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  #41  
Old 12-11-2015, 09:36 PM
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He is a executive chef you people he knows what he is talking about.
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Get your liquid egg whites here at EGG WHITES INTERNATIONAL

  #42  
Old 12-11-2015, 10:03 PM
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He is a executive chef you people he knows what he is talking about.
I'm still not skilled enough to cook his recipes. I burn water.

We need an official WCBB house for all of us to live in. A1 could chef it up for us all day everyday !!!!
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  #43  
Old 12-12-2015, 11:20 AM
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I'm flattered, thanks, ask questions and I'll get you direct easy to do answers.... been a busy month at work, i'll have more time again come January....
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  #44  
Old 03-03-2016, 10:26 AM
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Hey brother what do recommend for an easy fix to boring ground turkey. Nothing gourmet just something to flavor it up a bit.
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Old 03-03-2016, 10:52 AM
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Hey brother what do recommend for an easy fix to boring ground turkey. Nothing gourmet just something to flavor it up a bit.
What ethnic foods do you like?
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Old 03-03-2016, 10:57 AM
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Indian, Mexican, Mediterranean, whatever....I like any food that tastes good. I'm just looking for simple flavor. Mrs dash, salt and pepper have run their coarse lol
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Old 03-03-2016, 11:19 AM
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problem is that most spice blends are really heavy on the salt, most also include anti-caking agents that will bind you up....

the technique I'd use is to start with the vegetables I list, then add the turkey then the spices......

Indian.... onion, carrot, garlic all chopped, then curry powder, honey, pepper
Indian 2... onion, almonds, tomato...turmeric, ginger, graham masala, a lite touch of coconut milk

Mexican..... onion, black olive, potato(small cubes) ...cilantro, cumin, paprika fresh tomato at the end, V-8 to moisten
Mexican 2... onion, garlic, tomato, ...cocoa powder(easy) paprika, ground pepper, milk

Mediterranean... Olives, tomato, zucchini, eggplant (omit eggplant if cutting) oregano, garlic, thyme, allspice

MED 2.... chick peas, onion, celery, carrot.....tomato paste, lemon, red wine, basil, capers(careful),

so you soften the veggies in an oil, doesn't matter which one, then add the turkey, when it's about 1/2 cooked add the end of the lists... I kept the ingredient simple for the most part, all the spices can be purchased in small amounts....

For everyone...NEVER buy dry spices in large containers...no matter how much you think you will use. Their flavors start to decay as soon as the seal is broken on the container and the weaken with time...
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Last edited by A1food4u; 03-03-2016 at 11:22 AM.
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  #48  
Old 03-03-2016, 11:31 AM
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Thank you my friend.
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  #49  
Old 03-03-2016, 11:51 AM
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This one is not my recipe, I found it a few years back and found it to be really reliable.... you can make it pretty quickly then slice off pieces to eat as a cold sandwich...

Ingredients
•1-1/2 pounds lean ground beef or turkey
•3/4 cup Quaker® Oats
•3/4 cup finely chopped onion
•1/2 cup catsup (I use hot sauce instead)
•1 egg, lightly beaten
•1 tablespoon Worcestershire sauce
•2 cloves garlic, minced
•1/2 teaspoon salt ( I treat this as optional)
•1/4 teaspoon black pepper

Preparation
Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. In a cake pan form the loaf. Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing. refrigerate leftovers promptly and use within 2-3 days, or wrap airtight and freeze up to 3 months.
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  #50  
Old 03-03-2016, 01:29 PM
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Hey A1 do you have any bean or lentil recipes?
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