ronniecaliente Recipe Reviews (Pg. 1) - Allrecipes.com (12482826)

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Cuban-Style Picadillo

Reviewed: Sep. 8, 2013
I made this tonight with Congri (Cuban black beans and rice), and it was a winner! I'm half Puerto Rican, but never cook the food I grew up eating, it always seemed so time consuming to make. This is actually a pretty easy dish to make, and reminds me of the filling my mother makes for empanadillas, particularly the olives, capers and raisins. Like another reviewer, I took a shortcut, i cubed the potatoes and microwaved them while browning the meat. I thought I had raisins, but couldn't find them, so I resorted to picking them out of a bag of trail mix! I didn't have the amount the recipe called for, but that was ok, because that's the one thing I don't care for in the empanadilla filling. My boyfriend was hesitant initially - he wasn't sure what to make of the picadillo, but a few bites in, and he was hooked. Instead of plain white rice, I recommend making congri, which is pretty easy and flavorful, and can be made alongside this dish (especially if you use a recipe that calls for canned black beans - I used one that was not from allrecipes).
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Apple Cinnamon White Cake

Reviewed: Sep. 2, 2013
Great recipe for a quick sweet treat! I made this per the recipe, but did cut the amount of sugar, per another reviewer's comment (3 tbsps brown sugar and 1/2 cup white sugar), and it was perfectly sweet enough. I used 1.5 pink lady apples (the only kind of apple I'll eat), and it was nice and apple-y. I did need to bake it about 45 minutes, but it turned out delicious and moist. I had the first slice (for "quality assurance"), and when I served a slice to my boyfriend, I heard a very loud "Mmmmm!" from the living room. I will definitely make this again!
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Ribollita (Reboiled Italian Cabbage Soup)

Reviewed: Jul. 1, 2013
I've wanted to make this since seeing it featured on a Bravo cooking show (Around the World in 80 Plates). Well this week, my CSA box had just about all the ingredients, except the celery, garlic and onion (which I already had)! The only thing I did that was not per the recipe was to use canned beans (sorry, but I'm lazy that way), and I only had 1 can of cannellini beans, so I used garbanzos for the second can. Again, sorry! Aside from that, I followed the recipe, except to make a bigger batch so I can freeze the leftovers. This is a delicious soup, and I think it's a great way to serve super nutritious greens to the family! I love greens of all kinds, and can chase my boyfriend with them, but when I've made soups like white bean and Swiss chard, he enjoyed it. I work from home, so on my lunch break, I prepared the soup and left it simmering on the stove, as the prep work is fairly labor intensive (but well worth it). I had some already stale French bread, and I did cook some spicy chicken Italian sausage to add, for my boyfriend, as he always has to have meat with dinner. What I like about this soup is it can be made vegan/vegetarian by using a vegan chicken flavored broth (Superior Touch Better Than Bouillon), and meat/cheese eaters can add Parmesan (or sausage). I can easily serve this to my vegan and meat eating friends, knowing it's both delicious and hearty!
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Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 27, 2012
Funny, I made these last week, and the recipe was in my weekly email today! I had some zucchini I didn't want to just sauté (boring!), so I found this recipe and thought it sounded promising. The only thing I did differently was to bake the zucchini cakes, rather than fry them. I sprayed them with a bit of canola oil so they'd crisp up in the oven, and baked them on a silicone baking mat. I made a spicy remoulade to top them, and they were a big hit with my honey, who usually doesn't like zucchini. I had a couple for lunch the next day, and gave some to my sister,a nd they were great reheated the next day. I will definitely make these again when I get a hankering for crab cakes (I've recently gone back to being vegetarian).
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Mashed Potato Tacos

Reviewed: Jun. 11, 2012
This is a great idea - I've had mashed potato tacos in the past, the first time in college, when my boyfriend (who was from Mexico) brought me some that his mom had made (he told you could make anything into a taco), and the next time at my favorite Costa Rican restaurant, in one of their tastiest vegan dishes! I can't bring myself to use instant mashed potatoes, so I used leftovers. I also don't care for hard shells, so I use soft corn tortillas, and crisp them a bit in a non-stick pan with a little oil. They can use more zesty spices, I like to use dried red chile powder from New Mexico, and top them with cilantro (no cheese on my tacos, thank you). I think it's a good base to start from and tweak to your own tastes, and a great idea for anyone that's never thought of potato in tacos!
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Meatball Nirvana

Reviewed: Jun. 10, 2012
So I usually buy the pre-made meatballs from Whole Foods butcher section, that you cook yourself, and today was no different. But when I got to the butcher section, they had no meatballs! Luckily, they had lean grass-fed bef on sale, so I picked up a pound, knowing I'd be able to find a great recipe on Allrecipes! This recipe was my final choice, for several reasons: a) it's egg-free (food sensitivities on my part) b) it's simple, made with stuff I generally have on hand and c)they're baked. That said, I was missing a couple ingredients. I forgot to pick up milk when shopping, I had no Worcestershire sauce on hand, and the only breadcrumbs I usually have around are panko. These were my workarounds - I used water in place of milk, and added some veggie bullion paste that has a similar flavor to Worcestershire sauce to the water. I added the veggie bullion water to the panko, to moisten it, then added it to the meat mixture and mixed well. What I noticed is that the raw mixture smelled very similar to the meatballs I buy from Whole Foods, which was a good sign. I used a mini ice cream scoop to dole out the meat, then baked them on a wire rack I sprayed with Pam for 20 minutes. They came out perfectly, and they were moist, flavorful and just like my faves from WF. My boyfriend declared "good meatballs!!" after his first bite, so this recipe is a winner with both of us!
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Seasoning For Tacos

Reviewed: Apr. 19, 2012
This seasoning mix is easy, cheap, and a great alternative to purchased taco seasoning. I always have all the ingredients on hand, and I like that I can add additional amounts of spices we like, such as more cumin (my boyfriend's preference), or more chile powder (my preference)! Keeps well in a jar and is perfect for those nights a quick meal is in order. Great with ground beef or turkey for tacos, or mixed with pasta for a "hamburger helper" type meal.
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Breakfast Burritos with Green Salsa

Reviewed: Jan. 17, 2012
The original recipe as written definitely has a high fat and calorie content, but being both more health conscious AND a lover of Mexican/New Mexican food, I used it as a starting point and tweaked it to our dietary needs. First, I used only 1 medium sized Yukon Gold potato (they are the lowest in carbs), and used egg substitute to cut fat and cholesterol. I use either veggie chorizo or ground chicken chorizo, depending on what's available, which is similar in flavor and texture, but is so much lower in fat and calories. I skipped the cream cheese, because we don't care for the texture and substitute monterey jack or queso fresco. Finally, I use "fajita size" tortillas, in place of burrito sized, because we just don't want that large of a meal. I admit, it's not the original recipe I've described, but, it's quite tasty with the replacements, and I don't feel guilty about about enjoying one of these!
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Jun. 21, 2011
I made this for dinner today, and all we can say is WOW! We're Chicagoans, born and raised, and still live there, and this was nearly as good as any Italian beef we've had. I used a 2 lb rump roast, and the night before, I prepared the Italian dressing/broth mixture to allow the flavors to meld overnight. I used beef broth in place of water, the same amounts for the spices, even though it was a smaller roast. I used plain onion powder in place of onion salt, figuring the broth added some additional sodium. I think if one was using a 5lb roast, they should double the spices for the fullest flavor. I put the roast in my crock pot, poured the broth mixture over and set it to low. After 9 hours, I used 2 forks and shredded the beef, and then added the following sliced peppers to the pot: 1 green bell, 1 red bell, 1 sweet cubanelle and 1 Italian sweet red Ancien pepper. I re-covered the pot, then headed for the gym. When I returned, I checked the peppers and they were perfect! I had some whole wheat French bread rolls (cause we're healthy that way) that I warmed in the oven, and then filled them with yummy, tender, flavorful beef. I ladled a bit of the liquid onto the beef and bread to soften it, and then added some of the peppers. To mine, I also added some hot giardinera, because I like it spicy. My husband's reaction after the first bite was "Mmmmmm! Oh, that's good!"
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Stuffed Mushrooms

Reviewed: Apr. 17, 2011
These are some mighty tasty stuffed 'shrooms! I bought a bunch of very large white mushrooms yesterday, with the intention of making stuffed mushrooms. This recipe is similar to what I usually stuff my 'shrooms with, but I've never added mayo/sour cream/hot sauce to the mix. I followed this recipe with the exception of substituting 2% fat Greek yogurt for the sour cream (as I usually do), and adding a diced green onion for a bit of color and flavor. I broiled them for 5 minutes, then turned them over and brushed a little olive oil on the bottoms, and broiled them for a couple minutes more to brown the bottoms a bit. Topped with chives, they were gorgeous and we ate every last bite!
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