Cook Without Book

                    Ingredients 1/2  (8-ounce) package dry rice vermicelli 1 pound   shrimp, peeled, deveined, and cooked 16  (8-inch) round sheets rice paper 2 cups   red leaf lettuce leaves 1/2 cup   fresh mint 2 cups   mung bean sprouts Dipping Sauce Preparation Step 1. Bring 2 quarts water to a boil in a saucepan. Add the vermicelli; cook for 3–4 minutes. Drain and rinse noodles under cold water; set aside. Halve shrimp lengthwise, and chill until ready to use. Working with 1 sheet of rice paper at a time, dip in a shallow dish of warm water until pliable. Lay rice paper on a dry surface, and blot away excess water. Step 2. Place 4 shrimp halves on the lower center of rice paper. Top with 1/4 cup cooked noodles, some lettuce, 3–4 mint leaves, and 2 tablespoons bean sprouts. Step 3. Fold in sides of rice paper toward center, and roll up wrapper away from you into a tight log. Repeat...

                         Prep Time:  30 minutes Cook Time:  1 hour, 30 minutes Yield:  Makes: 8 servings (serving size: 1 1/4 cups chili) Ingredients 2 pounds   ground turkey 3/4 teaspoon   black pepper 2 tablespoons   vegetable oil 2  large white onions, chopped 3  garlic cloves, finely chopped 1 tablespoon   ground cumin 1 teaspoon   dried oregano 2  (4-oz) cans green chilies, rinsed 4  (15-oz) cans white beans, rinsed 4 cups   low-sodium chicken broth 1/2 cup   2% milk 1 tablespoon   fine cornmeal Preparation 1. Heat a 5 1/2- to 6-quart pot over medium high. Add turkey and pepper; cook until brown. Transfer to a bowl. 2. Heat oil in pot over medium. Add onion and garlic; cook until soft (10 minutes). Stir in chilies, cumin, and oregano; cook 1 minute. Add turkey, beans, and broth; cook, covered (1 hour). 3. Whis...