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Hot Seafood Antipasto

Reviewed: Jun. 1, 2010
I posted this recipe exactly as it was shared in the article. When I made it, it was delicious, but I did add extra garlic and 1/2 tsp italian seasoning, as I thought it lacked color. Be sure your seafood is fully drained of any liquid, or your sauce will be watery. I warmed the garlic and oil and then added all the other ingredients (including the wine and butter) in the pot for 5 minutes covered on medium-high and about 2 minutes uncovered on high, stirring a few times while the wine cooked down. Everyone that had it at the restaurant before, told me it tasted just like theirs.
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1 user found this review helpful

Lau Lau

Reviewed: Dec. 29, 2009
This is how you make Lau Lau! You can do all chix or all pork if you want to. Also, the cooking time is not for the meat, but rather the amount of time it will take to cook the taro leaves, which need to cook till - well, basically mush. If you are substituting spinach for the taro leaves, you can shorten your cooking time by a couple of hours.
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73 users found this review helpful

Mediterranean Crescent Pinwheels

Reviewed: Jan. 4, 2009
Five stars because it was yummy, inexpensive, and soooo easy to make! The first time I made it, I used dried basil since I didnt have fresh and added spinach for color. I tried it again with the fresh basil and it was equally as good, so you have a lot of flexibility here! Everyone loved them!
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8 users found this review helpful

Mint Chutney

Reviewed: Jul. 22, 2007
This recipe turned out okay for me at first. After making it I thought the lemon over powered the mint and cilantro so I strained it in cheesecloth and let about 3 tablespoons of liquid out, replaced it with a little water and added a little sugar to taste, blended it in the chopper again. After doing this, I looked up other mint chutney recipes and they called for sugar. Maybe the tamarind juice would have been better, but I didn't have any. The end result was good, so I would suggest adding the lemon juice to taste.
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50 users found this review helpful

Mango Chutney

Reviewed: Jul. 22, 2007
This was very easy to make and I didn't find the color unappealing. After reading the reviews and others thinking they might have cooked the sugar too much, I cut down the first two intermitent cooking times to about 15 min and then cooked everything a little longer after adding the mango. I cooked it until the mango was almost translucent and had taken on the color of the sauce. I would add more mango next time, it cooks down a little so maybe another half cup if you're doing the 30 serving recipe. The saucy part does thicken as it cools, which was really nice. Overall, this mango chutney smells great and tastes great.
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25 users found this review helpful

Sweet Tamarind Chutney

Reviewed: Jul. 22, 2007
This recipe was pretty good... I did add about a tablespoon of cornstarch and water since it didn't thicken for me at all after the 20-30 min. When cooled it was just the consistency of the tamarind chutney at the restaurants. I also added one star anise, broken up, an ingredient I saw in another tamarind recipe and I thought it enhanced the flavor. I added it at the end with the cornstarch after taste testing and thinking it needed something extra. Overall a great tamarind chutney.
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10 users found this review helpful

Mango Cardamom Bread Pudding

Reviewed: Jul. 20, 2007
Made this twice in one week. Served with a vanilla sauce recipe I found after reading the reviews that it wasn't very sweet. I also used Hawaiian sweet bread and I did find the cardamom at my local Safeway. I served it to my family first and then made it again over the weekend for a party. Everyone LOVED it, said it was delicous, wonderful, etc, so I'm giving it 5 stars, even though I just thought it was "good". VERY easy to make and I would make it again.
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1 user found this review helpful

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