Soak rice noodles in water for about 30 minutes. Drain.

Combine first six ingredients in a saucepan and heat to a simmer to dissolve sugar. Taste the sauce and decide if it is sweet or spicy enough for you and add a little more sugar or chili sauce if desired.

Heat a few Tbls oil in wok or large pan and add meat, seasoned with a little salt, pepper, onion powder or whatever you like and sauté until completely cooked. Set aside.

Add a few more Tbls oil to wok and sauté the garlic and shallots for a minute or two. Add carrots, green onions and bean sprouts and sauté about 2 minutes until softened just slightly (they will continue cooking while you finish the rest of the recipe). Add several tbls sauce and drained rice noodles, sauté for another few minutes until noodles are softened, then push over to the side of the pan. You can add a little water to help steam the noodles if you need. Put a dab more oil in pan and scramble the eggs. Once eggs are cooked, stir them into the noodles and veggie mixture, add chicken and rest of sauce and heat through. Toss in cilantro, squeeze lime juice over the pad thai and serve. Garnish with chopped peanuts and a little fresh cilantro. Serves 6

1 can black beans – rinsed and drained

1/2 c. coarsely chopped onion

1/2 t. salt

1 t. cumin

1/4 c. fresh cilantro – chopped

1 t. chili powder

1/2 t. freshly ground black pepper

2 cloves minced garlic

1 T. lime juice

All measurements are approximate. In fact, they really shouldn’t be trusted because I am typing this out from memory of what all I threw in the pot. Season to taste – it’s what I did!

Rinse and drain black beans. Place in small pot and add enough water to cover, bring to a simmer over medium-high heat. Add onion, garlic, cilantro and seasonings. Reduce heat and simmer for an hour or so.

1/2 cup coconut milk
2 T Fish sauce
2 T lime juice
2 t. sugar
2 cloves garlic – minced
1/2 t. turmeric
lemongrass or lemon zest
1 T chopped ginger
1 T soy sauce
1 t. ground coriander
1 t. ground cumin
1/2 t. ground pepper
2 t. curry powder

Slice or cube chicken. Mix all ingredients (hold out the lime juice if marinating overnight – add 2-4 hours before cooking), add chicken to marinade and store in fridge for several hours or overnight.

2 tablespoons cornstarch
1 clove garlic — sliced
1 pound Emmenthaler cheese

measure all ingredients before-hand.

in a separate cup, blend kirsch and cornstarch.

stir constantly so cheese doesn’t stick to the bottom and burn.

Put wine in a pot with garlic and bring to a simmer until it smells good -
Do not boil.
Add cheese a little bit at a time stirring well, in a figure 8 pattern.

when cheese is all melted well, add kirsch and cornstarch mixture
keep on heat until everything comes together. in the words of Nicole…
“you’ll know when it’s time.”

6 chicken breasts
lime juice
garlic
Taco Seasoning mix

10 flour tortillas

I’ve added:
cooked rice
Chili beans
rotelle — (sauteed with chicken)

Boil chicken (from frozen or thawed) until it is partially cooked, then saute it in olive oil with lime, garlic, and taco seasoning.
Combine soup, sour cream, milk, salsa and chalula
Chicken mixture with cheese and add enough sauce to make it good and moist.
Place Chicken mixture, whatever else you want to add, and a little bit of sauce in each tortilla and roll up
Place in baking dish and spread with lots of sauce and some remaining cheese.

Combine ingredients and bake at 350 until smooth.