Shabie Profile - Allrecipes.com (180168359)

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Shabie


Shabie
 
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Member Since: Nov. 2013
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Recipe Reviews 3 reviews
Yogurt Cornbread
I was wondering about the small amount of yeast and as I started loading up the machine, I realized I never looked at the comments so I made some changes on the fly. I used 2 tsp of yeast which gave me a nicely-sized loaf. I did increase water by 1/3 C but do not recommend that as it made my loaf too loose (although will probably last longer). I cook with a very fluid type of plain whole yogurt from Fiddle Creek Dairy in PA which is maybe why I didn't need the extra water or maybe just the extra yeast solves the density issue others had. I would suggest using the liquid from your canned corn to make up your 1/3 C water. I thought of this too late, as I was pouring it down the drain! I upped salt to 1 tsp and sugar to almost 3 tsp (using Demerara and brown). Since I didn't have onion powder I used dried onion flakes instead. I used canned John Copes dried corn which gave it a very cornbready taste, although if you're expecting typical cornbread this isn't it as it is standard bread texture due to the yeast. I found it to be very tasty and will make again with original water content as listed.

0 users found this review helpful
Reviewed On: Jan. 26, 2014
Old Fashioned Coconut Cream Pie
Fresh squeezed lime juice, coconut milk and young coconut take this recipe to another level! And you can also make a great finger desert with this by putting into mini phyllo shells (found in freezer section) just before serving. Just reheat if they get soggy. I have made this recipe several times and can't stress enough to use a can of coconut milk (or if you're really lucky enough to find coconut creme) along with the half & half. I get mine at an Asian grocery as it's significantly cheaper there than chain stores. After the mix is cooked and has cooled a little, I squeeze one lime into it for extra zing. I also find fresh young coconut better than packaged shredded. Young coconut is a slimy, fleshy substance that is not dry like mature coconut and I think that dry texture is why a lot of people say they don't like coconut. It's extra work to have to crack open the shell (pays to research on internet) but you get the extra benefit of healthful chilled coconut water w lime to drink later. They're sold at chain grocers too. Recently I did see canned young coconut at the Asian grocer so I may just use that next time. I only used frozen shredded once with this recipe and didn't like the texture of the custard at all compared to the smooth young meat. I'm thinking you really don't need coconut at all, if you have fussy eaters, as the coconut milk will give it enough flavor.

3 users found this review helpful
Reviewed On: Nov. 23, 2013
Chocolate Cornstarch Pudding
This is exactly the recipe I was looking for to taste like the boxed "cook & serve" stuff of my youth! I read through several reviews first, as I always find that helpful on this site, so I did incorporate some of those ideas for the good and bad on my first try. First off, I stuck with 1/4 C cornstarch as published and had no problems with consistency. I dropped sugar to 1/3 C as I always find American recipes too sweet. Upped salt to 1/4 tsp and also upped cocoa to 4 heaping teaspoons. I mixed 3 different types I had on hand: Hershey's special dark, Wilbur's and Bellagio sipping chocolate cocoa for extra decadence. I also threw in a few drops of hot sauce just for kicks although I didn't really taste it. The second batch I just made this morning was perfect! The difference between it and last week's was that last week I used 1 can of evaporated milk (per reviewer) along with whole milk, as I didn't have enough milk on hand. There was definitely an unpleasant, weird flavor last week that I attributed to the evaporated milk although I was concerned I might have slightly burned it too. So this week I used all whole raw milk and noticed none of the weirdness even though I had some slightly burnt stuff stuck on the bottom of the pot again. So unless you really like the flavor of evaporated milk, I would not suggest it for this recipe. As for the skin, I like it as proof it's homemade pudding

0 users found this review helpful
Reviewed On: Nov. 23, 2013
 
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