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Total time: 15 minutes.
From the folks over at Kraft Food & Family.
2 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 cup lard
1/2 cup water
COMBINE flour, salt and baking powder in large bowl. Cut in lard with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms a ball.
PLACE dough on lightly floured surface; knead 5 min. or until smooth and pliable.
WRAP tightly; set aside while preparing empanada filling.
How to Make Sweet Empanada Dough
Prepare as directed, substituting 1/2 cup sugar for the 1 tsp. salt.
Make Ahead
Prepare dough as directed. Wrap tightly and refrigerate up to 2 days. Remove from refrigerator about 30 min. before using. Let stand, covered, at room temperature until ready to use as directed.
Total time: 25 minutes.
Not really a risotto, but you’ll see. This is a simple vegetarian style dish, that in this case is cooked in an electric rice steamer.
two cups of Thai style jasmine rice
one tablespoon of sliced garlic
one tablespoon of ground ginger
one tablespoon of chopped shallots (purple onions)
one table spoon of red prik ki nu (birdseye or dynamite chilis) sliced
one table spoon of green prik ki nu, sliced
A quantity of good chicken stock, equal to the volume of water specified by the rice cooker to cook two cups of rice, plus two tablespoons. (I normally use a normal sized can of chicken broth and 1 cup of water.)
Place the rice in the cooker.
Stir fry the other ingredients (except the stock)
Add all the ingredients to the cooker, and switch on.
When the cooking time is finished the dish is ready to serve.
(if you wish you can add a pinch of saffron or turmeric to colour the
rice yellow.)
Special thanks to – Muoi Khuntilanont.
 Served here with another spicy Thai dip and pork satay (with rice and spinach). Total time: 5 minutes.
3/4 cup coconut milk
4 Tbsp peanut butter
1 Tbsp lemon juice
1 Tbsp soy sauce
1 tsp brown sugar
1/2 tsp ground cumin
1/2 tsp ground coriander
1-2 dried red chilies, chopped (keep the seeds for heat)
Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often. The peanut sauce literally takes 2 minutes to stir together on low heat (all you’re doing is melting the peanut butter, really), so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat later.
 Use all the cloves!! Total time: 1 hour
Staple for Thai soup.
I use this in a lot of marinades and recipes.
One full head of garlic
2-3 cups of vegetable oil
Separate, peel and snip the ends of all the garlic cloves. Mash them up in your sturdy mortar and pestle or finely chop them in your food processor – both methods work. If you have time, there’s something to be said about the gratification in beating garlic in a mortar.
Caution! Turn on your overhead fan if you have one, or open the windows before you begin!
Fry in oil until golden brown (depending on how big your pile of garlic mash is, this could be one or two cups of oil!).
Pour garlic oil and remaining oil in a glass container for storage. Let cool completely before closing the lid. Keep up to 2 months. I keep mine in the cupboard next to my peanut oil and fish sauce.
 Use everything but the stem. Total time: Approximately 10 minutes.
Staple for Thai soup.
I use this in a lot of marinades and recipes.
4 jalapenos
2 cups of vinegar (approx)
Slice jalapenos and soak them in 2 cups of vinegar. Store up to 2 months in the refrigerator. (I use an old pickle jar or peanut butter jar.)
 Beautiful! No yellow here! Total time: Anywhere from 1 hour to 24 hours.
I decided that the presentation didn’t do the flavor justice. There’s just something about that bright yellow that really turned me off, plus it just took too long. I wanted to try something else.
2 T olive or peanut oil
2 T lemon juice
1 tsp ginger powder or 1 T fresh ginger root
1 tsp cayenne pepper
1 tsp garlic powder or fresh chopped garlic
1 pound of pork loin or chops
Marinate the meat for 4-24 hours.
This is the marinade I use when I don’t have time to let it soak overnight. It tastes equally as good as Pork Satay I, although the flavors are incredibly different. I use the same Peanut Sauce for both satay recipes, and I’ve taken to serving my pork satay and peanut sauce with spinach.
Dip fresh spinach into boiling water for 10 seconds, remove, drain, and serve immediately.
Served here with Thai “risotto”.
 Ahhh.. yes.. turmeric turns everything yellow... Total time: Anywhere from 1 hour to 24 hours.
As a half-Thai, I get asked regularly if I know any Thai recipes. Truth of the matter is, until recently, I only had three or four under my belt. I spent hours pouring over my new copy of True Thai, by Victor Sodsook, trying to decide what, when, how.. why.. and then I gave up. I decided instead, to go with Martha Day.
1/2 small onion, chopped
2 garlic cloves, crushed
2 T lemon juice
1 T soy sauce
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 T vegetable oil
1 pound of pork loin or pork chops
Mash or blend all of the ingredients into a marinade for the pork. Slice the pork into strips or bite sized pieces and marinate 4-24 hours. Fry in a pan until golden brown.
Serve with Peanut Sauce and boxed pilaf.
Here’s a recipe for you: always a holiday hit around our houses.
These are technically Mexican Wedding Cakes or Russian Teacakes, but we call them snowballs or melt-in-the-mouths! Original recipe makes 5-dozen (30 servings).
Total time: Approximately 2 hours.
From the recipe exchange.
Recipe has been scaled to make 60 servings. (They go quickly!)
2 cups butter
1 cup confectioners’ sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
4-1/2 cups all-purpose flour
2 cups chopped pecans
2/3 cup confectioners’ sugar for decoration
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter with 1/2 cup of the confectioners’ sugar and the vanilla. Mix in the flour, nuts and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Do not allow these cookies to get too brown. It’s better to undercook them than to overcook them. While cookies are still hot roll them in confectioners’ sugar. Once they have cooled roll them in confectioners’ sugar once more.
 Not my mom's chicken and ginger, but it makes me happy. Total time: Approximately 35 minutes.
We eat a lot of spicy foods in my house, and one of my favorite quick meals is Thai chicken and & ginger (I’m half Thai). I tend to omit the fish sauce in favor of just adding more salt when I add the water to the skillet. My mom prefers chicken thighs and dark meat over breasts because it adds more fat to the dish. I’ve found it tastes the same either way… I even did it with leftover turkey this year. An alternative is to use carrots and ginger powder instead of ginger root.
2-3 boneless skinless chicken breasts, diced
1 chunk of ginger root the size of a child’s fist, peeled
Thai fish sauce (optional!)
1/4 teaspoon of salt (or less)
1/4 teaspoon of pepper (or more)
1 tbsp of vegetable or olive oil
4 cups of cooked rice
I have a rice cooker, so I typically get 2 cups of rice started and then begin cooking. I peel my ginger with a cheap steak knife because the serrated edges are perfect for getting right under the skin.
1. Cut the ginger julienne style. Place in a small bowl. Sprinkle 1/4 teaspoon of salt evenly across the top. The more salt you put in now, the hotter your ginger will taste. Too much salt will of course make it salty. 🙂
2. In a deep skillet, heat your tablespoon of oil on Medium and add the chicken. Cook the chicken until it just turns white, then cover for 2-3 minutes (just enough for the condensation to form and start to roll down the lid).
3. Squeeze the salted ginger with your hand until you can’t feel anymore grains of salt. You should see juice at the bottom of the bowl. Add ginger and juice to the skillet, but keep the bowl.
4. Pour three bowls full of water into the skillet. Add pepper and cover for 5-10 minutes (it should be boiling really well by then). Simmer until rice is done.
 The picture doesn't do it justice. Total time: Approximately 1.5 hours.
Sauce
* 1 tbsp olive oil
* 12-14 Roma tomatoes, quartered
* 1 large onion, sliced
* 9 cloves garlic, peeled
* 2 tsp chili powder
* 3 tsp ground cumin
* 1 tsp ground chipotle powder (1/2 if you don’t like it too hot)
* 1 tsp salt
Enchiladas
* 1 tsp paprika
* 2 tsp chili powder
* 2 tsp ground cumin
* 1 tsp olive oil
* 4 boneless, skinless chicken breast halves, fat trimmed
* 12 medium (about 6-inch) corn or flour tortillas
* 3 cups shredded cheddar cheese
* 1/2 cup diced green chile (Anaheim chile- fresh roasted or canned)
* garnish: sour cream, cilantro and scallions
For sauce (NOTE: I BBQ-roasted/smoked all these items with Mesquite wood to get an extra smokey flavor, but you can also use your oven). Preheat oven to 400°F. Lightly coat a baking sheet with oil so veggies stick less. Place tomatoes, onion and garlic, Anaheim chilies on a baking sheet. Roast 20 minutes or until onion and garlic turn golden brown with a little charring. Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, chipotle powder, salt, and puree until smooth. Set aside.
For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 5 minutes on each side or until juices run clear when pierced with a fork. Pull chicken apart into shredded strips. Pour 1/3 sauce in bottom of a 9″ x 13″ baking pan. Lay tortillas on a flat surface. Place shredded chicken, 1- 2 tbsp cheese, and 1 – 2 tbsp of the green chiles on each tortilla, roll and place in the pan. Cover with rest of sauce. Sprinkle remaining cheese covering the top of the enchiladas. Reduce oven heat to 350°F. Cook enchiladas 20 minutes or until sauce is bubbly. Garnish with sour cream, cilantro and scallions on each serving!!
I served these with black beans and Spanish rice, guacamole, and chips and salsa at Jan’s aunt & uncle’s last week. They raved about them and said they were “the best they ever had” (and they’re all Mexican food addicts who grew up in CA). Give ‘em a try! Love, Liz
Finally got around to trying these. Wow. Amazing!!!
– We grilled the vegetables the night before and stored them in the refrigerator.
– I put all my raw chicken in a bowl and then just smeared the paste all over them with my hands. Messy, but very effective.
– When I pulled them out of the oven, my initial reaction was “Oh, no! What happened to all the sauce!?”, but when we sat down to eat them, there was more than enough for me.
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