1 : oz Coconut rum
4 : oz Pineapple juice
1/2 : oz Lemon juice
1/2 : oz Simple syrup
3 : tb Vegetable Oil
1/2 : lb Shrimp, Peeled And Deveined
2 : tb Cilantro Pesto (See Recipe)
1 : tb Fish Sauce (Nam Pla)
Fresh : Fresh Cilantro Leaves
1 : kg Medium size fresh shrimp
7 : Red hot chili
3 : Cloves garlic
1 : tb Sugar
1 : /2 ts Salt
1/4 : c Hot water
2 : tb Lime juice
1 : tb Hot sauce *
1 : tb Chopped coriander
* : * (Sriracha or Sambel
-Lampung) : -Lampung) [Sriracha is a
8 : oz Bean Thread Noodles
2 : tb Vegetable Oil
1/4 : c Cilantro Pesto (See Recipe)
1 : tb Fresh Ginger, Finely Chopped
1 : lb Shrimp, Peeled & Deveined
1/3 : c Coarsely Chopped Green Onion
1/4 : c Chicken Stock
2 : tb Fish Sauce (Nam Pla)
1 : tb Oyster Sauce
1 : tb Chinese Rice Wine Or:
Dry : Dry Sherry
1 : ts Dark Soy Sauce
1 : ts Asian Sesame Oil
1 : ts Sugar
1/4 : ts Salt
Handful : Handful Of Cilantro Leaves
0: Cream butter in a large bowl
1: Beat in the sugar, a little at a time; beat until light
2: Stir in vanilla extract
3: Beat in eggs, one at a time
4: Stir salt into flour and add to batter
5: Add nuts and chocolate chips
6: Chill batter for an hour and drop by 1/4 C measures 3" apart on buttered baking sheets
7: Bake in the middle of a 375 degree F
8: oven for 12 to 15 minutes; cool on rack
9: Notes: * This recipe is adapted from one that was in _Gourmet_ magazine almost 15 years ago
10: (I've NEVER used the coriander
11: ) The original recipe also said to drop by 1/3 C measures and THEN chill the dough
12: I just didn't have room in the fridge ;-> And the cookies are still huge when I use the 1/4 Cup to spoon 'em out
13:
14:
15: * Will use approximately 16 oz
16: of nuts and 18 oz
17: of chips
18: From Gemini's MASSIVE MealMaster collection at www
19: synapse
20: com/~gemini