Bleu Belle Profile - Allrecipes.com (1219612)

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Bleu Belle


Bleu Belle
 
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Member Since: Jun. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
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Recipe Reviews 24 reviews
Cream Cheese Frosting II
Not an icing yet more dense and flavorful than a (buttercream) frosting. The secret to getting it light is whip the (softened) cream cheese until light and fluffy, then add (softened, not melted) butter and whip again until light and fluffy. Add the powdered sugar 1/2 C. at a time and blend thoroughly after each addition to keep it light. I use the same formula as pabbydog which is about half the recipe to cover an 8x12 cake: 8 oz cream cheese, 1/4 C. butter and 2C. sifted powdered sugar, with half the vanilla extract. Was superb on a strawberry cake; looking to make a creamsicle cake with this next!

0 users found this review helpful
Reviewed On: Apr. 21, 2015
Simple Malaysian Fried Chicken
EXCEPTIONAL recipe! I cook a lot of ethnic food with a focus on authentic indigenous flavors, and I can testify that this dish is completely irresistible, simple and carefree and so perfectly Malaysian - a blend of multicultural tastes that is unique and amazing. you know that dish on Chinese buffets advertised as "smoked" chicken chunks that have a savory, sweet, slightly-sticky delicious brownness without a glaze or sauce? this is quite reminiscent of that recipe. I cut boneless chicken breasts into large chunks and put it in the marinade (and forgot it) in a bag in the fridge for 2 days, and it *still* came out moist, tender and with an amazing flavor that was smokey, sweet, exotic and aromatic. I agree that you should do this on a day you can open your windows as the smoking curry in the marinade when it cooks in the oil can be strong (although the taste of the chicken does not come out with a strong curry flavor). Tip: you can set out a bowl of white vinegar which will dissipate the odor in a couple hours. I do agree this should be pan-fried for crispness on the outside, but be careful of the oil and heat being too high or the chicken can char easily. served this with jasmine rice, salad and some fresh fruit (mango and pineapple with calamansi/honey/ginger dressing) and it was superb! Terima kasih to you and your mother, Saadiah!

2 users found this review helpful
Reviewed On: Apr. 13, 2013
Hot and Sour Chinese Eggplant
Excellent recipe, this sauce is the closest to the sweet and tangy brown sauce you'll get in many Chinese restaurants, and can be served with beef and broccoli, chicken and bell peppers, or pork and onions -- any combination you can think of. I made the following changes due to ingredients on-hand: rice wine vinegar instead of red, brown sugar instead of white, 2 cloves minced garlic instead of the green chile, and a generous squirt of sriracha instead of chili oil which mixed better into the sauce. I made this with a peeled medium-large eggplant, 1 medium-large zucchini and half an onion all cut into about 1" chunks. The eggplant *must* be salted and soaked for the 30 minutes to remove the bitterness and sort of "seal" the cut edges slightly for proper roasting texture. After soaking, rinse it thoroughly and pat it dry with dishtowels or paper towels. I roasted the pieces in a non-stick pan, otherwise they soak up a lot of oil due to the spongy consistency and increase the fat content of the dish. Did the eggplant in 2 batches, and the zucchini and onion by themselves with a bit of oil to prevent sticking. When added, the sauce thickened up immediately. Good thing I tripled this recipe as the family was licking out the empty bowl as we cleared the table. Next time, I'll make this with beef and broccoli or chicken and quadruple the recipe, as I expect it to be just as amazing and popular. A new classic in our house.

2 users found this review helpful
Reviewed On: Feb. 26, 2013
 
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