Kyi Profile - (16709195)

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Recipe Reviews 5 reviews
Spinach Brownies
Just tried this recipe tonight and it was very tasty! I made the recipe as written with a few additions. I added half of a diced onion and some minced garlic (which I sauteed with some butter), and also used some Parmesan cheese in the mixture. I used only a half stick of butter (it's still pretty greasy even at that since the cheese has oils), and wished I had used slightly less salt as the cheese and butter were salted as well. Overall, it was really good! Next time I will try adding some drained and chopped artichokes and maybe even some pimentos for color. One other thing... I accidentally bought baking soda instead of baking powder! I looked up some way to substitute it, so I only added 1/4th tsp of baking soda plus 1/2 tsp of lemon juice (per advice on internet). It came out just fine!

1 user found this review helpful
Reviewed On: Aug. 19, 2013
Key Lime Pie VII
It's easy to make, requires only a few ingredients, and tastes great! All around good recipe. I used a Keebler pre-made graham crust and Nellie and Joe's bottled key lime juice to save time. I also don't like overly sweet desserts and tasted the mixture before pouring it into my crust, and here's what I changed to make it more palatable for me. I only used 1 and a half can of the sweetened condensed milk and substituted the rest with coconut milk (you can use coconut cream as well) and used a little extra sour cream. I also added the zest of one regular lime and in a small ramekin, I made a similar mixture with a few drops of peppermint extract, as I thought a creamy, coconutty, tart, and a zing of refreshing mint would make it more interesting. I baked the pie for approximately 15 minutes, as the pinhole bubbles are kinda hard to see, but it was fine. I let it rest in the oven for a bit, then let it cool off on the counter before storing it in the fridge to chill. My boyfriend said the smaller "sample/experiment" key lime pie tasted kinda like a peppermint patty. I thought it was good but if you try this, be careful to not add too much mint as it will take away from the creamy/tartness of the actual pie. The coconut milk was a nice variation if you're looking to try something slightly different.

0 users found this review helpful
Reviewed On: Aug. 16, 2013
Panang Curry with Chicken
I've made this dish before with a few variations, usually changing it slightly everytime I make it. You can find a variety of pastes (comes in a small can) in Asian grocery stores, the one I have is quite spicy. You can brown the chicken before adding it to the sauce if you like instead of poaching it in the sauce. I usually like to cook my chicken first, then add it to the curry and coconut milk mixture and let it simmer for an hour or so while I do other stuff. This tenderizes the chicken more and allows it to absorb the sauce. I also like to use chicken thigh instead of breast. I usually add some onions, garlic, bell pepper, carrot, bamboo shoots, napa cabbage, and sometimes potato, avocado, or taro. You can pretty much add anything. If you decide to add carrot, I recommend either cooking the carrots well first or letting it stew in the sauce for a long time, otherwise it will be very hard and crunchy which I do not find texturally pleasant for this dish. I would add the vegetables halfway through, maybe give it at least 30 minutes to stew in the sauce unless you like it very crunchy. I did not add the leaves or basil and it tasted just fine. I used regular sugar instead of palm and use coconut cream to thicken the sauce or make more of it as we like to mix it with the rice. You can add jalapenos or a finely diced habanero to add more heat to it as well.

0 users found this review helpful
Reviewed On: Mar. 19, 2013

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