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Member Since: Jan. 2010
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Recipe Reviews 5 reviews
Simple Ranchy Breaded Fish Fillets
This was so delicous, and so easy, a perfect weeknight dinner. I used Panko (Japanese breadcrumbs) instead because I love the crunchiness of them. I followed others advice and dredged in flour, then dipped in egg, then coated with the breadcrumb/ranch mixtures. Perfection! And I even used this on some thin sliced chicken, which was delicious.

0 users found this review helpful
Reviewed On: Aug. 31, 2012
The Best Thai Coconut Soup
A very popular Thai restaurant near us makes this and I loved it so much I looked it up and found this recipe...and it does NOT disappoint, it is just as good! The first time I did mince a stalk of lemongrass, but the second time I just used the paste to save time (and wasn't thrilled about the chuncks of lemongrass in the soup). I also use the tube of ginger paste, and it was STILL excellent! I used the cilantro the first time, but the soup is sooo good I felt like the cilantro overpowered the taste so I didn't use cilantro again. The restaurant near us uses chicken instead of shrimp, so I'm going to try that too!

2 users found this review helpful
Reviewed On: Jul. 30, 2012
Kung Pao Chicken
Oh yummy. Loved this very much. Doubled the marinade and tripled the sauce. Ran out of of soy sauce so added a little teriyaki, and it was good! After making sauce and adding to the chicken, I used the sauce pan to cook some broccoli with butter and garlic and added to dish. My extremely picky 5 year old actually loved the cooked chicken with NO sauce (just the marinade). Definitely restaurant quality.

1 user found this review helpful
Reviewed On: Jan. 29, 2011

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