Dayrecipe Food Community

Makes about 2 1/3 cups.

INGREDIENTS

This dish bursts with flavor yet is so simple to prepare. Adjust the heat by adding the curry paste to taste.

Makes 8 servings.

INGREDIENTS

• 1tablespoon peanut oil
• 1cup thinly sliced onion
• 1cup chopped green onions (about 8 small)
• 1to 2 tablespoons thai green curry paste*
• 114-ounce can unsweetened coconut milk*
• 1cup low-salt chicken broth
• 3tablespoons thai fish sauce (nam pla)*
• 2teaspoons sugar
• 1cup diced plum tomatoes
• 2pounds uncooked large shrimp, peeled, deveined
• chopped fresh cilantro
• lime wedges

DIRECTIONS Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.

*Available at Asian markets and in the Asian foods section of some supermarkets.

If fresh figs aren’t available, dried black Mission figs can be substituted here; look for ones that are soft and moist. What to drink: Crisp Pinot Grigio pairs nicely with the entire meal.

Makes 18.

INGREDIENTS

• 9large fresh black mission figs, stemmed, halved
• 181×5-inch thin strips prosciutto (about 3 ounces)
• 3tablespoons gorgonzola cheese
• 18large walnut pieces, toasted

DIRECTIONS Preheat broiler. Cover large rimmed baking sheet with foil. Wrap each fig half with 1 prosciutto strip; place on prepared sheet. Broil until prosciutto chars slightly on edges, about 1 1/2 minutes. Turn figs; broil about 1 1/2 minutes longer, watching closely to prevent burning. Place 1/2 teaspoon Gorgonzola atop each fig half. Top each with walnut piece. Serve warm or at room temperature.

Ella Brennan, who has been called the “queen of Creole cuisine,” tasted her first bread pudding long ago. “It was my mother’s,” she says. “You never had anything like it.”

These days, people say the same thing about the bread pudding at Brennan’s famous Commander’s Palace restaurant in New Orleans. “Our bread pudding soufflé outsells all of our other desserts by ten to one, maybe a hundred to one,” she says. “We see people swoon over it.”

Here’s a new take on this hall-of-fame comfort dessert: a pumpkin bread pudding that is served cold, except for the sugar sprinkled on top and browned under the broiler just before the sensational dessert goes to the table.

Makes 6 servings.

INGREDIENTS

Hello There Dayrecipe Members,I’am Danky – site owner and admin of Dayrecipe.com and i’de like to run a competition to thank the submitters on this site..

So here goes i will award $50 in prize money to the Member who submits a recipe and gets the most views by fellow members.

This Competition will Run from 1st May [tommorrow] till the End of May..

prize will be transfered via paypal or other money transfer system,good luck guys and girls!