CinnamonGramma Recipe Reviews (Pg. 1) - Allrecipes.com (12924772)

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Oven Kalua Pork

Reviewed: May 11, 2011
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.
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Bitter Melon Stir-Fry

Reviewed: Jul. 5, 2011
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.
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Black Bean and Corn Salad

Reviewed: Apr. 9, 2011
It is very tasty. I added a teaspoon of balsamic and some frozen lima beans prepared from package. The light green color added to the intense color of black beans; it tasted great. The sweet corn balanced the flavor. Didn't have sweet red pepper or cheese or picante sauce but it worked. Good recipe; quick and easy.
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Portuguese Sweet Bread I

Reviewed: Jul. 5, 2011
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!
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Kidney Bean Tuna Salad

Reviewed: Apr. 14, 2011
Different combination of protein: beans and tuna. I did not have cheddar cheese used goat cheese; had spanish olives, sliced in half, added sweet green pepper for color, no cilantro and used rice vinegar instead of white wine vinegar. Using any basic recipe and exchanging ingredients on hand makes for interesting meals. Had to add sweetness to dressing - too tart. All in all - tasty, nutritous and colorful. Still around 200 calories per 1/2 cup.
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