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    You are in: Home / Comedie's Public Recipes
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    18 Recipes

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    Adapted from 'Biggest Book of Slow Cooker Recipes'. Basically made the recipe larger, heartier, and less salty. Mushrooms and browned beef give plenty of taste, so removed half the canned beef broth from the original recipe. Have been making this in variations for over 10 years. Easy and tasty.

    Recipe #509511

    Fairly basic terriyaki sauce, made a bit thicker, and with a kick added in the form of either Dave's Insanity Sauce, or a habanero. Been doing this for years for marinating boneless, skinless thighs for BBQing. Dave's Total Insanity Sauce is the best of the extreme hot sauces I've tried in this, as some others add resin taste. I will as often just use a small habanero, seeds and all, instead

    Recipe #504451

    Been using this internet found recipe for several years. Only way I do ham anymore. Been using store bought hams, either ones claiming low salt or soak in water first to reduce the salt some. Score the outside with a knife, or buy already spiral cut, so that the smoke and glaze can penetrate. Then smoke it, and for the last hour of smoking you baste with the wonderful glaze sauce described.

    Recipe #444877

    Simple to make, great tasting, and can easily span the distance between quiet dinners at home and upscale dinner parties. I find that the olives make the biggest difference between good and great with this dish. Get the salt cured, black wrinkly olives for this dish by all means (easily found at Mediterranean, Arab, or Persian markets). And don't be scared by anchovies. They are integral to this dish and yet, most people would be hard pressed to name them as an ingredient. A quick soak in milk and rinsing transforms the anchovy. I like Mediterranean sourced anchovies packed in jars with olive oil. And lastly, use a fairly substantial or hearty pasta (I like campanelle) to complement the full bodied flavor.

    Recipe #182041

    1 Reviews |  By Comedie

    Simple dish, and variations are only limited by your imagination and what you have onhand. Listed is my basic recipe, but there really are many possibilities. Condensed soups or other sauces instead of pesto? Sure. Smoked gouda or chevre? Both favorites. Asparagus spears, or hot pepper slices in the center? Nice, but slightly precook them first.

    Recipe #164601

    From "Cocina De La Familia". A heck of a lot more interesting than the standard meatloaf. Only meatloaf I actually enjoy a lot. I usually make a double recipe and freeze into smaller disposible aluminum loaf pans.

    Recipe #164595

    4 Reviews |  By Comedie

    My wife's favorite dish. Easy to make, exotic aroma and taste. Hint: Always boil and drain bamboo shoots, as in this recipe. It takes away the metallic taste they get in the can and makes them brighter tasting

    Recipe #164585

    1 Reviews |  By Comedie

    Adapted from Paul Prudhomme's "Fork In The Road". Good w/ cooked veggies, fondue, spring rolls, and probably lots of other things.

    Recipe #164548

    1 Reviews |  By Comedie

    Traditional, cooling accompaniment to spicy Indian foods

    Recipe #164407

    There are a few variations on this classic from the south of France, generally associated with the ville of Nimes. While the French will sometimes bake this as a dinner dish, I love it as a spread on bread for breakfast.

    Recipe #134167

    2 Reviews |  By Comedie

    If you like cilantro and garlic with a kick, give this a try. Easy to throw together and tasty. From the Gilroy Garlic Festival in California

    Recipe #126540

    2 Reviews |  By Comedie

    Slightly different than most vindaloos, and I think better. What makes it different is using coarser crushed red pepper instead of cayenne, and the coconut milk. While most vindaloos are instantly fiery on the tongue, the coconut milk in this one causes a slow buildup of spiciness. In fact, people I know who are not hot food lovers have been fooled by this dish. The first few tastes hook them, and they continue on eating in spite of the increasingly obvious heat buildup. This is one of our favorite recipes. And while the coconut milk makes this a bit of a chameleon, be assured it is still quite spicy(I tend to use 2 heaping tablespoons of the crushed red pepper) Can use pork or chicken as well, but I find lamb far superior. Less strongly flavored meats are overpowered by the curry.

    Recipe #125547

    2 Reviews |  By Comedie

    Trouble thinking of a name for this one. Can use JD, brandy, cognac or similar strong spirits. Works with lamb, beef, or chicken as well as pork. Very simple and very tasty.

    Recipe #124989

    1 Reviews |  By Comedie

    I make these up and freeze to use the last bits off the wonderful wild salmon we have on the West Coast. After steaking and filleting, I will steam the carcasses to get all the remaining morsels. Yes, you can just use purchased salmon as well. Note that the wild king/coho salmon on the West Coast have much more taste than farmed salmon though.

    Recipe #123799

    Contrary to many Indian dishes, this comes together quickly. Great on the grill for a change.

    Recipe #123287

    1 Reviews |  By Comedie

    Originally from the Lemon Grass Restaurant's cookbook "The Best of Vietnamese & Thai Cooking". Have made a few changes. Use as a chicken marinade for the grill, or for oven roasted chicken and Cornish game hens.

    Recipe #123277

    Sweet and a little spicy. Our basic condiment in the house. Very quick and simple to make. Based on the Lemon Grass Restaurant's cookbook "The Best of Vietnamese & Thai Cooking". We always have a jar on hand in the frig. Many different ground chili paste nomenclatures. If unsure, read the ingredients: red chili peppers, salt, vinegar, and sesame oil are basic to all of them. Usually in a clear plastic jar with a green or red plastic lid.

    Recipe #120670

    Great stuff. Have yet to find someone who didn't love it. Based on the Lemon Grass Restaurant's cookbook "The Best of Vietnamese & Thai Cooking". Don't be scared off by using fish sauce. Most people love Worchestershire sauce, but do they realize it has an anchovy base?

    Recipe #120129

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