Recipes

1 pound medium shrimp
1 1/2 ripe papayas
1 red bell pepper
1 can sliced water chestnuts
1 12oz bunch fresh spinach
3/4 cup pinion nuts
olive oil
3 tablespoons lime juice
2 tablespoons brown sugar
2 tablespoons Thai fish sauce
1/2 teaspoon Chinese chili sauce
2 teaspoons fresh ginger, finely grated
2 small green onions, minced
1 tablespoon cilantro, minced

1. Shell and devein shrimp. Saute shrimp in olive oil until just pink and tender. Cool shrimp.
2. Peel and seed papayas. Cut flesh into 1/2 inch cubes.
3. Wash and dry spinach. Cut into a wide chiffonade. Refrigerate.
4. Dry roast pine nuts in a skillet until golden brown.
5. Combine lime juice, brown sugar, fish sauce, chili sauce, ginger, green onion, and cilantro in nonmetal container. Mix well.
6. Place the spinach on a platter or plate. Place papaya chunks, shrimp, water chestnuts, red pepper pieces, and pine nuts on the spinach.
7. Serve.

1/2 cup warm water
2 tablespoons plus 1 1/2 teaspoons yeast
1 teaspoon sugar
1 cup milk
1 1/2 sticks butter
3/4 cup sugar
5 eggs
3 cups cake flour
4 cups all-purpose flour
1 1/4 teaspoon salt
4 1/2 cups packed brown sugar
3 sticks butter
3 tablespoons cinnamon

1. In a mixing bowl, sprinkle yeast over water. Mix in 1 teaspoon of sugar. Let sit for five minutes or until proofed (bubbly).
2. Heat milk, butter, and sugar in saucepan until butter melts. Allow to cool.
3. In a separate bowl, crack the eggs.
4. Add the eggs to yeast mixture and mix.
5. Add the milk mixture to yeast mixture and mix.
6. In a separate bowl, mix the flours and salt.
7. Mix the flour mixture into the yeast mixture, a little at a time. The dough should start to pull away from the bowl slightly, but should still be damp to the touch.
8. Remove the dough from the bowl and knead to a satiny-smooth texture.
9. Place the dough in an oiled bowl, cover with plastic film, and let rest until double in bulk.
10. Cream butter and brown sugar together. Add cinnamon.
11. Prehead overn to 375 degrees.
12. When the dough has doubled in bulk, roll it on a floured board 1/4 inch thick. Spread the butter/sugar/cinnamon mixture evenly over the dough. Roll up the dough and cut into slices 1 inch thick. Allow rolls to rise for 1/2 hour.
13. Bake in a 375 degree oven on a baking sheet lined with parchment paper. After removing the pan from the oven, place a second baking sheet on top of the rolls and flip the pans over to coat the rolls with the filling.