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OMG, so good! The only thing different I did was to cut the oil down to 1 cup, use fresh tomatoes, add 1 tsp. of red chili, and 1/2 tsp of crushed chili pepper (I like my food HOT). Next time, I will cut down the simmering time to 20 mintes on medium- that way I have more broth left. Thank you so much for the recipe!!!

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Creamy Caramel Flan

Reviewed: Aug. 20, 2007

My brother wanted creamy flan. He was sick of me buying them from the grocery store all the time, so I decided to make this highly rated flan. And he loves it!!! I too was a bit scared with the water and towel bit but everything turned out beautifully. I took the advice of one reviewers (my heartfelt thanks) and kept my pan in the oven til I was ready with the caramel and then poured it in the warm pan. I then put it back in the warm oven and left it there til I had the flan mixture prepped. What a wonderful idea. Oh, I don't know what the other's mean about it being a cheesecake or a different sweet dish and not flan... to me it's flan. Not eggy... no hard... just rich creamy flan! Wonderful! Thank you for the recipe!

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Baklava

Reviewed: Aug. 20, 2007

I can't stop eating this (not good for the diet- LOL). No problems with the phyllo dough. I got the twin pack from Walmart & used the plastic sheet they were rolled in to use as a buffer between the dough & the damp towel. Used a small chopper for the pecans halves, then transfered them to a skillet to roast. Then, I added cinnamon & 1/4 cup sugar to the pecans. Those who are confused on how to do the dough & nut steps- NOTE: do 2 sheets & butter 4 times (so there are 8 sheets total) & then do butter & sprinkle 2-3 TBSP. of pecans after laying of each 2 sheets. Do this until you have 8 sheets left & go back to just butter & dough. Cut butter (salted) to half & used that with butter spray. PERFECT. I baked it at 325 for about 40 mins. until top was golden. Those having problems with the top layer sliding off- TIP: while cutting into sqaures/diamnonds, use your fingers to press down (not to hard but still quite firmly) on the top layer as you cut along. I had no top layer falling off with me. I had made 1 1/2 of the syrup recipe & found it a bit much. I'll make the exact amount next time. I also made the syrup ahead of time & had it in the fridge even before I got started on chopping the nuts. Overall, this was so easy to make, best baklava I have ever had, & was fun to do (took me 45 mins. to do the layering, 10 for the syrup & 40 mins to cook). EXCELLENT RECIPE & thank you for posting this Donna. To the ladies who gave such helpful suggestions: YOU ROCK!

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Spinach Stuffed Chicken Breasts

Reviewed: Aug. 19, 2006

Marvelous for someone who is on a low carb diet. I did adjust after reading all the reviews. First, I used frozen spinach. Then in a bowl, I threw in spinach (after I cooked it for about 5 minutes), crushed croutons, parmesan cheese, garlic paste- about a 3/4 tsp, the lite mayo (I love mayo) and a dash of cornstarch. I had no problem butterflying the chicken... I basted it with olive oil, oregano, lemon pepper, lemon juice, salt and black pepper (all to taste)... then I stuffed plenty of the spinach mixture into it. I didn't use bacon or toothpicks to hold it together... the chicken held together just fine. And voila! I couldn't believe how good it was... next time I am going to double the spinach mixture though. EXCELLENT!!!

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Ranch Chicken

Reviewed: Feb. 22, 2005

I am not a picky eater but I could not seem to get this down... tasted bitter... chicken looked like it was swimming in veg. oil. But thank you for the low carb recipe... :-)

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Pakistani Spicy Chickpeas

Reviewed: Feb. 20, 2005

One of the best recipes I have found here... I tried it with black eyed peas too... delicious.

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Key Lime Pie - Low Carb Version

Reviewed: Feb. 20, 2005

Great recipe with a few minor changes... added half the amount of jello (too sweet and tangy otherwise) and I used raspberry (my fav.) instead. Wonderful with heavy whipped topping on top... yum!

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1 user found this review helpful