Macafouchette Recipe Reviews (Pg. 1) - (10227586)

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MMMMM... Brownies

Reviewed: Mar. 24, 2009
OMG!!! It's 3:00 am here & i just finished baking these! They are REALLY good. When i was a teenager i earned the name "Burn Rubber" from my church youth group, for my various attempts @ making brownies from sratch... Now i'm redeemed!! I was lackin in semi-sweet chocolate so i made up the amount with milk chocalte & cut bck on the sugar. Also added chopped almonds. This recipe is THE KEEPER! Thanks for posting it :>
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Cranberry Pumpkin Bread

Reviewed: Nov. 20, 2008
Thanks alot. Lovely combination of flavours. Really do appreciate the rich colour & texture, (in my culture, light coloured = undercooked). Also recipe easily lends itself to personal variations, although original is quite good.
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Chicken Pelau

Reviewed: Nov. 20, 2008
I live in Trinidad, where the Pelau was invented, my family has asksed me to give some "Pelau education" and rescue the reputation of a national dish. Firstly, we dont use curry! Maybe a tsp when "seasoning" the whole chicken, but not to this extent. Secondly, Pelaus can be made with ANYTHING, it's the method that's standard . . . and this is not it. The actual method is somewhat tedious, though we do call it a "fast-pot" or "one-pot". I will post a more genuine recipe soon, but beware that we eat highly "seasoned" foods unlike those generally consumed in the US.
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57 users found this review helpful

Trinidad's Ponche-de-Creme (Punch with Cream)

Reviewed: Dec. 6, 2007
This recipe is "alright", but we, IN TRINIDAD, usually use less condensed milk & 2 cups of rum to every 6 eggs (they chemically cook the eggs to preserve the drink). Also, Ponche de Creme or Ponche Crema doesnt mean "Punch WITH Cream", but "Cream Punch" or literally "Punch of Cream", as some people do call it.
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