10-17-2007, 04:51 AM | #21 | |
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GREAT, any idea how to do their BEEF and their rice??? |
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10-17-2007, 05:12 AM | #22 |
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10-17-2007, 04:34 PM | #23 |
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Another yummy recipe
Shrimp w/ Cumin and Mint
1 tsp. ground cumin 1 tsp. ground turmeric 2 tsp. mint leaves 2 Tbsp. olive oil 3 Tbsp. fresh lemon juice 2 cloves garlic 1 large onion, minced ½ c. unsweetened coconut flakes 1 c. beef broth 1 lb. cooked shrimp ¼ tsp. cayenne pepper Warm the olive oil in a wok-type pan. Add the cumin, ground turmeric, mint leaves, lemon juice, garlic, and minced onion to the oil. Brown until the onion becomes translucent. Add the unsweetened coconut flakes and beef broth. Add the cooked shrimp and cook sauce on medium until shrimp are warmed through. Spice with 1/4-1/2 ts. cayenne pepper. Serve over rice. Yum! |
10-17-2007, 05:00 PM | #24 |
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Soonercoug is the strokingoff fan, ute4ever likes stroganoff.
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05-06-2008, 12:41 AM | #25 |
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I thought I'd add this to the quick and easy recipe file.
Roast chicken breasts w/ garbanzo beans, tomatoes, paprika http://www.epicurious.com/recipes/food/views/242113 It's about 10 minutes prep, 20 minutes to bake. I used canned tomatoes, and threw some cut up zucchini and yellow squash w/ the bean mixture to make it a complete meal. Served with brown rice. Really liked the smoked paprika taste. Chicken turns out moist because of the chickpea mixture on top keeps it from drying out. Seems like a pretty healthy meal too. |
05-06-2008, 12:50 AM | #26 |
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Thanks Farrah. It looks yummy and I have some chickpeas that I need to use in something.
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05-06-2008, 12:52 AM | #27 |
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This is a lovely thread.
I have been experiementing a bit with some soup recipes. When I go home, I will look 'em up and post them here. They are yummy. Did anyone else besides Coach try my churro recipe? Come on, now, people. Trust me, it is a good one.
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05-06-2008, 01:24 AM | #28 |
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I was screwing around in the kitchen the other day and made a nice little chicken and pasta dish that cooks up pretty quick.
4 Chicken Breasts Pasta - I used spaghetti Handful of Sundried Tomatoes Handful of kalamata olives Handful of black olives Couple of garlic cloves shake of italian seasoning Shake or two of olive oil or oil from tomatoes Take all the ingredients except chicken and pasta and put into a food processor. Hit it a couple of times. Cook the chicken in a big skillet, using a little olive oil and butter. When the chicken is about a minute or two away from being done, spoon in a little tomato olive mix. Take the chicken out and put in your microwave or oven to retain the heat. While your cooking the chicken, simultaneously boil your pasta and drain. After the chicken is done, put the pasta in the same skillet you used to cook your chicken. Swirl it around a few times and get a nice coating of the oil and chicken drippings on the pasta. If you'd like, you can also throw in the remainder of the tomato-olive mix. Serve the chicken with the pasta on the side with some feta or parmesan sprinkled on top. Fresh green beans also go well with this dish. |
05-06-2008, 01:33 AM | #29 | |
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Quote:
Question: doesnt the tomato paste mix burn quickly in the heat of the skillet? Is the purpose to blacken the paste and serve on top of chicken, use it to spice the chicken only and do not serve it with meal, or simply to heat it up and remove it quickly and serve with pasta? I may use your recipe and add some sweet pearl onions to the mix. yum!
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05-06-2008, 02:09 AM | #30 |
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