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: Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside
1: Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy
2: Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin
3: Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed
4: Stir in the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans
5: Bake in a preheated 324 degree F
6: oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean
7: Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks
8: File ftp://ftp
9: idiscover
10: co
11: uk/pub/food/mealmaster/recipes/breads1
12: zip