Glad I could help. I remembered your thread, and a good hint is never bother with the internal search function but rather go straight to google. I found this with a search on... +gardenweb +vacuumfreak +coconut +curry I always say gardenweb and then narrow it down from there, using the plus sign in front of every word that I know for a fact should be within the results. I think that helps limit the results. In this particular case I added "curry" after the first three led me to coconut cakes or pies or something. This method isn't 100% either, so last resort I post, as you did, and someone always manages to locate what you're talking about!

BASIC ARROZ CON POLLO Ingredients: Chicken 3 Tbsp olive oil 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry ½ cup flour for dredging Salt Freshly ground black pepper Paprika Rice 2 Tbs olive oil (can use up to 1/4 cup) 1 medium yellow onion, chopped 1 clove garlic, minced 2 cups medium or long-grain white rice 3 cups* chicken stock 1 heaping Tbs tomato paste or 1 cup of diced fresh or cooked tomatoes, strained Pinch oregano 1 teaspoon salt *Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice. Directions: Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside. Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes. Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want, you can sprinkle with some thawed peas as you fluff. Add more salt and pepper to taste. Serves 4-6 This is a very basic recipe and it easy to add to with more veggies, more heat, more almost anything. Joe

Here's the basic measurements for the sauce. I would make 1/2 a recipe...you may still have some leftover. Should be enough for 2 casseroles....2 pounds of pasta. For a funeral lunch, I figure 20 servings per casserole....I served the same thing to a younger group...at lunch and 21 people ate almost all of 2 casseroles!....go figure. For one casserole, I figure 1 pound of fusilli cooked and 3 1/2 cups of cooked chicken, cut up....and 2 to 3 cups of "other stuff"...last time I did it I used carrot buttons steamed to be partly cooked, sauteed celery and sauteed sweet onion and frozen peas....just dumped out of the bag. You could use frozen broccoli and canned mushrooms too. Mix the cooked pasta with the sauce...add cooked chicken and veggies....top with toasted bread crumbs or crushed corn flakes...sprinkle with grated parmesan cheese and cover with foil and bake 350 until heated through. I use an instant read and make sure it's heated to 160. Cream sauce using 1 cup butter, 1 cup flour, 4 cups chicken broth, 3 cups of milk and 1 pound of cream cheese, some ( 2 T?) dry parsley, some (2 T?) wÂshire Some pepper ( 2 teaspoons?) melt butter in large heavy pan....add flour and cook 1 minute or 2...whisk in the chicken broth and cook about 3 to 5 minutes until thickened....cut up cream cheese and add....stir until melted...add milk and heat. Season with salt to taste, 2 T dry parsley, 2 teasspoons worchestershire and pepper to taste. Linda C

The noodles are supposed to be cooked, between 2-4 minutes, until just tender. Then they're drained and put in a bowl. Marinated chicken, pork, or beef slices are added, along with julienned cucumber, finely shredded carrots, bean sprouts, some mint, basil, cilantro, and chopped peanuts. Nuoc Cham is poured over the salad. This is one of my husband's favorites, and we always order it every time we dine at our local Vietnamese restaurant. I've even made it before, but it's been a while though, and I can't remember if I used the rice sticks or was able to get real rice vermicelli (bun) at the grocery store in the past. Here's a recipe that's similar to what I want to accomplish. Thanks for your help. Here is a link that might be useful: Vietnamese Noodle (Bun) Salad