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Post by sweetnugs on Jan 4, 2009 15:02:05 GMT -5
how do wontons taste like? i've never tried. I've only had buffalo wantons here in States and since I love spicy food.. this was absolutely killer. Ingredients * 12 wonton wrappers, cut into quarters * 2 tablespoons vegetable oil, to brush on wontons * 6 cups water, to boil chicken * 1 lb boneless skinless chicken breast * 6 tablespoons louisiana hot sauce * 2 teaspoons liquid margarine * 1/8 teaspoon cayenne pepper * 1/8 teaspoon garlic powder * salt * blue cheese dressing * celery (to garnish) Directions 1. Preheat the oven to 325ºF. 2. Place the wonton wrappers on a work surface and brush lightly with the oil. 3. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins. 4. Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. 5. Cool on a wire rack. 6. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble. 7. Cook the chicken at a simmer until cooked through, about 12 minutes. 8. Cool the chicken slightly, then finely chop and shred with a fork. 9. Season with a little salt. 10. In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper. 11. Add the chicken and mix well. 12. Refrigerate until slightly chilled. 13. TO ASSEMBLE: 14. Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping. Serve at room temperature. 15. NOTE: The wonton cups can be baked up to 3 days in advance and stored in an airtight container. The chicken mixture can be made up to 1 day in advance. Let sit at room temperature for 30 minutes before serving. The wonton cups can be filled up to 1 hour in advance.
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Trazi Vise
Amicus
Today's "church" has NOTHING to do with religion.
Posts: 3,126
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Post by Trazi Vise on Jan 4, 2009 22:55:04 GMT -5
^^^Interesting take, hmmmm southwest asian food lol...but gota try that love spicy also.
Hey Ruse, I was being sarcastic man ...well a little...but I mean our food get's boring if you eat it everyday seriously...:-)
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Post by SKORIC on Jan 4, 2009 23:53:30 GMT -5
It is almost the same as Serbian, Skoric. But obviously here we have fans of stinky spices that kill the taste of anything they accompany, be it meat or vegetables. It just doesn't matter. Yeh thats why id rather it
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Post by rusebg on Jan 5, 2009 7:38:45 GMT -5
Depends. If you have some fantasy you can make meals that won't bore you. Although I don't see what is there to improve in a pork neck chop
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Trazi Vise
Amicus
Today's "church" has NOTHING to do with religion.
Posts: 3,126
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Post by Trazi Vise on Jan 5, 2009 8:23:08 GMT -5
^^^Yep, but who can have good old pork neck everyday? :-)
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Post by rusebg on Jan 5, 2009 8:52:27 GMT -5
I can ;D This is the top of the culinary chain, if you allow me to express myself in this way
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Trazi Vise
Amicus
Today's "church" has NOTHING to do with religion.
Posts: 3,126
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Post by Trazi Vise on Jan 5, 2009 8:54:27 GMT -5
^Have you ever tried any other different foods than your local cuisine?
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Post by boscrocop on Jan 5, 2009 8:55:14 GMT -5
I once made eggs...
but it didnt work out that well
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Post by rusebg on Jan 5, 2009 9:10:04 GMT -5
Well, I haven't lived in a cave... Balkan cuisines are all right, they are pretty similar and I have no problem with them. Spanish, Hungarian and Italian are nice too. Chinese sucks. Most meals have the taste and smell of soya sauce. The same with Indian, it is the annoying aroma of their spices that dominate upon all other products used. Polish and Czech food is a joke. Slovakian is even worse.
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Post by manijak on Jan 26, 2009 8:49:28 GMT -5
This recipe is caribbean and its pretty simple but very good. I've had this so many times at this local caribbean place but just recently decided to give it a try at home.
Its "Chicken Curry with Rice and Peas"
So here is how you make it, and you'll figure out what you need:
1) Get a saucepan. Turn stove to medium heat. Add: oil, garlic(1 clove), onion(1small) and 1 red chilli pepper (deseeded) Cook for 3-4minutes.
2) Add: skinless chicken breasts (which need to be cut up into one inch cubes) Cook for 5mins.
3) Add: Curry paste (one tablespoon) and 3/4 of coconut milk. Get it down to moderate heat and let it all simmer for 20mins.
4) Stir in mango(1 large) and cilantro(2tablespoons).
While all of this is cooking, you prepare the rice (long grain rice) as per instructions. 5mins before its done, add the rest of the coconut milk and beans.
Final touch: Drain the rice, put it all on the plates. Then add the chicken curry on top.
YUM!
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Trazi Vise
Amicus
Today's "church" has NOTHING to do with religion.
Posts: 3,126
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Post by Trazi Vise on Jan 26, 2009 8:54:31 GMT -5
What curry paste do you use for that one? I guess any goes but what do the cafe use? mmm I like mangos!
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Post by manijak on Jan 26, 2009 9:27:22 GMT -5
What curry paste do you use for that one? I guess any goes but what do the cafe use? mmm I like mangos! mine is called "Caribbean traditions".(its yellowish)
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Post by manijak on Jan 26, 2009 9:57:14 GMT -5
should look something like this. You eat it together with the rice and the meat is really soft and perfectly spiced. Just perfect.
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Post by vinjak on Jan 26, 2009 18:15:16 GMT -5
It took me a long time to get used to curry and Indian spices and Coriander but slowly my tastes changed and now I am a fan. But I will never change my mind on fruit and coconut in food uggghhh I like coconut, but in sweets not in my food.
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Post by manijak on Jan 26, 2009 22:00:11 GMT -5
It took me a long time to get used to curry and Indian spices and Coriander but slowly my tastes changed and now I am a fan. But I will never change my mind on fruit and coconut in food uggghhh I like coconut, but in sweets not in my food. the mango is totally optional. Intially when i ate this at the caribbean place, I had no idea it was even made with cocunut milk inside. You don't really taste the cocunut. Its simmered in cocunut, thats kinda how the spices get nicley drained inside the meat, but you taste the spices when its done, not the cocunut.
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Post by peccafly on Jan 31, 2009 5:29:26 GMT -5
checc this gulyas i''ve cooked maybe its far from original gulyas from mid europe, it was tasty for me.
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Post by Ja Ona i Pivo on Jan 31, 2009 6:56:39 GMT -5
japanese STYLE
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Post by peccafly on Feb 4, 2009 1:29:23 GMT -5
hehe. balkan foods are too heavy to eat everyday, but its nice to eat sometime.
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Trazi Vise
Amicus
Today's "church" has NOTHING to do with religion.
Posts: 3,126
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Post by Trazi Vise on Feb 4, 2009 1:36:14 GMT -5
That dish above looks Korean to me lol...and you're right I can't have our food everyday also...maybe once a week at max...
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Post by peccafly on Feb 8, 2009 6:20:49 GMT -5
lol @ korean. yeah korean foods are very red. perhaps my gulyas looks different because it contains green paprika.
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