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Kung Pao Chicken

Reviewed: Mar. 1, 2014
this recipe has ruined us for every chinese take out of Kung Pao. We always get Kung Pao when eating at a chinese restaurant (shrimp, chicken, tofu) and even in the high end, sit down, hot towel, type of restaurants it has NEVER compared to the perfection of this recipe I just made at home. OMG. I doubled the marinade, and the sauce (per other reviewers suggestions). I used chicken thighs (had it in the freezer). I also sauteed some celery and broccoli in some hot chili oil before adding the marinated chicken to saute. I also used whole peanuts instead of crushed (my favorite). I think next time I may back down a tad on the chili paste because it was pretty spicy - but I served it with a Virginia semi-sweet Rose wine and it was perfection. The hubby told me he had never had a better Kung Pao period. Can't wait to try it with Tofu or Shrimp next.
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Asparagus Lasagna

Reviewed: Apr. 21, 2013
This is so adaptable to almost any vegetable. I used fresh peas and grated carrots. I think I will use zucchini next time. I also added Gruyere and a Parmesan/Romano blend to the mozzarella. Instead of ham, I used smoked Turkey Kielbasa because I had that on hand. Also baked at 350 for about 45 mins w/ foil on top and another 15 with it off to brown. The husband raved and said it's a keeper!
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Garden Fresh Tomato Soup

Reviewed: Dec. 3, 2012
I had lots of garden tomatoes this year. I made this a LOT. Not just for grilled cheese, but as a basis for all kinds of recipes. I put a bunch of my tomatoes in the freezer and I'm still making this in December! I like to add a little bit of 2% milk to it at the end to give it a little creamy taste when I use it as a straight soup for grilled cheese.
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Honey Oatmeal Bread I

Reviewed: Feb. 8, 2009
I don't have a bread machine. Worried about the "dense and chewy" comments, I used 1 Tbls yeast. I scaled the milk with the butter, honey and salt and let cool. I dissolved the yeast in the 1/2 cup warm water, then added the remaining ingredients and beat about 20 strokes. I then added the recommended 1/2 cup flour, I used white to make it fluffier. Kneeded until smooth and elastic, let rise for 1 and a half hours until triple, beat down and let rest for 5 mins and formed into a loaf. I put it into a buttered loaf pan, and let rise again for another hour or so, until double again. Baked at 350 degrees for about an hour. Lovely, dark brown crust. Slightly sweet, only a little chewy, but very airy. Will make fabulous toast for breakfast.
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