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Ingredients
- 1 package (12 ounces) whole wheat linguine
- 1 jar (11-1/2 ounces) Thai peanut sauce
- 2 tablespoons lime juice
- 2 cups bean sprouts
- 1 large cucumber, peeled, seeded and chopped
- 2 medium carrots, julienned
- 5 green onions, sliced
- 1 small sweet red pepper, julienned
- 1/2 cup minced fresh cilantro
Ingredients
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 bone-in pork loin chops (7 ounces each)
- 2 tablespoons butter
- 1/4 cup cider vinegar
- 1/3 cup maple syrup
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2/3 cup packed brown sugar
Ingredients
- 1 large egg
- 1 cup whole milk
- 3 tablespoons vegetable oil
- 2 cups all-purpose flour
- 1 cup sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh or frozen blueberries
VANILLA SAUCE:
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 1/2 cup butter, cubed
- 1 teaspoon vanilla extract
Ingredients
- 1 cup (8 ounces) mashed or puréed baked orange-fleshed yam (see Cooks’ Note), such as jewel or garnet
- 2 cups (6 ounces) unsweetened dried shredded coconut, toasted (see Cooks’ Note)
- 1 1/3 cups (9.3 ounces) sugar
- 2 large egg whites
- 3/8 teaspoon salt
- 1 teaspoon finely grated lemon zest
- 1 cup (5 ounces) whole almonds, with or without skin
- Sugar or Cardamom Sugar (see below) or turbinado sugar for rolling
Special Equipment
- Cookie sheets, lined with parchment paper or greased; food processor
Ingredients
- 1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
- 1 cup lightly packed fresh parsley leaves
- 2 cloves garlic
- 1 teaspoon pepper
- 2 tablespoons olive oil, divided
- 8 plum (roma) , cut in half lengthwise, seeded
- 2 tablespoons shredded Parmesan cheese
