tag:blogger.com,1999:blog-1119335579919927653.post3789883465163294086..comments2024-03-22T08:12:08.193-07:00Comments on BookNAround: Refrigerator spaceKristenhttp://www.blogger.com/profile/07651401312450990123noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-1119335579919927653.post-50293936726013893722009-11-24T08:40:30.775-08:002009-11-24T08:40:30.775-08:00Simple Shrimp Stir Fry: prep time 5 min; total tim...Simple Shrimp Stir Fry: prep time 5 min; total time 26 min (according to Kraft)<br /><br />1 lb (500 g) frozen peeled uncooked shrimp (I usually use the cooked shrimp that goes on sale for $5 bag)<br />2 tsp cornstarch<br />3 cups frozen stir-fry vegetables<br />2 tsp oil<br />1 Tbsp grated ginger root<br />one quarter cup Zesty Italian dressing (I've substituted various kinds of oil-based dressings (eg. sundried tomato & basil) with equal success)<br />2 Tbsp hoisin sauce<br /><br />Toss shrimp with cornstarch in large bowl; let stand 10 min. Place vegetables in strainer; rinse under hot water 30 sec or until vegetables are thawed. Drain.<br /><br />Heat oil in large skillet on med-high heat. Add shrimp & ginger; stir-fry 8 min or until shrimp are thawed and pink. Add vegetables, dressing & hoisin sauce; cook 2 min or until heated through, stirring frequently.<br /><br />Serve on cooked angel hair pasta or rice.<br /><br />P.S. You can use basically the same recipe for chicken, substituting garlic for the ginger & Catalina dressing for the Italian type. Still uses hoisin sauce. <br /><br />We eat variations of these frequently and actually have to put hoisin sauce on my shopping list fairly regularly!Debbie Rodgershttps://www.blogger.com/profile/15630059470408161434noreply@blogger.comtag:blogger.com,1999:blog-1119335579919927653.post-67769065999252838092009-11-16T11:05:45.956-08:002009-11-16T11:05:45.956-08:00I have a great shrimp stir-fry recipe to use some ...I have a great shrimp stir-fry recipe to use some of the hoisin sauce. It's super fast & easy (because you used frozen vegetables too). Just let me know if you'd like to have it.<br /><br />Debbie<br />tatamagouche AT netbundle DOT caDebbie Rodgershttps://www.blogger.com/profile/15630059470408161434noreply@blogger.comtag:blogger.com,1999:blog-1119335579919927653.post-61596063868756070282009-11-14T18:08:34.283-08:002009-11-14T18:08:34.283-08:00Some of those things can be frozen too. Freeze th...Some of those things can be frozen too. Freeze them in icecube trays and then they will be in the right serving size as well. <br />I'd freeze the:<br />green curry<br />teriyaki sauce<br />szechuan stir fry sauce<br />hoisin sauce<br />thai chili garlic pasteRachelhttps://www.blogger.com/profile/16283598683513661751noreply@blogger.comtag:blogger.com,1999:blog-1119335579919927653.post-20056455793229808642009-11-14T15:42:02.382-08:002009-11-14T15:42:02.382-08:00someone should come up with the idea of selling co...someone should come up with the idea of selling condiments in little 1-2 serving sizes. just enough for making one recipe, without having that bottle around fforever.caitehttps://www.blogger.com/profile/05824538078958999767noreply@blogger.comtag:blogger.com,1999:blog-1119335579919927653.post-27113384704739168282009-11-14T14:10:48.630-08:002009-11-14T14:10:48.630-08:00Teriyaki doesn't need to be refrigerated so st...Teriyaki doesn't need to be refrigerated so stick it in your cupboard<br />Lemon curd makes an awesome tart filling <br />capers also don't need to be fridged. But are yummy on pizza.<br />Hoisin sauce -- any stirfry along with szechuan stir fry sauce. <br />Green curry: ugh. Chuck.<br />whole cranberry sauce: put in crockpot with lump of pork <br /><br />And now you've officially been in the South long enough to go and get that second fridge that lives in the garage for "overflow"...Birgitnoreply@blogger.comtag:blogger.com,1999:blog-1119335579919927653.post-68749361620341354642009-11-14T14:10:47.674-08:002009-11-14T14:10:47.674-08:00Teriyaki doesn't need to be refrigerated so st...Teriyaki doesn't need to be refrigerated so stick it in your cupboard<br />Lemon curd makes an awesome tart filling <br />capers also don't need to be fridged. But are yummy on pizza.<br />Hoisin sauce -- any stirfry along with szechuan stir fry sauce. <br />Green curry: ugh. Chuck.<br />whole cranberry sauce: put in crockpot with lump of pork <br /><br />And now you've officially been in the South long enough to go and get that second fridge that lives in the garage for "overflow"...Birgitnoreply@blogger.comtag:blogger.com,1999:blog-1119335579919927653.post-17166291001324626712009-11-14T10:01:24.490-08:002009-11-14T10:01:24.490-08:00This was a laugh-out-loud-funny post. We must shar...This was a laugh-out-loud-funny post. We must share the same genes! My fridge is loaded with all sorts of condiments too. I just got up and looked and I have six salad dressings plus mayonnaise and three kinds of mustard. My solution? I just bite the bullet every once in a while (maybe once a year) and purge the whole thing. Well, except for the stuff that's really good like the salad dressings, the mustard, the capers, the lemon juice and so on. Sorry, I'm no help at all.Margothttp://joyfullyretired.comnoreply@blogger.comtag:blogger.com,1999:blog-1119335579919927653.post-9043682354850842602009-11-14T09:59:02.598-08:002009-11-14T09:59:02.598-08:00My fridge is a mystery to me! It goes against ever...My fridge is a mystery to me! It goes against every part of my personality. My entire house is neat as a pin...but I can't ever seem to keep my fridge under control!!! Good to know I'm not the only one...Jillhttps://www.blogger.com/profile/01790372684512429774noreply@blogger.comtag:blogger.com,1999:blog-1119335579919927653.post-53163202639740098122009-11-14T09:51:26.179-08:002009-11-14T09:51:26.179-08:00I have the condiment problem. Here's somethin...I have the condiment problem. Here's something for the hoisin sauce:<br />http://www.foodnetwork.com/recipes/rachael-ray/worms-and-eyeballs-recipe/index.html<br /><br />My kids made it for kids cook night this week, and it was great. You maybe could use szechuan stir fry sauce instead of tamari, (and don't buy tamari if you don't have it -- use soy sauce).beth (from oct98)http://libraryfrog.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1119335579919927653.post-29178764846448134942009-11-14T09:00:57.997-08:002009-11-14T09:00:57.997-08:00Love this post! Have you been in my kitchen?? I wa...Love this post! Have you been in my kitchen?? I was just thinking how I had to do a major clean up before the holiday.<br /><br />The first three you can use (separately) in vegetable dishes or stir-fries.<br /><br />Lemon curd: make scones or biscuits and serve it like jelly. Buy or make sponge cake or angel food cake -- cut in half horizontally, spread on curd, but cake back together and serve.<br /><br />Hoisin sauce is a bit too salty for my taste.<br /><br />Capers -- anything Italian, tuna salad, chicken salad. I love capers.<br /><br />I'm not a huge fan of marinated dried toms. Drain, chop, mix with cream cheese, serve on crackers.<br /><br />Chili paste -- any bean dish.<br /><br />Good luck!Beth Fhttps://www.blogger.com/profile/08627666337961326265noreply@blogger.com