ADVERTISEMENT
- Real Recipes from Real People -

ISO: help with shredded green and orange papaya

Misc.
I am looking for a way to use this shredded papaya. I was told it can be used in any recipe that uses bean sprouts. I found Eggy's Thai Papaya Salad which I will try today. Does anyone have any other ideas?

Any help here is much appreciated. Experimenting with new types of cuisine and ingredients is fun,but I feel lost here. I have had no luck searching cookbooks for this ingredient.
MsgID: 036399
Shared by: genevieve
Board: International Recipes at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  genevieve
2
  Betsy at Recipelink.com
3
  Betsy at Recipelink.com
4
  Gladys/PR
5
  Gladys/PR
6
  Gladys/PR
7
  Gladys/PR
8
  eggy/m'sia
9
  Gladys/PR
ADVERTISEMENT
Random Recipes
  • Parmesan Chicken and Rice Bake with Broccoli and Ham
  • PARMESAN CHICKEN AND BROCCOLI 1 cup long grain rice, uncooked 4 boneless, skinless chicken breasts 1 tsp dried Italian seasonings Oil (for frying) 1/2 cup chopped onion 1 tbsp garlic salt (or 1 clove of garlic, minced...
  • Sweet Iced Black Tea with Cream
  • SWEET ICED BLACK TEA WITH CREAM 4 cups boiling water 8 tsp. loose English breakfast tea (or 8 tea bags) 1/2 cup sugar Crushed ice (for serving) 1/2 cup heavy (whipping) cream (for serving) Pour 4 cups boiling water o...
  • Mincemeat Pumpkin Loaf
  • MINCEMEAT PUMPKIN LOAF 1/2 cup butter or margarine, melted 3/4 cup granulated sugar 2 eggs 1 cup canned pumpkin 1 cup prepared mincemeat 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. ground cinnamon 1/...
  • Letter E Recipes
  • August 6, 2006 Recipe Swap LETTER E RECIPES This Week's Daily Recipe Swap...
  • Chicken Cordon Bleu (using stuffing mix) (crock pot)
  • CHICKEN CORDON BLEU 4 boneless, skinless chicken breast halves 1/2 pound deli-sliced cooked ham 1/2 pound baby Swiss cheese, sliced 1 (10 3/4 ounce) can condensed cream of chicken soup 1 box dry stuffing mix, prepared...
ADVERTISEMENT
  • Bleu Cheese and Port Bread (bread machine)
  • BLEU CHEESE AND PORT BREAD "This moderately textured loaf makes great croutons and wonderful toast points for parties - delicious served warm with your favorite steak. As with all cheese recipes, loaf appearance may v...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: help with shredded green and orange papaya
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!