Amanda Recipe Reviews (Pg. 1) - (1074031)

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Graham Cracker Crust III

Reviewed: Jun. 29, 2001
I felt really dumb, but I found it nearly impossible to brush the crust with egg yolk. It kept clumping up on the pastry brush. I added water to thin the egg yolk to no avail. I did like the idea of using cinamon graham crakers, though.
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Coconut Cream Pie I

Reviewed: Jun. 29, 2001
I was really underwhelmed by this recipie! Seduced by the fabulous reviews and ease, I was expecting a lot more. Head my warning... DO NOT MAKE THIS FOR COMPANY. As is, it has the gastronomic aplomb of a budget cafeteria dessert! It essentially tastes like vanilla pudding with cool whip on top. The coconut flavor is nearly non-existant. Undaunted, I altered this recipe and found it was improved by: - adding a can of Cream of Coconut (not coconut milk) - using an oatmeal cinamon graham cracker crust - serving it in custard cups instead of pie or spring form pan (the Cream of Coconut will alter the firmness of the pudding) While the end result was a little sweet for my taste, everyone else enjoyed it enormously. The stronger coconut taste masked the non-excitment of vanilla j-ello pudding. I may try making it again and substituting coconut extract in lieu of the Cream of Coconut.
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Barbequed Thai Style Chicken

Reviewed: Jun. 29, 2001
This is a very lovely and exotic-flavored dish. The presentation is gorgeous with it's cilantro green and tumeric yellow. (Note: it did stain my fingernails yellow.) While easy enough for everyday cooking, it has an air of festivity and decadence that makes it worthy of serving it to company. I served it with Thai sesame noodles, a mandarin/almond salad, Jamacian-style ginger ale and coconut cream pie. The compliments didn't stop coming! Also, for those with children... While I may not any yet, my fiance tried this and he esentially has the palatte of a 10-year old. He really enjoyed this dish.
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