Summer Rolls with Sweet Chili Dipping Sauce

Summer Rolls with Sweet Chili Dipping Sauce

3 ounces Vietnamese cellophane noodles, cooked according to package directions
2 cups bean sprouts
2 carrots, julienned
1 large beet, julienned
1 fresh red chile, cut in circles
2 handfuls fresh cilantro, hand-torn
3/4 cup chopped unsalted peanuts
2 teaspoons dark sesame oil
1 lime, juiced
Sea salt
20 (8-inch) round rice paper wrappers
40 mint leaves

Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.

Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.

To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.

Sweet Chili Dipping Sauce:

1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste, such as sambal

In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.

Yield: 1 cup

April 2008 Issue

 

Click on Cover to download April Issue

In this Issue

1. Mother's Day T Shirt Article
2. Chocolate Wacky Cake
3. Scrapbook Layout Sketches
4. Scrapbook Layout
5. Tattered Star and Crow Pattern
6. Prim Jar Labels Download
7. Prim Bottle Cap Images
8. Featured Crafter-Lisa from Primsy Doodles Design
9. 6 Red Hot Tips to get your articles read
10. Tips for Having a Great Garage Sale Experience
11. Recipe Corner
12. Finding the Right Consignment Shop
13. Grubby Fruit Craft Project
14. Primitive Times Magazine NEW website Info
    
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Holiday Issue of Primitive Times Magazine

Our November Issue was full of great Craft Ideas!

Full of wonderful crafts and business articles, Table of
Contents Below:

1.

Front Cover

2.

Welcome and Index

3.

Holiday Special

4.
Meet
Our Editors

5.

Wanda’s Corner

6.

Country Christmas w/Laurie

7.
Cats
in Barn Pattern

8.

E-Pattern

9.

E-Pattern

10.

E-Pattern

11.

E-Pattern

12.

E-Pattern

13.

Country Coasters w/Laurie

14.

Christmas Past N Present

15.

Strawberry E-Pattern

16.

Punkin Dough Critters

17.

Punkin Dough Critters Cont

18.

Punkin Dough Critters

19.

Punkin Dough Critters

20.
A
Harvest Blessing

21.

Adveriting your own Website

22.

Adveriting your own Website

23.

Household and Recipe Tips

24.

Household and Recipe Tips

25.

Household and Recipe Tips

26.

Remembering Christmas

27.

Remembering Christmas

28.

Chocolate Covered Cherries

29.
Featured Crafter

30.
Featured Crafter

31.
Ads

32.
Wanda’s Country Farmhouse

33.
PMT Info

34.
Dear PMT-

35.
Country Folkart Marketplace

36.
The Keeping Room

37.
Primitive Grungy Jar

38.
Primitive Grungy Jar Cont

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Ads

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Featured Crafter

42

Featured Crafter

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Featured Crafter

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Recipe Corner

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Recipe Corner

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Mini
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48

Primitive Braided Curtains

49

Choosing and Preparing Gourds to Paint

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Chocolate Pecan Pie Recipe by Angela Wenke

My Aunt brought over a YUMMY pie for our last Christmas
that we all fell in love with so I decided to share the recipe! We all love
Pecan pies in my family and this year my Aunt tricked us as we thought we were
getting ready to bite into her traditional pecan pie we all love so much only to
find out it was chocolate pecan pie! Can we say it was to die for!!! It was soo
delicious I hope you will love this recipe as much as we did.

Crust:

1-1/4 cups flour

Pinch salt

6 Tbsp. unsalted, cold butter, cut into slim pats

About 3 to 5 Tbsp. ice water

Filling:

1-1/3 cups pecan halves or large pieces

4 eggs, graded “large”

1 Tbsp. instant espresso powder

1/3 cup unsalted butter, softened

3/4 cup firmly packed light brown sugar

1 tsp. vanilla

1/4 cup sifted or strained unsweetened cocoa powder

Pinch salt

1 cup light corn syrup

For Crust:

In medium bowl, combine flour and salt; stir to mix well. with two knives or
pastry blender, cut in butter until mixture is in fine crumbs. (This step can
also be done in a food processor fitted with a steel blade; pulse on-and-off
until butter-flour mixture is in fine crumbs, then turn into medium bowl.)
Gradually add just enough ice water so that pastry holds together. Form into a
ball, then flatten into a disk. Handle as little as possible. Wrap tightly in
plastic wrap; chill at least 1-2 hours. Roll out crust on lightly floured
surface with lightly floured rolling pin. Turn crust over frequently, and
lightly re-flour work surface and rolling pin as necessary. Crust should be
rolled into a circle about 13″ in diameter. Fit crust into ungreased, 9″ pie
plate of heatproof glass; form a high-standing rim, trimming excess from edges
and pinching or fluting rim decoratively as desired. Preheat oven to 400 degrees
F. Thoroughly prick crust all over with fork. Chill at least 10 minutes while
oven heats. Bake in preheated oven 5 minutes (crust will not brown). Remove to
rack and cool completely before filling.

For Filling:

Preheat oven to 400 degrees F. If your pecan halves are very large, break them
up a bit with your fingers; otherwise, use them as they are. Scatter them evenly
on the bottom of the cooled pie shell. In small bowl, with fork, beat eggs to
combine. Add espresso powder and beat to mix. Let stand at least 10 minutes,
beating occasionally to dissolve espresso. By hand, in medium bowl, cream
softened butter, sugar, and vanilla until light and fluffy. Beat in cocoa and
salt. Add egg-espresso mixture one-third at a time, beating after each addition
until smooth. Stir in corn syrup. This “custard” will be thick–that’s OK. Pour
mixture slowly over pecans in pie shell. If any pecans do not get completely
covered by “custard”, submerge them until they do. Let stand 2-3 minutes; with
toothpick or tip of sharp knife, pierce any remaining air bubbles (during this
standing period, pecans may rise to top of pie–OK). Bake in preheated 400 degree
oven for 10 minutes. Reduce heat to 350 degrees F; bake 33-37 minutes longer
(total baking time is 43-47 minutes), or until edges are cracked and risen but
pie center still quivers slightly when pie is shaken gently. Do not overbake. If
pie begins to brown excessively, cover top lightly with foil. Remove from oven;
cool on rack before serving.

Prim Talk Radio-Grand Re-Opening Show Is Up!

Week of Friday, April 7,
2007 (Show #52)

We publish a new show every Friday morning. You can
listen whenever it fits your schedule! If you have a pop up stopper, you may need to give permission for a new window to open.

Welcome everyone to our first show on Prim Talk Radio as the new owners! We have a LARGE show for you today so we invite you to sit back and relax and enjoy our Crafting Radio Show.

Today's Show:

Angie Murray (A New Contributor) from Angie's Country Candles will be discussing a little bit about her upcoming segments on candlemaking and candle tips.

Angie Wenke from Heartland Graphics will be offering a great new craft project a Potpourri Pie.

Renae from the Prim Clipper is back with some great Easter Craft projects and yummy recipes to try.

Learn about our great new Grand Opening Contest and Advertising Specials for our Grand Opening of Prim Talk Radio.

Debbie from Two Old Crows is back to share with us how to paint on metal objects.

Angie Wenke from Heartland Graphics will share a new weekly segment on Scrapbooking, her topic today is Digital Scrapbooking.

Talena (A New Contributor) from Marketplace Square Craft Fair will be sharing great tips for being in a Craft Show.

For more information on our Grand Opening Contest please click here

For more information on our "DOUBLE IT" Advertising special please click here

Songs on our April 6, 2007 Podcast are from
Podsafe Music

Adrienne Pierce-Song Title "Beautiful"

Caitlyn Smith-Song Title "Breathe Deep"

CLICK to LISTEN NOW to Prim Talk Radio



We hope you enjoy the show!

What's In Our February 2007 Issue? Lots and Lots of Goodies!

The February 2007 FREE Primitive Times Magazine E-Issue was just released and you might be wondering what's inside. Well, there's a TON of GOODIES inside!


The FREE February 2007 issue of Primitive Times Magazine (i.e. e-zine) is "Hot Off The Presses!" and ready for for you to download and you're going to love it.

It's jam packed with 29 pages of terrific information for crafters, small business, and website owners.

Just look at what's included:

FREE Patterns

FREE Valentine Hugs E-Doodle from Heartland Graphics

FREE Kindred Spirits E-Doodle from Olde-Time-Stitchin

FREE Fluffy Tail Bunny Pattern from Cats In The Barn

FREE Valentine Crow Poke Pattern by Debbie

FREE Flower Vase E-Doodle from Olde-Time-Stitchin

FREE Spring Thyme E-Doodle from Niki Jackson

FREE Sweetheart Pillow by Paula

FREE Ewe Are Special E-Doodle by Heartland Graphics

FREE Crafting Ideas

Make Your Own Mouse Pads by Wanda

Valentines Day Gift Certificates Printable

Valentine's Day Edible Bouquet

Rocks for Your Valentine by Dianne

Smelly Jellies

FREE Articles

When One Door Closes Part 2 by Missy Sue

Winter Tyme Blues By Brenda

Have You Upgraded to IE7 and Wishing You Hadn't by Nancie

How To Design an E-Pattern and a Print Pattern Part 1 by Linda

Happy Valentine's Day From Linda

Cupid By Dianne

Getting Creative With Advertising by Lisa

Reflecting With Nancie

Goal Setting for 2007 by Angie

FREE Graphics and Printables

FREE Valentine's Day Gift Certificates Printable

8 FREE Graphics by Heartland Graphics

FREE Recipes

Valentine Hearts Cookies

Kids-adillas

BLT-quesadilla

Renae's Cherry Chocolate Dump Cake

Aunt Margaret's Sugar Cookies With Paula

Hearthside Coffee

Edible Valentine's Grahams

Love Portion

Heart Shaped Cookies by Brenda

Product Review

Seneca Pond Lamp Reviewed by Brenda

Featured Crafter

Carrie from Prim Market

Front Page Picture Donor

Debbie's Valentine Crow Poke Pattern from Two Old Crows

It's filled to the brim with wonderful how-to's, ideas and articles. You definitely don't want to miss ALL THE GOODIES!

And, you can DOWNLOAD IT RIGHT HERE!





Copyright © 2007 - All Rights Reserved - Written By Linda Walsh of Linda Walsh Originals, Linda Walsh Originals E-Patterns, and Linda's Blog. Linda is a doll maker and doll pattern designer. http://lindawalshoriginals.com

Chocolate-Dipped Strawberries

Ingredients -
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

16 large strawberries

Preparation -
MICROWAVE chocolate in small microwavable bowl on HIGH 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.

DIP strawberries into chocolate; let excess chocolate drip off.

LET stand at room temperature or refrigerate on wax paper-lined cookie sheet 30 minutes or until chocolate is firm. Drizzle with additional melted chocolate, if desired.

Valentines Creamy JIGGLERS

Ingredients -
2-1/2 cups boiling water

2 pkg. (8-serving size each) Jello Brand Gelatin, any red flavor

1 cup cold 2% reduced fat milk

1 pkg. (4-serving size) Jello Vanilla Flavor Instant Pudding & Pie Filling

Preparation -
STIR boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool 30 minutes at room temperature.

POUR milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Quickly pour into gelatin. Stir with wire whisk until well blended. Pour into 13x9-inch pan.

REFRIGERATE 3 hours or until firm. Dip bottom of pan in warm water about 15 seconds. Cut into decorative shapes with heart-shaped cookie cutters all the way through gelatin. Lift from pan.

Sweetheart Strawberry Tarts

26 OREO Chocolate Sandwich Cookies, finely crushed
1/3 cup margarine or butter, melted
1 qt. strawberries, divided
1/2 cup water, divided
1/3 cup sugar
1-1/2 Tbsp. cornstarch
1 tsp. lemon juice
1/2 cup whipping cream, whipped



MIX crumbs and margarine until well blended; spoon evenly into 12 greased or paper-lined medium muffin cups, adding about 2 rounded tablespoons of the crumb mixture to each cup. Press firmly onto bottom and up side of each prepared cup with back of spoon. Refrigerate while preparing filling.

RESERVE 12 small whole strawberries for garnish. Wash and slice remaining strawberries. Set aside 1 cup of the strawberry slices for glaze; pat remaining strawberry slices dry. Divide evenly among tart shells. Add 1/4 cup of the water to reserved 1 cup strawberry slices in small saucepan; bring to boil on medium-high heat. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Meanwhile, combine sugar, cornstarch and lemon juice in small bowl; stir in remaining 1/4 cup water. Add to saucepan; return to boil. Cook and stir 1 minute or until sauce is clear and thickened. Spoon 1 Tbsp. of the strawberry glaze over berries in each tart shell. Refrigerate at least 1 hour.

TOP with whipped cream and reserved whole strawberries just before serving.

Chocolate Bliss Cheescake for Valentines Day

18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
3 eggs

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Coconut Snowmen Recipe

Coconut Snowmen
These are great fun on a winters day and were featured on the cover of Martha Stewarts magazine in December of 2000

Ingredients for 4 snowmen

Half gallon of vanilla ice cream
14 ounces of shredded coconut
1 tablespoon of marzipan and orange food coloring
Shoestring black licorce cut into small pieces for eyes, mouth and buttons
4 large marshmallows
4 chocolate wafer cookies
Confectioner's sugar

Line a baking pan with parchment paper then make three snowballs out of ice cream for each snowman varying in size.....these can be either made with different size scoops or with your hands..place on parchment paper and put back into the freezer for approxiamately 15 minutes till firm

Remove ice cream balls from freezer and roll in shredded coconut.....place back in freezer to firm

Add orange food coloring to marzipan until carrot color is achieved and shape into four noses

Add licorce piece for eyes and mouth and for buttons on other two balls of each snowman..press the three balls together and return to freezer till ready to serve

Click here to read entire recipe

Cheesy One-Pot Chicken Cacciatore

Cheesy One-Pot Chicken Cacciatore1 tsp. oil
1 lb. boneless skinless chicken breasts, chopped
2-1/2 cups water
2 zucchini, chopped
1 small onion, chopped
1 Tbsp. chopped fresh oregano
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 can (14-1/2 oz.) stewed tomatoes, drained



HEAT oil in large skillet on medium-high heat. Add chicken; cook 5 min. or until browned.
ADD water, vegetables, oregano and Pasta. Bring to boil; simmer partially covered, 12 min. or until pasta is tender.
STIR in Cheese Sauce and tomatoes; cook until heated through.

Baked Apples with Granola

Good-for-you apples and oat-filled granola bars create a homey dessert. The microwave makes it extra-easy.

2 large crisp apples (such as Braeburn, Gala or Fuji)
2 tablespoons raisins or sweetened dried cranberries
2 tablespoons packed brown sugar
4 teaspoons butter or margarine, softened
4 Nature Valley® crunchy granola bars (2 pouches from 8.9-oz box) (any flavor), crushed
Milk, cream or fruit-flavored yogurt, if desired
Click here for the rest of this yummy recipe.