Ingredients:

 Directions:

1. Cook for 1 hour @ 350° covered in foil

2. Uncover and cook for 1/2 hour more

3. Server over rice and add a veggie if you wish

If you decide to accompany this dish with rice, we recommend a Basmati variety!

Ingredients:

Directions:

Ingredients:

Directions:

In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside.

Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin.

Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.)

Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.

THIS IS A VERY GOOD RECIPE, YOU NEED TO TRY IT!!!

Ingredients: 

1. Mix all ingredients and reserve a little for basting.
2. Pour all ingredients in Ziplock bag and marinate 2hrs.
3. oil grill
4. Put shrimp on skewers and grill 5 minutes per side.

A good idea to serve with something like rice and other fillers....enjoy.

Serves 6 normal human beings (or two hefty Americans)

Ingredients:

Directions:

0. Prepare tomato-based broth:  Mix in blender: tomatoes, grilled garlic, and Knorr Suiza (chicken Boullon)  and

    place in large deep container to cook in low heat (15 to 20 minutes).

1. Grill chiles in an open fire (if possible) until their entire skin turns pitch black

2. Placed grilled chiles in a tightly sealed plastic bag (a regular grocery plastic bag will do).

3. Completely remove the chile's skin by placing them in the sink and running cold water

4. Make a small opening in each chile and remove as many seeds as you can

5. Grate the cheese in order to stuff the chiles with it

6. Stuff the chiles with lots of cheese

7. Beat the eggs (many of them) in 2 steps: (a) First beat the whites, (b) then mix in the egg yolks

8. Add small amount of white flour to the egg mixture, this will allow it to adhere easily to the chiles.

9. Dip each chile in the egg mixture and place them gently in the hot oil to fry.

10. Add water to the tomato broth.

11. Place chiles in the broth and raise the heat until it boils for a few minutes.

12. Serve in a deep bowl with corn tortillas and Chiles Chipotles (if you like spicy food).

13. Enjoy!!!

For more photos of the process, visit the related photo gallery >>