Cara Profile - (10000727)

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Recipe Reviews 6 reviews
Bo Nuong Xa
I added about 2 inches of grated ginger to the marinade, and we cooked these over an open fire while camping. To serve, we tossed the meat with rice vermicelli, fresh julienne carrots, red peppers, snap peas and green onions, mint, corriander and basil, and topped with crushed peanuts and Nuoc Cham sauce (crush together 1 clove garlic, 2.5 tsp sugar and a pinch of chili pepper powder; add 2 tbsp fish sauce, 1/8 fresh lime juiced, 2.5 tbsp water or to taste). This was absolutely spectacular!

8 users found this review helpful
Reviewed On: Sep. 27, 2007
Sticky Monkey Brains
This recipe won me first prize in my family's annual cooking competition. The first time I made this I used Pillsbury's country biscuit dough (2 x 340g packages -about 40g more than the recipe called for - so I left one of the precut biscuits out) and I found it incredibly salty (4 stars). The second time, I went with the same amount of Pilsbury FLAKY ROLL dough and it was FANTASTIC. I used 6 aluminum foil mini cake pans with a single layer of dough balls in the bottom and they were perfect. I used the cooking time in this recipe, although the instructions on the package of dough said to only cook 11-13 mins - and they did not overcook. The stickiness is my favourite part so I use half again as much butter/brown sugar.

36 users found this review helpful
Reviewed On: Aug. 30, 2007
Zucchini Brownies
I had to increase the cooking time by about 20 mins. I did not ice (my husband is a diabetic) so to hide the zucchini shreds that were visible on the top, I sprinkled cocoa powder over the whole thing using an old salt shaker. This did the trick and no one guessed there was zucchini in them!

1 user found this review helpful
Reviewed On: Aug. 30, 2007

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