I made this recipe twice. It makes a fantastic crust, however it was a tad bit too sweet for me. Next time I will cut down the sugar a bit to perhaps just 1/4 of a cup. The cinnamon is a nice touch. It seems to me that the key to a good graham cracker crust is using a good spoon and forming the well across the pie plate so that it isn't too thick or thin in any particular area.
I really enjoyed this recipe. It had a great flavor and a nice thick consistency. I was never able to get my mixture to peak, probably because I didn't have cold metal bowl. I threw the mixture in my blendtec blender and I still couldn't get it to peak either. But the pie still turned out well regardless. I will note that the first slice was delectable, but after a couple of days it wasn't quite as good, so eat at one meal!
I thought this turned our really well. I got a tip off a cooking blog on the internet and used the microwave to toast the sweetened coconut at 30 second intervals mixing it around with a fork in between. That turned out really well. I topped the pie with real whipped cream (from a can) and the toasted coconut. The filling has a great taste, but I would like to try the recipe next time with unsweetened coconut.
This is one of my favorite comfort foods! The recipe is perfect and reminds me of what we had at family gatherings. I followed the recipe exactly but for the whipped topping I used TruWhip (no partially hydrogenated oils) instead of CoolWhip. The other thing I should point out is that you need to make sure to use 3 quarts of water when cooking the pasta and not the amount of water that is listed on the back of the pasta package because the other liquids (e.g. pineapple juice) in the recipe make up for the reduced water content. This wasn't obvious to me at first. Otherwise, the recipe turned out perfect and I ate it every night for a week!
I made this recipe twice and overall it's pretty good, but I don't know if I will go out of my way to make it again. I took off one star because cream of coconut is so hard to find at the grocery store (hint: I found it near the alcoholic drink mixes at Walmart). The first time I made the recipe all I had was vanilla Greek yogurt. I don't recommend using Greek yogurt because the strong protein milk flavor of Greek yogurt tends to overpower the other fruity ingredients. The 2nd time around I found it has a good texture with mild tropical fruitiness and is very, very sweet. It was a bit too sweet for my taste. I'm used to green smoothies for breakfast but this tasted more like a desert than something I would eat while running out the door. Next time I'll try diluting the pineapple juice and adding some strawberries to give it more fruit and less sugar.
This is a wonderful dessert. I actually made it twice and I must say that the ingredients you go with make all the difference. The first time I made this recipe it was not too good, but I think that is because I went with a coconut butter instead of the grated coconut in syrup (I couldn't find that anywhere). The result: the dessert was too rich and tasted too oily. The second time I really searched for ingredients that more closely matched what the recipe actually calls for. In the end, I found some really good cream of coconut and unsweetened shredded coconut at Whole Foods. Like others, I omitted the rum. The end result of my 2nd attempt was a delicious, sublime flan-like dessert. What I liked was that the dessert wasn't too sweet and the coconut in the dessert body was shredded and not flaked. That gave it very nice consistency. I topped it off with strawberries and whipped cream.
First off, I didn't grill my corn but rather cooked it in the oven at 450 degrees Fahrenheit wrapped in tinfoil. I cooked for about 20 minutes and cut the recipe into 1/3 since I was only cooking 2 ears of corn. I used lemon juice instead of lime since we didn't have lime, but did have a lemon. I thought it was fantastic, but I think next time I will omit the sugar. I thought the sugar took too much away from the cumin, citrus, and buttery hot sauce flavor. Also, I almost never eat my corn off the cob because it just gets stuck in my teeth. I saved some of the butter mixture and after cutting off corn kernels from top to bottom with a knife, I mixed the remaining hot buttery spread into the corn kernels. It's not quite the same as grilled corn, but the flavor is wonderful nonetheless!
This pancake mix is seriously amazing! I made these last night while trying to get rid of some extra powdered milk. I made the recipe almost exactly as stated, except for I used less white sugar (I try to reduce sugar wherever possible). Even with the reduced sugar these were so delicious. I think it would be pretty difficult to mess this recipe up. I think I'll experiment next time with some of the ideas given by other posters such as adding melted peanut butter to the batter, fruit, nuts, cinnamon, vanilla, etc. I might also add some cottage cheese to the batter to increase the protein content and if I do I'll tell how it turned out. I used to do this while making "protein pancakes". Another option to increase the protein content is some plain whey powder. It makes a perfectly balanced pancake with protein:carbs ratio. The recipe as stated though is amazing. I didn't add any extra water, but I suppose you could add just a tad if the pancakes are too thick. But for us the first time, they turned out fluffy and filling. We topped them off with peanut butter and jam! Delish!
Wonderful recipe! This will be one of my go-to recipes. I halved the recipe since I was cooking just for myself. When cutting the recipe in half, it called for 1 1/2 egg but I used 2 and it still turned out okay but a little too thick I think. Next time I will add some more water to dilute or simmer for only 5 minutes instead of 10. Like other posters, I added the egg with a few minutes left during simmering part, just because I am paranoid about making sure it all cooked. The porridge was delicious. It's quite thick and I like how filling it tastes. The only reason I gave it 4 stars was because I felt it was a tad too thick and because the powdered milk did come through a bit more than I expected (not in a bad way though, just it was just somewhat unexpected).
This recipe is so amazing! I followed the recipe almost exactly as is except I used some fresh Italian parsley that I diced up. I halved the recipe since I only had one eggplant and it turned out so delicious. I made my own bread crumbs by putting a couple of pieces of bread in the oven at 250 degrees Fahrenheit for about 30 minutes then crushed them in a plastic bag (I added Italian seasoning to the bread crumbs to make them "Italian"). The only challenge I had with these were keeping them to stay together during the initial frying process. You have to be very careful or they will split. Also, keep the oil temperature on medium low- that is what worked for me. Otherwise they just get too crispy too quickly! I also like frying in a small pot that has sides high enough so that oil doesn't crackle and spit and jump out of the pot.
I liked this recipe. It is an interesting way to get lots of veggies. I had a bunch of eggplant from a farmer's market and didn't know what to do, so I made this. I ended up doubling the recipe because I had so much eggplant. That was a mistake because it was too difficult to cook it all together since I didn't have a large enough pot. So I put half in a crock pot after the beef was cooked and the other half I left on the stove top. In the end it turned out alright. I doubled the amount of macaroni called for by the recipe (so I quadrupled it since I doubled the recipe). I used the little Ditali macaroni noodles because they are small and I think they work well for soups. I spice up my bowl by adding some Louisiana Crystal hot sauce or Tabasco. The one downside to this recipe is that eggplant is a little bit difficult for my stomach in large quantities, but that's probably because I don't have it as often as I should!
This recipe is fantastic! My first time ever making banana bread and this turned out to be delicious. I made one slight change to the recipe: I used less than 1/2 of the required sugar (so I used slightly less than 1/2 a cup). We're always trying to cut down on added sugar where we can! I also added one banana to the recipe, so 3 bananas in total. I must say, the reduction in sugar was not noticed or missed by anyone in our household. The bread turned out very moist with a rich banana flavor but not overly sugary- just the way we like it!