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Frank's Favorite Slow-Cooker Thai Chicken

Reviewed: Feb. 14, 2012
This dish is surprising delicious. I use chicken breasts and usually cook this for 4-4.5 hours. That is all it needs to ensure it's not dry. I add cilantro, basil, a tsp extra of sugar (brown, not white), and a couple dashes of cayenne pepper to the sauce before cooking. When it's done, I crush peanuts and toss them in ginger, cilantro, and a dash more cayenne before sprinking over top!! Great with rice or noodles!
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Honey Coconut Salmon

Reviewed: Feb. 6, 2012
Amazing! EVERYONE raves over this dish! Definitely one of our favorites!
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Bamieh (Middle Eastern Okra Stew)

Reviewed: Dec. 15, 2011
Delicious and authentic tasting. My suggestion: Leave in the lamb bones till the end, then remove before serving (they enrich the flavor), and also, add another meat in addition to lamb, such as steak or chicken. There is no need to brown the meat for more than a minute or so, because it cooks enough while simmering in the liquid for the next hour and a half. Also, if you can find it, add a tablespoon of tamarind paste in addition to the tomato paste.. It really boosts the flavor.
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