RESALEAPPAREL Recipe Reviews (Pg. 1) - Allrecipes.com (18866499)

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Super-Simple, Super-Spicy Mongolian Beef

Reviewed: Nov. 10, 2010
Excellent base recipe that you can tweak to whatever you may have on hand. If you don't have time to marinade and want dinner in 10 minutes, buy frozen asian veggies or pepper/onion mix & presliced stir fry beef. First put minute brown rice in microwave. Then stir fry the meat with chili oil/peanut oil mix. Remove meat, then add frozen veggies. Make the sauce ingredients, but add 1 tablespoon of beef base (better than bouillion is my fav) mixed with a 1/2 c water & 1 T flour) This gives it more flavor & is saucier asian gravy-like consistency. Add back your meat, and you will have the remaining 2 minutes leftover to set the table.
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6 users found this review helpful

Halibut with Rice Wine

Reviewed: Oct. 2, 2010
So easy and it looks like you spent a lot of time on it. Perfect for a dinner party, you will look like a gourmet chef. I use low sodium soy sauce, but follow the recipe with no changes. Great on all fish, but halibut really is the best because of its firm texture.
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2 users found this review helpful

Hot Spinach Red Pepper Dip

Reviewed: Apr. 21, 2009
I love this colorful dip. I had a bag of fresh spinach that I had to use as its expiration date was today. I chopped it up, threw it in boiling water. I roasted 1 large red pepper (came out to 1 cup) in the toaster oven while spinach was boiling, drained spinach, then added freshly shredded parmesan and romano cheese to my lowfat cream cheese. I'm definitely taking this to my next party.
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3 users found this review helpful

Baked Chicken Nuggets

Reviewed: Nov. 2, 2006
I learned a great tip to crisp up chicken on the food channel show..Calorie Commando. Place chicken on a wire rack (like the kind you cool cookies on). This allows the bottom of the chicken crisp up as well. I use chicken tenders. I baked 15 minutes at 400, then broil for 5 minutes for extra crispness. Instead of butter if you want to save calories is to add a capful of vinegar to some milk (it is a substitute for buttermilk). This tenderizes the chicken as well and the coating sticks well to it. Then spritz with a light spray of oil and bake. This recipe also works well with Panko or cornflake crumbs. I've used this recipe to oven fry zucchini and mushrooms too. A much more healthy alternative than deep fried and they actually taste better! It's amazing how many calories you can save by using these simple steps. Thanks for the great recipe!
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3210 users found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Oct. 31, 2006
I love this recipe. We now use it once a month in our Wednesday night church soup night. It is similar to the white chicken chili you get at Ruby Tuesdays. I just throw in the raw chicken with the soup,cook a while and shred. It takes a little longer than 15 minutes, but it is very simple and you can throw this together in minutes. Also works in the crockpot. when you have leftovers and have already eaten it few times, you can use it another way.., it thickens in the fridge and it can be a great filling for burritos.
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