Not exact matches
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1
tablespoon peanut oil 1 1/2 cups chicken stock 3
tablespoons crushed red chile 1
tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1
tablespoon lime juice 1 teaspoon
prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste
1 1/2 pounds cooked Chile
Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam
juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1
tablespoon) 4 green onions, finely diced 4
tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3
tablespoons fresh
lime juice 2
tablespoons minced fresh flat - leaf parsley 1
tablespoon minced fresh cilantro 1
tablespoon extra virgin olive oil 1
tablespoon prepared horseradish, well drained 1
tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2
tablespoons lime zest (for garnish) 2
tablespoons lemon zest (for garnish)
1 1/2 pounds cooked Chile
Lime Garlic Shrimp (or other cooked shrimp) For the gazpacho: 2 cups tomato & clam
juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1
tablespoon) 4 green onions, finely diced 4
tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3
tablespoons fresh
lime juice 2
tablespoons minced fresh flat - leaf parsley 1
tablespoon minced fresh cilantro 1
tablespoon extra virgin olive oil 1
tablespoon prepared horseradish, well drained 1
tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2
tablespoons lime zest (for garnish) 2
tablespoons lemon zest (for garnish)
Ingredients 1/2 cup sugar 1/2 cup water 2 pounds ripe mangoes (about 2 large mangoes) 3
tablespoons freshly squeezed
lime or lemon
juice 2/3 cup heavy (whipping) cream Preparation
Prepare a large bowl or pan of ice water.