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Almond Jelly

Reviewed: Nov. 26, 2010
I love to add fruit cocktails in this. I also halve the milk into 1 cup of milk, and substitute the other cup of milk of 1 cup of table cream milk (nestle kind). I noticed when I use kiwis or pineapple, they seem to become icky. I found that if I blanched fruits like kiwi, figs, guava, pineapple, gingerroot and papaya, the enzymes are gone. Also, fruits in heavy syrup, fresh seedless grapes, canned peaches, canned pears, and fruit cocktail sink. Fresh fruit, fruit in light syrup, including fresh orange and lemon slices, sliced apples, peaches, or bananas float.
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8 users found this review helpful

Siopao (Filipino Steamed Dumplings)

Reviewed: Nov. 15, 2010
I added chinese sausage, some hoisin sauce, substituted sugar in meat mixture with splenda, and added sliced hard boiled egg.
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26 users found this review helpful

Citrus Dressing

Reviewed: Nov. 15, 2010
If you're lazy like me, or very scared to use eggs or serve raw eggs- omit the egg and egg whites, cut the canola oil in half. use 1/2 cup of mayonaise instead.
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40 users found this review helpful

Creamy Orange-Ginger Dressing

Reviewed: Nov. 10, 2010
at first, i tried it as stated above. i found the yogurt, cayenne and cinnamon to be off. i finally gave in, by just using spicy honey mustard, orange juice, a small splash of rice wine vinegar, miracle whip, splenda, grated ginger, white sesame seeds and some grated carrots
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2 users found this review helpful

Asian Water Roux White Bread

Reviewed: Jun. 22, 2010
The recipe gave a great starting point. If you feel like baking this immediately, you can start the roux/sponge by boiling water in microwave for a few minutes, while creaming the sugar and butter. then mix boiled water, creamed butter mixture and (make sure you use twice sifted flour) flour; hand mix it at a gentle speed to remove lumps, or use hand blender to smooth. Cool to room temperature or tepid warm Should take 20-30 minutes. While cooling the starter, mix twice sifted flour, sugar, dry milk powder. Beat the egg. Take a big bowl and a cloth that can cover the bowl. Run both in hot water or soak it in very hot water. Activate the dry yeast with warm water, after 8-10 minutes. Wring out water from the damp warm cloth and dry/wipe excess water from the bowl. Once roux is cooled, yeast is activated, egg beaten, and dry mixture mixed, continue by combining all ingredients except salt and butter. gently knead and fold all ingredients for 4-7 minutes or use bread machine by combining the ingredients for 8 minutes. Take your warm big bowl, grease very lightly, and proof your dough for an hour. Cover your dough with warm damp cloth, to create humidity. After an hour of proof, punch the dough down for brief seconds.Cut the dough in half. Take a rolling pin, roll the dough in a thick rectangular shape. roll the the dough into a log or any shape and add filling. lightly grease pans, and place both dough.cover both dough with damp, warm cloth to proof for 20 minutes. bake.
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4 users found this review helpful

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