Put dry mustard in cup or small bowl. Gradually add cold water, stirring until thoroughly mixed. Make only a small amount needed at a time, for it dries on standing. Source: Spices of the World Cookbook McCormick     strongServings: 2/s

HOAGIES: Place steak in plastic bag or utility dish.Combine garlic,sherry, soy sauce,oil and ginger;pour over steak.Cover dish and marinate in refrigerator 4 to 8 hours,turning at least once.Meanwhile,prepare relish.Remove steak from marinade.Place on rack in broiler pan so

Hot orange soup from China is unlike orange juice or soda pop. Preparation: Squeeze orange juice, strain. Break up rock sugar. Mince preserved ginger. Cooking: Combine water and rock sugar; bring to boil. When rock sugar is dissolved, add orange juice and cornstarch paste; s

Blanch green beans for 2 minutes. In a small bowl, combine garlic, scallions, chilies, beans. In another small bowl, combine vinegar, soy sauce, cornstarch, sugar & wine. Heat oil in a wok, add bean mixture & stir fry for a minute. Add green beans & stir fry for 5 b

* This recipe came from "Best Recipes La Choy Simple Classics" so the ingredients specify using La Choy. Substitute as needed.     strongServings: 20/strong  

Remove wing tips and cut at joints. Combine all ingredients; mix well; add chicken. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Preheat oven to 375F. Arrange chicken on rack in aluminum foil lined shallow baking pan. Bake 40 to 45 minutes

~ COMBINE ALL INGREDIENTS FOR SAUCE . BROIL TIPS UNDER BROILER.     strongServings: 1/strong  

~ COMBINE ALL INGREDIENTS FOR SAUCE . BROIL TIPS UNDER BROILER.     strongServings: 1/strong  

Traditionally Served On Many Of Thailand s Exotic Islands Cut Pineapple Lengthwise And Remove Fruit. Finely Chop One Half Of The Fruit; Set Aside Remaining Half For Dessert Or Future Use. In A Large Skillet, Brown Chicken In Oil, Add Remaining Ingredients And Simmer For

1. Peel and halve lengthwise banana. In a nonstick 10 12" frying pan over high heat, brown banana well in sesame oil, about 8 minutes. 2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice.     strongServings: 6/

Place the marinade ingredients in a food processor and process to a paste. Place the chicken in a sealable plastic bag with the marinade. Turn the bag several times so the chicken is well coated. Refrigerate for 4 hours or overnight, turning the bag ocassionally to distribute b

* (if not available, use the stems) Here s my first attempt at scanning recipes using my new OCR stuff. Not bad. It just took me about three times as long to diddle with the scanned image as it would have to type it in... Ah well, practice makes perfect. ; } In

Peel and chop garlic. Seed jalapenos and remove membrane. Slice. Cut green pepper into thin slices. Beef should be thinly slice across the grain. Heat wok and add the oil and garlic. Chow for a very brief moment. Then add the peppers, chow for a few minutes. Next add me

*When handling hot peppers, use plastic gloves as oils are very hot and can burn eyes. PREPARATION: For marinade, chop ginger and hot peppers and combine in a glass dish with soy sauce, sherry and oil. Cut chicken into 1 inch cubes and put in marinade. Cover with plastic wra

1. In a wok or large skillet over medium high heat, saute onion and garlic in oil until soft (about 5 minutes). Add beef and continue cooking for 2 minutes. 2. In a small bowl mix together fish sauce, chiles, and palm sugar until smooth. Pour into wok and cook until liq

* Soup can be prepared a day ahead. * Storage: Covered, in Fridge. * Not suitable for freezing. * Microwave: Suitable. Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in pan, stir over heat for about 1 minute or until fragran

Cook ground chicken, carrot, zucchini, shallots, chile, ginger and garlic in nonstick skillet brushed lightly with oil over medium heat until chicken loses its pink color, about 5 minutes. Drain off any liquid. Add stock, soy, fish sauce, lime juice and sugar. Bring to a boi

Ingredients: 3 4 cans coconut milk (make sure it s the unsweetened kind) 3 tblsp chopped scallions 1 3 tsp lemon grass cilantro (preferably fresh. I sometimes leave this out. Niels says that s defeating the whole point, but I think it still comes out great) tofu cubed i

Combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in a small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup of sauce mix. Place fettuccine in large bowl. Pour remaining sauce over fettuccine; toss gently to coat.

To make spicy peanut sauce: Combine sauce ingredients in a small pan over medium heat. Bring the sauce to a boil; boil gently for one minute. Divide into two portions for use on chicken and pizza; set aside. To make Thai chicken: Cook the chicken in olive oil over mediu

Ingredients: 3 cups vegetable oil, for frying 20 won ton skins, cut into 1/4 inch strips 8 cups shredded mixed salad greens 4 cups bite size pieces of barbecued or roast chicken (from a 3 lb bird) 1 cup bean sprouts 1 large yellow bell pepper, cut into thin julienne 1/2

The red chilies are also known as "prik khee nu". Wash lemon grass and trim root ends and tough layers. Slice bottom 6 inches thinly. Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger garlic, peppercorns, coriander roots and shallots. Bring 1 cup of

hot cooked rice, for serving Chop white and light green parts of green onions. Cut dark green parts in 3 inch pieces. Cut chicken in 3 x 1/4 x 1/4 strips. Heat 2 tablespoons oil in a large skillet or wok over high heat. Add sliced onion and peppers and saute, stirr

Ingredients: 3 Tblsp Vegetable Oil 1 lb Chicken breast boned 2 Tblsp Garlic coarsely chopped 3 Tblsp Nuoc Nam (fish sauce) 3/4 Cup Basil thinly sliced 2 Tblsp Sugar 2 Serrano chilies 2 Tblsp Water Skin chicken and cut into 1.25 X 1 in strips. Remove stems from

Skin chicken and cut into 1.25 X 1 in strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds). Heat oil in wok or large skillet over high heat. Add garlic and stir until golden brown, about 10 seconds. Add 0.5 cup of basil and the chilies an

Cut bell pepper into short thin strips. Combine boneless chicken and soy sauce in shallow bowl; set aside. Heat oil in skillet over medium heat. Add rice and garlic; cook and stir 1 minute. Stir in stock, peanut butter, and pepper flakes. Bring to a boil, stirring until pean

Mix all ingredients except chicken to make sauce. Alternate adding soy oil and water to finish. Brown chicken 10 minutes each side at 400 degrees. Coat with sauce and make at 350 degrees for 20 minutes.     strongServings: 1/strong  

Combine all ingredients in a small bowl and mix well. Will keep in refrigerator for 3 days.Recipe from Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.     strongServings: 8/strong  

A colleague who recently visited the Darley Street Thai at its new location in Bayswater Road, Kings Cross, described this dish as "exquisite". Though the recipe may seem dauntingly lengthy, most of it is simply a long list of ingredients for red curry paste, which br

*Tom Kah Kai In a large pot add the chicken broth, coconut milk and galangal. Bring to boil (350F.) stirring for 1 min making sure that the coconut milk and the chicken broth are mixed well. Next add the chicken breasts and stir for 1 more minute. Now add in the remaining i

Preheat oven to 325 degrees. Place rack in center of oven. Beat eggs, sugar, and coconut milk until frothy. Pour mixture into 8" by 8" baking dish or individual c. Place in larger pan filled with hot water. Water should be halfway up the sides of baking dish. Bake

Bring To Boil Water, Coconut Milk, Ginger Slices, And Salt. Add Rice, Cover And Reduce Heat. Simmer For 20 Minutes. Remove From Heat And Let Stand For An Additional 7 Minutes. Fluff With A Fork. Serves 2 4. MM Norma Wrenn Copyright: Thai Kitchen & Epicurean Internat

Fry all ingredients except tomatoes in oil. Add tomatoes and cook until thick.     strongServings: 1/strong  

In a large bowl, combine corn, beans, celery, onion, pepper, cilantro, chiles, garlic & ginger. Set aside. In another bowl, whisk together oil, vinegar & lime juice. Pour over the ingredients in the large bowl & mix well. Season with salt & chill until r

PREPARE THE SAUCE: Combine the vinegar and sugar in a small saucepan and bring the mixture to a boil over moderate heat. Boil just until the sugar is dissolved. Transfer the liquid to a small bowl. Add the garlic, pepper, and fish sauce. Set aside. MAKE THE FILLING: Melt

Wash corn in stock. Drain corn, reserving stock; chop finely and return to stock. In a cup, mix cornstarch and cold stock to make paste. In heavy 2 quart saucepan, heat oil until hot. Saute green onions & ginger for about 30 seconds, stirring constantly to avoid bur

Scale and clean fish, then rinse with cold water. Pat dry with paper towels. Make diagonal slashes (almost to the bone) 2 inches apart on both sides of fish. Set fish on a heat proof plate that is at least 1 inch smaller in diameter than your wok . Mix together chiles, garli