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    5 Recipes

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    2 Reviews |  By rhiamom

    A simple white bread for the bread machine. It makes glorious toast and great sandwiches. It's one of the few homemade breads my Wonderbread-addicted husband will eat. You can use half milk and half water, or even all water if you don't have the milk. This bread is best baked on the rapid cycle.

    Recipe #317305

    We can't get good dill pickles here; they all have sugar in the brine to suit the Thai taste buds. (Don't ask about the bread, okay?) So we devised this recipe through 6 months of trial and error. You can sterilize the jars if you are paranoid, but we don't bother anymore. These pickles must be kept refrigerated, however.

    Recipe #315036

    2 Reviews |  By rhiamom

    A recipe I got from an online forum; it's the poster's Thai girlfriend's recipe, so authentic.

    Recipe #314825

    Kra Pao is the spicy kind of basil, as opposed to Thai basil. Look for a lighter green, somewhat crinkled leaf compared to Thai basil. You can use Thai basil if it's all you can get, and it will taste just fine, but will be less spicy. You can make this recipe using any kind of meat, or even just eggplant for a vegetarian version. Vary the amount of chili paste and chilies to control the heat. I often just leave out the chiles. Red or green chilies are both fine.

    Recipe #314151

    Red curry the way my neighbor taught me to cook it. Vary the amount of curry paste to control the heat. This recipe makes a mild curry by Thai standards, a spicy curry by American standards. Use the small green and white Thai eggplants. The skin of the eggplants turns purple as they cook.

    Recipe #313918

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