monafelice Recipe Reviews (Pg. 1) - (18616741)

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Coconut Shrimp I

Reviewed: Oct. 5, 2005
Excellent! Worth the work, do it ahead of time and just fry it when guests arrive. I believe this would work well kept warm in oven as well. I made a tangy sauce with whatever I had on hand- be creative! Orange or apricot preserves, pineapple, mustard, horseradish, hoisin sauce, let it sit a while to let the flavors blend. Maybe next time I'll make two sauces to serve with it- I think a peanut-based sauce would be very good with this. (Like a sate' sauce) I've never had this dish in a restaurant myself, but my guests swore it tasted the same-or better than- Outb*ck St**khouse! I doubled the recipe and made at least 3 lbs of the 21-25 size shrimp. Just delicious- don't overcook. I will definitely make this again!
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Matzoh Ball Soup

Reviewed: Oct. 1, 2011
This is the real deal. Authentic Jewish-style chicken soup like bubbe used to make. If you don't know what that means, google it. The point of this recipe is to share how chicken soup was made by the family matriarch, not how to make it with store-bought broth and other such shortcuts. If you want to make soup in 2 steps, look for another recipe. We didn't even talk about the chicken feet delicacy yet!! The fat off the top of my soup is now chilling in the fridge, will be incorporated into the matzo balls. By the way, I don't make my balls in the soup, I make a separate pot of broth-only or bouillon or salted water for this purpose, as I don't want to cloud up my soup, and sometimes the balls might fall apart a little. Mmmm, grebenes, u can sprinkle a little on top of your soup, too!
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