MobiRecipe

How To make Creamy Picante Dressing

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2/3 c Mayonnaise
1/2 c Pace Picante Sauce
1/3 c Dairy sour cream
1/2 ts Ground cumin (opt)
Combine ingredients; mix well. Chill. Toss with mixed green salads, coleslaw, potato salads or pasta salads or drizzle over sliced tomatoes. Makes 1-1/2 cups.

How To make Creamy Picante Dressing's Videos

Thai Peanut Salad Dressing Recipe Salad Kaeg สลัดแขก

This salad is a specialty of Muslim Thai cuisine. With the spicy and rich peanut dressing, it's one of my favourite ways to eat veggies! The dressing will keep for at least a week in the fridge, and it will also double as a dipping sauce for meats or tofu.

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Salad Rolls w/ Spicy Garlicky Creamy Dip - Hot Thai Kitchen!

If you think you know salad rolls, think again! These gorgeous bite-sized salad rolls have become popular in Bangkok in the recent years, and it's something my mom always brought home for me during my most recent trip home.

The star of this dish is the dipping sauce: creamy, garlicky, spicy, tart...this is the best thing to dip veggies in! Seriously...this has now become my favourite way to eat salad!

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MY KITCHEN TOOLS & INGREDIENTS:

WRITTEN RECIPE:

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes

Spicy Creamy Shrimp Pasta Recipe | 30 Minute Meal

Shrimp Pasta With Creamy Spicy Tomato Sauce Recipe | 30 Minute Meal

This recipe can satisfy a number of meal occasions. It's quick and easy so you can prepare it for a weeknight dinner. Yet it's also perfect for casual entertaining as it is packed with flavor and a touch of heat from the Italian herbs and crushed red pepper. Use jumbo shrimp if you want to make it impressive!

Ingredients!
4 oz. large shrimp
Pappardelle pasta
1 tbsp. chicken bouillon
1 tbsp. oil
1 tsp paprika
1 tsp Italian seasoning
1 onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp Cajun seasoning
2 tbsps. unsalted butter
1 small onion chopped
1/2 tbsp. minced garlic
2-3 tbsps. tomato paste
1 tsp dry pepper flakes
1 tsp Cajun seasoning
1 handful fresh spinach
1 cup heavy cream
1 cup parmesan cheese
salt and pepper to taste

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Spicy Creamy Mushroom Pasta

Today we're making a spicy creamy mushroom pasta with Calabrian chili paste and Pecorino Romano cheese. This easy pasta recipe can be on your table in about 30 minutes! I hope you enjoy this spicy mushroom pasta recipe!

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SPICY CREAMY MUSHROOM PASTA
INGREDIENTS

1 pound linguine
1/4 cup olive oil - divided
1 pound mushrooms - sliced
5 cloves garlic - sliced
2 teaspoons Calabrian chili paste - or more/less to taste
3 ounces tomato paste
¾ cup dry white wine
1 cup heavy cream
¼ cup packed basil leaves - hand torn
Reserve pasta water - at least 1 cup, but most likely will not need all of it
1 cup Pecorino Romano cheese

INSTRUCTIONS

1. Bring a large pot of salted water to a boil.
2. In a very large pan saute mushrooms in 2 tablespoons of olive oil over medium heat until brown, then remove and set aside. Work in batches to not crowd the pan.
3. Turn heat to medium-low, add remaining olive oil and the garlic to pan. Saute until golden (about 2 minutes). Next, add in the chili paste and tomato paste. Cook for 5 minutes in the oil.
4. Begin cooking the pasta in the boiling water to al dente.
5. Add the wine and turn heat to medium-high to cook off the alcohol and reduce for 3 minutes.
6. Turn heat down to medium-low and add in 1 ladle of pasta water and the cream. Stir it all together and taste test. Season with salt to taste.
7. Add in the Pecorino Romano cheese, mushrooms, and the al dente pasta. Cook for 30-60 seconds or until the pasta is just cooked. If the sauce is too dry add a bit of pasta water (a couple ounces at a time) to loosen it up.
8. Turn off the heat and add in half of the basil leaves. Serve on plates with the remaining basil on top and grated cheese on the side.

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Easy CREAMY Macaroni Salad | Comfort Food Favourites

This easy Macaroni Salad is creamy, crunchy, and packed with deliciousness. This is a perfect side for all your barbecues coming up this summer. Whether you are celebrating July 1st or July 4th, this Macaroni Salad is a must have on your party table!

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Creamy Garlic Shrimp Toast - Food Wishes

I love serving saucy things over toast. And, when that saucy thing is creamy garlic shrimp, and the toast it’s over has been pan-fried in butter, I really, really love it. This works as a special occasion appetizer, or a quick and easy weeknight meal. Enjoy!

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