust seasonings, if necessary.
Sprinkle with a bit of nutmeg and serve in bowls.
For Vegetarian omit the chicken broth and use Vegetable broth.