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yuminumi


yuminumi
 
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Recipe Reviews 6 reviews
Curry-Coconut Shrimp
Excellent with some minor revisions: I used 3 well seeded jalapenos instead of bell pepper. Still did the crushed pepper flakes and it was not hot - just a mild spice. Did not thicken the sauce, not necessary, it thickens enough if you just let it sit 5 min before serving. Used 2 cups light coconut milk, and for oil used 1/4 c ev coconut oil. Also added 3 sliced stalks celery and small can of bamboo (both excellent with it). Did fresh basil instead of cilantro - gave it an absolutely delicious Thai flare (don't used dried basil, only fresh, they're completely different flavors). Fry the shrimp first, set them aside and do the veggies with the sauce (celery will cook fast, nice to leave some crunch to it too). Add the shredded coconut, basil and shrimp to serve. SOOO good. The tsp sugar (and a pinch salt if you wish - salt increases detection of sweetness on tongue) are really crucial, it is not the same without it.

2 users found this review helpful
Reviewed On: Jun. 22, 2012
Catfish Creole
Changed this a bit, very good outcome. First off, if you don't 'love' fishiness in your whole recipe, fry your fish separately. I rubbed my fish with oil then garlic powder, salt and old bay seasoning and fried a few minutes per side on my cast iron griddle. For the tomato part I chopped up 2 cups fresh tomatoes, frying them lightly in a saucepan, added the seasonings mentioned ( a little more generous on the garlic and oregano doesn't hurt). I couldn't taste a bite with the amount of hot sauce either, so tweak that at the end if needed. I let the tomatoes simmer on low with a cover for 10 min then mashed them in the pan with a potato masher, and added some chopped olives. I served the fish over rice, with the sauce over the top. This tasted very Mediterranean to me, have no idea if it's authentic creole or not. But I really enjoyed this, and that's coming from someone who can't eat fish very well unless its deep fried. A simple, fast, tasty keeper!

2 users found this review helpful
Reviewed On: Apr. 19, 2012
Frosted Molasses Bars
I did not quite follow the recipe, but these came out absolutely perfect - texture, moisture, chewiness so I'll post the changes I made. I omitted the sugar and did 1/2 cup unsweetened applesauce plus 1/4 cup water. I used all whole wheat flour. I did not use any coffee, and I did not do the icing. No raisins. 1 tsp cinnamon, 1/4 ea of cloves and nutmeg (I'm a big fan of cinnamon, but this smaller amount combined with the nutmeg and cloves was perfect). For shortening I did half of it as unsalted butter, and half of it as evirgin coconut oil. Since there's no sugar, I added a little of the flour and used a fork to 'cream' the butter into the rest of the ingredients. These were so amazing we were all blown away (I had a strong craving for molasses and whipped this up not knowing what to expect). No dryness, no crumbling, no sticking. Just perfect. This is SO simple to make (esp without coffee part) and just absolutely lovely texture. Be sure to lightly rub a stick of butter around your pan (i used a thick ceramic 10x10 dish) and baked 25 min. 2nd rack from bottom of oven for baking. It will seem really thick to spread (and thin) for the pan but it turns out great. Here is the key: SERVE with CREAM drizzled generously over it- WOW wow wow. Not too sweet, simple, heavenly flavors. I'm planning to transform a few of these squares into icecream sandwiches with some homemade french vanilla cream- can't wait!

2 users found this review helpful
Reviewed On: Mar. 4, 2012
 
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