mmendoza Recipe Reviews (Pg. 1) - (11509526)

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Roasted Tomato Salsa I

Reviewed: Jul. 24, 2014
This is a great table salsa. I followed the recipe and it was very good. I did add the cilantro in with the tomatoes when I pureed it so I didn't have big leaves. I also modified it by adding another pepper (I had a serrano on hand) and it was very good and 4 1/2 stars with the modifications. Next time I will do as another reviewer suggested and core the tomatoes and peppers before I roast them. Doing it after was messy.
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Southern as You Can Get Collard Greens

Reviewed: Jan. 3, 2012
This was AWESOME. I've always loved greens and wanted my kids to like them so I could make them more. I tried this recipe and it was a hit. Only thing was that I didn't have fresh collards so I used the frozen ones. I also used chicken bouillon instead of broth and as other have suggested, I added a tbls of brown sugar to take out the bitterness. The sugar did not make it sweet at all. I also cooked the ham hocks a bit before adding the greens. A new staple to our menu THANKS SO MUCH Southerngirl!
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Scrambled Egg Muffins

Reviewed: Dec. 24, 2011
I had to give it a 4 b/c I didn't follow the recipe exactly. I read through most of the reviews and maybe people are having a problem with sticking b/c they are not using sausage? At any rate, I made this for the first time for company so couldn't take the chance of it sticking. I sprayed the tins with pam and also put a little butter on the bottom. Like some reviewers recommended I did put a little mayo (about 1/4 cup) and a little milk (about 1/4) and mixed in my electric mixer with 16 eggs. I used 1 lb of spicy sausage omitted the onion and added a little bit of dried jalepenos and almost a cup of shredded mexi cheese blend and filled about 1/2 full. I took them out when a knife inserted in the middle came out clean and took them immediately out of the tin. NO STICKING whatsoever! They slid right out. They were great! I will definitely try them again, with other veggies.
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Lemon Poppy Seed Bundt Cake

Reviewed: Oct. 18, 2011
I made this for my husband who misses the cake he use to get from the grocery store in the midwest and this was EXCELLENT. He loved it. I soaked the seeds for 1.5 hours in the milk, used lemon instant pudding and topped it off with a glaze I made with powdered sugar, milk, and toasted almond slices, I also put in a little almond extract in the glaze. I baked this using heart molds and a mini bread pan. Baked at 325 for approx 25 (keep checking though b/c I am not sure of the exact cooking time but it didn't take 30 min that for sure) and it came out perfect. They were SO MOIST and the crust wasn't hard! I definitely will make this again and again, use the molds or even make cupcakes.
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Smoked Standing Rib Roast

Reviewed: Sep. 29, 2011
I cook this every Christmas, but in the oven. I was excited to see a recipe for smokin it, so I tried it out. The meat was good, but I agree with other posters that it cooked quick (at least on my smoker). I used a Green Egg, loaded it up with coal, added the hickory chips right before I was ready to start. I had a 5 lb bone in rib roast. Set it to 225 and let it go. Put it in at 1000 checked it 1230 and it could have been done needed a little bit more time. I wasn't able to take it off till 530. WAY over done. It had good flavor though, but you do not want to overcook this cut of meat. I also used almost a whole bottle of Mccormicks Montreal Steak Seasoning. As I said before I cook this every Christmas in the oven to perfection. I think if you have a good smoker you can cook it on there using approximately the same time you would in the oven. I rub mine with butter and put the seasoning on it when I cook it in the oven. I did the same thing when I smoked it. A couple recommendations would be to make sure you have at least 3 bones in, cut away the bone from the meat but do not sever the bone completely, rub butter or olive oil over it and put the seasoning on. Tie it together with kitchen string. If you have a good smoker, stick it in there and don't keep checking it. Check it around the time you would if you cooked it in the oven at 225-250. I will try this again, but will make sure NOT to overcook it:) Thanks for the recipe.
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8 users found this review helpful

Sunday Gumbo

Reviewed: Feb. 7, 2011
I used Italian HOT Sausage and omitted the cayenne. It would have been fine for me, but not with kids. I cut the sausage before I browned it and it didn't fall apart and presentation didn't look that bad. At first it looked like a minestrone soup, but I let it cook on the stove for a while. What happened was the Okra actually fell apart and thickened the gumbo. Which is good, because when I first added the Okra and tasted it a few minutes later, it still had a nice crunch to it. Then after a little more time went by it started tasting slimy. I'm glad that it did what it did, because like I said, it made the gumbo thick and YUMMY. I read some gumbo basics and it said that a roux or okra was necessary for gumbo. I am assuming for the thickening effect. If I were making this for my kids I wouldn't use the hot sausage. Great recipe though. I will make it for adults next time and add some more heat with the cayenne.
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1 user found this review helpful

Roasted Rack of Lamb

Reviewed: Jan. 15, 2011
I followed this recipe to the T and it was excellent, I don't think you need to reduce the salt at all. If anything I might try using different herbs as some have suggested, but again, this is great just like it is. All the recipes I try I run them by my kids and my kids loved these. We will be having these for Easter this year. I also loved how beautiful they looked when they were finished. I will put this in my box and make them when we have dinner guests.
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3 users found this review helpful

Roasted Duck

Reviewed: Jan. 11, 2011
I wanted my kids to try duck and am not a big fan of the glazes that were out there and found this recipe. As some of the others commented, I was curious to see if it lived up to the rating with minimal ingredients. I made the recipe as stated then read some more reviews while it was baking. I was nervous that it would be too salty so I basted with unsalted butter. Not sure if it made a difference, but it came out DELICIOUS. My kids are eating it up like crazy. The duck is small, but was perfect for me and my 4 kids (under 10). If my husband were here I would definitely have to make 2. My kids loved the way it smelled and looked when it came out of the oven. Another plus! Also as others have stated, I would recommend a meat thermometer, to prevent the duck from drying out. I will definitely keep this recipe and maybe try adding garlic to it next time, just personal preference though.
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5 users found this review helpful

McCormick® Gingerbread Men Cookies

Reviewed: Dec. 19, 2010
My kids loved these cookies. I rolled them thin because they do plump in the oven. To do this I just rolled them on parchment paper and left them on it and stuck it in the oven. As others suggested I took them out after 8 minutes of baking. They were strong enough to decorate, yet soft and chewy. The recipe yielded 23 cookies. The kids loved decorating them too. I used this recipe to make the icing, put it in snack bags with different food coloring and the kids piped it on them. I will definitely make these again. Thanks. 1/3 cup butter, softened 2 cups confectioners' sugar 1 tablespoon milk 1/2 teaspoon vanilla extract (optional) food coloring
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