Amna Recipe Reviews (Pg. 1) - (10421528)

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Coconut Flan

Reviewed: Apr. 8, 2012
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!
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Mexican Chicken Corn Chowder

Reviewed: Jan. 15, 2012
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 :)
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Kung Pao Chicken

Reviewed: Sep. 3, 2011
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]
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Creamy Rice Pudding

Reviewed: Nov. 20, 2008
Beautiful. Perfect. Love it with a bit of cinnamon on top. Okay, maybe a lot.
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Peppered Shrimp Alfredo

Reviewed: Nov. 20, 2008
Instead of cayenne, I put in crushed red pepper flakes - a lot - and it was fabulous. I also left out the mushrooms. This recipe also works really well with tomato sauce instead of alfredo, and cheese.
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Enchiladas Suizas

Reviewed: May 31, 2008
Amazing recipe! As someone who grew up on traditional enchiladas, I wanted to try something different. I have made this one now for my family for years, and we've never been disappointed. However, there are a couple of changes we made and stuck with the first time: we like to make twice the sauce, and use refried beans seasoned with chili or taco seasoning instead of beef or pork, use chopped chicken, and HORDES of cheese. I also don't fry the tortillas first just because I'm a lazy student, but we'll go with the calorie excuse. The last time I made it, I tried something new by also using beef bouillon cubes instead of fresh chicken stock and while also covering the enchiladas in a canned red enchilada sauce, which made them very salty, but turned out absolutely incredible. However, you can't go wrong with the original recipe! Absolutely incredible, and never fails. I'm always talking about it and under constant demand to make it for my family and friends. Thanks for this amazing dish!
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5 users found this review helpful

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