MamasHealth.com Home Thai Recipes Beef Curry Green Peppers Broccoli and Pork Butternut Squash Cabbage Salad Caramel Blast Chicken and Cashews Coconut Cakes Corn Flats Curry Glaze Dumpling Soup Eggplant and Chicken Fried Bananas Ginger Chicken Soup Mango Salad Mushroom Curry Rice Peanut Salmon Pineapple Chicken Prawn and Papaya Seafood Medley Seafood Pasta Sesame Rice Shitake Mushroom Spicy and Sour Chicken Spring Rolls Sweet Pork Thai Curried Prawns Thai Green Curry Thai Meat Salad Thai Pad Se Ew Thai Tomato Soup Tilapia Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Inexpensive Ovens Mama's Kitchen Dilemmas	Thai Pineapple Chicken Ingredients: 1 onion, chopped 6 chicken breasts, boneless and skinless 2 tbsp of olive oil 3 tbsp of garlic chili sauce 1/3 cup of balsamic vinegar ½ tbsp of fish sauce 1 bag of sugar snap peas 3 tsp of cornstarch salt and pepper to taste Directions: Toss all the ingredients together in a bowl and pour them into a baking pan. Place the (covered) pan in a 400-degree oven for 45 minutes. Reduce the heat to 300 and leave the pan in the oven for another 5-10 minutes. Add salt and pepper to taste. Serves: 5 persons       Classic Thai Lime Chicken Ingredients: 1 whole chicken or 2 or 3 small Cornish hens ½ cup of lime juice 2 chilies chopped 5 cloves of garlic 2 onions, sliced ½ cup of sugar 1 tbsp of sesame oil 2 tbsp of olive oil 7 tbsp of fish sauce 2 tbsp of soy sauce Directions: Wisk together all the ingredients until the sugar is dissolved. Rub the marinade into the skin of the chicken and atop. Pour a little water in the bottom of the pan that the chicken is in. Bake the them at 350-375 for 2.5 hours. Serves: 5 persons       Thai Pineapple Salad Ingredients: 1 purple onion, chopped 2 cans of pineapple, strained and chopped ½ cup of ground peanuts 1 garlic clove, minced ¼ cup or orange juice 1 green pepper, chopped 2 tbsp of olive oil 1 lime, squeezed for juice 1 tsp of fish sauce salt and pepper to taste Directions: Toss all the ingredients together in large glass bowl. Refrigerate the salad for 3 hours. Toss before serving. Serves: 4 persons	Win this beautiful Princess House stainless steel set Save money in the kitchen Recession proof your relationship
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