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.
he remaining sauce.
Recipe courtesy of Quick and Easy Thai Food by
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Heat oven to 350\u00b0.
Rinse sauerkraut and press out liquid. Heat margarine in saucepan and stir in onion and apples.
Saute 3 to 4 minutes.
Toss with caraway and sauerkraut.
Place in 2-quart greased baking dish.
Cover and bake for 20 minutes.
Cook franks until plump, then split in half.
Place franks on top of casserole and top with cheese.
Return to oven for 10 minutes or until cheese is melted.
Serves 4.
he liquid out of the sauerkraut.
Add the sour cream
he aluminum foil.
Place sauerkraut in a colander in the
Rinse and chop sauerkraut.
Combine all ingredients.
Form into walnut size balls.
Roll in 1/2 cup bread crumbs.
Place on cookie sheet (ungreased or sprayed with Pam).
Bake at 250\u00b0 for 1 hour.
Makes 3 to 5 dozen, depending upon size.
In medium saucepan, melt butter over medium heat.
Add onion; cook, stirring often, 3 minutes.
Add sauerkraut, wine, apple, brown sugar and caraway seed; mix well.
Cover and simmer 30 minutes.
Add potatoes and cook, stirring occasionally, 30 minutes or until tender.
Add sausage or franks and cook 20 minutes or until heated through.
Set oven to 350 degrees.
Grease a 2-quart casserole dish.
In a large skillet, brown the pork pieces.
Add in the onions garlic (if using) and celery, cook until soft but not brown.
Stir in the sauerkraut (with the juice), cooked noodled, undiluted soup and mushrooms; season with salt and pepper to taste; mix well to combine.
Spoon into a greased casserole dish.
Cover, and bake for 1-1/2 hours, or until the meat is tender, stirring occasionally.
Brown hamburger, drain grease.
Place in large casserole.
Add hash browns.
Then spread soup over potatoes.
Drain sauerkraut and layer on top.
You don't have to use the whole can.
Bake at 350 for 1 hour.
Sprinkle cheese and bake until melted.
Stir well before serving.
Preheat oven to 350\u00b0F.
Put the lean pork steaks (I try to make them fairly thin steaks as this is a quick recipe) in the bottom of an oven proof dish.
Lay the sliced mushrooms over the top of the steaks and then top with the sauerkraut.
Pour the water into the dish and then put the dish into the oven and cook for between 30 to 40 minutes depending on the thickness of your pork.
ave ate pork ribs and sauerkraut with mash potatoes on New
PLACE ground turkey into large bowl. ADD one tablespoon flour. CRACK one egg into a measuring cup. ADD spices and vegetable oil to egg. BEAT egg mixture thoroughly. POUR mixture over over turkey. PLACE kitchen gloves over your hands if desired for next step. COMBINE mixture using hands until thoroughly blended. BROWN sausage in skillet, or cook according to recipe directions. BROWN sausage in skillet, or cook according to recipe directions. SERVE and enjoy.
ou don't the finished sauerkraut will appear \"Sandy\" due to
op bag, add the drained Quick Pickles and flour and shake
Preheat oven to 350\u00b0.
Mix all ingredients together in a very large bowl; making sure sauerkraut is mixed in very well.
Form into balls and place on an ungreased cookie sheet.
Bake around 20 minutes or until balls are golden brown. Some ovens take longer. You can freeze uncooked balls if you wish.
One recipe makes a lot.
32 ounces of sauerkraut = about 6 cups.
ther ingredients.
Add the sauerkraut and with cooking tongs and
Heat oven to 375\u00b0F Unroll 1 can of dough onto large ungreased cookie sheet. Spread Thousand Island dressing on dough to within 1/2 inch of edges. Top with corned beef, Swiss cheese and sauerkraut.
Unroll remaining can of dough on work surface. Spread mustard to within 1/2 inch of edges. Place mustard side down on sauerkraut. Press edges with fork to seal. Brush with egg. Sprinkle with sesame seed.
Bake 20 to 25 minutes or until deep golden brown. Cut into slices to serve.
s why I like this recipe. The Onions can be made
r cornbread. ENJOY!
Note: Recipe is easily doubled or tripled