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Grilled Fish Steaks

Reviewed: Feb. 23, 2010
Super easy. I think this can be used with just about any white fish. I used 3 medium catfish fillets. Used all ingredients as directed. For the fresh lemon juice, I cut 2 lemons in half and squeezed the juice right into the marinade mix. Marinated the fish covered for 3 hours in the fridge in a pirex dish. Took the fillets from the marinade and grilled them in a disposable aluminum pan covered in foil for about 15 minutes at an average grill temperature of 350-400 (flipped them once at 7ish minutes). Turned out great..very lemon flavored.
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The Best Chicken Soup Ever

Reviewed: Jan. 5, 2010
THAT WAS GOOD! I had 2 large skinless chicken breasts and 2 thighs with skin in the fridge and decided to make this. I'm thinking that using an entire chicken probably would have given the broth more flavor, but this worked. Put the chicken in a soup pot and added cold water so that the chicken was immersed with about an inch or so of water over the chicken (figured it would boil off). Boiled the chicken for about 30 minutes. Used tongs and a meat thermometer to make sure the chicken was done (I'm a total novice). Put the chicken aside to cool and left the stock liquid in the pot. Basically followed #2 after that...added some peppercorns thyme and parsley without measuring..just a bit of each. Also added some salt..probably 2 tbsp. Did not add poultry seasoning or basil or bay leaves 'cause I didn't have them. The soup mix I used was Shore Lunch Chicken Soup mix that my wife bought at Whole Foods (I think). Once the vegies were about done (prob 30 more minutes), I added the chicken back and 1/2 box of Barilla Farfale noodles (the soup mix had noodles, but not enough). Let it simmer till the noodles were done..thats it..tasty and delicious..
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