On Apr 16, 7:14*am, "jmcquown" > wrote:
> "Lynn from Fargo Ografmorffig" > wrote in ...
> On Apr 15, 10:24 pm, The rabbit > wrote:> We Have 15 home style Asian-Pacific recipes you can purchase. These
> > home style Asian-Pacific recipes are from Asian-Pacific families who
> > prepared them for their families for generations. you can purchase 1,
> > 2, 3, Home style Asian-Pacific or you can purchase all 15 Asian-
> > pacific recipes.
>
> >http://lee69j.tripod.com/
>
> ================================================== ===========
> Here For FREE copy this and go away
>
> • Navratan Korma
> Ingredients:
> • 2 cups peas boiled
> • 1 large carrot chopped and boiled
> • 1/2 cup tomato sauce
> • 1/4 cup paneer
> • 1/4 cup malai (cream)
> • 3 tbsp. butter
> • 1 small sweet lime
> • 1 small apple
> • 1 banana
> • 2 slices pineapple
> • 10-15 cashewnuts
> • 20 raisins
> • 2 glaced cherries for decoration
> • 1 tbsp. fresh coriander chopped
> • 1 tbsp. ghee
> • salt to taste
> • 12
> Dry Masala:
> • 1 tsp. cumin seed
> • 2 tsp. khuskhus (poppyseeds)
> • 1 tsp. cardamom seeds
> Wet Masala:
> • 1 large onion
> • 1/4 cup coconut shredded
> Method:
> • Grind the dry and wet masalas separately.
> • Chop all the fruit fine. Heat ghee and fry cashews, drain and keep
> aside.
> • Add butter to ghee and heat, add the wet masala and fry for 2
> minutes.
> • Add the dry masala and salt and fry 2 more minutes.
> • Add the carrots and peas, mix together curd and cream and add to
> gravy.
> * * * * * * * * * * * *Allow to thicken a bit, add fruit, cashews and
> raisins and boil till the gravy is thick and the fat separates
> • Garnish with grated cheese ,coriander and chopped cherries.
> • Serve hot with naan, roti or paratha.
> • Making time: 45 minutes
> • Makes for: 6
> • Shelf life: Best fresh
>
> Then there's this, one of my signature dishes:
>
> Thai Dumplings (Kahnom Jeep)
>
> 3 oz. flaked crabmeat
> 6 oz ground pork
> 6 large shrimp, minced*
> 1 Tbsp water
> 1/4 tsp garlic salt (I use minced garlic and add a little salt to the mix)
> 1-1/2 - 2-1/2 Tbsp cornstarch
> 1 egg
> 1-1/2 Tbsp light soy sauce
> 1 Tbsp peanut oil
> 1/2 tsp pepper
> 1 pkg wonton wrappers
>
> *Since I rarely just have 6 large shrimp lying around, I buy a bag of small
> frozen "salad shrimp" and measure out what I need... no need to mince those,
> either! Place shrimp, crabmeat and pork in mixing bowl. Blend in remaining
> ingredients except wonton wrappers and mix together until firm (add a little
> more cornstarch if mixture is too wet). Hold a wonton wrapper in one hand..
> Place 1 Tbsp filling in the center. Fold the corners in to meet in the
> middle, squeezing to close the top. Moisten fingers with water and gently
> seal (I noticed last night they look like small whole heads of garlic when
> done!). Place in a lightly oiled steamer basket. Steam (covered) over
> simmering water about 25 minutes. Serve with dipping sauce (below).
>
> Serves 4
>
> Dipping sauce (or use whatever you like):
> 4 Tbsp white wine vinegar
> 2 Tbsp hot water
> 1 tsp sugar
> 2 Tbsp dark soy sauce
> 2 Tbsp thinly sliced ginger root
>
> Blend all ingredients together. Let sit at least 30 minutes. Use as a
> dipping sauce for dumplings.

do you no of any VERY hot thai hot peppers im trying to grow hot
peppers this year.