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    6 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    1 Reviews |  By QG

    This is actually a recipe I came up with for the Weight Watcher's diet. It's a version of one of my favorite types of dishes at Italian restaurants. To keep the WW points at 7 per serving, you should stick to the brands I list, as they are the lowest calorie counts I could find. This recipe makes 7 servings at 7 points per serving. Careful with the pepper flakes--a little goes a long way! Note: the nutrition information listed on the side of the recipe is probably inaccurate; this really is 7 points.

    Recipe #215618

    1 Reviews |  By QG

    A slightly modified recipe taken from alohaworld.com. This is really delicious! It tastes better cooked on the grill, but you can cook it in a skillet or in a toaster oven. I've found that boneless, skinless thighs are best for this. You can find the Sriracha in most markets these days.

    Recipe #224508

    1 Reviews |  By QG

    A recipe I have been developing that borrows heavily from Recipe #142732, and is also influenced by a dish of the same name at the SALA Thai restaurant in OKC. It is surprisingly spicy, but not so much compared with some Thai foods. Do not omit or substitute any ingredients. The heat may be regulated by the amount of dried red and black pepper added, and can be adjusted at the very end of cooking, if need be. The fish sauce is very salty, so no additional salt is called for.

    Recipe #170561

    1 Reviews |  By QG

    A simple and unusual item for a cocktail party or just for snacks. I get cans of the quail eggs already cooked from the asian market. The resulting eggs are bright yellow and full of delicious flavor.

    Recipe #349612

    Make your own powder! It is far superior to that bought at the supermarket. I recommend a spare coffee grinder be dedicated to this. Indgredient quantities are approximate, and pepper types are based on what my Walmart typically has in stock.

    Recipe #223257

    Sloppy and tender beef with a distinctive and addictive flavor. Best served on crusty rolls with Trappey's hot peppers with vinegar sprinkled over the meat.

    Recipe #351568


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