Skittle68 Recipe Reviews (Pg. 1) - (16718242)

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Flan Mexicano (Mexican Flan)

Reviewed: Mar. 7, 2011
This was too eggy for me. It was like eating sweetened quiche. And how do you melt sugar without it getting higher than 240 degrees (at which point it will be crunchy when it cools)? I would add 2/3 c. water to the sugar to make a syrup, then heat it to light amber color. I tried heating just the sugar, since the reviews were all saying it works perfectly, and I had little sugar rocks at the bottom of my custard dishes. Had to clean them out and start over. Ended up using my tried and true caramel sauce recipe of sugar, corn syrup, butter, and heavy cream. Or you could just heat sweetened condensed milk until it browns into caramel sauce. Anything is better than hard candy on flan :/ And I would maybe try it with two egg yolks, or even only one. Not sure what else you would have to adjust to keep the consistency right (because the consistency was great) but you can just taste the egg too strongly. Oh and I left out the orange zest
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5 users found this review helpful

Turkey Soup with Dressing Dumplings

Reviewed: Dec. 2, 2010
This is great! Of course, soup is one of those things everyone does different, so I did change some stuff. Mainly, just used more carrot, rutabaga, and peas instead of the green beans and poultry seasoning. I added some leftover gravy to the broth and it was so flavorful I didn't even need to use bouillon, just some salt. Lastly, the stuffing balls are time consuming, but worth it. I thought they might be weird, but not at all. If you take a teaspoon and squish the stuffing into it against the side of the bowl, it's easier and quicker to make them nice and smooth so they are easier to brown, and stay together better. Oh, and I didn't find that the can of cranberry added much to it, either way. Would probly skip that next time.
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20 users found this review helpful

Crab Dip

Reviewed: Nov. 30, 2010
I gave it 4 stars, because it is a great starter recipe, but needs a little more flavor. I also planned to serve it cold, so I didn't bake it. I reduced the onion by half, since it would be raw, increased the garlic to about 1 t. fresh minced garlic, added 2 oz shredded Colby Jack, and 2 oz shredded sharp cheddar. I also needed to add about 1/4 cup sour cream, along with the mayo, since I was serving it cold, and it would not be as soft otherwise. This seemed to be about perfect, flavor wise, but this was my first experience with canned crab meat, and I was not impressed. I bought the kind that said it had leg meat included, but it was still mostly mush. Next time I would use half canned, for the flavor, and half imitation so you still get chunks of crab.
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7 users found this review helpful

Classic Goulash

Reviewed: Nov. 8, 2010
Great recipe, but I would reduce the seasoning quite a bit, then add more if you think it needs it. I reduced the Italian seasoning to 1 teaspoon, and only added 1 bay leaf. I also used worshestershire sauce instead of soy sauce, and I thought this was really great
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1 user found this review helpful

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