Spice up a hot summer night with this easy Thai Beef Pasta Salad. Using bottled peanut sauce, deli roast beef, ready-to-eat salad greens and precut fresh pineapple, this one-dish meal can be ready in the time it takes to boil pasta.
Thai peanut sauce mixed with mayonnaise is the base for the dressing. Look for it in the Asian section of your supermarket.
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Miami Herald Wine Columnist, Fred Tasker tested these 2 recipes from John Schlimm’s book, The Beer Lover’s Cookbook. Here are his notes:
I made two recipes from John Schlimm’s book. Both were easy and both were successful.
Classic Cheese Dip:
* 1 eight-ounce package cream cheese
* 1 five ounce jar Old English sharp cheese spread
* 1 teaspoon parsley
* garlic salt to taste
* ½ cup light beer
In a bowl, combine all ingredients except the light beer until the mixture is smooth. Then, while continuing to mix, pour the light beer into the mixture until it is as thick as you prefer. Refrigerate overnight for best flavor.
* 1 five or six-pound ham, precooked and ready to serve.
* 20 whole cloves
* 12 ounces beer
Press the cloves into the surface of the ham. Place in a roaster and pour the beer over it. Bake at 350 for three hours. Remove cloves and serve.
I actually followed the cooking directions on the ham package and baked it at 325 for 20 minutes for each pound of ham.
I love a great barbecue, but don’t have the time mid-week to marinate the meat and fire up the grill. Today’s easy recipe solves the problem.
My secret to quick-broiling the meat is to place a foil-lined baking tray under the broiler while the broiler heats. The foil lining helps with quick clean-up, and placing the pork on a heated tray helps it cook faster.
There are many flavored barbecue sauces. I like to pick a low-sodium one (about 390 mg for 2 tablespoons) that doesn’t list high-fructose corn syrup as its first ingredient.
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