Combine all ingredients and whisk until emulsified.
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.
Sprinkle cutlets with salt and pepper.
Rinse mushrooms, drain and pat dry.
Season flour with salt and pepper.
Dredge cutlets in the mixture.
Shake off excess.
Heat oil in skillet over medium-high heat and cook cutlets until brown on one side.
Add garlic cloves.
Turn chicken pieces, scatter mushrooms over them and continue cooking.
Cook 3 minutes and add balsamic vinegar, broth, bay leaf and thyme.
Cover and cook for 10 minutes over medium-low heat.
Turn pieces occasionally.
Discard bay leaf. Serve.
Makes 4 ...
Cut fillets slightly on the bias into 4 square pieces.
Peel onions and chop into 1-inch cubes (about 5 1/2 cups).
Heat 2 tablespoons margarine in a heavy casserole dish; add onions. Cover and cook over medium-high heat, stirring occasionally, about 15 minutes.
Onions will start to brown.
Uncover; add vinegar, clove and Tabasco.
Cook briefly until vinegar is almost evaporated.
Stir in honey and cover tightly.
Cook 10 minutes. Sprinkle salmon with salt.
Coat with oil and pepper.
Preheat charcoal grill or broiler.
Bring the water to a boil in a heavy sauce pan and add salt and rice.
When the water returns to a boil, allow it to boil vigorously for exactly 17 minutes (these French chefs!).
Drain in a colander; run under very hot water and drain again.
Add the butter, salt and pepper to taste, sprinkle with the lemon juice and toss until the grains are coated.
Voila!
Scrub the mussels well to remove all exterior sand and dirt.
Place them in a large kettle with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme.
Cover and bring to a boil.
Simmer 5-10 minutes, or until the mussels have opened.
Discard any mussels that do not open.
Strain the liquid through a double thickness of cheesecloth.
Reserve the mussels for another use or remove them from the shells and use them as a garnish.
Bring the liquid in the saucepan to a boil and add the cream.< ...
asy Thai Food by Jean-Pierre Gabriel. Get the book here
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Make two recipes of cornbread according to the
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Make 2 double pie crust recipes.
Line an oblong shallow
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
om For more indonesian cuisine recipes.