Great Food Great Price. We were pleasantly surprised, our experience here was awesome. The food was very good and full of flavor.
the prices were more than fair. The staff was all friendly. We had a variety of tacos. We also had the Twisted trompo french fries they were very delicious. I would definitely recommend this place I’ll be back.
I love their food!!!!!!,❤❤❤❤ The tacos here are absolutely delicious!!!!! The food is made fresh here, and it shows. This small dining establishment puts a contemporary spin on tacos and it works! Go grab a few tacos, the steak one is my favorite. Pricier than other taco places, but it’s a nice restaurant experience. Their lines are wrapped around the building. But it is worth the wait you won’t regret it.
Love love love!!!! Cakes by Shekura!! She is a baker in Dallas Texas. I have had the opportunity to try some of her pastries. And when I tell you they are delicious they are out of this world good. Her cakes are very moist and full of flavor. She does weddings and she also does birthday parties. She bakes cupcakes, wedding cakes, and cinnamon rolls. She does all kinds of desserts you name it she bakes it. And she also has wonderful customer service skills. I will most definitely recommend her.💖
The best key lime pie This is my tried and true Best Key Lime Pie recipe that everyone goes crazy for. The custard filling is so creamy and so full of flavor, your taste buds will explode from happiness. To make the filling extra creamy and tasty I like to combine the condensed milk with sour cream and egg yolks, which will give the filling the silkiest texture.
A good amount of key lime juice🍈 and zest are also mixed it, adding the beautiful flavor that this dessert is famous for. A creamy and smooth combo of sweet and tart! You can make your own crust or you can use a pre-made one to save time. When it comes to the crust, I like mixing in some ground nuts. The slightly nutty flavor is a nice surprise and works well with the more bolder and fresh citrus flavor.
What do you need to make a key lime pie from scratch: A 9-inch pie dish, measuring cups and citrus zesty Fresh key lime zest and juice, or you can use regular limes in this recipe, it will taste delicious. Sweetened condensed milk Egg yolks ,🥚🥚 Sour cream You can make your own graham cracker crust or use a pre-made one. If you decide to make your own, here is what you will need:
Graham crackers crumbs Melted butter Sugar Walnut – optional, but I prefer to add some for extra flavor. How do you make key lime pie from scratch? This is a pretty simple dessert that in my opinion, anyone can make. You can take a few shortcuts, like using a pre-made/store-bought graham cracker pie crust and using store-bought Key Lime Juice or Lime Juice. The steps for this recipe are very simple:
You start by mixing the crust ingredients, press it into the pie dish and refrigerate it. Also, the refrigeration step is important, so please don’t skip it. After that, you whisk together the filling ingredients and add the mixture to the prepared crust. Bake, cool, chill and serve. You are done! What is the difference between key lime and regular persian lime? Key limes are smaller and contain more seeds than Persian limes. Persian limes have a thick, vividly green skin, while key lime skin is thin and yellowish. The Key Limes are harder to find, not all the grocery stores carry them, but regular limes are just as good in this recipe.
Can you substitute key lime juice with lime juice? Yes, you can. You can only use Lime Juice, the pie will taste great or you can mix of 1/4 cup fresh lemon juice and 1/2 cup fresh lime juice.
Homemade Key Lime Pie from scratch How do you store key lime pie? Freshly baked pie can be kept in the fridge for about 3 to 4 days, cover it loosely with aluminum foil or plastic wrap.
How long can key lime pie be left at room temperature safely? Bacteria grow rapidly at temperatures between 40 °F and 140 °F. Therefore it is best to discarded if left out for more than 2 hours at room temperature.
Can you freeze this pie? Yes. To freeze, do not top the pie with whipped cream, and make sure the pie is not warm. Wrap it tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Properly stored, it will maintain the best quality for about 1 to 2 months but will remain safe beyond that time.
Recipe tips and tricks: Once you’ve baked the crust, make sure to let it cool for at least 10 minutes before adding the filling. Also, you can use either fresh or bottled key lime juice in this recipe. For best result and texture, it is recommended to chill the pie in the refrigerator for at least 6 hours prior to serving. However, it is even better to make it the night before and allow it to chill overnight Serves: 10 slices
1 cup graham cracker crumbs 1/2 cup ground walnuts ( (pecans, almonds or macadamia nuts work as well, if you are allergic, just use extra 1/2 cup graham cracker crumbs)) 3 tablespoons white granulated sugar 5 tablespoons unsalted butter (melted) For the Filling:
2 cans (14-ounces each sweetened condensed milk) 1/2 cup sour cream 3 large egg yolks Zest of 1 large key lime or lime 1/2 cup key lime juice or lime juice (from about 8 limes) Whipped Cream:
1 1/2 cup heavy whipping cream (full fat and cold) 2 tablespoons white granulated sugar 1 teaspoon vanilla extract Garnish:
In a medium bowl, using a fork, stir together the crust ingredients until fully combined and graham cracker crumbs are moist. Press the mixture into a 9-inch pie dish. Using your hands or a measuring cup, press and pat down the bottom and sides. Chill for 20-30 minutes. I prefer to put it in the freezer for 20 minutes. Make the Filling:
Preheat the oven to 350 degrees F. In a medium bowl, combine condensed milk, sour cream and egg yolks. Whisk together on medium speed until fully combined. Add in (key) lime juice, and (key) lime zest. Whisk until fully combined. Pour the mixture into the prepared crust. Bake:
Bake for 15-17 minutes into the preheated oven. Do NOT brown the pie, only the crust should start turning a nice golden-brown color. Store:
Remove from oven and cool on a cooling rack. When cool, transfer it to the fridge. Chill pie thoroughly in the fridge for 3-4 hours before serving. Serve cold and do not keep at room temperature for more than one hour.
In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
Add the whipped cream to a piping bag fitted with a star tip and pipe it on top of the pie or just use a spatula to spread it onto the pie.
Many don’t know this restaurant is somewhat “hidden” in the middle of an upscale shopping center but worth the trip. Great food, and one of the least expensive quality places around. I really enjoyed the atmosphere and food. The service was excellent as well. The food portions are large and you will not leave hungry. The complimentary tortilla chip is served with a bowl of salsa and a bowl of bean dip. I highly recommend this restaurant.
3901 Arlington Highlands Blvd Cedar Hill Texas 75104
For the Roux: 1 heaping cup all-purpose flour 2/3 cup oil (vegetable or canola oil) For the Gumbo: 1 bunch celery, diced, leaves and all 1 green bell pepper, diced 1 large yellow onion, diced 1 bunch green onion, finely chopped 1 bunch fresh parsley leaves, finely chopped 2-3 cloves garlic 1-2 Tablespoons cajun seasoning * 6-8 cups Chicken broth * 12-ounce package andouille sausages, sliced into ‘coins’ (substitute Polska Kielbasa if you can’t find a good Andouille) Meat from 1 Rotisserie Chicken* 2 cups Shrimps, pre-cooked cooked white rice for serving Instructions Make the Roux*: In a large, heavy-bottom stockpot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience–when it’s finished it should be as dark as chocolate and have a soft, “cookie dough” like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency. Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate. Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. Add the remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste. Add meat. Add chicken, sausage, and shrimp. Taste and serve. At this point taste it and add more seasonings to your liking–salt, pepper, chicken bullion paste, garlic, more Joe’s stuff or more chicken broth–until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!) Share this: