Pakora Recipe Reviews (Pg. 1) - Allrecipes.com (13930686)

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Coconut Shrimp I

Reviewed: Aug. 11, 2012
One word: Awesome!!! I also made the orange sauce someone mentions in the reviews and wow...my taste buds are in heaven. These coconut shrimp are also perfect for making sushi rolls... use these, avocado & thin slivers of cream cheese on rolls made with the seaweed on the inside. Smear top of roll with sriracha mayo, drizzle lightly with a thick teriyaki sauce and then get two big handfuls of flaming hot cheetos put then in a ziplock back and mash them up...once they resemble breadcrumbs cover up the roll all the way accross - sooo yummy!! They sell these rolls at our local supermkt, they call them Firecracker Rolls. Sorry for rambling..but the coconut shrimp really helped me copy the firecracker recipe.
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Cassava Cake

Reviewed: Aug. 11, 2012
I always use fresh cassava (approx 3 lbs). I peel then grate it...I soak it in water then drain it and do it over again.. at the end I strain with with a cheesecloth and another cloth napkin and squeeze as much as I can..I am left with a nice white, dried paste. This cake taste best when it's fresh out of the over. I tried another recipe from a well-known/rated Vietnamese book and immediately came back to this one - why mess with perfection? Thanks for sharing!
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Party Pinwheels

Reviewed: Jun. 5, 2009
It didn't come out salty as other reviewers said... maybe they used a generic, cheap brand of ranch mix - I've tasted some of those and they don't taste nearly as good as the REAL ranch mix (made by HiddenValley, go read about the history of ranch dressing). Anyway, I started adding bit by bit, just in case it might come out salty. I didn't want to put just a little bit otherwise it would taste too much like cream cheese. Just keep adding and tasting.. the first time I made them the ranch flavor was too strong. Once you find the right balance you won't be able to stop eating them. They are always a hit and there are never any left over.
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