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 Post subject: America's Test Kitchen
PostPosted: Mon Oct 08, 2018 11:58 am 
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Joined: Sat Jun 30, 2012 5:22 pm
Posts: 8837
I have a friend that really likes ATK and swears it has made her a MUCH better cook. So, i've been looking at their recipes when they pop up on fb. I tried their veggie lasagna this weekend and i have to say, i love it!!! It was quite labor-intensive for how i like to cook but i'd be willing to do it again! I think the flavor secret is in the kalamata olives. Not so much as to stand out but they give it a "depth of flavor" i think would be lacking otherwise. Zucchini, yellow summer squash, eggplant and spinach are the main veggies. And no-boil noodles! 8-)


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 Post subject: Re: America's Test Kitchen
PostPosted: Mon Oct 08, 2018 3:16 pm 
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Joined: Sun Jul 01, 2012 5:16 pm
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Location: Sunshine State
Sounds delish. Funny, yesterday I made baked eggplant cutlets and topped them with my red wine marinara over a nest of angel hair pasta. Today I went TexMex with mayocoba beans (canarios-yellow bean) with cornbread.

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 Post subject: Re: America's Test Kitchen
PostPosted: Mon Oct 08, 2018 3:30 pm 
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Joined: Sat Jun 30, 2012 5:22 pm
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Briva wrote:
Sounds delish. Funny, yesterday I made baked eggplant cutlets and topped them with my red wine marinara over a nest of angel hair pasta. Today I went TexMex with mayocoba beans (canarios-yellow bean) with cornbread.


I've had great eggplant "cutlets" and i've had them rather meh. I tho't i didn't like eggplant until i had it cooked well. I don't know what those mayocoba beans are but cornbread should be good with any bean! :)


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 Post subject: Re: America's Test Kitchen
PostPosted: Mon Oct 08, 2018 10:23 pm 
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Joined: Sun Jul 01, 2012 5:16 pm
Posts: 2311
Location: Sunshine State
I followed this recipe to bread the eggplant, flour, egg then breadcrumbs-cornmeal mixture. I used ground cracker crumbs for the panko. They were crisp and flavorful and recrisped in the toaster oven.

https://www.foodnetwork.com/recipes/sandra-lee/crispy-eggplant-parmesan-recipe-1919034

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