Myriam Cabello Recipe Reviews (Pg. 1) - Allrecipes.com (10385406)

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Myriam Cabello

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French toast souffle with Grand Marnier

Reviewed: Oct. 9, 2011
This is wonderful served for brunch. I originally made it just to try the recipe, and me and hubby could not eat the whole thing by ourselves in one sitting, BUT my two colleague nephews showed up, took the whole rest of the tray and ate it in one sitting that same night! They want me to make it again just for them! A great and delicious dish!
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1 user found this review helpful

Sage Pork Chops

Reviewed: May 28, 2011
Great recipe. I did not have sage, so I use instead fresh thyme, tarragon and rosemary. I had about 12 mushrooms, which I sliced and added to the pan while the pork chops were browning - this was a great addition! I thicken the sauce with 1 T cornstarch dissoved in 2 T of water. Overall it was a hit with my family and it's a keeper! Thank you Tiffany for the recipe (next time I will make it with the sage!)
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3 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: May 21, 2011
Great flavor soup! I made some modifications as suggested by others - made my own enchilada sauce, used only chicken broth, added frozen chicken breast directly to the crockpot, added one can of pinto beans (rinsed), doubled the cumi, garlic and chili powder and did not add the cilantro but used it to top the soup. Because of the "homemade enchilada sauce, the soup was kind of thick, but the flavor was fantastic! Topped with "queso fresco" (did not have sour cream), cilantro and slices of avocado. Although I do not like to make changes to recipes the first time I try them - the changes were a great recommendation. Great soup - so easy to make and so well liked by my crew at home! Thank you for the recipe Elena! - it has been added to my favorites!
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5 users found this review helpful

Szechwan Shrimp

Reviewed: Apr. 16, 2011
This was as said " a simple and impressive dish"! I do not like shrimps very much, but this recipe had me really thinking about the next time I will make it! So easy to make that it made it to my list of meals under 30 minutes which I have for week-days cooking after work! Absolutely wonderful and the hubby gave it 10 stars! (he doesn't know the rating scale, but this attest to the taste of the dish!) Thank you for the recipe!
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1 user found this review helpful

Baked Salmon Fillets Dijon

Reviewed: Apr. 16, 2011
I made this for my neighbors (one spouse is very sick) and I received a Thank You note from them telling me that they felt like they were eating at a 5 Star restaurant! I bought a whole 1/2 salmon at Costco, and was able to get 8 great pieces of salmon (with some left) so I cooked 8 individual meals and share as well with another neighbors, an older couple with an older son. They also sent me a note complimenting the salmon as being a real "gourmet" treat. As for me, my hubby and daughter, we were all "wow"! what a fantastic and easy recipe! Thank you so much for sharing - no changes made to a great recipe!! and thank you for recommending this recipe to me back in March - very much appreciated!!
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12 users found this review helpful

Chilean Empanadas (Meat turnover)

Reviewed: Apr. 24, 2010
Being partial, I give this recipe a five stars because it is my mother's recipe. She does not measure ingredients, so I give myself a five stars for having the patience of measuring her ingredients and following her system by writing it down step-by step when she can do it in a jiffy without missing a beat! I thrive to be that kind of a cook some day!
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2 users found this review helpful

Guinness® Corned Beef (modified with Best reviews comments)

Reviewed: Apr. 19, 2010
Good but not the best. Even with the modifications from my AR colleagues, it was not what I expected, and I will continue with the recipe that calls for oranges in the bag from the AR web. Too bad!
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2 users found this review helpful

Thai Soup (Tom Kha Gai)

Reviewed: Mar. 28, 2010
This is a fantastic soup that can be made in a hurry (or not) and will impress any one! It is spicy, and can be serves with a salad for a full meal. Once you buy the instant hot and sour jar, you can make it very quickly without fuzzing over the other ingredients which are readible available at any supermarket. A favorite now of our family!
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1 user found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 28, 2010
I made this for the first time for a St Patrick's Day pot luck for my hubby. The feedback was that is was good but the flavor of the corned beef did not come up like people expect a real corned beef - it tasted more like any other roast. I made it with a few changes that other reviewer made (e.g. used 1/2 of the brown sugar, added a second bottle of Guinnes and 1 bottle of water to ensure that the corned beef was completely covered with liquid) I made it my crockpot and cooked on low for 12 hrs (overnight). I did not get a request for the recipe - next time I might make it as written because I do not like to give low rating to a recipe that I have changed. For our own dinner I HAD to make the recipe with the oranges from AR which has been my hubby's favorite ever since I made it four years ago!
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3 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Nov. 22, 2009
The five stars is an understatement for the ranking of this recipe since my husband took the salad to his office Thanksgiving party this past wed. and it was a hit! nothing left and lots of requests for the recipe. The next day I made the same salad for my office party on Thursday with the same results! People were asking me for the recipe and since I had some dressing left, that was also taken by some of my colleagues for their salad the next day! Thank you so much for this recipe and for all those AR friends who recommended it to me in the Recipe Exchange!! 5 stars from my husbands office and 5 from mine =total 10 stars!!!
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2 users found this review helpful

Baked Rigatoni with Italian Sausage and Fennel

Reviewed: Sep. 16, 2009
I followed the recipe exactly as indicated, and I followed the recommendation of another reviewer (to cook the fennel a bit longer than 5 minutes). All went well, the dish smelled and looked great, but the taste was a bit too strong with the hot Italian sausages to me and my hubby. I left half of the sausages on the side (off to the trash they went!) Next time I will add more sauce because it ended up too dry, and I may use chicken sausages instead of the hot Italian ones. The fennel did not do anything to the dish, except to make it healthier? The flavor was completly lost in the sauce and cheeses flavors. I could have added more onions instead of the wonderful fennel I got, and it would not have made a difference in the taste. Too bad since I had high expectations for this recipe. I definetely need to modify next time in order to give it more than 3 stars.
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1 user found this review helpful

Classic Cuban Midnight (Medianoche) Sandwich

Reviewed: Sep. 9, 2009
I am addicted to this sandwich as made at a Cuban bakery in Glendale, CA. and I have to say that this is close to town in flavors, BUT it is missing the garlic! I always smash a garlic and rub it on the cut side of the bread before spreading the mayo and mustard, and then follow the rest of the recipe as indicated -now that is a WOW of a Cuban sandwich! The reason for the added garlic flavor is that "traditional Cuban roasted pork" is loaded with garlic and that is the special flavor to this sandwich that you will not find in regular store bought sliced roasted pork. Try this trick to see the difference - Otherwise, this is a winner of a sandwich!
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22 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Aug. 19, 2009
I overcooked them, messed up the topping and still were absolutely wonderful!!! My mistakes: I heated the oven to 400F, but I use the convection feature, sooo, the muffins started to burn before done inside. Another mistake: I used another AR recommendation for a topping(2/3 cup brown sugar, 2 T butter, 1/4 cup flower and 1/4 t. cinnamon)- well, it burned very quickly in my oven (probably the convection issue) and when I lower the oven T, the muffins were not done in the 20-25 minutes expected. By the time I got them out, I had to scrape the sides of the muffins to release them from the pan - but after that I did not have any problems lifting them out - came out perfect, well almost, since some were a bit darker than what they should be (the burned ones). Even with all these misshaps, the muffins were absolutely wonderful. To the point through the day that every time I saw my DH with a mouth full - he would say - "it's just that those muffins are so darn good!" BTW, I used PAM on top of the pan, and I doubled the recipe to make 12 great store size, delicious muffins! Thanks for the recipe. My mistakes will be corrected and next time I know I will be giving myself a 5 stars for following instructions to the T!
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2 users found this review helpful

Bacon Ranch Pasta Salad

Reviewed: Aug. 19, 2009
I took this salad to a block party and it was a hit! After reading other reviews, I made some minor changes: I used very small cherry tomatoes (whole), add 1 cup of frozen peas to the pasta 3 minutes before done, and I added the bacon at the last minute, just before serving - this gave the crunchiness that may be missing if the bacon gets soaked in the dressing. I did not add pepper and since I did not have cheddar cheese, I substituted by gruyere, and it was absolutely great. Thanks for the recipe! This is a keeper, and so easy to make!
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3 users found this review helpful

Bacon Ranch Pasta Salad

Reviewed: Aug. 19, 2009
I took this salad to a block party and it was a hit! After reading other reviews, I made some minor changes: I used very small cherry tomatoes (whole), add 1 cup of frozen peas to the pasta 3 minutes before done, and I added the bacon at the last minute, just before serving - this gave the crunchiness that may be missing if the bacon gets soaked in the dressing. I did not add pepper and since I did not have cheddar cheese, I substituted by gruyere, and it was absolutely great. Thanks for the recipe! This is a keeper, and so easy to make!
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3 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Aug. 10, 2009
I overcooked them, messed up the topping and still were absolutely wonderful!!! My mistakes: I heated the oven to 400F, but I use the convection feature, sooo, the muffins started to burn before done inside. Another mistake: I used another AR recommendation for a topping(2/3 cup brown sugar, 2 T butter, 1/4 cup flower and 1/4 t. cinnamon)- well, it burned very quickly in my oven (probably the convection issue) and when I lower the oven T, the muffins were not done in the 20-25 minutes expected. By the time I got them out, I had to scrape the sides of the muffins to release them from the pan - but after that I did not have any problems lifting them out - came out perfect, well almost, since some were a bit darker than what they should be (the burned ones). Even with all these misshaps, the muffins were absolutely wonderful. To the point through the day that every time I saw my DH with a mouth full - he would say - "it's just that those muffins are so darn good!" BTW, I used PAM on top of the pan, and I doubled the recipe to make 12 great store size, delicious muffins! Thanks for the recipe. My mistakes will be corrected and next time I know I will be giving myself a 5 stars for following instructions to the T!
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2 users found this review helpful

Pisco Sour a la Pepita

Reviewed: Jul. 26, 2009
Bias of course because this is my mother's recipe, and if I did not like it I would have never posted! The best ever!
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0 users found this review helpful

Lemon Square Bars

Reviewed: Jul. 14, 2009
I love lemon bars and I had high hopes that this would be THE recipe for me; however, I was deeply dissapointed with the end results: 1st- I made some changes suggested by the best rankings- I uses 3/4 confectioner sugar, 3/4 cup butter, 1 1/4 cups of sugar, 3/4 cups lemon juice and added 2T of lemon zest to the dough. The flavors were fabulous, reason I am giving this recipe a 3 BECAUSE, the dough got stuck to the pan and there was no way of lifting the bars without making a mess of the servings (no bars for sure!) and as someone else mentioned, the filling was not enough for a 9X13" pan. I will give it a try again, but this time it will be following other suggestions (lining the pan with parchment paper) and I will not add the butter melted to the flour mix. I hate to give bad reviews when it may have been my error in the interpretation of the instructions. Well, let's see how my next batch comes out, but this recipe is only a 3 stars - all earned in flavor only.
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2 users found this review helpful

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