Cooking in Pajamas

Teriyaki marinade 1 lb. Striploin steak, sliced thin and long 2 Carrots, medium size, julienned 1/2 English cucumber, julienned Vermicelli noodles, cooked, drained Rice paper wrap Spicy peanut sauce Marinade the steaks overnight with the teriyaki marinade. Fry the steaks on a pan and set aside. Soak the rice paper in warm water until it begins to soften (approximately 15 seconds). Place the rice paper on a flat surface and place the meat, carrots, cucumbers and vermicelli noodle on the wrap. Carefully fold up the two sides and then roll to wrap, as tightly as possible without tearing the rice paper. Serve with Spicy Peanut Dipping Sauce (or Teriyaki Dipping Sauce ). My comments: This Vietnamese rice wrap turned out pretty well. Both my hubby and I enjoyed it very much. I got this recipe from Mrbunsrocks * and I have made several modifications to suit our tastes. My Spicy Peanut Sauce (a slightly modified version of Mrbunsrocks's recipe) was super tastey...definitely a must try....

1 Avocado, riped 1 tbsp Lime juice 4 Eggs, hard boiled, chopped 1 tbsp Red onion, chopped 2 tsp Garlic powder 1 tsp Cayenne pepper Fresh ground pepper 1/4 c. Sunflower seeds Blend together the avocado and the lime juice until smooth. Add the onion, garlic powder, Cayenne pepper, ground pepper and sunflower seeds. Finally, mix in the eggs. Serve on toasted bread. My comments: This is the second recipe I tried from the Egg Salad Contest from CBC Radio. I made a few modifications to the recipe and it was pretty good but not as good as the Curry Egg Salad . In fact, this tasted like a guacamole sandwich rather than an egg salad. The sunflower seeds was a real nice touch and add a bit of texture and flavour to the sandwich. I don't recommend bringing this to work for lunch like I did. It gave me major guacamole breath and I was rather self-conscious around my co-workers. I tried swallowing the whole pack of mints but it didn't seem to help. I don't think I will make this ...

5 Eggs 2 tbsp Red onions, minced ¾ tsp Curry powder ½ tsp Paprika 1 tbsp Dijon mustard Mayo Salt & pepper to taste Boiled the eggs for 10 minutes and cut into small pieces. Mix together the eggs, onion, paprika and curry powder. Add Dijon and desired amount of mayo. Serve on a bed of lettuce and toasted buns. My comments: Ontario Today on CBC Radio had an Egg Salad Recipe contest and this recipe was one of the 4 final contestants. I modified the original recipe since I didn't have all the ingredients it asked for. My version turned out really well, the curry powder and the dijon mustard added a nice zip to the egg salad. I will definitely make this again; hopefully next time, I'll have the roasted red pepper the recipe asked for.