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Squash Medley

Reviewed: Jul. 11, 2012
i made 2 servings of this last nite to the recipe its great.. then i made 4 servings adding left over shredded chicken, bring on the over abundance of garden squash i have a solution now..
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Cream Cheesy Cubed Zucchini with Lemon and Oregano

Reviewed: Jul. 10, 2012
the only thing i did differant was nothing, will make again, only reason not a five is its not chocolate lol
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Easy Curry Couscous

Reviewed: Jul. 3, 2012
i did it the way it said but a little to salty, next time leave out the salt as dthe chicken stock has salt plus you can add at the table
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Stir-Fried Vegetables with Chicken or Pork

Reviewed: Apr. 9, 2012
I stir-fry all the time, and I thought this was delicious, but the cooking times a methods needed a little tweeking! I always blanch my veggies for about 4 minutes in boiling water (everything that is raw, even the celery and onions) and then run cold water over them as soon as they come out of the water. This makes them nice and crisp-tender. Also, the heat should be on almost the hottest setting and preheated well before adding the pork or chicken (I used teriyaki-marinated pork tenderloin sliced thinly). Stir-fry meat for about 3 or 4 minutes, just until no longer pink, then add garlic (I also added fresh ginger at this point) and oyster sauce and cook for 1-2 minutes before adding the blanched veggies. Cook until everything is heated through, then add the water/cornstarch mixture and any canned veggies (I used baby corn and canned bean sprouts) and cook for 1 more minute until sauce is thick. Stir-fry cooks very quickly, so have everything ready and set up on your counter to be tossed right in when needed! I served this over rice, and it was a big hit!
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