What are some of Project99 players recipes?

[Sephrana]

I tend to make simple recipes since I have kids and they are picky about what they will and won't eat....and because....i eat standing up 90% of the time so it's essential that I can throw something together rapidly for myself....you could make this as a wrap also if you use a tortilla or flatbread.

Buffalo Chicken Salad:

Spinach
1 chicken breast - cooked (I just bake it in the oven with salt and pepper)
1/4 cup franks hot sauce
1/4 TBSP butter

fill your plate with spinach ... go on...pile it on.....you can add other veggies too - i just do spinach though ...it's simpler.

cut the chicken up into bite sized pieces

Microwave the hot sauce and butter together a few seconds (10 seconds) at a time until the butter is melted...stir well.
coat the chicken in your "Wing" sauce and distribute the chicken over the spinach then pour the remaining "wing" sauce over the spinach if you like.

You can also use a small amount of bleu cheese dressing or ranch on the salad...i don't. I sometimes grate cheese over it.....but that's rare.

[Zereh]

Originally Posted by DetroitVelvetSmooth [You must be logged in to view images. Log in or Register.]

try shelling the shrimp beforehand and make a shrimp stock to use instead of/in combo with veg stock. heat oil till almost smoking, add shells, and some onion and red pepper flakes. sear the shells and lightly brown the onions, then add a little pureed tomato and water to cover shells by a half inch. simmer gently for 20m. strain cool and use in that soop.

Curry recipe plz.

mmm I'll try that! Thanks for the suggestion.


I found this on Steamy Kitchen and it is also a favorite. I recommend some bread to dip in the sauce. If there is any leftover I pick the meat out of the mussels and discard the shells and serve it over rice the next day. I've subbed chicken when mussels looked iffy at the market, and while good, it's not as good as the original.

Steamed Mussels With Lemongrass Coconut Curry

2.5- to 3-lbs mussels, scrubbed & picked through (discard cracked shells and ones that don’t close when tapped)
1 stalk of lemongrass, white part grated with microplane grater
2 bottles of clam juice
1 can (14oz) of good coconut milk, shake the can vigorously to mix the fat with the liquid
Thai curry paste (Meseri brand, small red can)
1 tablespoon fish sauce
1 tsp sugar
3 small skeins of mung bean noodles, soaked in cold water for 5 minutes.
chopped scallions & chili for topping


In a wok or large pot, turn heat to medium. When wok is hot but not smoking, add 2 tbl curry paste and the lemongrass. Fry for 30 seconds to release its flavors.

Add the clam juice, fish sauce, sugar and coconut milk. Simmer for 3 minutes. Taste the broth. If you want more heat, add more curry paste. In meantime, drain your mung bean noodles. The noodles should still be a little stiff.

Turn heat to high and add your mussels. Immediately cover with tight fitting lid. Steam on high for 5 minutes or so.

Open lid, scootch the mussels to one side, add mung bean noodles and cook for another couple minutes uncovered.

Use a large spoon to redistribute the mussels from the top to the bottom of the broth, cook another minute and it’s done.

Top with chopped chilies and scallion.