20 servings
IMPERIAL Margarine
10 French rolls, cut lengthwise into halves or quarters
LAWRY’S Garlic Powder with Parlsey
1 cn Refried beans (16 oz)
Salsa
2 c Grated Cheddar or Monterey Jack cheese

Spread margarine on rolls; lightly sprinkle on Garlic Powder with Parlsey. Toast under broiler until just golden. Spread each with refried beans and salsa. Top with cheese. Place under broiler to melt cheese.

PRESENTATION: Serve with guacamole.

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6 Servings
2.00 tb Peanut oil
1.00 sm Onion,minced
2.00 Garlic cloves,minced
3.00 tb Peanut butter
0.25 c Lemon juice
1.00 ts Turmeric
1.00 ts Chili powder
2.00 ts Soy sauce
1.33 c Chicken stock
1.00 tb Cornstarch
2.00 tb Water
0.25 c Sour cream
4.00 Dozen medium shrimp,shelled and deveined

Wood or metal skewers Rice

Saute onion and garlic in oil until onion is limp,about 10 minutes.
Add the rest of ingredients and simmer for one minute,stirring constantly.The mixture will be quite thick.Let cool.Mix shrimp and cooled Sate’ Sauce in a small bowl.Cover and let stand at room temperature for 30 minutes to one hour or refrigerate for 2 to 3 hours If you marinade in refrigerator,remove one hour before cooking.Save sauce. Skewer shrimp the long way so that they will lie flat on grill or broiler pan.Preheat broiler 5 to 10 minutes.Put shrimp on grill or in broiler and cook 10 minutes per side until each side is browned, turning only once. Using 2 tbsp. of marinade,mix with 1 1/2 cups of chicken stock.Bring to a boil and thicken with 1 tbsp. of cornstarch,mixed with 2 tbsp. of water.Stir in 1/4 cup sour cream and serve over rice.

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Categories: Vegetarian
Servings: 4

16 oz Noodles
– vermicelli or rice noodles
2 tb Peanut butter
5 tb Soy sauce or tamari
1 tb Brown sugar
2 Eggs; scrambled
6 Scallions; diced
5 Garlic cloves; pressed
Peanuts
1/3 c Vinegar
Lime wedges

Cook, rinse and refrigerate the noodles ahead of time. In a bowl mix
the PB, soy, and sugar.

In the wok, sautee the scallions and garlic. You can add bean sprouts
at this point too. After a few minutes, add the noodles, and stir-fry
them for about 5 minutes. Then add the stuff in the bowl, and the
vinegar. Cook this for a couple more minutes. Last, add the eggs and
peanuts, and heat until hot. Serve with the lime wedges on the side.

From: qc@titan.ucs.umass.edu (Quentin J Clark)

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Yield: 4 Servings

1.00 lb Beef
0.25 ts Salt
White pepper
8.00 Dried red chilis
1.00 Fresh Kha (Thai ginger 1″)
3.00 Shallots
6.00 Cloves garlic
2.00 ts Lemon grass; chopped
1.00 ts Coriander root; chopped
1.00 ts Kaffir; chopped
Lime peel
10.00 Peppercorns
1.00 ts Shrimp paste
4.33 c Thin coconut milk
1.67 c Coconut cream
1.00 c Roasted peanuts; crushed
12.00 Basil leaves
2.00 tb Fish sauce
2.00 tb Palm sugar
Kaffir lime leaves; shredded
Fresh red chilis; shredded

If you haven’t already, you should try the version at the Wild Ginger at Pike Place. Here’s a recipe:

Cut beef into thin slices, season with salt and pepper. Soak chilis to soften. Chop chilis, ginger, shallots and garlic. Place them in mortar with lemon grass, coriander root, lime peel, peppercorns, and shrimp paste, pound until smooth.

Pour coconut milk in wok, bring to boil. Add beef, cook until tender, remove, set aside. Discard milk. Pour coconut cream in wok, bring to boil. Reduce heat and simmer until oil separates. Add spice paste, cook 4-5 min, stirring constantly. Add beef, peanuts, 8 basil leaves, fish sauce and sugar, stir well and cook slowly 2 more min. Transfer to serving dish, garnish with basil, lime leaves and chilis.

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Serves 6

0.25 ts Salt
0.25 c Lime juice (fresh)
0.50 ts Turmeric; ground
1.00 c Coconut milk (canned)
0.50 c Celery; sliced (thinly)
0.33 c Scallions; sliced (thinly)
2.00 Jalapeno peppers; seeded, minced
0.50 c Cilantro (fresh)
2.50 lb Shrimp (raw, medium-size); peeled, deveined
0.50 c Salad dressing (Miracle Whip)

1. In a large skillet, bring 0.5 cup of the coconut milk, tomatoes, celery , scallions, peppers, lime juice, cilantro, turmeric and salt to a boil.
2. Reduce heat and simmer 5 minutes, stirring occasionally, until celery is crisp-tender.
3. Add shrimp, cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are almost opaque in the center.
4. Stir in remainin g 0.5 cup coconut milk and the salad dressing. Simmer uncovered 1 minute longer.

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Yield: 2 servings

1 T Oil
2/3 c Rice, lng gn (basmati best)
4 Cloves
Cinnamon stick; 2″
1 T Turmeric, ground
1/2 T Pepper, black; ground
1 1/4 c Chicken broth
1 Bay leaf
1 t Cumin, ground
2 Chicken thigh cooked & boned
1/3 c Golden raisins
2 Eggs; hard boiled
2 Tomato slices
Fried onion flakes

———————FRIED ONION FLAKES————————–
1 T Oil
1/2 c Onion flakes, dried

Heat the oil in a 1 1/2 quart saucepan over medium high heat until hot. Add the rice and stir until it begins to brown, now add the cloves, cinnamon, turmeric, and pepper and stir for a minute or so. Pour in the broth, add the salam or bay leaf, and cumin. Bring to a rapid boil then cover and reduce the heat to a very low simmer. Simmer for about 40 minutes. stir in the chicken and raisins, cover again and let sit, off the stove, for a few minutes before serving. Garnish with egg and tomato slices and the onion flakes. Fried Onion
Flakes: Heat oil in a heavy frying pan over medium high heat. Add dried onion flakes and stir until brown and crisp. Stores well in an airtight container.

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Yesterday I had chicken thai spicy and treated myself to Mai Thai’s Dynamite Roll. It was great! If you’re ever in Florence, KY check out Mai Thai restaurant. Here is a pic I when I was almost done eating..

Save money when you buy any of our delicious imported Irish Teas. This coupon will give you 10% off your order, make sure you hit the update button after you enter the coupon code or the discount will not be applied. Coupon Code: stpatricksday

Expires: December 31, 2010

Ingredients:

• 1/2 package velvetta cheese
• 2 can refried beans
• 1/2 jar salsa
• charizo mexican suasage – just make sure you take the skin off it

Fry the suausage in a pan take out add to a bowl and mix in beans salsa and in the mean time melt cheese in microwave.  Then add cheese to all.  Mix and enjoy!

Note: the charizo comes in 2 long links kinda like polish suasage..just make sure to take skin off and just cook meat inside.

Although there is a hefty selection of Thai recipes at Five Star Recipes, I often go out looking for other receipes. Check out this recipe for Thai Spicy Chicken, Basil, and Asparagus.