KABRIMIDA Recipe Reviews (Pg. 1) - Allrecipes.com (1525885)

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Spanish Flan

Reviewed: Feb. 19, 2008
I have died and gone to flan heaven. OH MY GOODNESS! Esta flan esta' magnifica, y perfecta! I think a previous reviewer who claimed it was not sweet, must have omitted the sweetened condensed milk and used two cans of evaporated instead. I followed the recipe as is, but took the advice of some reviewers in that I added 1 more egg, and a dash of coffee extract along with the vanilla. I baked it in a water bath at 340 degrees (my compromise for the suggested times of 325 or 350) for one hour covered loosely with aluminum foil that had holes poked in it. I then turned off the oven and opened the door a crack, leaving it in there for an additional half hour. Then I let it sit at room temp for an hour and a half and then I put it in the fridge. The most labor intensive part was the sugar carmelization. WORD OF CAUTION: Be really careful stirring the sugar when it starts to liquify.... I splashed some on my hand and sugar burns are nasty. I also whipped all the flan ingredients together in my blender on low speed, and I strained it when I poured it into the dish, but I see no reason to do that, nothing remained in the strainer. Anyhow, this morning I awoke to the MOST magnificent spanish flan I have ever tasted and I brought some in for my coworkers who are mexican and they are now declaring me "La Reina de Flan" or the "Queen of Flan." I would give this 10 stars for taste if I could... and I would still give it 5 stars for preparation... even though it is a lot of work...
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Shrimp Garden Salad

Reviewed: Feb. 18, 2008
This is a wonderful base recipe to use and then tweak it to suit your tastes. I use the ingredients listed, (though I use iceberg lettuce, not romaine), and I add half a bag of shredded salad carrots. I also use the shrimp you buy at the fish counter for salad OR for a special treat I buy the small or medium shrimp that has the tails on and I just remove the tails and toss the shrimp in with the other ingredients. I then add salt and pepper and a small amount of mayonaise. (has to be mayo, the real thing, and not too much, you want to coat it lightly). Go easy on the onions, and chop the radishes nice and thin. YUM-O!
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25 users found this review helpful

Slow Cooker Lentil and Ham Soup

Reviewed: Jan. 14, 2008
I don't know what I did wrong. I followed the recipe exactly, but the result was blech. I think maybe I don't like basil and oregano, so I should omit those in the future. But other than that, it is a nice easy meal to fix. I just need to adjust the spices.
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Pap

Reviewed: Nov. 30, 2007
This is basically rice pudding without the rice. I ate mine over fresh blueberries. Sort of like a thin custard sauce. I bet it would be great with pound cake dipped in it.
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3 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Nov. 19, 2007
My first attempt at this pie produced very tasty results and I learned what changes I would make for the next one. I did add a tea cinnamon and a dash of nutmeg and 1 tea vanilla to the sauce. I think next time I will add the vanilla to the sauce, but put the nutmeg and cinnamon directly tossed with apples. It made the sauce such a dark brown color that it looked sort of creepy on my crust. (but it still tasted wonderful!!!). I took the left-over pie crust, rolled it out, slathered with butter, sprinkled sugar and cinnamon on it and then drizzled the remaining sauce (I had a little bit in the pan) then rolled up the pie crust, sliced them about 1 inch wide so they are little spirals, and baked those for 20 minutes at 400 degrees. My family inhaled these. (We call them doo-dads). Thank you, Granda Ople, for this fine recipe! You will live on in the hearts and recipe books of thousands of people for years to come!!!
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Cafeteria Macaroni and Cheese

Reviewed: Jul. 26, 2003
All I can say is OH MY GOSH is this great comfort food!! I melted some Velveeta cheese (4 oz) and then I use crushed Saltines stirred in melted butter to sprinkle over the top. This is the mac and cheese of my childhood!! I also shake some dried minced onion in with the cheese sauce. My kids learned that the box stuff just doesn't compare!
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Aussie Lime Pie

Reviewed: Jul. 26, 2003
My crust boiled over and then my oven started smoking and I was so afraid this pie was going to end up in the garbage BUT.... I let it cool, then put it in the refrigerator overnight, and this morning it tastes YUMMY!! So next time I won't use all the crust dough.
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