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    14 Recipes

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    This was a late night creation. I had a cake that needed a quick fix and little booze (yes booze). I hope you enjoy this recipe as much as we have. If you have children, use Hazelnut flavoring instead of the Frangelico. I have had to sub the booze for children's cakes. It works fine--might want to add a wee-bit extra though.THE POWDERED SUGAR MEASUREMENT IS A CLOSE APPROXIMATION. USE MORE OR LESS FOR DESIRED THICKNESS......this is enough icing for 9x11 cake.

    Recipe #298941

    This Comes from Miss Sandra Lee herself. A great cookbook called Semi-Homemade cooking 3. This also works well with molasses.

    Recipe #274166

    Is it a sandwich or a drink?

    Recipe #273845

    This is the paste that defines a Panaeng curry and, like the other Thai sauces, lends itself to advance preparation. This version is HOT, but not overwhelmingly so and achieves a very successful balance of the sweet, salty, and sour tastes that distinguish the cooking of Thailand. This recipe comes form a book called "The Best of Thailand".

    Recipe #137993

    The Thais, like other people who live in hot climates, are quick to appreciate the refreshing qualities of the cucumber. This simple salad is very popular and very rarely varied. Scouring the cucumbers decoratively, as the Thais would do, makes this dish visually alluring. This recipe comes from a great little book called 'The Best of Thailand'.

    Recipe #137991

    This recipe comes froma great book called "365 Ways To Cook Chinese" by Rosa Lo San Ross.

    Recipe #137452

    This recipe comes from a book called" "365 Ways to Cook Chinese" by Rosa Lo San Ross. This is for honored guest, starting a meal with an appetizer platter of sliced meat is a sign of respect. This dish with a sauce made from fresh plums is not only delicious but very pretty and, of course, the red color denotes good luck.

    Recipe #137450

    You will need a Ripe Mango Which in Thailand, land of abundant, glorious fruit, is easy to come by. In America you will have to be the judge. The flesh of ripe mango is fragrant and should give slightly to the touch. To ripen, leave the fruit out at room temperature for a day or two in a closed paper bag. I got this recipe from an Excellent book called "The Best of Thailand".

    Recipe #137422

    Has a subtle flavor enhanced by the spices here. Serve as part of a vegetarian meal with dal, rice bread, raita and chutney, or even still just as a side dish.

    Recipe #137333

    This is a excellent Tomato Salad , Perfect for hot summer days with Grilled Dishes. You can vary this recipe , try finely sliced shallots for the onion or even lime juice for the lemon, or add a teaspoon of dijion-style mustard to the dressing.Make this salad just before serving.This Recipe came from a fab Book called "The Best of India"

    Recipe #137329

    Once upon a time in Thailand, a Son-in-Law wanted to impress his mother-in-law, so he created these eggs. These Deep-Fried, Hard-boiled eggs sauced with an almost saffron-colored combination are absolutely unique, Wonderful to taste, and perfectly beautiful on a plate. Be careful when frying them. Use a splatter screen to avoid the hot oil that sputters up when the eggs are added, and a metal spatula and wooden chopsticks to turn them in the oil-they have a tendency to stick. This recipe is from the book The Best of Thailand.

    Recipe #137221

    I got this Fab recipe from the Kraft food website I made some chinese food for a while and found this super easy and super good.

    Recipe #135101

    This is a killer recipe. I got it from a great cook book called 300 Years of Carolina Cooking, submitted by Mrs. Harvey R. Plonsker.

    Recipe #134354

    This recipe comes from a fabulous cookbook, "Austalia The Beautiful Cookbook".

    Recipe #134102

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