Ingredients for Roll:
12 rice paper wraps
1/2 pound diced chicken breast for beef flank steak
2 tablespoons oil
1/2 teaspoon salt
1 cup chicken stock
1 cup bean sprouts
1 cup shredded lettuce
1/4 cup water
Serves 4 to 6
8 thinly sliced white bread, crust removed (Pepperidge Farm preferred)
1 large egg, separated, plus 1 egg yolk
1 pound medium shrimp, peeled, deveined and cleaned with salt
2 tablespoons heavy cream
1 tablespoon vodka
1 teaspoon coarse or kosher salt
1/2 cup finely chopped fresh water che ...
4 1/2 to 5 ounces cellophane noodles (bean threads available at Asian markets and many supermarkets)
3 pounds of chicken breasts, poached, skin and bones discarded and the meat torn into thin shreds (about 4 cups)
1 cup finely grated carrot
2 cucumbers peelt, seeded and chopped
For the Dressing:
4 large garlic cloves
Serves 8 to 10
4 very ripe medium mangoes
2 cups water
1 cup sugar
4 whole cloves
4 star anise
1 tablespoon cornstarch, mixed with 2 tablespoons water, or 1 tablespoon small grain tapioca
1 cup unsweetened coconut milk ( prefer Chaokoh brand)
Ingredients: 6 ounces rice vermicelli
2 red thai chilies, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup sugar
1/2 cup fresh lime juice
1/3 cup asian fish sauce
2 tablespoons boiling water
1/2 pound medium shrimp, shelled and deveined
2 small to medium yellow onions, coarsely chopped
4-5 garlic cloves, minced
1/2 cup soy sauce
1/2 cup gochujang (Korean hot pepper paste)
2 tablespoon light brown sugar
2 tablespoons honey
1 teaspoon brown rice vinegar
1/4 cup se ...
3 round slices of fresh jalapeño, including seeds
1 rounds slice fresh cucumber, unpeeled or peeled
several fresh cilantro leaves and stems
2 oz. 100% agave silver tequila
1 oz. lime juice
1 oz. Cointreau
1/2 oz. agave syrup
In a shaker muddle 3 jalapeño slices including seeds, 1 slice cucumber, several cilantro leaves and stems. Add remaining liquid ingredients.
Add ice and shake.
Pour into short salt-rimmed glass and enjoy!
1 lb. zucchini (about 2 large)
12 oz bulk pork or turkey sausage
1/2 c chopped onion
4 large eggs
1/2 c grated Parmesan cheese
18 Ritz crackers, crushed (about 1 1/2 cup crumbs)
1 tsp dried basil, crumbled
1/2 tsp dried oregano, crumbled
1/8 tsp black pepper
1 clove garlic, finely minced
1 c shredded sharp regular or low-fat cheddar cheese (about 4oz)
Preheat the oven to 325°F. Wash the zucchini, trim off the stems, and shred zucchini; set it aside. Sauté the sausage and onion in a medium skillet, stirring to break up the sausage, until all the pink is gone; drain off all fat.
Whisk the eggs in a large mixing bowl until frothy. Stir in the parmesan cheese, cracker crumbs, basil, oregano, pepper, garlic, sausage, and zucchini. Spoon the mixture into a 7 x 11" shallow glass baking dish ...
1/4 c (1/2 stick) unsalted butter
1 large sweet onion, peeled and thinly sliced
1 large garlic clove, minced
6 large turnips, peeled and diced
7 c water
2 tsp kosher salt
1 tsp pepper
1-1/2 to 2 c whole milk or half-and-half
Applesauce for garnish
In a stockpot over low heat, melt the butter. Add the onions and garlic. Cook until very soft, about 15 minutes. Add the turnips, water, salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, around 45 minutes or until the turnips are tender. They should break up easily when pressed with the back of a spoon.
Using an immersion blender, puree the soup (or allow to cool and place in a blender to puree, then return to the pot). When smooth, add the milk. Stir constantly for 2 to 3 minutes. Serve warm with a squiggle of applesauce as a garn ...
2 cans of tuna
Lemon zest of 1 lemon
5 to 6 oz of butter
salt and pepper
Drain tuna fish and tear into little pieces.
Use a fork to mash the anchovies.
Mix tuna fish, anchovies, and lemon zest and knead all together.
Don’t use a blender and season with salt and pepper.
Be careful with the salt since we are using anchovies.
If you like to preserve it for a few days poor some melted butter over it and refrigerate..
Serve with bread and Cornichons.