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"I made this for a party today. I really was a hit. It was really moist. The toasted coconut really brought out the coconut flavor."
Dec 6, 2012 on Food.com
"WOW! I wish I could have given it even more stars. The hoisin really does make this different. I love the anise fragrance and flavor. I did thicken the gravy more with some flour and I used some fresh parsley and thyme since I grow it. Thanks for posting."
Mar 28, 2012 on Food.com
"This is a very good recipe. If you buy head on shrimp, save the heads and shells. Heat oil in pan with garlic and saute the shrimp heads and shells until they are pink. Remove the shells. The liquor from the shrimp heads can be pressed out and added to the pan. Saute the pork, and add the vegetables just as you have described. I add the shr..."
Sep 6, 2011 on Food.com
"I grow chayote so I am always looking for different ways to use them. I slice my chayote thinner so they cook faster. I also like to add a clove or two of garlic and some diced tomato. I also like to add some dried shrimp at the start to boost the flavor. Thanks for posting this recipe"
Sep 5, 2011 on Food.com
"Very classic recipe. My recipe calls for 1/4 cup liquid smoke but the rest is about the same. Rock salt can be substituted for the Hawaiian salt. The ti leaves help to keep the pork moist. Lucky for me I have ti growing in my yard. Anyone who does not have ti can omit it, or wrap the pork butt in moist cheesecloth and then place in the foil. Re..."
Jul 29, 2011 on Food.com
"This is a good basic recipe. One of your reviewers did not like it, but they may have gotten the wrong type of wakame. Ito wakame is tougher and is better used in miso soup. fueru wakame is better for salad. Japaneste cucumbers work bettter since they keep the crunch longer. It also does taste better the next day. I also like the addition of s..."
Apr 13, 2011 on Food.com
"I remember this recipe in Pillsbury's treasury of bake off winners cookbook. It is a really good recipe. Thanks for sharing."
Mar 25, 2010 on Food.com
"It is a nice and easy recipe and I have almost everything I need in my frig and pantry. I kept the other comments in mind and decided to cook the pasta separately (I used barilla farfalle and added it to the sauce after draining it. I think this recipe will also work with rice so next time I think I'll sub the pasta for 1 cup of uncooked rice. ..."
Mar 14, 2010 on Food.com
"Thank you. Usually puto has to be steamed and I have been looking for a way to bake them instead. This way I can do the whole thing at one time instead of by batches in the mini muffin pans."
Mar 10, 2010 on Food.com
"Just what I always needed, a simple versatile recipe to make gravy. Thanks for posting"
Dec 24, 2009 on Food.com