While I use cilantro in Mexican dishes, I also use it in Asian dishes. Here's a couple that my family enjoys. Becky * Exported from MasterCook * Asian Coleslaw Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons seasoned rice vinegar 6 tablespoons vegetable oil 5 tablespoons creamy peanut butter (I used chunky) 3 tablespoons soy sauce 3 tablespoons brown sugar 2 tablespoons minced fresh ginger root (I use the micoplane grater) 1 1/2 tablespoons minced garlic (I use a garlic press) 5 cups thinly sliced green cabbage 2 cups thinly sliced red cabbage 2 cups shredded napa cabbage 2 red bell peppers -- thinly sliced 2 carrots -- julienned 6 green onions -- chopped 1/2 cup chopped fresh cilantro roasted peanuts -- optional 1 In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic. 2 In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving. Source: "www.allrecipes.com" - - - - - - - - - - - - - - - - - - - NOTES : This is really good with chopped cooked chicken added. To make it really fast you can use bagged coleslaw mix. Don't mix it until right before you serve it - it wilts quickly. The dressing can be prepared a day or two ahead and kept in the fridge. * Exported from MasterCook * Thai Chicken Sate with Spicy Peanut Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boneless skinless chicken breast halves 2 tablespoons Orange juice 2 tablespoons low sodium soy sauce 1/4 teaspoon Sesame oil 1 large clove garlic -- minced SPICY PEANUT SAUCE 2 tablespoons Finely chopped fresh cilantro 3 tablespoons Warm water 3 tablespoons Chunky peanut butter 1 teaspoon Brown sugar 1/2 teaspoon Crushed red pepper flakes 1/2 teaspoon low sodium soy sauce Cut each chicken breast half into 8 cubes. Thread 4 cubes onto each of 8 skewers. Place in an ungreased shallow dish or 13X9" baking dish. Combine orange juice, soy sauce, oil and garlic; mix well. Pour over chicken; let stand at room temperature 15 minutes, turning once. Combine sauce ingredients and set aside. Line broiler pan with foil; broil chicken 4-6" from heat 6-8 minutes or until chicken is no longer pink, turning once. Serve immediately with sauce. If desired, longer skewers can be used. Alternate chicken with cut up vegetables such as red or green peppers and mushrooms. Marinate and broil as directed above. Source: "http://www.hugs.org/Thai_Chicken_Sate_with_Spicy_Peanut_Sauce.shtml" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * SWEET & SOUR CUCUMBER RELISH (TAENG KWA BRIO Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Cucumbers -- peeled, halved lengthwise and sliced thinly 1 small Red onion -- peeled, halved and sliced thinly 1/2 teaspoon Dried red chili flakes (or more, to taste) 4 tablespoons Granulated sugar 1/2 cup Water 5 tablespoons rice vinegar 1/2 teaspoon Salt chopped cilantro -- to taste Toss the cucumber, onion and chili flakes together in a bowl. In a small saucepan, over low heat, dissolve the sugar in the water. Remove from heat and stir in the vinegar and salt. Pour this mixture over the veggies. Stir and refrigerate until served. - - - - - - - - - - - - - - - - - - -

Another limey here! Posted by: Ginger_St_Thomas (My Page) on Sun, May 25, 03 at 19:33 These are wonderful in the oven. They'd be even better on a grill: LIME RIBS 4-6 lbs spareribs cut into 2-3 rib sections 1/4 cup freshly sqeezed lime juice 1 TBL white vinegar 2 cups dry white wine 1/4 cup soy sauce 2 cloves minced garlic 1 tsp nutmeg 1 large sprig fresh rosemary or 2 tsp crushed dried 1 lime, quartered for garnish Arrange ribs in a single layer in alarge non-reactive dish. Whisk together all ingredients through the rosemary in a medium bowl & pour over the ribs. Turn the ribs so they are moistened on all sides, cover & refrigerate for at least 24 hours turning them several times so they are evenly marinated. Preheat oven to 400° or build a good sized fire in a barbecue. Drain the ribs, reserving the marinade. Place in a non-reactive baking pan in 1 layer, using 2 lbs if necessary & bake in the center of the oven, basting frequently until golden, crisp & cooked through, 55-60 minutes. Turn occasionally to make sure they cook evenly. If using a grill, spread the coals out when they are red & dusted w/ash. Lightly oil the grill rack & place 3" above the coals. Cook the ribs, basting & turning them, 55-60 minutes. To serve, drain off the fat & transfer to a warmed shallow platter. Garnish w/lime wedges.~~ Cindy5NY's Shrimp Lime Pasta Salad 1 pound medium shell pasta 1 pound cooked shrimp 1/2 cup green onions, sliced 2 stalks celery, chopped 1 1/2 cups Ranch dressing (preferably homemade) Lime juice Cook pasta, drain, cool. Combine pasta, shrimp, onions, celery, and half of Ranch dressing, add a couple of squirts of lime juice. Just before serving, add remaining dressing and a couple more squirts of lime juice, according to taste. Mikey's Jamaican Jerk Wings 4 Scotch Bonnet Chilies (or any hot pepper, amount depending upon your taste - we use much less than called for!) 1 Bunch Scallions (Both White & Green Part, trimmed and chopped coarsely 2 Shallots - Halved 1 Small Onion - Quartered 2 Cloves of Peeled Garlic 1 T Grated Fresh Ginger 2 t Chopped Thyme or 1t dried 2 t Ground All Spice 3 T Canola Oil 3 T Soy Sauce 3 T Lime Juice 2 T Packed Brown Sugar 2 T salt 1 t ground black pepper 1 Cup of water This is enough to marinate 4 pounds of Meat Combine Chiles. Scallions, Shallots, Onion, Garlic, Ginger, Thyme. All Spice, Oil, Soy, Lime Juice, Sugar, Salt, Pepper, and Water. Blend in a blender until smooth, Marinate from a few hours to several days Grill, turning often. Mike's quick tip, Sprinkle extra Thyme while grilling.

Kim, you really should explore the world of seafood, as it is ideal for fast meal prep. The whole secret with cooking shrimp, scallops, and other shellfish is to make sure you don't overcook it. But the particular critter usually gives you a clue. Shrimp turns pink when it's done. Scallops turn opaque. Clams and oysters curl at the edges. The hard ones are calamari and abalone. But even they give you clues. To clean shrimp you need to remove the shells and the mud vein that runs down the back. This can be done before or after cooking, depending on recipes. Hint: Shrimp cooked in their shells are more flavorful. There are special tools for prepping shrimp. But a regular table fork works just as well. Stick one tine into the shell from the head end, pointing into the mud vein. Then push the shrimp onto the tine. The shell and vein will pop right off. If you look at the Nuts & Bolts thread I've posted a simple recipe for Shrimp & Sausage Carbonade that you might want to try. Finned fishes, too, can broaden your choices. Fish does not require a long cooking time in any recipe (the rule of thumb is to cook ten minutes for each inch of thickness). Virtually any cooking method---from poaching to deep fying, baking to barbecuing---can be used for fish cookery.

You didn't give a category, so I thought these might do in a general sense: "Carmel" Apple Dip 3/4 cup brown sugar 1/4 cup powdered sugar 8 oz Philadelphia Cream Cheese 1 tsp. vanilla Beat all together until smooth Serve with cut-up, cored apples and/or pears. (Granny Smith or Honey Crisp) ++++++++++++++++++++++ Trader JoeÂs Tortilla Chili Dip 1 jar TJ Vegetarian Chili 1 8 oz pkg. Phillidephia Cream Cheese 1 jar TJ Halapeno Lime Salsa 1 Pkg. shredded Mexican cheeses 1 bag Tortilla Chips in 8x8 oven-proof serving/baking dish spread chili; top with cream cheese; top with salsa; top with shredded cheeses. Bake in 350º oven for 15 to 20 minutes until hot and cheeses are melted. Serve hot/warm with tortilla chips. ++++++++++++++++++++ Snappy Fruit Mold Jello Cookbook Makes 1 Qt. = 4 cups 2 pkgs (3 oz each) Jell-o, any red flavor (I like Raspberry) 1/4 tsp salt 1 1/2 cups boiling water 16 oz. canned, jellied cranberry sauce (Ocean Spray) 2 Tblsp. grated orange rind 2 medium tart apples, finely chopped (about 2 cups) 2/3 cup chopped nuts (I used walnuts) Dissolve Jell-o and salt in boiling water. Stir cranberry sauce with a fork until smooth. Add to Jell-o, along with the orange rind, blending well. Chill until thickened (not firm). Add apples and nuts. Pour into a 1 qt. mold. Chill until firm (overnight) . I would suggest that you double it for a group this size. Also, the original recipe was 1/2 this --- IÂve already doubled it! ++++++++++++++++++++++++