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Spicy Peach Chutney

Reviewed: Jul. 1, 2012
By the time time sauce had cooked down to a relish consistency, the original peaches had been converted to mush. I added 10 more chopped peaches (about 3 pounds) and 3 more cloves of garlic to brighten up the flavors & visual appeal.
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Berdean's Cube Steak

Reviewed: Jan. 3, 2012
I added sauteed onions, a little dried thyme and fresh oregano + used splash of heavy cream in the final gravy. There were NO leftovers. My family were nearly licking their plates, it was soo good!
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Flan Mexicano (Mexican Flan)

Reviewed: Oct. 15, 2010
A dependable, easy recipe that yields an exotic dessert. I've made this flan five times in the last two weeks, because friends have tasted it and requested that I make one for their cake sale or Mexican-themed dinner party. My recipe tweaks: - Whisk the eggs and egg yolks together before adding, or the gelatinous whites will separate from the pudding mixture. - A Tablespoon of grated orange rind is way too much! I've taken it down to about 3/4 teaspoon and acheived the fragrance without an overwhelming orange flavor. - You really do have to refridgerate it for four hours, or the flan will not turn out of the pan easily and neatly. Of course, eating my mistakes is what keeps me such a fat and happy cook!
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