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Old 01-13-2016, 03:07 AM   #31
Senior Cook
Join Date: Nov 2010
Posts: 225
You can always make or buy a can of blackened seasoning. Alfredo is affordable if you use half and half instead of heavy whipping cream

Blackened chicken on nachoes? YES!

I recently asked for help on making great nachos. You can make your own on the cheap and they're very tasty:

Nachos: Where are the good recipes?

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Old 01-13-2016, 08:37 AM   #32
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Join Date: Dec 2012
Location: Duncan
Posts: 481
Here's my recipe for classic Burmese 'Shan Noodle':
rice noodles soaked in hot water until al dente. Follow the instructions on the package.
3 fresh tomatoes
1 lb ground chicken
1 sweet onion
3 cloves garlic
1 t turmeric
1 T paprika
pinch Kosher salt/black pepper

3T coconut oil but you can use any cooking oil.
1/2 t of peanut butter
juice of half a lime
1 t of fish sauce
1 t sugar
hot water at hand
BTB chicken base

The method:
Use a food processor to puree the fresh tomatoes then sieve to remove the bitter seeds and skins. Set aside.
In a medium hot fry pan add half the oil. Add the chopped onion and cook until the onion is translucent then add the sliced garlic. Fry gently for a few more minutes.
Set the onion and garlic aside. Add a bit more oil and gently fry the ground chicken until just cooked. When it’s cooked add the onion and garlic back in. You’ll probably need to break up chicken into little pieces in the pan as it's frying. Add the tomatoes and turmeric and paprika and peanut butter and fish sauce and sugar and enough hot water to be able to simmer the mixture for an hour over low heat. This is the ‘curry’. Let the curry paste reduce. Adjust with some S&P to your taste.
You’re looking for a rather thick curry paste consistency. But not too thick.

For the chicken broth follow the instructions on the BTB label to make a quart. You want a nice clean flavour so don’t add anything to it. All the other ingredients bring enough flavours to the dish.
You want the broth to be REALLY hot to warm up some of the other ingredients. Almost boiling.

Have the rice noodles soaked in hot water to ‘al dente’ and drained.

Serve in your special asian soup bowls if you have some.
First put in some rice noodles then a helping of the chicken curry paste on top then pour in just enough hot turkey broth to cover the noodles. You don’t want all the components of the dish floating in broth.
Garnish with fine chopped spring onion or cilantro.

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