Turkey Curry Bombay

1/4 cup butter
2 cups cooked and cubed turkey or chicken
1 medium onion, minced
1 to 1/2 tablespoons curry powder
1/4 cup chutney
1/4 cup sherry
Bombay sauce
2 avocados, halved, seeded and peeled
Crumbled bacon
Peanuts or toasted coconut, optional
Melt butter in a medium frying pan. Saute turkey and onion until
lightly browned. Add curry powder; continue to saute. Stir in
chutney and sherry. Pour Bombay Sauce into turkey mixture and place
over low heat to warm through. Spoon into each avocado half. Garnish
with bacon, peanuts or coconut and serve.
Bombay Sauce
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon each pepper and paprika
1/4 teaspoon salt
3/4 cup milk
1 cup shredded mild Cheddar cheese
Melt butter in saucepan; add flour, pepper, paprika and salt and mix
well. Whisk in milk until smooth and cook over low heat until thick
and bubbly. Stir in cheese.

Confetti Chicken Salad

1/4 cup fresh lime juice
3 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon chili powder
1/4 teaspoon salt
2 cups cooked and cubed chicken
1 red bell pepper, cut into thin strips
1/3 cup sliced green onions, including tops
2 tablespoons chopped fresh cilantro or parsley
2 jalapeno peppers, stemmed, seeded and minced
3 cups cooked rice, cooled
2 avocados, seeded, peeled and cut into chunks
Blend lime juice, oil, garlic, chili powder and salt in large bowl.
Add chicken, red pepper, onions, cilantro and hot peppers. Cover
and refrigerate 2 to 3 hours. Add rice and avocado chunks; toss
lightly, and serve.

Spaghetti Squash and Avocado Salad

Avocado Oil Vinaigrette
1 medium spaghetti squash
6 mushrooms, sliced
1/2 each red and green bell pepper, julienned
1 can (4 ounces) sliced black olives, drained
2 avocados, seeded, peeled and sliced
Prepare Avocado Oil Vinaigrette at least 24 hours before serving
time. Halve squash lengthwise, scoop out seeds. Place halves
cut side down in large saucepan; add water to a depth of two inches;
cover and bring to a boil. Reduce heat; simmer squash 20 minutes.
Drain off water; cool squash and shred into strands. Mix squash,
mushrooms, peppers, olives and avocados in serving bowl. Pour
Vinaigrette over, toss gently and serve.
Avocado Oil Vinaigrette
3/4 cup avocado oil or light vegetable oil
1/4 cup white wine vinegar
2 to 3 cloves garlic, crushed
1 teaspoon each oregano, sweet basil, rosemary, dry mustard and
Worcestershire sauce
Salt and pepper to taste
Shake all ingredients together in tightly covered container. Let
Vinaigrette stand at least 24 hours.

Crab and Avocado Melts

3 cups shredded Cheddar cheese
1 can (6 ounces) crab meant, rinsed, drained and flaked
1/3 cup finely chopped green bell pepper
6 slices bacon, cooked and crumbled
2/3 cup sour cream
1/2 cup mayonnaise
Salt and pepper to taste
2 avocados, seeded, peeled and sliced
5 English muffins, split and lightly toasted
Combine 1 cup cheese, crab meat, green pepper, bacon, sour cream,
mayonnaise and salt and pepper in a large bowl. Spoon crab mixture
onto muffin halves. Top each with avocado slices and remaining cheese.
Broil 3 to 5 minutes or just until cheese melts.

Vinaigrette

Vinaigrette
1/4 cup safflower or vegetable oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teasoon honey
1/4 teaspoon ground coriander
1/4 teaspoon Dijon-style mustard
Salt and pepper to taste
Shake all ingredients together in tightly covered container.

Chicken Waldorf Pitas with Curried Yogurt Sauce

Curried Yogurt Sauce
2 whole chicken breasts, skinned, boned, cooked and cubed
1/2 cup Italian dressing
1 medium green apple, cubed
1/4 cup thinly sliced celery
1/4 cup sliced almonds, toasted
3 tablespoons raisins
2 avocados, seeded, peeled and cubed
4 pita breads, halved
8 pieces curly greenleaf lettuce
Cherry tomatoes, optional
Prepare Curried Yogurt Sauce. Marinate chicken in Italian dressing
4 to 8 hours. Stir in apple, celery, almonds and raisins. Add
Curried Yogurt Sauce. Gently fold in avocados. Place lettuce in
pita halves and fill with chicken mixture. Garnish with tomatoes.
Curried Yogurt Sauce
1 cup plain low-fat yogurt
1/2 to 1 teaspoon curry powder
1/4 teaspoon mace
Stir ingredients together.

Thong Buak a delicious side of the garden.

 

Burned onto the end of the rainy season. Relief from the heat and moisture from the air down. School children be given at the beginning of a period of time. It's good to get out to the family both near and far. Travel distance. The weekend is all expect Both children and parents are happy to travel short distances. Just to go out of their busy and hectic routine of everyday life in the capital.

Many people choose to go to his head. I drive less than two hours, you will find peace. The fresh air and nature of the novel. Hilly area between the Lek and Khao Yai. The change from a farming and cattle from the fields and vineyards, tropical fruit plantation to see the familiar.

 

If you leave New York late on. It was great to be noon. Prior to the lodge for lunch if I eat before I get to the "gold plus" or the English translation is that Golden Plus is located on the path to his head. On the left side of the road, 144 km, which is the friendship between the Lek and the shortcut up the hill.
As the atmosphere of a small shade tree. The outdoor dining table that sits under the shade of trees and wooden patio space overlooking the surrounding plants. And the skill of the dish with a couple of store owners. Prepared with the intention to show off and I'm here to support the visit.
All of this has made the already prepared and cooked Thai and Western converts to Islam from an old family recipe. As a result of cooking with love. Some require the patient to give you some time. The kitchen has all you need is a national Wongsawat and his wife is a chef's kitchen. Children who are just taking orders and filling food and water charges only.

 

 Stew pork tongue

There are many restaurant menus. Some have been here only because I do not own. Recipes are adapted from the original. But some like to read it. But when I just first say that your taste is not unusual. The price of rice and a plate number ends with 9, all believed to be auspicious number.
USA Salad This dish is a salad of green vegetables, fresh fruit and crisp white flesh, cut into small pieces. Garnish with the tomato red. Transparent dressing and topped with sour. A little sweet and salty as. Garnish with fried bacon pieces. The first dish to be shared out between the other plate of food for 69 baht
Spicy Shrimp's bitter sweet. This is a big plate of fresh boiled shrimp is cooked. Beef salad with crispy shallots, pale pink. A spicy salad. Reduce the intake of spicy, sweet and bitter in the soft-boiled, but cooked and crisp. The appetizers were good for 119 baht

 

Thousands of fried lemongrass. Pound with meat, fish curry and fresh sticky sticky Then covered with thousands of pieces of fresh lemongrass. Then fry in hot oil until done. It is not fried. The delicious taste of the fish with spicy curry paste with a little tough, but flexible. Lemongrass oil gently Aahad seasoning with sour taste. I ordered an appetizer or a side dish that will cost 99 baht

 

Kgawpugn gold positive. This dish is bringing the Kgawpugn frying oil with spices and meat products consisting of sausage and onions, then topped with shredded pork and แcbhmo is, it tastes salty, it has a sweet taste of shredded pork and crunchy crisp of แcbhmo chewing it right well. This dish is great for kids like 79 and 119 baht

 

Local beef calves. Lek district is famous for the beef and milk. I came here to Beef stew with spices and simmer over low heat with some cool long enough to mix with soup, meat, crunchy, soft, flexible end of the fibula. Clear beef broth, onion, sweet mild flavor. I sip your neck for 49 baht
Double tongue, pork tongue, pork, beef tongue, used to replace the many consumers may not. Bring to boil, simmer until the spices begin to decompose water to the tongue. Add carrots and potatoes, cut into pieces, boil until the pieces are very tender. Season to taste and simmer until the meat rest Klukklik water. Sliced ​​tender pork tongues being quite thick slices and vegetables with water, and Philadelphia. Tongue, chewing, and taste a little tender pork served with steamed rice. Chili sauce, this dish would have to mature for 99 baht to help enhance the flavor of this design are served. But I keep wondering why the cow tongue. I get a ใklgeklืakindeag. Cow tongue is not available. It was sold to another time. I need a valve replacement.
Dry shrimp curry chicken model Ma. Curry dry out for a Muslim is not easy. Chicken pieces are very hip to the soup with milk and spices until fragrant stew of chicken, a soft body. Condensed soup was good. Intense flavor than Thai curry is not hot As a side dish and dessert on one plate to try Price: 59 baht
Ma Kai Kung Kgawhmk model. Will come out soon. A dish with hot soup, striped stockings. Or can be ordered as well. Kgawhmk chicken recipes using shrimp Ma model is mainly used to spice marinated chicken with yogurt and other spices. I cooked the rice. It is yellow. Chicken cooked with onion, spice and soft, not too sloppy. With chili, coriander, sour, salty and a little bit. Dip the chicken's fattening for 69 baht
Desserts are few but tasty all the same, such as ice cream, custard. Anyone know the lyrics with the custard from time immemorial. He used a thick custard. Sweet onions cooked with coconut milk and fresh milk. Ice cream is delicious, sweet fruit that is really cool unusual sherbet fruit flavors than the club for 39 baht
The banana chips, unripe banana. Cut into thin slices. Powder coat the meat lightly fried. Sprinkle with icing sugar. Served with vanilla sauce. Many come here to be up for 49/99 baht per piece.
The drinks here are fresh water species such as water, juice, passion fruit, carambola, sour and sweet and sour, rich in vitamin C. The sweet and sour and pineapple juice instead of soft drinks quench the thirst of the man for 39 baht

This is a restaurant in a casual atmosphere. The natural beauty of the tree. And rustic decor with a happy eye but if you look at the same time, many people with an average meal. I must keep to the time it cooks. Because all the dishes from the kitchen along the way, if people have to wait a little longer. But it was worth the wait for a gold shop is open daily from 10:00 to 21:00 am every third Monday of each month at 22:00 pm and is open for the weekend.

FRIED EGG IN CLEAR SOUP

* 200 grams pork.

* Vermicelli 100 g (with optional).

* 6 chicken eggs.

* ¼ cup vegetable oil.

* 1 tablespoon garlic (or sprinkle).

* ½ cup onions.

* 6 cups chicken broth (or water).

* Fish sauce 1/3 cup.

* Pepper 1/4 tsp.

* Cabbage, cut into pieces 300 g.

* 2 stalks spring onions (cut into 1-inch long).
How to do step by step.

1. Heat oil in a frying pan heat oil until hot. Then add the egg to fry to golden. (One side is fried, about 2 minutes) Once cooked, take out, cut into pieces. Prepared for the next step.

2. The broth (or water) into the pot and bring to a boil. Wait until boiling, add the pork until the pork is cooked.

3. Add onion, cabbage, onion, boiled egg, add some cut them in pieces. And all remaining ingredients.

4. Boil again, then dip in a bowl. Sprinkle with garlic. Florida and served with steamed rice.

STIR FRIED RIBBON NOODLES WITH PORK

* Pork, cut into pieces 250 g.

* In soy sauce 2 tablespoons white.

* 2 cloves garlic, minced.

* 450 grams of rice noodles (noodles or rice noodles).

In dark soy sauce * 1 tbsp.

* Kale, cut into pieces 200 g.

* Egg 1.

* 2 tablespoons oyster sauce and stock.
How to do step by step.

1. Heat oil in a pan, heat the garlic and pork. Leek and cook until the pork is cooked.

2. Add noodles and remaining ingredients to. Stir until everything is over.

3. The ingredients in a saucepan on the side. Egg into the pan. Turner is doing to break the yolk. Wait until eggs are almost cooked, then fried in a pan, mix everything together.

4. Cooked in soy sauce to taste with white pepper and sprinkle with brown plate mod. As soon as it's served hot.

FRIED FISH WITH TAMARIND SAUCE

* 1 The fish weighs about 400-500 grams.

(Wash and scrape off scale).

* 1 tablespoon tamarind juice.

* 3 tablespoons sugar.

Shallots, coarsely chopped * 1 head.

* 2 cloves garlic, coarsely chopped.

* Coriander (leaves only cool. Make a meal).

* 2 tablespoons fish sauce.

* Cayenne pepper, chopped coarsely. (Red or yellow) 3 tablets.
How to do step by step.

Fish fry:.

1. Chevrons on both sides of the fish. The fried fish is cooked and cooked throughout the body.

2. Heat oil (about 1/2 cup water or enough to flood control) and in the saucepan to low heat. Deep fried fish cooked by it. (One side takes about 10 minutes) and fried fish do not return until the next one will be done. It will be nice to eat fish.

3. On one side is cooked, so back to the other side. The time is ripe to fry the other side is not as long as the first. (It takes about 5 minutes) when the fish is cooked, remove it and then put it on paper. And then to arrange them on a plate.

Tip: To get the fish up. The fish is fried and then baked in the oven at about 350 degrees Fahrenheit (~ 175 ° C) for 10 minutes.

Pour water fish:.

1. Put about 1 tablespoon oil in a pan. The heat and light. Then add peppers, shallots and garlic to. Stir to combine.

2. Flavored with tamarind juice, fish sauce, sugar and 1 tablespoon of water until the person starts to boil. If sauce thickens too much water. A pic to add a little water. Chaii critical taste of the water should be topped with a sweet, spicy and sour as well.

3. On the water, then pour. The fish is topped with a fried already. Garnish with coriander leaves. Served with rice or hot.

THAI VERMICELLI SALAD WITH PRAWN

* 10 medium shrimp (peeled and cleaned).

* 100 grams pork.

* Signup tea with 20 grams (approximately 1-inch slices).

* 1 head onion (cut into pieces).

I * 2 tomatoes (cut into pieces).

* Red onions, 20 g.

* Paprika, chopped coarsely 5 seed.

* 40 grams of vermicelli.

* 4 tablespoons fish sauce.

* 1 tablespoon sugar.

* 5 tablespoons lemon juice.
How to do step by step.

1. The pork and lamb to shrimp boiled in water until done. Drain and dry.

2. Then went to the hot water boiled until tender. I scoop it out and let it drain.

3. Mix all ingredients in large bowl. Season with fish sauce, sugar and lemon juice. The plate served. Garnish with fresh vegetables. (Lane, cabbage, cucumbers, beans, etc.).

MASSAMUN BEEF

* 400 grams of beef (cut into pieces).

* Coconut milk 1/2 cup.

* 2 tablespoons sugar.

Salt 1/2 tbsp.

* Onion, 2 tomatoes (cut into small pieces).

* 1 cup sweet potatoes (peeled and cut into large pieces).

* Massaman curry paste 1 tbsp.

* 1 tablespoon tamarind juice.

* 1 cinnamon stick.

* Cashew nuts 1/4 cup.

* 1 teaspoon ground cardamom.

* 2 a bay leaf.

(Other than beef. The meat is more like chicken, lamb, etc.).
How to do step by step.

1. The Massaman curry paste, coconut milk and set over low heat. Stir until the spices begin to crack it (about 5 minutes).

2. Add beef and stir for another few minutes. Enough water to flood the meat.

3. Add all remaining ingredients except that it, in onion and cashew. Boilers with a low heat for another 40 minutes until soft.

4. Put it, in onion and cashew. And steamed for another 30 minutes between the soup if you add water to dry. Then dip in a bowl. Florida and served with steamed rice or roti dough sheet.

THAI GRILLED PORK

* 450 grams pork (cut into long and thin).

* 2 tablespoons sugar.

* 1 teaspoon salt.

* 3 cloves garlic, crushed.

* 1 tablespoon milk.

* 1 tablespoon fish sauce.
How to do step by step.

1. The pork mixture and leave to marinate for about 2-6 hours (I leave it for a long time. Pigs are extremely soft and fragrant).

2. Was marinated and then. Pork on skewers. Grill on medium heat and bring to the grilled marinated pork to apply water to the villages, resorts, they ิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิิ่ onion flavor even more.

3. On the grill. The Rgiii served up with fresh vegetables, sliced ​​cucumber, tomato and rice.

STIR FRIED CLAMS WITH ROASTED CHILI PASTE

 

* 450 grams of clams (washed).

* 1 teaspoon sugar.

* 3 tablespoons vegetable oil.

* Basil leaves 1/2 cup.

* 2 tablespoons chili paste.

* 4 grain of pepper (cut into strips along the length).

* 2 teaspoons minced garlic.

* 1 tablespoon fish sauce.
How to do step by step.

1. The oil pan to medium heat. Add garlic and fry until golden.

2. Add clams and stir until cooked. (When the clams are cooked. Lift the lid off the shell), season with fish sauce, sugar, and chili paste.

3. Add basil and pepper. Stir for about 10 seconds to fire off a plate and served with rice or hot.

Leek kuftadas

serves 4–6
ingredients
700g/11⁄2lb leeks, trimmed and
thinly sliced
175g/6oz feta cheese, crumbled
3 eggs, beaten
50g/2oz fresh breadcrumbs
4 tablespoons vegetable oil
• Steam the leeks for 4 minutes in a
colander or steamer over a pan of
boiling water. Remove from the
heat and leave to cool.
• In a large bowl, combine the
cooled leeks, feta cheese, eggs
and breadcrumbs.
• Using a tablespoon of the mixture
at a time, mould it into round
patties with your hands.
• Heat the oil in a shallow heavy
frying pan over a high heat.
Shallow-fry the paties for about
5 minutes on each side or until
golden brown, cooking in batches
if necessary. Drain on kitchen
paper, and serve warm.

Burger King Bk Broiler

Burger King Bk Broiler
Yield: 1 Servings
**Marinade**
3/4 c water
2 t ketchup
1 t salt
1/4 t liquid smoke
1/8 t pepper
1/8 t oregano
1 ds onion powder
1 ds parsley
**other ingredients**
2 chicken breast fillets
4 sesame seed hamburger buns
1 1/3 c lettuce,Chopped
1/4 c mayonnaise
8 tomato,Slices
1. Make the marinade by combining the ingredients in a medium bowl.
2. Prepare the chicken by cutting each breast in half. Fold a piece of
plastic wrap around each piece of chicken and pound the meat with a
tenderizing mallet until it is about 1/4-inch thick and about the same
diameter as the hamburger buns. Place the chicken into the marinade,
cover it, and chill for at least four hours. Overnight is even better.
3. Preheat your barbecue or indoor grill to high heat. Grill the chicken
for 3 to 4 minutes per side or until done.
4. Toast the faces of the hamburger buns in a pan or griddle, in a toaster over,
or facedown on the grill. Watch the buns closely to be certain that the faces turn
only light brown and do not burn.
5. Build each sandwich from the top down by first spreading about a tablespoon
of the mayonnaise on the toasted face of a top bun.
6. Spread about 1/3 cup of chopped lettuce over the mayonnaise.
7. Arrange two tomato slices on the lettuce.
8. Place a chicken breast on the toasted face of the bottom bun.
9. Flip the top part of the sandwich over onto the bottom.
Serves 4.

Burger King Biscuit Breakfast Sandwich

Burger King Biscuit Breakfast Sandwich
Yield: 1 Servings
1 sm can,(5 biscuits)
-- Pillsbury Grands
-- Buttermilk Biscuits
butter,Melted
5 eggs
salt
black pepper,Ground
10 oz breakfast sausage,Ground
-(such as Jimmy Dean)
-- (or 10 of),Slices
-- bacon
5 sl American Cheese
1. Prepare biscuits following instructions on the can (350 degrees
for 15-18 min.). When you remove the biscuits from the oven brush the top
of each with melted butter.
2. Spray a skillet over medium heat with non-stick cooking spray. Open both
ends of a clean, small sliced pineapple can. Spray the inside of the empty can
with the non-stick spray, and then place the can in the pan to heat up. Use more
than one can if you'd like to speed up the cooking process.
3. Beat an egg, then pour it into the empty can mold, add a bit of salt and
pepper, and cover with a saucepan lid. Cook for a couple minutes, then scrape
a knife around the edge of the egg to release it. Remove the can then turn the
egg over and cook it for another minute or two. Repeat with the remaining eggs.
4. If using sausage, form 2-ounce portions of sausage into patties with the same
diameter as the biscuits. Cook the sausage in another hot skillet over medium
heat until brown. If using bacon, cook the bacon and drain on paper towels.
5. Slice a biscuit in half through the middle. Build each sandwich by first
stacking egg on the bottom half of the biscuit. Next arrange sausage (or 2 slices
of bacon) on the egg, then a slice of American cheese. Top off each sandwich
with the top biscuit half, then zap it in the microwave for 15-20 seconds to help
melt the cheese. Repeat with the remaining ingredients.
Makes 5 sandwiches.

Fruited Rice Salad on the Half

4 cups cooked brown or wild rice
1/4 cup raisins
1/2 cup chopped dried apricots
1/2 cup chopped pecans
2 avocados
Vinaigrette
Chill rice. Pour boiling water over raisins and apricots in small
bowl. Let stand 10 minutes, drain and cool. Heat oven to 350F.
Place pecans on shallow baking pan; bake 5 to 8 minutes. Remove
from oven, set aside. Prepare Vinaigrette. Toss rice, raisins,
apricots, and pecans with Vinaigrette, refrigerate 1 hour. Just
before serving, halve, seed and peel avocados. Fill each half with
rice salad and serve.

Burger King Big King

Burger King Big King
Yield: 1 Servings
**Spread**
1/4 c mayonnaise
2 t French dressing
2 t sweet pickle relish
1 t white vinegar
1/2 t sugar
1/4 t lemon juice
1/8 t paprika
**other ingredients**
4 sesame seed hamburger buns
1 1/2 lb beef,Ground
1 ds salt
1 ds pepper
8 sl American cheese
1 1/3 c lettuce,Chopped
1 sl white onion,separated, up
-to 2
8 dill pickle,Slices
1. Prepare the spread by combining the ingredients in a small bowl.
Set this aside until you are ready to use it.
2. Preheat your barbecue or indoor grill to high heat.
3. Divide the ground beef into 8 even portions (3 ounces each). Roll each
portion into a ball, then press each ball flat to form a patty about the same
diameter as the bun.
4. Grill the beef patties for 2-3 minutes per side, or until done. Lightly salt and
pepper each side of the patties.
5. As the meat cooks, brown the faces of the buns in a hot skillet, toaster oven
or face-down on the grill. Watch the buns closely so that they do not burn.
6. Build each burger by first spreading a tablespoon of the spread on the face of
the top bun. Arrange about 1/3 cup of lettuce evenly over the spread.
7. On the bottom bun stack a patty, then a slice of American cheese, another
patty, and another slice of cheese.
8. On the top slice of cheese arrange 2-3 separated onion slices (rings), then 2
pickle slices.
9. Turn the top part of the burger over onto the bottom and serve. You may also
want to zap the sandwiches in the microwave, individually, for 15-20 seconds
each. Serves 4.

Tropical Compote

Honey Lime Dressing
2 avocados, seeded, peeled and cubed
2 kiwis, peeled and sliced
1 banana, peeled and sliced
1 papaya, seeded peeled and sliced
1/2 cup sweetened flaked coconut, toasted
Prepare Honey Lime Dressing. Mix fruit together in serving bowl;
pour Honey Lime Dressing over top. Sprinkle with coconut and serve.
Honey Lime Dressing
3/4 cup plain yogurt
2 tablespoons lime juice
1/4 cup honey
1/4 teaspoon grated lime peel
Stir all ingredients together.

Melons with Sweet Avocado Dip amazing taste

1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) sour cream
2 tablespoons sugar
1 avocado, seeded, peeled and mashed
assorted fresh melon (honey dew, watermelon, crenshaw, casaba,
cantaloupe), seeded, peeled and cut into bite-sized pieces
Blend all ingredients except melon in blender or food processor until
smooth. Cover dip with plastic wrap; refrigerate 1 hour. To serve,
spoon dip into small serving bowl and surround with melon pieces.

Safari Sandwich

2/3 cup mayonnaise
3 tablespoons chutney
12 ounces sliced ham
1 can (20 ounces) pineapple slices, drained
2 tablespoons butter
4 onion rolls, split and toasted
2 avocados, seeded, peeled and sliced
Fresh parsley sprigs, optional
Mix mayonnaise and chutney together in small bowl; set aside. Saute
ham slices and pineapple in butter until lightly browned. Spread
about 1 tablespoon chutney mixture on each cut side of onion rolls.
For each sandwich, place ham slice over chutney mixture; top with 3
or 4 avocado slices and pineapple slice. Garnish with parsley and
any remaining pineapple slices.

Avocado Sorbet cool taste

1 cup sugar
1 cup light corn syrup
2 cups water
1 teaspoon grated lime peel
3 avocados, seeded, peeled and mashed
2 tablespoons lemon juice
1 tablespoon lime juice
Fresh raspberries and crisp cookies, optional
Bring sugar, corn syrup and water to boil in large saucepan. Remove
from heat; stir in lime peel. Cool 50 to 60 minutes. Blend avocados
and lemon and lime juice in blender or food processor until smooth.
Add cooled sugar mixture; blend until thoroughly combined. Pour into
13 x 9 x 2 inch pan or 2 smaller pans so depth is about 1/2 inch.
Freeze 1 hour. Remove sorbet from freezer, beat 2 to 3 minutes until
light and creamy. Pour back into pan; cover with plastic wrap and
freeze until firm, about 4 hours. Serve sorbet with fresh raspberries
and crisp cookies.

Beetroot & yogurt salad

serves 4
ingredients
350g/12oz cooked beetroot,
chopped into bite-sized cubes
2 large gherkins, chopped into
large chunks
4 tablespoons Greek-style yogurt
2 tablespoons white wine
vinegar
salt and freshly ground
black pepper
1 tablespoon finely chopped
fresh dill, to garnish
• Put the beetroot and gherkins in
a large serving bowl.
• In a separate bowl, mix together
the yogurt and vinegar, and season
with salt and pepper.
• Pour this mixture over the beetroot
and gherkins, and stir. Sprinkle
with fresh dill and serve.

Bullseye Bbq Sauce

Bullseye Bbq Sauce
Yield: 1 Servings
1 c water
3/4 c light corn syrup
1/2 c tomato paste
2/3 c vinegar
1/3 c dark brown sugar
3 T molasses
1 1/4 t liquid smoke
1 t salt
1/4 t onion powder
1/4 t black pepper,Ground
1/4 t mustard,Ground
1/8 t paprika
1/8 t garlic powder
dash cayenne
1. Combine all ingredients in a medium saucepan over high heat and whisk until
smooth.
2. Bring mixture to a boil, then reduce heat and simmer uncovered for 45
minutes or until thick.
3. After the sauce cools you can use it immediately, but it's best to store it in a
covered container in the refrigerator overnight where the flavor improves.

Buffalo Wing Pizza

Buffalo Wing Pizza
Yield: 1 Servings
1 boboli pizza crust
blue cheese salad dressing
4 oz mozzarella cheese,shredded
1-2 boneless chicken breasts,
-cut into 1/4' cube; s
1-2 tbsps. butter (or mixture of
- olive oil and; butter, if
frank's red hot sauce to
-taste
Spread blue cheese dressing on the pizza crust. Sprinkle as much
shredded Mozzarella cheese as desired on top of that. Saute chicken in butter,
adding Red Hot Sauce to coat, and to taste. Spread chicken over
mozzarella. Bake at 450 for 10 -12 minutes.

Buffalo Chicken Pizza Recipe

Buffalo Chicken Pizza Recipe
Yield: 1 Servings
2 boneless,skinless chicken
-breasts
1 c franks (or louisiana hot)
-sauce
1 c butter
1 pizza crust (use your
-favorite (or make yo),ur
-own
1 jar of pizza sauce
-mozzerella cheese
Trim the chicken and cut into bite size pieces. Melt the butter and
hot sauce in a saucepan over medium heat. Next, saute the chicken over
medium-high heat and add half of the hot sauce after about 1 minute.
Saute the chicken in the hot sauce until no longer pink. Combine the
remaining hot sauce mixture with equal part of the pizza sauce.
Spread on pizza crust. Sprinkle a little cheese on top of sauce(prevents toppings
from sliding off after cooking). Add the chicken with sauce and then cover with
cheese. Bake at 375 until cheese browns a little (approx 20 minutes).

Broccoli Cheese Soup (Mcdonald's)

Broccoli Cheese Soup (Mcdonald's)
Yield: 4 Servings
2 c water
1/2 c flour
12 c dry milk powder
3 T chicken bouillon powder
1 t dry onion,Minced
1 black pepper
5 oz frozen broccoli --,Chopped
1 cook
1 T sour cream
1 T butter
1 sl kraft singles cheddar --
1 cut bits
Into blender put first 6 ingredients. Blend on high until smooth.
Pick out larger pieces of broccoli iand put in blender. blend those
until tiny bits. Put aside 3/4 c cooking water from broccoli and
discard rest of water. Pour blender mixture into top of double
boilier over simmering water, stirring until smooth and thickened.
Stir in cooking water andbroccoli, diced fine. Add remaining
ingredients.

THAI STEAMED CURRIED FISH

* 300 grams of fish fillet (cut into thin slices).

* Cabbage leaves 5 leaves (cut into small pieces).

* 1 tablespoon flour.

* Coriander leaves 10 cards.

* Cayenne pepper 2 tablets (the SOI thin line).

* Kaffir lime leaves, the leaves 4.

* 2 tablespoons red curry paste.

* 1 can coconut milk.

* 2 eggs.

* 1 teaspoon fish sauce.

* 2 teaspoons sugar.
How to do step by step.
1. Pour about 1 cup coconut milk into large bowl (coconut extract 1/4 cup for topping Curry) Add curry paste, coconut milk and curry paste to the poor and mix well.

2. Put the fish into the mixture. The fish was mixed with coconut milk and curry with chicken, fish sauce and sugar, stir all ingredients together.

3. The cabbage leaves in the alley to scald in hot water for about 3 minutes, then rinse with cold water.

4. Squeeze out the water sprouts. Then put the foundation in a banana leaf cup. (Or a small cup), then scoop the mixture of spices, then almost a full cup. To steam for about 30 minutes.

5. The flour mixed with coconut milk to make the separation. Stir until combined well to put the microwave. Warm over low heat for about 1 minute.

6. After Curry rice is done. Garnish with coconut milk is prepared. And sprinkle with coriander, lime leaves and chili steamed Road for another three minutes to be on a plate and served with rice or hot.

Stir-fried sweet and sour pork

* Pork, cut into pieces 400 g.

* 3 tablespoons milk.

* 1 cup all purpose flour.

* A plum sauce 1/2 cup.

* Sugar 1/3 cup.

* 1 large onion balls (cut into pieces).

I * 2 tomatoes (cut into pieces).

* 5 pieces of pineapple (cut into pieces).

* 1 tablespoon soy sauce stock.

Tamarind juice * 1/2 teaspoon Otia.

* 1 cup vegetable oil (for frying).
How to do step by step.

1. The pork to marinate for 2 hours with milk, then flour onto a flat plate. Marinated pork to mix in the flour until the dough is coated all over switch to switch from pig skin.

2. The oil in a wok until hot. I then put the flour and coat the pan. (Medium heat) and cooked pork and fry it onto paper.

3. And a plum sauce and sugar in a saucepan, mix together the leaves. And put it on slowly. Until the sugar dissolves well. Add tamarind juice and soy sauce in it. Stir until mixed through.

4. The pork, then fried, onion, tomato, pineapple, mix well and stir into the pan around. Turning off the lights and drive plate search. Served with steamed rice or hot.