Jasa38 Profile - Allrecipes.com (12900750)

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Jasa38


Jasa38
 
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Member Since: Mar. 2011
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Recipe Reviews 3 reviews
Chow Clusters
This is ALMOST the same recipe that my family has been using for years. We love them- always a crowd pleaser. Here's a few things we've found out over the years. (1) Using Peanuts (salted or unsalted) actually tastes better and is cheaper (but cashews work fine) (2) For the amount of chow mein noodles this recipe calls for I'd actually use 1 bag of butterscotch and 1 bag of semi-sweet chocolate. otherwise you're going to have a heck of a time covering all those noodles. (3) double boiler works best for melting the chips but a pot is fine- just watch you don't burn the chocolate - keep the heat low and if it starts to look grainy you've overdone it. (4) never use the rice noodles instead of the chow mein noodles (they hurt your mouth) (5) semi-sweet chocolate is best because milk chocolate and butterscotch winds up way too sweet.

1 user found this review helpful
Reviewed On: Jan. 13, 2013
Creamy Blueberry Pie
I definitely have a sweet tooth, but next time i'd cut down on the sugar. Otherwise AMAZING!

0 users found this review helpful
Reviewed On: Jan. 13, 2013
Tres Leches Cake
I attempted to make this after having a friend's Tres leches cake. His cake was an old authentic recipe. I was disappointed by this recipe. The instructions were simple enough to follow, the cake texture was good, but it was definitely missing something. I recall the cake he made as being melt-in-your-mouth delicious and there was quite a bit of liquid. This was more spongy and as the instructions called for - I discarded off some of the milk mixture - I immediately regretted it. The cake was more dry than i'm used to. I also believe that the cake is supposed to be served chilled, but i cannot recall if it's the milk mixture or the cake itself...... I added vanilla and strawberries to the whipped cream topping and some sugar for a little more sweetness. I was glad i did that.

0 users found this review helpful
Reviewed On: Jan. 13, 2013
 
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