And this is one I'd like to suggest. You need to use a Rice based, not Wheat based, noodle. Shrimp can be eliminated but they are so good. I also will add shredded Cabbage if I have some around. ASIAN SHRIMP AND RICE NOODLES 1# peeled and deveined cooked Shrimp � one half Cup Olive Oil 2 Tablespoons Asian Fish Sauce 2 Tablespoons Soy Sauce Zest and Juice of 2 Limes 2 Tablespoons Light Brown Sugar 3 Teaspoons Thai Garlic Chili Paste 1 Tablespoon Toasted Sesame Oil 6 Scallions, finely sliced In a small bowl, whisk to combine, reserve half to marinate the Shrimp. Toss the Shrimp with half the marinade. Place in covered container in refrigerator for at least an hour, or up to 24 hours. Cooked Rice Noodles 1 Carrot, shredded Snow Pea Pods, julienned 1 Cucumber, thinly sliced and julienned 1 Cup Cilantro Leaves Place Noodles, Carrot, Snow Peas, Cucumber and Cilantro in a large bowl, toss with the remaining dressing. Put on a large plate and top with the marinated Shrimp, garnish with Lime Wedges.

This is one of my favorites: Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette Serves 4 as a main course 1-1/2 pounds large shrimp (about 32-36 per pound) 2 cups snap peas (about 1/2 pound, trimmed) 3 green onions, trimmed and minced Ginger-Soy Vinaigrette 1/2 cup extra virgin olive oil 2 tablespoons low-sodium soy sauce 2 tablespoons white vinegar 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1/2 teaspoon honey (my "tweak") 3 - 5 dashes hot sauce Garnishes 1/2 cup diced mango 1/2 cup chopped roasted cashews lime wedges Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein. Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking. To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined. Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges. Source: The Beach House Cookbook, copyright 2005 Lori Here is a link that might be useful: Showing newest posts for query salad. Show older posts Saturday, June 11, 2011 Rigatoni with Broccoli, Garlic & Breadcrumbs Whenever I visit New York City with my friends and family, we often visit our favorite Italian restaurant there - Carmine's. The mid-town Manhattan location is always busy, especially with the many Broadway patrons before and after shows. I've even had the opportunity to bump into some of Broadway's biggest stars (I once saw Patty Lupone!) The food is always wonderful and plentiful, just like most Italian homes, whether it's one of their wonderful salads, hot or cold appetizers, delicious meat dishes, or, of course, the many pasta dishes they offer. One of my daughter's favorites is their Rigatoni with Broccoli, Garlic & Olive Oil which comes sprinkled with toasted breadcrumbs and grated Parmegiana-Reggiano. It's a delicious non-meat entree that will satisfy even the dedicated carnivores at your dinner table. Rigatoni with Broccoli, Garlic & Breadcrumbs Serves 4 3/4 to 1 pound broccoli florets 1 pound rigatoni 5 tablespoons olive oil 1⁄3 cup dried breadcrumbs 4 - 6 cloves thinly sliced garlic 1⁄4 teaspoon red pepper flakes 1⁄2 cup grated Parmigiana-Reggiano Bring a large pot of salted water to a boil.Add the broccoli and cook until just tender, about 5 minutes. Remove with a slotted spoon and drain. Set aside. Bring the water back to a boil and add the pasta.While the pasta cooks, heat 2 tablespoons of the olive oil in a large, deep skillet over low heat. Add the bread crumbs, stirring, until the crumbs are toasted a golden brown. Remove the breadcrumbs to a small bowl and set aside. Return the skillet to the heat and add the remaining olive oil, garlic, and pepper flakes.Cook until fragrant, then stir in the broccoli. Stir to coat with the oil as the broccoli reheats, and taste for seasoning. If pasta is not yet done, keep the heat low to avoid burning the broccoli. Drain the cooked pasta and add it to the broccoli mixture.Cook over high heat for a minute or so to evaporate any water from the pasta, then stir in the bread crumbs and cheese and serve immediately. You might also like: Shrimp Tacos Gnocchi with Sage Butter Coconut Muffins LinkWithin Posted by Lori (All That Splatters) at 7:41 PM 7 comments Links to this post Labels: Pasta, Vegetables Saturday, May 21, 2011 Garlicky Chicken in Red Pepper Sauce This is another recipe I received in an email from Fine Cooking in their

Oops! I think Edouard was keeping me sort of glued to the TV, (I'm in Houston and love the rain it brought=o), so, I had a few mispelled words. But... ha-ha... since no one mentioned it, guess you all knew what I meant. On the noodles instruction paragraph... It was supposed to be: run through 'Cold' water, and not 'Gold' water. Surprisingly, no one had asked me to send him/her a jug of gold water! LOL... Also, please "ChoPped" the green onion and not 'choOped'... LOL, is that even an English word?!? Jessyf, I often don't have sliced beef neither and the ground beef in the stock is normally enough meat for me. Medium rare to rare sliced beef is the main meat in Pho. However, many people prefer it thoroughly cooked. If you do, dip the sliced beef into the hot steamy stock to cook it to your preference and arrange it on top of the noodles. Then, when you're ready to serve, pour the stock into the bowl. Jim, as for the hot sauce, there's no such thing as the "right" hot sauce. It is more of a preference. I have an Italian taste tongue, so my choice of "hot" is black pepper for Pho! And, of course, you can chose to have a combination of black pepper, hot sauce and jalapenos with Pho. That is, if you don't turn into a dragon afterward. As Jessyf mentioned, yes, Sriracha is normally used in the restaurant for Pho. You're right about having other type of meat in Pho. But, they're mainly of or derived from beef/cow parts. Fish ball is not one of the type of meat in Pho, beef meat ball is. That is why many times, we call it Pho B(B2=beef/cow) to differentiate from a similar noodle soup, Pho Gà (gà =chicken). Chicken Pho is made slightly different.

Keto uses pork rinds as their 'panko'. I like the Epic brand, not seasoned. I'm not keto but like mini meat balls rolled in pRinds. Cuisinart chopped. My last Bo Saam pork shoulder had a big skin layer not trimmed. I took some of it and made Jamie's method. Rest of it is in the freezer. (Totally forgot about it) Not been a fan recently but three great ideas in this video. The cracklings, the seasoned salt and the herbed leftover fat. Link, HERE I did not make a full tray but ate them all immediately. Rarely buy but maybe once a year being one of my favorite savories.