Ingredients 1-2 lb fresh asparagus spears 2 tbsp dijon mustard 2 tbsp minced fresh tarragon (or other favorite herb) 2 tbsp sherry or basalmic vinegar 1/4 tsp salt Large pinch of freshly ground pepper 1 cup vegetable oil 1 cup olive oil How to prepare 1. Peel the asparagus stems. 2. Bring a large pot of heavily-salted water to a boil. 3. Place asparagus in the boiling water and cook until tender, but still firm (about 5 minutes). 4. Remove the asparagus and plunge them into a bowl of ice water to stop the cooking process. 5. To make the vinaigrette: whisk together mustard, tarragon, vinegar, salt...
Ingredients 3 cups cucumbers, chopped seeded peeled 1 cup green onion, chopped 3/4 cup radishes, chopped 1/4 cup fresh mint, chopped 3 tbsp fresh ginger, minced & peeled 3 tbsp fresh lime juice 2 tbsp sugar 1 tbsp minced garlic 1 tsp minced garlic 1 1/2 tsp sesame chili oil How to prepare Combine all ingredients in lg bowl season with salt cover and refrigerate until Juicy, about 1 hour stir before serving cold. Share/Bookmark
Ingredients 1 tbsp butter 1 tbsp margarine 1 1/2 lb ground beef 2 onions, chop 1 cl garlic, crush Salt & pepper 2 tbsp chili powder 1 tbsp prepared mustard 6 oz can tomato paste 6 oz water 3/4 lb hot dogs How to prepare In a saucepan, combine all ingredients, except the hot dogs. Simmer until thick. Do not brown ground beef first. In a food processor fitted with a metal blade or a meat grinder, grind the hot dogs & add to the sauce, stir. Cook 15 minutes longer. Serve this sauce over hot dogs in buns. Source: fidonet gourmet conf. Yield: 4 servings. Share/Bookmark
Ingredients 1 garlic clove minced 1/4 tsp pepper flakes red, crushed 2 tbsp fish sauce 2 tsp sugar 1 tsp lime peel minced 2 tsp lime juice 3 tbsp water How to prepare Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved. Makes about 1/3 cup. Will keep short periods if refrigerated. Yield: 12 servings. Share/Bookmark
Ingredients 1 lb ricotta 2 egg yolks, beaten 1/4 tsp vanilla 1 tsp maple syrup 1 tsp lemon rind, grated 2 tsp lemon juice 2 eggs, beaten 1/4 tsp cinnamon, ground 1/4 tsp vanilla 2/3 cup whole milk 8 slices french bread 1 tbsp butter 1 cup whipped cream 2 cups fresh strawberries, sliced Hot maple syrup How to prepare Combine the ricotta, the egg yolks, the first measure of vanilla, the maple syrup, the lemon rind and the lemon juice. Set aside. Beat the whole eggs with the cinnamon and the second measure of vanilla in a shallow dish. Add the milk to the dish. Beat again. Preheat a med size (10″)...
Ingredients 1/2 tbsp chopped garlic 1 sm thai chili finely sliced 1/3 cup fresh lime juice 2 tbsp chopped cilantro stems -stems only, not the leaves 2 tsp thai soy sauce with mushroom or a Chinese brand (pearl river bridge) 2 tsp coconut palm sugar or golden brown sugar How to prepare Put all of the ingredients in a blender and liquefy, making sure the sugar Is completely dissolved and blended into the dressing. From “true thai” by victor sodsook Share/Bookmark
Ingredients 3/4 cup raw peanuts 1 1/2 cups coconut milk 1 small dried red chili pepper, finely chopped 2 tbsp tamarind liquid (sam ma kham) or fresh lime juice. 1 tsp fish sauce 1/2 tsp ground lemon grass 1/4 to 1/2 cup water 2 to 4 tbsp sugar How to prepare Roast peanuts in an oven preheated to 325 Share/Bookmark
Ingredients 4-1/2 tbsp finely chopped onion 4-1/2 tbsp peeled, seeded and chopped tomato 3 tbsp chopped fresh cilantro 3 serrano chiles, seeded and chopped 1 tbsp fresh lime juice How to prepare In a serving bowl, toss all ingredients together. Add salt and pepper to taste.[From las brisas in laguna beach] Share/Bookmark
Ingredients 3 lbs chicken wing drummettes 1/4 cup coarsely chopped garlic one bunch cilantro, chopped 1 tsp ground turmeric 1 tsp curry powder 1/2 tsp ground dried chilies 1 tbsp sugar 1/4 tsp salt 3 tbsp thai fish sauce 1/2 cup coconut milk How to prepare Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Share/Bookmark
