I used three jumbo flaky tubes and tripled the sauce recipe. Put everything into a large Bundt pan. The top cooked perfectly after the allotted time, but the rest was not done. We ate the top layers and then reheated the bottom half for twenty minutes. Next time, I would cook longer and maybe use a thermometer to check the temp at the bottom of the pan. It was delicious, and people kept sneaking back to the kitchen to get another piece. It was actually my 17 year-old son who put it together, and he was so proud that he kept telling everybody how he was the one who made it!

Reviewed On: Sep. 28, 2009

I added 2 cups of cooked pasta shells and increased the dressing a bit, as well as doubled the curry powder. Everyone raved about this dish when I brought it to my brother's place. There was a bit left over, but they wouldn't let me take it home!

Reviewed On: Aug. 17, 2009

Couldn't find tamarind paste or oriental radish, so I left them out and used lime juice and rice wine vinegar. Tasted delicious and did not seem to be missing anything.

Reviewed On: Oct. 26, 2008