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From The Blog:  Adventures in Lissa's Kitchen
 
Jan. 11, 2012 10:53 pm 
Updated: Apr. 26, 2012 7:31 am
Just sharing some of the recipes I’ve made recently.I cannot make a single recipe without tweaking it to suit my preferences, except when it comes to baking.  I am to understand baking is somewhat of a science when it comes to ratios.  This really is not my area of expertise so any tips and… MORE
Chef John's Mac and Cheese
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Roasted Broccoli with Bell Peppers
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Stir-Fry with sauce (and chicken)
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Photo by *~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA
Living In: Cobb, California, USA
From The Blog:  Swampy's Kitchen
 
Sep. 21, 2011 11:19 am 
Updated: Oct. 16, 2013 2:12 am
A little over a week ago I wrote a blog about football in which I compared one of the teams (San Diego Chargers) to an inferior Fish Taco and as somewhat of a throwaway line, I said that Tilapia does not belong in a Fish Taco. The inference in what I wrote and how I wrote it was that I felt… MORE
 

Photo by Doug Matthews

Cooking Level: Expert

Home Town: Princeton, New Jersey, USA
Living In: Mendham, New Jersey, USA
 
Sep. 4, 2011 4:18 am 
Updated: Dec. 28, 2011 6:31 pm
1 Kg Medium Sized Prawns.10-12 Pieces Lady Finger1 Coconut grated .Take half of the grated coconut and extract its milk , discard the used pulp .Retain the other half for later .Cut off the heads and snip the tails of the lady finger / bhindi , and stir fry 2-3 minutes in a wok , take off the… MORE
Prawn Jungle Curry With Lady Finger
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Paste / Masala Being Ground
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Photo by sikandalous cuisine

Cooking Level: Expert

Home Town: Gurgaon, Haryana, India

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Sep. 1, 2011 9:34 pm 
Updated: Dec. 28, 2011 6:31 pm
Hindu Goan Fish CurryThen Hindu Goan form of cooking differs from The Christian Goan mainly in the latter's prefer to the use of vinegar while the Hindus use kokum and tamarind to get the tart taste in their respective cuisines . I find most of the Hindu Goan recipes far more refined in… MORE
 
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Roasting the paste ingredients
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Photo by sikandalous cuisine

Cooking Level: Expert

Home Town: Gurgaon, Haryana, India

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Aug. 26, 2011 7:44 pm 
Updated: Dec. 28, 2011 6:31 pm
Goan Masala Fish400 Grams Fish Cut in 2" Pieces. 15 Curry Leaves.3-5 Whole Red Chilies .----------------------------------------------------------------------------Masala :3 Shallots or 1 medium sized onions diced .5 Cloves Garlic ( chopped ).5-7 Black Pepper Corn.5-7 Whole Dried Red Chills .10… MORE
 
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Photo by sikandalous cuisine

Cooking Level: Expert

Home Town: Gurgaon, Haryana, India

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Aug. 11, 2011 8:10 am 
Updated: Nov. 6, 2011 6:09 pm
I am very excited that our  family will be hosting a Japanese exchange student for the entire school year.   I would like to have a better understanding of his daily diet and try to not completely disrupt it.  I will be scouring AllRecipes for helpful advice and tips.My adventure starts… MORE
 
 
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Tags:  Asian, Family, Health
 

Photo by Kimberly G

Cooking Level: Expert

Living In: Lionville, Pennsylvania, USA

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Aug. 10, 2011 4:33 am 
Updated: Aug. 13, 2011 10:04 pm
Easy to make and full of flavors this gem of a recipe comes from a friends kitchen in Chennai .500 Grams Pomfret / Sole / Singhara10 Black Pepper Corn.15 Curry Leaves.6 Green Chilies ( chopped )1/2 Onion ( chopped )6 Garlic Flakes.1/4 Teaspoon Turmeric / Haldi Powder.1/2 to 1 Tablespoon… MORE
 
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Photo by sikandalous cuisine

Cooking Level: Expert

Home Town: Gurgaon, Haryana, India

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Aug. 3, 2011 7:51 pm 
A blend of delicately balanced aromatic spice along with coconut milk , perfectly contrasted with fiery whole red chillies help to create this flavourful fish curry .THIS GEM OF A RECIPE WAS CONTRIBUTED BY ADITI BHARDWAJ .Fish - 250- 350 g ( Use Sole / Pomfret / Ravas / Surmai or even prawns… MORE
Fish Curry
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Photo by sikandalous cuisine

Cooking Level: Expert

Home Town: Gurgaon, Haryana, India

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From The Blog:  The Well Travelled Spatula
 
Jul. 27, 2011 1:16 am 
Updated: Aug. 5, 2011 12:24 pm
Okay, we all love food, but there are some things that all of us dread when it comes to food preparation.  There are just things that we think we don’t like, things we can’t bear to think about touching, let alone preparing, or things that just seem too professional or difficult to bother… MORE
Fresh Flounder
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Off with its head!
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First fillet off!
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Photo by Good EatNZ

Cooking Level: Expert

Home Town: Yuba City, California, USA
 
Jul. 12, 2011 9:23 pm 
Updated: Jul. 13, 2011 9:51 am
500 Grams Paneer cubed to desired size . Dating back to Ancient times paneer remains the most common type of cheese used in traditional South Asian cuisines .Paneer was originally eaten in the area that today encompasses Iran, India and Pakistan by the nomads .The nomads carried it with them… MORE
Makhni Paneer
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Paneer / Cottage Cheese
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Photo by sikandalous cuisine

Cooking Level: Expert

Home Town: Gurgaon, Haryana, India

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