4 : c Rhubarb
1 : /4 c Sugar
6 : tb Flour
1/4 : ts Salt
2 : ts Lemon peel, grated
1/3 : c Honey strained
4 : dr Red food colour (up to 5)
2 : tb Butter
Pastry : Pastry for 2 crust pie
2 : lb Lean spare ribs
1 : cn Condensed beef bouillon
1/2 : c Water
2 : tb Maple syrup
2 : tb Honey
3 : tb Worcestershire sauce
2 : tb Barbecue sauce
1/2 : ts Dry mustard
3 : c Rice, cooked
1/2 : c Raisins
2 : 1/ c Milk
1/2 : c Honey
2 : tb Butter
1 : ts Grated Lemon peel
1 : tb Lemon Juice
3 : c Cooked rice
2 : 1/ c Milk
2 : tb Butter
1/2 : c Raisins (if you wish)
1/2 : c Honey
1 : ts Lemon juice (if you want)
2 : 1/4 lb Small carrots, peeled
4 : tb Olive oil
1 : oz Butter
3 : tb Clear honey
Salt : Salt & pepper
Parsley : Parsley to garnish
-JUDI : -JUDI M. PHELPS
2 : c Whole almonds; with
Skins : Skins
1/4 : c Sugar
1/2 : ts Salt
2 : tb Honey
2 : tb ;water
2 : ts Almond or vegetable oil
0: * Galangal: A relative of the ginger root, galangal is pale yellow and has a delicate flavor
1: ** See recipe
2: ~------------------------------------------------------ ~------------- ~-- A subtle blend of hot and sour with citrus overtones, Tom Yam Goong is the most famous of all Thai Soups
3: Each region has its own particular variation of the recipe
4: This recipe is from Bangkok and the Central Plains ~------------------------------------------------------ ~------------- ~-- Rinse the shrimp shells and place them in a large pot with the water
5: Heat to boiling, strain the broth and discard the shells
6: Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using
7: Cook gently for 2 minutes
8: Add the shrimp to the soup, and reheat to boiling
9: When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl
10: Pour the soup into the bowl, stir, garnish with the cilantro leaves and serve
11: