ollop of creme fraiche (in my recipes) or whipped cream.
ound the perfect way, but my way has been working alright
knife test\"- it only made my cake crack ALL over) Remove
Heat a small non-stick pan over medium heat.
Add olive oil and olives, and saute just until lightly browned.
Remove olives, temporarily, to your serving plate.
Add a bit more olive oil to pan, if needed.
Place one slice bread in pan, cover with olives, then with cheese slices, and lastly the other slice of bread.
Cook over medium heat until the bread is browned and crispy, pressing down with spatula.
Turn and brown on other side, until crispy brown and the cheese is all melty and just starting to ooze out onto the pan.
ot clean properly afterwards, use my large soup pot.
Put
his is so good even my meat eating husband loves this
flat surface and sprinkle my seasoning mix.(you don't
mooth and elastic (I use my Kitchenaid with the dough hook
our freezer.
BUY THE BOOK:
https://www.amazon.com
seasoning rub posted in my other recipes).
Set grill rack to
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.
rocess: And to view my other rice recipes, please see the following
ix well. I prefer using my stand-mixer with the open
ow until soft.
- The recipes are just guidelines. I don
This is sort of 3 recipes in 1, but it's
e the spine of the book).
Knead red food color
ocus on the dip. :-) My 6 book club ladies gobbled up the
On a challenge I converted one of my best known recipes for Mediterranean Roll-Ups when we had some rather gamey venison.
This is great with any type of meat that you may have available.
chiote paste (I make my own, search my recipes) all over the pork
ean-Pierre Gabriel. Get the book here: https://www.amazon.com