I love this recipe. I use egg roll wrappers because tortillas are too thick. Very tasty and goes great with the cilantro cream sauce on this site. Very Yummy!
Very tasty. I made a few adjustments. First, I used fat free half/half instead of skim mild. I also used canned coconut milk instead of the heavy cream and coconut extract instead of the vanilla extract. I served it with toasted coconut and crushed pineapple. It was very good.
Really good summer treat. I added some chocolate syrup and more amaretto liqueur. Very rich.
The first time I made this thought it was missing something. So I added one can frozen lime aid concentrate and took out the sugar, but I did leave in the fresh lime juice. It was so refreshing. This has become a signature drink of mine.
I have made these bars many times and they are a hit each time. However, I don't use the egg yolk because they are far too rich already. Also, I use whipped cream cheese because it is easier to spread. I also use Splenda instead of sugar. For a variation, I sometimes add orange zest to the cream cheese and almond extract instead of vanilla.
I have made this recipe two days in a row. I made a few adjustments. First, I soaked the rice over night in four cups water, one can evaporated milk, 1 tsp vanilla extract, and two cinnamon sticks. Then, I blended the mixture. I have found that evaporated milk really brings out the flavor of the horchata.
I have made these cookies often, and I change it every time. I sometimes add a teaspoon of espresso powder and use white chips instead of semisweet. These are really yummy. I have also tried red velvet cake mix with white chocolate chips. Very Yummy.
This recipe was okay, but the best way to make pozole is to omit the canned hominy, and buy the fresh/frozen variety. I find it in my frozen veggie aisle at my supermarket. It takes a bit longer to make, but well worth the effort.