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.
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.
se your own vanilla cake recipe).
Reserve about 2 cups
op bag, add the drained Quick Pickles and flour and shake
r cornbread. ENJOY!
Note: Recipe is easily doubled or tripled
ift cocoa powder over the tiramisu and top with chocolate shavings
Combine coffee and marsala in a medium bowl. Dip Ladyfingers into coffee mixture then layer alternately with chocolate pudding and yogurt in 6 small serving glasses. Cover and chill for at least 1 hour.
Remove tiramisu from refrigerator 30 mins before serving. Sprinkle with hazelnuts to serve.
Separate 5 eggs.
-Whip egg whites until they form hard peaks, set aside.
-Whip egg yolks and sugar until mixture reaches a pale yellow color.
Blend in cream cheese and marscapone into egg yolk and sugar mixture for 5 minutes.
Add instant coffee crystals and continue to blend with mixture until crystals dissolve.
Add egg whites into creamed mix.
Line bottom of 8X8 or 9X9 pan with wafer cookies.
OPTIONAL STEP - you may brush tops of cookies with coffee for added flavor. I tried and found it took some of crunch out of ...
o one day.
Dust tiramisu with cocoa just before serving
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.
Bring sugar, evaporated milk, cocoa and margarine to a boil in a saucepan.
Boil for 1 1/2 to 2 minutes.
Do not stir.
Remove from heat.
Add peanut butter, vanilla and oats.
Drop by small spoonfuls onto a greased pan or waxed paper.
Let cool and enjoy! (Easy no-bake recipe.)
alf. (Here's my Ladyfingers Recipe).
Line the bottom and
ool down.
PREPARE & ASSEMBLE TIRAMISU:
Beat together yolks and
Mix all ingredients together with pastry blender.
Drop by big spoon onto greased cookie sheet.
Bake 20 minutes at 400\u00b0.
Makes 6 to 8 scones.
Serve warm with jam, jelly or honey.
Quick, easy and good.
They freeze well.
Heat in microwave a few seconds.
Save egg yolks for icing.
Mix dry ingredients in smaller bowl.
Add shortening, sugars, egg whites, and whole egg and add to oatmeal mixture.
Add dry ingredients.
Add vanilla and mix thoroughly.
Pour into 9 x 13-inch pan.
Bake 30 minutes at 350\u00b0. Top with Oatmeal Cake Icing (recipe follows).
ire rack.
Frost with Quick and Easy Chocolate Frosting, if desired
Drain the artichokes from the can. Coarsely chop them.
Combine chopped chokes, cheeses, mayo, and garlic in a small oven-proof serving dish.
Add fresh ground pepper and salt to taste.
Bake in oven at 375 - 400 until melted.
To be served next day, just re-heat in microwave. Recipe can be doubled.
Separate 8 ladyfingers on work area.
Using a pastry brush, paint the ladyfingers with the rum as mentioned, I have halved this original qty- her recipe calls for 3 oz.
Line small glass dessert cups with the ladyfingers.
Top with heaping spoonfuls of prepared vanilla instant pudding (about 1/2 cup) per dish.
Sprinkle sliced strawberries with sugar and toss to coat.
Top the dessert cups with the strawberries and a dollup of coolwhip/heavy cream and sprinkle with almonds.
Serve, or chill until dessert time.
Enjoy!