CinnamonGramma Profile - (12924772)

cook's profile


Home Town: Honolulu, Hawaii, USA
Living In: Washington, USA
Member Since: Mar. 2011
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Sewing, Gardening, Camping, Walking, Fishing, Reading Books, Music, Painting/Drawing, Charity Work
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Blog...  2 posts
Oct. 11, 2011 1:45 pm 
Updated: Dec. 5, 2011 11:58 am
Thanksgiving.......a time of abundance, a table full of food, football games, a cold wintry day, warm glow of a fire, friends and family.  Although I grew up in Hawaii where the Fall was cooler but never cold; where you didn't need a "winter coat"; and the sun shone just about every day,… MORE
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Recipe Reviews 3 reviews
Portuguese Sweet Bread I
Just as I remember my "Avo" making every week! I used my very old breadmaker on manual and brushed the top with egg white; included the extra yolk into dough. It rose, baked and tasted absolutely wonderful! Family enjoyed it so much. Will bake again and double the reciped. Thanks Jennifer!

2 users found this review helpful
Reviewed On: Jul. 5, 2011
Bitter Melon Stir-Fry
Bitter melon is different but good to stabilize blood sugar. I added ginger, didn't have tomato and used "patis" instead of using shrimp. Boiled bitter melon first to remove some of the bitterness; used vegetable broth to simmer and marry flavors. Also added black bean garlic sauce. My husband liked it.

6 users found this review helpful
Reviewed On: Jul. 5, 2011
Oven Kalua Pork
Born and raised in the Islands and in the NW for 35 years, I rate this recipe OK. The authentic Hawaiian style combines garlic powder and Hawaiian salt to rub any meat used (pork, chicken, beef). The pan is lined with foil, then layered with banana leaves (frozen at Asian markets) which have been washed. The meat is placed on the leaves, liquid smoke sprinkled over top and then wrapped well. Leaves, then foil tightly enclosed. Couple cups of water at the bottom of the pan. Slow roast for hours, check water only. Only open foil near end to check doneness. Serve with sweet potato, poi, rice, long rice and/or poki, pineapple, haupia. We start roasting at 9pm and leave until 9am at 300 degrees.

141 users found this review helpful
Reviewed On: May 11, 2011

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