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ekubaskie

United States

Member since Jun 2011

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Reviewed Enchilada Lasagna

Feb 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

I make most all my enchiladas like this. The only time I roll the tortillas around a filling is if I use flour tortillas. Instead of letting your leftover meats, chicken, fish, whatever go until you finally toss them, use this method to turn it into a whole new dish. We call them enswilladas because they're made from whatever swill is left over i...

Reviewed Creme Brulee

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

My latest batch, I swapped out 1/2 the heavy cream for a can of Chaokoh coconut milk (closest brand I have found to heavy cream in texture). About 1/3 less fat, and everybody who tried it said, "Make it AGAIN!" Next time I will reduce the sugar a bit, and do some coconut on top (not sugar), giving that just a mild torch-toast. "

Reviewed Creme Brulee

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

My latest batch, I swapped out 1/2 the heavy cream for a can of Chaokoh coconut milk. (Closest brand I have found to heavy cream in texture.) About 1/3 less fat, and everybody who tried it said, "Make it AGAIN!" Next time I will reduce the sugar a bit, and do some coconut on top (not sugar), giving that just a mild torch-toast. "

Reviewed Creme Brulee

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

My latest batch, I swapped out 1/2 the heavy cream for a can of Chaokoh coconut milk. (Closest brand I have found to heavy cream in texture.) About 1/3 less fat, and everybody who tried it said, "Make it AGAIN!" Next time I will reduce the sugar a bit, and do some coconut on top (not sugar), giving that just a mild torch-toast. "

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