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Flan de Coco (Coconut Flan)

Reviewed: Apr. 9, 2009
Overall, the flavor and texture of this recipe were excellent. I made it for a luncheon at work, and it was very popular. This was my first time making flan, and it took me a good 30 minutes to get the sugar melted and get everything assembled. I had some clumps of sugar that did not want to incorporate into the caramel sauce, and I was afraid of overcooking it, so I gently broke them up with a fork and they melted right in. I substituted coconut milk for the 1/2 cup of regular milk, and added 1 tsp. of Mexican vanilla. Next time I will probably leave out the 1/2 cup of sugar. A useful bit of information would be the proper size of the baking dish. I used a 2.5 quart 8" diameter Corningware dish, and I think it was too small. I had to bake it an extra 20 minutes to get the flan to set. I think the extra cooking time caused some problems with the caramel. When I turned it out the next morning, there was still a lot of the caramel stuck to the bottom of the dish, and it was hard like candy. Fortunately, there was just enough liquid caramel to salvage the flan.
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Buttermilk Pancakes II

Reviewed: Sep. 11, 2005
Yummy! This recipe makes a whole bunch of fluffy, tender pancakes. I made just two small changes: I substituted vegetable oil for the melted butter (because I was out of butter), and increased the sugar to 1/4 cup. This recipe fed three people until they were about to burst, and still had about 12 pancakes left. They were very quick and easy to make - no one should ever have to use a mix once they have this recipe.
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Asian Coconut Rice

Reviewed: Aug. 19, 2005
Yummy! So far I have served this with red chicken curry and baked fish. It smells so good when it's cooking, and it really compliments a good Thai or other Asian dish. For you folks who cook on a powerful gas cooktop, be careful of the temperature at which you simmer the rice. You could end up with some overcooked crispies on the bottom.
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Bacon Crackers

Reviewed: Aug. 3, 2005
These are ok. I liked the simplicity, but I didn't really like the sweet/salty combination. Some family members liked them, so I will try it again. Here are some things I will try next time. I will add some chili powder to the brown sugar to add some spice. I will also cook the crackers on a cooling rack placed in a cookie sheet so the crackers won't soak up so much fat from the bacon. I might also try another reviewer's suggestion and do a few with parmesan instead of sugar.
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33 users found this review helpful

Gooey Butter Cake I

Reviewed: Aug. 3, 2005
This was super easy to make, and had a good flavor. It is definitely very rich, so a small serving goes a long way. I would not cook it as long as the recipe recommends, because it became very dry around the edges. Next time I will look in on the cake at 35 minutes and adjust the cooking time from there, so it will be gooey as the name implies.
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Buttermilk Biscuits III

Reviewed: Aug. 1, 2005
The biscuits were nice and crispy on the outside and tender on the inside. By themselves they had very little flavor, but with a little sausage gravy or some honey and butter, they were ok. I did not roll out the biscuits and cut them, but I formed them loosely by hand to avoid overmixing. Even after doing that, the biscuits did not rise very much. I also had to cook them a few minutes longer under the broiler to get the tops to brown.
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Jay's Signature Pizza Crust

Reviewed: Feb. 19, 2005
What happened? I followed this recipe to the letter, and the "dough" came out like soup (I thought 1.5 cups of water was too much...). Had to use way more flour - at least two more cups just to get it to a kneadable consistancy, then the dough was still too salty and lacked flavor.
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7 users found this review helpful

 
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