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. - - - - - - - - - - - - - - - - - - -

Bamia (sweet & sour okra) 1 lb small okra pods 2 tbls EVOO 1 tbls honey Salt & pepper to taste 1 tbls lime juice ½ cup water Wash okra and pat dry. Top and tail it, discarding any blemished or hard pods Heat the oil in a heavy saucepan and sauté okra 3-5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice and water. Cover, lower heat, and simmer 15 minutes, adding more water if necessary, until pods are tender. Source: Traditional Egyptian dish. Stewed Chickpeas & Okra 2 tbls oil 1 cup okra in ½-inch slices ½ cup chopped onion ½ cup chopped green pepper 1 can (14 ½ oz) diced tomatoes ¼ tsp oregano ¼ tsp ground cumin 1/8 tsp salt 1/8 tsp red pepper 1 cup cooked or canned chickpeas Heat oil over medium high heat in saucepan. Add the okra, onion, and bell pepper and cook, stirring, until softened. Stir in the tomatoes. Add the spices. Stir in the chickpeas, bring to boil, lower the heat and simmer, uncovered, ten minutes. Source: "Wholesome Harvest" Okra Crustini 12-15 okra, sliced 6 garlic cloves, minced 2-4 paste tomatoes, diced handful basil, chopped white wine salt & pepper to taste Olive oil French bread Diagonally cut French bread about 3/8 inch thick. Brush with olive oil and toast both sides, preferably over a charcoal fire; of in the broiler. Saute okra in olive oil, 3-4 minutes, then add garlic and continue cooking until garlic just turns golden. Add tomatoes and a dash of white wine. Add salt & pepper. When juices start to flow add the basil. Cook until tomatoes have fully softened and their juice combines with the okra. Pile the mixture on the toasted bread slices. Source: Original recipe. Bhindi Bharwan (Indian Stuffed Okra) 1 lb okra* 3 tbls oil 1 tsp cumin seeds 1 med onion, chopped 2 green chilies, seeded & chopped ¾ inch ginger, finely chopped 1 tomato, chopped stuffing: 3 tsp ground coriander 2 tsp ground tumeric 2 tsp ground fennel seed 2 tsp Amchur (dried mango powder) 1 tsp cayenne ½ tsp salt Cut the stalk off each okra pod and make a lengthwise slit. Combine stuffing ingredients and mix well. Stuff each pod with the mixture. Saute cumin with a little oil until it starts to crackle. Add onion, chilies, and ginger and sauté until the onion turns transparent. Add tomato and cook until it turns pulpy. Add the okra and cook for 5 minutes until tender and well coated with the sauce. Serve with rice. *Zucchini or other summer squash can be substituted. Source: "The Food of Asia"

This is from findarticles.com which is pop-up hell so here it is: Shooting Star Strawberry-Lemon Curd Pie 1/2 cup butter or margarine 1/2 teaspoon grated lemon peel 1/2 cup lemon juice 1 cup sugar 3 large eggs Press-in lemon crust (recipe precedes) 1/2 cup cornstarch 1 1/2 quarts hulled strawberries, rinsed and drained In the top of a double boiler over simmering water, melt butter with lemon peel, lemon juice, and cup sugar. Whisk in eggs until blended, then stir until mixture thickly coats a spoon, about 5 minutes. Set aside cup lemon curd. Spread remaining curd into crust; chill uncovered. In a blender or food processor, puree remaining sugar, cornstarch, and strawberries (a portion at a time, if needed) until smooth. Pour into a 2- to 3-quart pan. Stir over mediuin-high heat until boiling rapidly, 6 to 7 minutes. Place pan in a larger bowl of ice water. Stir often until thick enough to flow heavily when pan is tilted, 15 to 20 minutes. Spoon into crust. Drop 6 or 7 spoonfuls of reserved lemon curd, well apart, on strawberry filling. With tip of a chopstick or knife, draw lemon curd in swirls into strawberry mixture. Chill, uncovered, until set to touch, at least 3 hours. If made ahead, cover and chill until next day. To serve, push from rim and set on a platter. Serves 8 to 10. Per serving: 372cal.; 5.2g protein; 18g fat(IOg sat),- 50 g carbo.; 184 mg sodium; 126 mg chol

I live on the Texas Coastal Bend, and we get fresh fish all of the time. The following is one of my favorite ways to cook fish because the fish stays moist and tender. Copano Bay Fish Cooked in Banana Leaves -Fish filets, trout, flounder, redfish, snapper, Wahoo or your choice of fish, 2-4 fillets depending on size and the number of people serving; even a large redfish can be cut in half and cooked the same way so chose your favorite fish -Butter, softened, about 2-3 tablespoons -Olive oil, about 2-3 tablespoons -Yellow onion, thinly sliced about ½ large onion -Garlic, finely chopped, 3-5 cloves -White Wine Worcestershire Sauce, about ¼ cup -Lemon and/or Lime, sliced -Fresh Dill, torn or chopped, about ½ cup, dried dill can be used, about 1 large tablespoon -Salt & Pepper to taste -Green onion 2-4, chopped *Banana leaves two large ones or more if needed according to the amount of fish being cooked Line the bottom of a large skillet, pan or casserole dish with one banana leaf. Arrange fish fillets on top of the banana leaf. Cover the filets with softened butter then top the filets with thinly sliced onions, chopped garlic and sliced lemons and/or limes and then drizzle some olive oil over the top. Pour the Worcestershire sauce over the fish, and then finish toping with the dill, salt & pepper. Add some wine around the edges of the fish so that it will steam the fish. Then spray the remaining banana leaf with a cooking spray and put on top of the fish securing the leaves together. Cover tightly and start cooking on high heat and cook for about 10 minutes and then lower the heat and continue cooking until fish is tender, but not dried out. Top with green onions right before serving. Serve with fresh lemons and/or limes. I cooked my fish in an electric skillet for a total of about 45 minutes because I had large red snapper filets, but the time will vary according to the thickness of the fish. This can be cooked in an electric skillet, on the stove top, in the oven or on a grill. Just keep it well sealed so the flavors donÂt escape and the fish dries out. Variations can include adding sweet bell peppers, mushrooms, black olives, capers or whatever meets your fancy. *If you canÂt find banana leaves, aluminum foil or parchment paper can be substituted. However, banana leaves not only look beautiful, but also lend a subtle aroma and taste when foods are cooked inside them. And banana leaves can be used for barbecuing, baking, or steaming foods. While functioning as a wrapping material, they also lend a hint of flavor to your food that is very pleasant (unlike aluminum foil or parchment paper)! Serves 2 to 4 depending on the size of the fillets. A whole fish can serve more people. Remember this recipe is for 2 to 4 filets. If serving more filets or a whole fish, the measurements will need to be increased accordingly. Linda Rockport, TX