"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh,...
Author: Norman Van Aken
Author: Christine Swanson
Green papaya salad is fundamental Thai food. You can eat it with balls of sticky rice, or with barbecued meats like they do in the Isaan region.
Author: Kris Yenbamroong
Make and share this Papaya and Mango Jam recipe from Food.com.
Author: msintrepid
Author: Laura Van Dyke
Author: Molly Wizenberg
Author: Zakary Pelaccio
Goui/noam - Vietnamese salads 'Goui' is any shredded vegetable served raw with mint and basil or coriander plus many of the wild herbs which are not available...
Author: Steve P.
Author: Allen Susser
Author: Sheila Lukins
Author: Michele Sbrana
This recipe is from The Baby Cookbook--Karin Knight. I have been looking at recipes that I can make that I can blend part of it up for my 7 month old twins....
Author: Nyteglori
Author: Sondra Wilson
Author: Aarón Sanchez
In Hawaii, papaya and coconuts are plentiful therefore the combination makes a delicious jam. This recipe can be halved but do not double otherwise it...
Author: MasakoHI
This is one of the Zaar recipes that I adopted. I prepared this salad to accompany Recipe #7088 for a very elegant meal. The honey mustard dressing compliments...
Author: Dreamgoddess
This recipe comes from a Thai Cooking course I did. It's fabulous! The dressing is hot, but not 'blow the top off your head' hot. Don't be afraid of the...
Author: Kookaburra
Delicious and unusual way to prepare shrimp! In addition to bean sprouts, squash or sweet potato can be used in this recipe. Serve while hot or warm.
Author: Julesong
This is really flavorful; I have served with pineapple chunks, sliced apples & grapes. I make this with skim milk & low-fat sour cream. I added the food...
Author: newspapergal
Definitely a must have for Thai food fans. I always serve it during BBQ and it is verrrryyy delicious.
Author: ummi77
A lovely, cool fruit cocktail from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53