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.
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
Beat together the whipped topping and condensed milk.
Gradually add orange juice, while continuing to whip.
Spoon into dessert dishes, cover and refrigerate until time to serve.
When ready to serve, add dollop of whipped topping and sprinkle with zest.
milk, Carnation Breakfast Essentials(R) Light Start(TM) Classic French Vanilla
cup of the whipped dessert topping. Set aside.
For
mall microwave-safe bowl combine dessert topping and chocolate pieces.
In a medium bowl, combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries.
Pour into a 2-quart square baking dish. Cover and freeze about 8 hours or until firm.
To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries. Makes 9 servings.
Make-Ahead Directions: Prepare dessert as directed through Step 2. cover and freeze for up to 1 week.
ecipe was tested with Parkay Light stick margarine and Splenda No
ousse into each of 8 dessert bowls. Cover at least 2
arm. its a very nice light spring dessert.
heet of parchment paper (for easy cleanup), remove the foil sling
eperate peaches into 4 individual dessert cups that are oven safe
ork fast because it's easy.
Use up 5 of
In a large bowl, combine gelatin and the boiling water; stir about 2 minutes or until gelatin is dissolved. Stir in shredded lime peel and lime juice. Cool for 10 to 15 minutes or until cooled slightly but not set.
Whisk in sour cream when dissolved whisk in the 1 cup dessert topping.
Pour into six 6- to 8-ounce stemmed dessert glasses. Cover and chill for 2 to 24 hours or until set.
If desired, garnish with the 1/2 cup dessert topping and lime peel curls or lime slices.
Use deep bowl and line bottom
with cookies.
Add half of pie filling, then half of Cool Whip.
Add other half of cherry pie filling and top with rest of Cool Whip.
Refrigerate.
Makes a light and beautiful dessert.
Mix boiling water and gelatin dessert until gelatin is disolved completely.
Add ice cubes, stir until ice is melted.
Whisk in yogurt until smooth.
Refrigerate until set.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Line a buttered 9 x 13-inch serving dish with half the graham crackers.
Beat pudding mix and 3 1/2 cups milk in mixer bowl for 2 minutes.
Fold in whipped topping.
Layer half the pudding mixture, remaining graham crackers and remaining pudding mixture in prepared dish.
Chill for 2 hours.
Combine Choco-bake, corn syrup, vanilla and margarine in bowl; beat well.
Add confectioners sugar and 3 tablespoons milk alternately, beating well after each addition.
Spread over dessert.
In medium bowl, mix strawberries, sugar and lime juice.
Let stand until sugar is dissolved and strawberries are juicy, stirring occasionally, 5 minutes.
In small microwave-safe cup, melt chocolate chips on high, 1 minute, stirring every 30 seconds until smooth, reserve.
Divide sorbet, banana slices, frozen yogurt and strawberry sauce among 4 dessert dishes.
Drizzle with melted chocolate, top with whipped topping.
nd freeze overnight.
Invert dessert onto serving platter and remove