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Recipe Reviews 6 reviews
Coconut Flan
oh. em. gee. The first two times I made this, I thought it was sooo good. But both those times I accidentally forgot to add the whole milk, and the resulting texture was delicious, but firmer and tasted eggier than as the recipe calls for. If made to the recipe's specifications, this is so fluffy and delicious it will MELT in your mouth! And none of that yucky eggy taste. I'm sitting here taking it all away from my guests to gobble it up in the privacy of my room because it is THAT good. I added a generous helping of vanilla [2 tspn?], a little coconut extract and a teeny bit of almond extract. In Canada, sweetened condensed milk isn't sold in 14oz cans [as far as I could see] so I had a little less, but I think not being overly sweet adds to the charm of this dessert, and it is still sweet and custardy. It is also important not to let your sugar burn/brown to much, as the flavor WILL show through. I gave up and put it in the pan still slightly lumpy this time around because I can't seem to avoid slightly burning it, and it turned out just fine. I've also made it with a sprinkling of cardamom and it turns out HEAVENLY, tastes like a chai flan or something. This recipe is enough to make two pans - WHICH YOU WILL NEED. One for you, one for everyone else :D Some notes: it will deflate slightly when cooled and lose some of its volume, so you can think about cooking in a deeper pan. Also, DO NOT FORGET THE WHOLE MILK. num num num. thank you so much for the recipe!

5 users found this review helpful
Reviewed On: Apr. 8, 2012
Mexican Chicken Corn Chowder
This is AMAZING but mostly as a base before making your own changes, as I made huge changes and everybody loved it! I add more garlic, evaporated milk instead of half and half, old cheddar instead of Monterey Jack, a can of sweet kernel corn [in addition to the creamed corn], kidney beans, chopped potatoes, a little bit of either taco or chili seasoning, and both salsa and taco sauce to give it that kick! It is super hearty and delicious :)

1 user found this review helpful
Reviewed On: Jan. 15, 2012
Kung Pao Chicken
This dish is absolutely amazing - so simple, soooo delicious, and atrociously forgiving. That being said, the number one note to take here is: make six times the sauce! Seriously! Any less is a crime. I've found a way to make this MUCH easier. I saute the chicken in sesame oil or ginger and garlic, and add 1/3 cup each of sesame oil, vinegar, light soy sauce, chile paste, brown sugar, and water/cornstarch mixture; [marinating is so unecessary] and then add at least half a cup of crushed peanuts, a can of sliced water chestnuts, and top it off at the end with a palmful of chopped cilantro. I leave out the white wine and green onions. It takes less then fifteen minutes [not counting the time spent cutting the chicken!] and turns out perfect and scrumptious EVERY time. [It helps to have a little less soy, vinegar, and hot sauce, and little extra sugar]

2 users found this review helpful
Reviewed On: Sep. 3, 2011
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