chiver78
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Post by chiver78 on Aug 14, 2012 12:36:15 GMT -5
I hate all recipes... All the reviewers change the recipe so you never get an accurate idea... when I get around to reviewing recipes, I review the recipe as-is - with one exception (my spinach/artichoke dip) I always try the recipe as-written the first time. after that, I tweak away. if I've found a tweak that works well, I include it in my review as an alternative use if anyone else might be interested. for example - I tried one of RR's stuffed chicken breast recipes. it was just okay, but I had a ton of stuffing left. so I added more ricotta cheese to it and stuffed some shells. let me tell you, that's the only thing I do with that stuffing now, and it's a pretty much universally loved dish of mine. go figure. you bet my shells tweak went into the review.
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cranberry49
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Post by cranberry49 on Aug 14, 2012 12:41:43 GMT -5
The measurements below are approx. Use your own judgement when preparing...
Take some boneless, lean, pork chops and slice thinly into strips. Approx 2 or 3 medium sized. Mix ingredients below and stir well into the pork strips. Marinate 15-20 minutes.
3 Tablespoons Soy Sauce 3 Tablespoons Kikkoman Teriyaki sauce (This brand taste best to me, it's the one with the sesame seeds in it) 1 Tablespoon Maggi Sauce 1/2 Teaspoon Salt 1/4 Teaspoon Pepper
Mix in separate bowl: 2 Tablespoon Flour with enough water to make a medium thin batter. I actually use half oatmeal flour and half flour.
Heat grapeseed Oil until hot. Enough to deep fry. I use Grapeseed oil because it is healthier and you can heat it to a higher heat without it smoking or burning.
Dip strips in batter and roll in sesame seeds. Fry until golden brown. My husband loves this!
You can make a dipping sauce by mixing some teriyaki and hot sauce! This is really tasty!
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raeoflyte
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Post by raeoflyte on Aug 14, 2012 12:43:10 GMT -5
I am freaking starving after reading all of these! ;D
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chiver78
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Post by chiver78 on Aug 14, 2012 12:44:40 GMT -5
cranberry - I like cottonseed oil for that same reason - higher heat. haven't checked to see whether it's healthier or not, but for how rarely I make fried rice, it's probably okay.
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cranberry49
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Post by cranberry49 on Aug 14, 2012 12:46:51 GMT -5
cranberry - I like cottonseed oil for that same reason - higher heat. haven't checked to see whether it's healthier or not, but for how rarely I make fried rice, it's probably okay. I haven't tried cottonseed oil before! Sounds interesting. Grape seed oil is so light. It's almost like no oil at all. I even use it as a moisturizer on my face! Ha!
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cranberry49
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Post by cranberry49 on Aug 14, 2012 12:47:32 GMT -5
Coconut oil is actually one of the healthiest oils out there and has a very high smoke point. Not as high as grape seed oil. I've used both. Besides, unless you buy the refined type, your food always taste like coconuts. I don't like that flavor in all my foods...But, to each his own..
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Malarky
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Post by Malarky on Aug 14, 2012 12:48:44 GMT -5
Veggie Soup
1 can ground tomatoes 1 can dices tomatoes 1 box chicken stock (if you don't have fresh)
Bring to a boil.
Add 1 bag coleslaw mix Any other veggie you like.
Any seasonings you like.
Heat through, then turn off.
Can be served hot or cold. By not really cooking the cabbage and carrots, you get a very satisfying crunch.
The version I'm eating right now has some leftover corn on the cob, scallions, cauliflower garlic, and basil. I never make it the same way twice, so I don't get bored with it.
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chiver78
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Post by chiver78 on Aug 14, 2012 12:58:13 GMT -5
cranberry - I like cottonseed oil for that same reason - higher heat. haven't checked to see whether it's healthier or not, but for how rarely I make fried rice, it's probably okay. I haven't tried cottonseed oil before! Sounds interesting. Grape seed oil is so light. It's almost like no oil at all. I even use it as a moisturizer on my face! Ha! I don't think I'd use the cottonseed as moisturizer, but the rest of your comment applies. I don't feel like I can taste it, but that could be that I'm using a very dark soy with a strong flavor. look in the Asian foods section for something that's generically called "Wok Oil" and check the label. most of those are cottonseed. I started using it when I needed something I could be sure was GF for a friend of mine. the other oil blends I used to use weren't GF.
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cranberry49
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Post by cranberry49 on Aug 14, 2012 15:19:11 GMT -5
Veggie Soup 1 can ground tomatoes 1 can dices tomatoes 1 box chicken stock (if you don't have fresh) Bring to a boil. Add 1 bag coleslaw mix Any other veggie you like. Any seasonings you like. Heat through, then turn off. Can be served hot or cold. By not really cooking the cabbage and carrots, you get a very satisfying crunch. The version I'm eating right now has some leftover corn on the cob, scallions, cauliflower garlic, and basil. I never make it the same way twice, so I don't get bored with it. This sounds good! I'm gonna give this a try. Thanks!
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shanendoah
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Post by shanendoah on Aug 14, 2012 15:28:04 GMT -5
I use All Recipes, though not as often as I used to. I do read for substitution ideas- because of what other people have written, I now use applesauce instead of oil in bread I bake, or I replace half the butter in my cookies with applesauce. DH made an apple coffee cake this weekend and replaced 1/2 the butter with yogurt. The recipes still work really well. (In fact, DH loves the applesauce cookies more than he likes anything else I've ever baked.)
DH usually uses the Food Network site- Alton Brown, Emeril, Bobby Flay, or the recipes that won against Flay on Throwdown
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shanendoah
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Post by shanendoah on Aug 14, 2012 15:32:16 GMT -5
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Post by Deleted on Aug 14, 2012 15:45:38 GMT -5
i go through tubs of organic virgin coconut oil... I use more coconut than olive oil now... Actually i've heard that grapeseed oil is very unstable and is not recommended for cooking, i think because its mostly polyunsaturated fatty acid instead of saturated fatty acid ? My list of good and bad doesnt even mention cottonseed oil.
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weltschmerz
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Post by weltschmerz on Aug 14, 2012 22:05:18 GMT -5
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marvholly
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Post by marvholly on Aug 15, 2012 6:30:23 GMT -5
Just read this one this morning so NOT a tried and true:
4 boneless, skinless chicken breasts Marinate for 1-24 hr in zest of 1 lime juice of 1 lime garlic cilantro bottle of beer
Cook as preferred (saute, bake, grill)
I would oprobably add some cumin and maybe red pepper flakes. I have been cooking WAAAY long enought to be able to read & adjust recipes for my taste.
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Deleted
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Post by Deleted on Aug 15, 2012 11:37:41 GMT -5
I make a variation of a Thai soup called Tom Kha Gai that my wife and DD love. Ingredients - 1 Tbsp oil
- 4 stalks Lemongrass (can be found a specialty food/vegetable marts) - sliced into .5" rounds
- 1 Bunch cilantro - rough shop the entire thing, stems and all
- 1 Medium Onion - rough chop
- 3 Tbsp - Fish Sauce
- 2 cans coconut milk (used at separate times)
- 6 cups chicken broth (split - 3 cups used at separate times)
- 1/2 package Rice noodles (see LINK for example)
- 2 cans of straw mushrooms (if you can't find them you can use sliced white mushrooms but flavor is not as good)
- You can use tofu, chicken (cut into thin spoon-sized pieces), or shrimp
Directions - In soup pot, heat up oil on medium until 'shimmering' add in lemongrass, cilantro, onion and fish sauce. Saute for 7 minutes.
- In a separate pot, boil enough water to cook the noodles.
- Add in 1 can coconut milk and 3 cups chicken broth to vegetable mixture. Bring to boil, cover and simmer for 10 minutes.
- Strain soup mixture to remove onion, lemongrass and cilantro.
- Return strained soup to pot, add second can of coconut milk, remaining 3 cups of broth. Return to boil.
- When soup base is boiling, add in mushrooms. Return to boil. Simmer for 5 minutes.
- By this time the 'noodle water' should be boiling. Cook noodles per package directions.
- Add choice of protein. Return to boil. If shrimp, boil for 5 minutes, If chicken, boil for 7.
- Add noodles and serve.
We garnish with lime and put Thai Curry Paste in to our taste.
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swasat
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Post by swasat on Aug 15, 2012 11:58:25 GMT -5
This is an Indian inspired recipe. Its very versatile so you can add whatever you want.
1 lb lentils 1 bag spinach (frozen, or chopped if using fresh) Carrots/zucchini/parsnips/any other root vegetable you might want to add, chopped 4 tomatoes chooped 1/2 lb chicken or pork suasage, crumbled 1 medium onion chooped 3 cloves of garlic finely chopped Small ginger piece chopped Curry powder optional, 1.5 tsp Cumin powder/Paprika optional 0.5 to 1 tsp depending on tastes Salt to taste.
1. In a big pot put the lentils, half the tomatoes, sausage, spinach, salt, to boil till lentils are fully cooked. 2. In a stir fry pan, take some butter. Add onions, garlic and ginger till onions turn reddish brown. Add the remaining tomatoes and curry powder/cumin powder/paprika if using. Cook till tomatoes are cooked. 3. Add the above to the lentils. Stir and let it simmer for 10 min. 4. Serve over rice.
It freezes beautifully too. I always make double batches and freeze half.
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chiver78
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Post by chiver78 on Aug 15, 2012 11:59:05 GMT -5
foodiedad, that sounds tasty. have you ever tried it without that fish sauce, or with a substitute of some sort? I'm asking for an allergy, not a distaste. if I can make it work, I'm totally trying this!
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Deleted
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Post by Deleted on Aug 15, 2012 12:10:22 GMT -5
I have not tried substituting...try making it without it, or perhaps with soy, but a LOT less soy sauce - maybe few TEAspoons. Soy is a much stronger flavor note than fish sauce. I just did some Google-ing and found THIS (LOL Drama and I found similar stuff)
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Deleted
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Post by Deleted on Aug 15, 2012 12:14:51 GMT -5
This one I stole directly from FoodNetwork. Vietnamese Lime Chicken Wings. THESE WERE A-Fricken-Mazing! My wife and I are NOT fans of Adam Gertler (whenever we see him or Aaron Sanchez, we always joke that they must have compromising photos/information on the executives there). That being said, we love this recipe. The hardest part is finding the Kaffir Lime Leaves - check Indonesian/Malaysian/Thai/Indian grocers for them. Ingredients 1/2 cup chicken bouillon powder (weird I know, but it works) 1/2 cup Vietnamese chili sauce (Sriracha works too) 1/2 cup honey 1/2 cup cooking oil 1/2 cup pureed shallot (onion works fine too) 1/4 cup rice vinegar 20 kaffir lime leaves, finely chopped 24 whole jumbo chicken wings 1 cup cilantro leaves 1 cup roasted peanuts, chopped Directions Combine the bouillon, chili sauce, honey, oil, shallots, vinegar and lime leaves and whisk together to form a uniform paste. Reserve some paste for brushing, and place the rest in a resealable plastic bag. Toss the chicken wings in the paste in the bag and allow to marinate for 30 minutes to 1 hour. Build a hot charcoal fire on one side of the grill. Set the chicken wings on the grill opposite of the hot coal side. Cover the grill and cook until the wings are just about cooked through, 25 to 30 minutes. Rotate the wings halfway through for even cooking. To finish the wings, brush with the reserved paste and grill directly over hot coals until charred slightly. Transfer to a platter and top with cilantro leaves and peanuts.
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NomoreDramaQ1015
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Post by NomoreDramaQ1015 on Aug 15, 2012 12:16:01 GMT -5
I googled it and they make vegetarian fish sauce (contains no fish) and it was also suggested you could try subbing vegetarian worchestshire sauce (no anchovies). Annies makes a good brand of vegetarian worchestshire sauce.
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