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Yum Pra-Hmik (Thai Squid "Salad").
1 lb Fresh Squids.
1 T Fresh Ginger Root, Julienne.
1 T Fresh Ginger Root, Julienne.
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Yum Hoi Mang-Pu - Thai Mussel Salad.
1 c Mussels, Raw, Shelled, Clean
2 T Frsh Lemongrass, Sliced Fine
2 T Frsh Lemongrass, Sliced Fine
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Yule Log
8 oz Pkg cream cheese, softened
5 oz Bleu cheese spread
5 oz Bleu cheese spread
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Yogurt-Herb-Eggplant Spread
1/2 c Plain yogurt
1 Garlic clove; minced
1 Garlic clove; minced
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Yogurt Dip
8 oz Plain Yogurt
1/2 c Shredded cucumber, drained
1/2 c Shredded cucumber, drained
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Yeshimbra Asa (Pea Flour Fish)
1/2 c Onions or shallots, chopped
2 tb Cayenne
2 tb Cayenne
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Yemenite Charoset
1/2 c Slivered almonds
1/2 c Dried apricots
1/2 c Dried apricots
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Yellow Hell (Mango Marinade)
2 ea Mangoes, peeled & chopped
1 ea Scotch bonnet chili pepper
1 ea Scotch bonnet chili pepper
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Yellow and Red Bell Peppers Filled with Tuna and Capers
10 Yellow bell peppers, cut
Lengthwise into thirds 10 Red bell peppers, cut
Lengthwise into thirds 10 Red bell peppers, cut
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Yalantzi Dolmathes
6 tb Olive oil
1 c Onion, finely chopped
1 c Onion, finely chopped
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Wowchos
2 lg Heads fresh garlic,
Separated into cloves and Peeled 2 T Oil
Separated into cloves and Peeled 2 T Oil
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Wontons
2 tb Peanut oil
1 1/2 tb Grated fresh ginger
1 1/2 tb Grated fresh ginger
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Wonderfully Weird Dip
1 lg Container sour cream
1 c Walnuts, coarsely chopped
1 c Walnuts, coarsely chopped
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Winter Squash & Apple Soup
2 c Butternut squash
2 c Sweet potato, peeled & diced
2 c Sweet potato, peeled & diced
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Wing-Ding
36 x Chicken wings, tips removed
-(and saved for stock!) 1 7/8 pt Peanut oil
-(and saved for stock!) 1 7/8 pt Peanut oil
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Wine Fruit Cup
1 1/2 c White Wine; Dry
1/2 c Sugar
1/2 c Sugar
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Wine and Chicken Livers
2 T Butter or margarine
1 1/2 lb Chicken livers
1 1/2 lb Chicken livers
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Wild Rice & Mushroom Soup
1 1/2 pt Vegetable stock
1 sm Onion, finely chopped
1 sm Onion, finely chopped
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Wild Herbed Rice
1/4 c Butter
1 c Brown Rice
1 c Brown Rice
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Whoopee Pies
1 c Sugar
1/2 c Solid White Vegetable
1/2 c Solid White Vegetable
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