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Old 09-15-2008, 02:40 AM   #51
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My signature dish is Chicken with 8 vegetables.
Thanks
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Old 09-15-2008, 08:45 AM   #52
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Originally Posted by arshad5555 View Post
My signature dish is Chicken with 8 vegetables.
Thanks
What vegetables do you use? Do you roast them all together?
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Old 09-15-2008, 08:48 AM   #53
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no i add them in chicken step by step. i use potato' carrot' and many others i don't know their names in english.
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Old 09-15-2008, 09:08 AM   #54
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no i add them in chicken step by step. i use potato' carrot' and many others i don't know their names in english.
You could type them in your language and I could Google the names.
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Old 09-15-2008, 09:13 AM   #55
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first of all cook chicken in indain/pakistani style. when chicken will be soft enough then add shimla mirsh' Matar' Band Gobhi' Shaljam' carrot' Potatao' and u can add a few more vegetables those are available in ur country by season.
cook them until they will be soft. u can also use this dish for sandwiches and rolls.
Give me some time and i will send u complete recipe in details. then u can cook it very well.
Thanks
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Old 09-15-2008, 09:40 AM   #56
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Great! I can't wait. Thanks.
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Old 09-15-2008, 08:00 PM   #57
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Mike's Spicey Chicken (wok fried tempura chicken in a spicey garlic chili scallion sauce)

"Primanti" style sandwhiches with fries and home made coleslaw.

Buffalo breakfest egg muffins with bacon and hashbrowns.
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Old 09-16-2008, 01:37 AM   #58
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it's not my signature dish, not even close but I tell you what? I make a mean Primanti Bros sandwich, my own fries and oil based cole slaw so it's like theirs not my own. SOoooooooooo good
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Old 09-16-2008, 02:42 PM   #59
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yum, maybe i'll dine at primanti's tonite!!
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Old 09-16-2008, 04:14 PM   #60
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Probably my potato salad. At big gettogethers, there's usually several potato salads, but never any left over of the one they always ask me to make.

I tried using a package of Italian Salad Dressing mix for the spices and mayo once when I was in a hurry. It was wonderful. I've even been in such a hurry that all I had to put in it was potatoes (I use red, they hold together better and have better more flavor.) Now I always make it that way.
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