CA transplant Recipe Reviews (Pg. 1) - (13085881)

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Vegetable Biryani

Reviewed: Jun. 2, 2010
The rice got really mushy, we didn't like that. I cut back to 1TBSP garam masala, like suggested. It was tastesless. Will not make again.
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Zucchini Bisque

Reviewed: May 24, 2010
Last summer, I froze a whole bunch of shredded zucchini in recipe-size (2 2/3cup) packets for future zucchini bread. When I thawed a packet recently, I discovered that the liquid had separated. This recipe was perfect for that saved zucchini! I thawed it and added both the liquid and water. I used half the amount of butter, and still got the buttery flavor. I used an immersion blender to blend the soup and make it creamy. So easy, but had to be careful not to splash the hot soup. To cut calories and fat even more, I used evaporated milk instead of light cream. We both agreed the soup was just great, but that I should thicken it up just a bit next time. We would give it a "9" (out of 10, 10 being best), if it were thicker. The nutmeg and pepper gives it a nice lift! I think that this summer, I'll save some shredded zucchini from our garden to make this soup in the winter!!!
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Maui Onion Dressing

Reviewed: Oct. 22, 2008
Really a hit at our Hawaiian-themed dinner party! Very quick to make, too
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Hawaiian Wedding Cake III

Reviewed: Oct. 22, 2008
There were so many conflicting pieces of advice for this recipe! Here's what I did: I made the cake a few days before the dinner party and froze it. I let it defrost overnight. I warmed it for a short bit in the microwave and poked holes on top. I drained the pineapple and put it right on top of the cake. I mixed up the pudding mix, all the milk, and the thawed whipping topping. I tend to dump everything into a bowl and it worked out fine. I put toasted coconut on top of the cake. It was really delicious for our Hawaiian dinner menu. It was also good several days later. I guess that draining the pineapple keeps it from getting soggy. If you want a stronger pineapple flavor, maybe used the drained pineapple juice as part of the liquid in baking the cake.
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Hawaiian Bread II

Reviewed: Oct. 19, 2008
I wanted a Hawaiian-style bread like the pull-apart you find in the store. I wanted to make the dough in my bread machine. I took the suggestions of Jennifer 72--cut the recipe in half, added the salt, changed the vanilla extract to coconut extract. I addedd 2TBSP water to adjust for the 1/2 egg I didn't use. I had to keep adding flour to the recipe to make a dough that I could handle because this is more of a batter bread. When the dough was right and the cycle was finished, I patted the dough out flat. I cut the dough into 18 or 20 small pieces. I rolled those pieces into small balls and placed them in a greased angel food pan. I let that rise till doubled in size, about 1 1/2 hours. I baked it at 350degrees for about 35 minutes--till brown on top. I forgot to add some egg wash on top, could do that next time. Also, I might cover the bread or turn it down. The sweetness of the dough caused the brown top to get crispy instead of chewy. After baking, I let it sit in the pan on a cooling rack for five minutes. Then I turned the bread upside down to remove it. The guests at my Hawaiian-themed dinner party loved it, it made a great pull-apart bread. If anyone tries it this way, I hope you measure how much extra flour you add. It might have been as much as 3/4cup+. I just kept adding flour. Also, I would omit the substitution for the 1/2 egg, just forget about adding extra water. Really glad that it came out so well. Enjoy, and hope my comments help.
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