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Hawaiian Chicken Kabobs

Reviewed: Aug. 23, 2005
I made this for a Hawaiian-themed bbq. I read through many of the other reviews & found them very helpful. I gathered together the most pertinent info & the dish turned out wonderful! Here are the changes I made to make the dish 5*'s. I used rice vinegar instead of sherry. Rice vinegar makes chicken tender. I used fresh ginger & garlic. Triple when using fresh herbs. I added fresh mushrooms. You could add other veggies too. As another reviewer pointed out, it is safer to separate the chicken & veggies. After marinating several hours, I skewered the chicken and vegetables separately as they are done at different times. I soaked the skewers in water to keep them from burning. After I skewered the chicken and vegetables I used the left over marinade from the vegetables, like other reviewers suggested, heated it on the stove until boiling & added 2T of cornstarch dissolved in a 1/4 -1/3 of water to make a basting sauce which I applied during the last few minutes of grilling. The dish was a hit! Everyone loved it! The basting sauce was worth the extra few minutes. It really topped it off. Yes, I would make it again! It was worth the time, which really wasn't much. What was time consuming for me was deciding what to make, reading the reviews & putting it all together. I wrote this review hoping to condense all the reviews I read for other viewers so they don't have to go through all the time & trouble I did.
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Nectarine Pie

Reviewed: Jul. 18, 2005
I went looking for some ideas for me to do some thing with my nectarines. I found this recipe and it decided to makie it. It was fantastic! After looking at the recipe and reading through the reviews, I came up with a few changes I wanted to try. Here are the changes I made. I made a one crust pie. I did not peel the nectarines. I cut the nectarines in slices and since I used what I picked off my tree, I filld up the pie pan using a circular pattern so the whipping cream could still flow through. Instead of a pie crust topping, I made a crumb topping with brown sugar, flour, cinnamon & brown sugar. Then I sprinkled the top with sliced almonds. I left everything else the same. I cooked the pie for only 30 min. and when it was time to cut it, it was a little on the runny side. It was difficult to serve. Maybe I should have cooked it longer. I am not sure. I made another one the next night for another get together, and baked it about 6 min. longer, but it was still a bit runny. Both times the pies were slightly warm while cutting. I am wondering if the reason why it is running is because I am adding too many necartines. It really didn't matter though, because I served it with Breyers French Vanilla ice cream and it was delicious. Both times it was a bit hit and nothing was left over!
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