This was submitted by our reader Elizabethe M. from, she says: It's a traditional Mexican cake that has a combination of 3 milks in it.. You can make the cake home made, but I cheated and used a White Cake boxed mix.. You mix it up as the directions say.. and you cook it in either a Pyrex dish or a deep sheet cake pan, all the way through.

When it's done cooking and it's completely cooled, you poke a lot of holes in it with a fork.. all over it, so that the milks can set it. And then you pour in the milks (that you mix together first) which are 

2 Cups whole milk
1 14 oz can sweetened condensed milk
1 12 oz can evaporated milk

While that's setting in, you can whip up the icing which is:

1 1/2 Cups heavy whipping cream
1 cup sugar
1 teaspoon vanilla (I used a little extra because I love vanilla flavor)

Smooth it on top.. 
I covered mine with slices of strawberries. 
Keep it refrigerated until you serve it. It needs to stay cold, because of the milk.

What you get is a really moist, dense cake and it is delicious. It was one of my favorite things when I was pregnant.

Notes: Tres Leches is traditionally covered in whatever fruit you have on had. It also tastes amazing with a little bit of caramel drizzled over the top. This recipe tastes best when done with a white or other vanilla cake, though I have, on a very rare occasion, seen it made with chocolate cake. I'm not sure how that would taste though. 

This is from our reader Stephenie S. She says: I, personally, have not tried this recipe before, but my mother has made it for my father (the Hungarian half of me) on numerous occasions. Here is a Goulash recipe that is very tasty. My mother makes it a little differently now after making it for years, but here is the jist of the recipe from her Hungarian cookbook:

Szekler Goulash (Say-kay Goo-lawsh) Thanks for the phonetics, I totally would have said it wrong :)

1 large onion (diced)
1 Tbs shortening (or olive oil/canola oil)
1 tsp paprika (Hungarian paprika can be found at Safeway)
1.5 lbs pork (cubed)
1 large can sauerkraut
1/2 pint sour cream
Salt and pepper to taste

Fry onion, shortening.
Add salt, pepper, paprika and meat to pan. Add enough water to keep the ingredients from burning (add enough water to stew the meat).
Cover and cook over low heat for approx. 45 min.
Rinse sauerkraut in cold water, drain and add to meat.
Cook for 30 more min.
Sour cream may be blended in or served on the side. If blending in, do so slowly as to prevent it from curdling. Simmer for a couple more minutes (to ensure food is still hot since cold sour cream was added).
Serve over egg noodles or small dumplings, if desired.  

Recipe was submitted by Veronica A. from El Paso, Texas. She says"This is my favorite Alton Brown recipe... they are the best brownies I have ever had!"

Recipe courtesy Alton Brown
Prep Time:15 min
Inactive Prep Time:--
Cook Time:1 hr 0 min
Serves:16 brownies

  • Soft butter, for greasing the pan
  • Flour, for dusting the buttered pan
  • 4 large eggs
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 8 ounces melted butter
  • 11/4 cups cocoa, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup flour, sifted
  • 1/2 teaspoon kosher salt
DirectionsPreheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams