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Mango Papaya Salsa

Reviewed: Feb. 12, 2009
This recipe looks sooo beautiful on the plate. It also tasted so good! I skipped the balsamic vinegar though. Instead I used lime. I also added a habanero pepper which tasted really good and added some spice but beware if your sensitive to spicy! I am pregnant and talk about heartburn! I served the salsa with the chicken kabobs mexicana. The salsa comlemented the kabobs perfectly. I felt like such a gourmet cook! I had to call and recommend the recipe to my mom and sister.
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The Best Rolled Sugar Cookies

Reviewed: Feb. 13, 2009
These were exactly what I was hoping they would be and more! I was kind of scared after reading about some other members having problems but I made them exactly as the recipe is. I wouldn't be opposed to adding more vanilla but I don't believe they need more sugar at all. If you are planning to frost these, then please save your sugar! They are plenty sweet enough! I read about so many others having problems with sticky dough and I had absolutely none at all. My son helped me roll them and we thought it was incredibly easy for a rolled cookie. Here is what we did. We refrigerated the dough for one hour as the recipe says. We took a chunk of dough out of the fridge and rolled it out on to some parchment paper. We did use some powdered sugar on the rolling pin though I did this mainly because of other's suggestions. We cut out some cookies. We took our left over dough folded it up and put it in the freezer. Then we took another chunk of dough from the fridge and rolled it out. This was probably about the time when we put our cookies in the oven. We used one cookie sheet and rotated 3 pieces of parchment paper. I wasn't able to figure out how to roll it out on the parchment paper and never have to transfer them to get the right placement but I used a spatula and transferred them so I could fit as many cookies as I could on the cookie sheet. I didn't have a problem with the cookies running together at all! They kept their shape perfectly. We started experimentin
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Black Bottom Cupcakes I

Reviewed: Mar. 17, 2009
My mom made cupcakes like these for my 6th birthday party because they were my favorite but I don't remember having them ever since. When I accidently stumbled on this recipe, I had to try it and send it to my mom too. Hi Mom! These came out really really good! I am surprised that it wasn't much harder than making cake out of the box really and I had everything on hand. I did notice like others that I ran out of black bottom before I had 24, in fact alot sooner and was left with more cream cheese mixture so I ended up making 1/2 of the cake mixture more and ended up with 24 then. Maybe it's because mine have "muffin tops" that I needed more mixture. Also I only baked mine for 20 minutes and this was perfect. I would definitely suggest checking yours also at 20 minutes, just make sure you don't mistake the melted chocolate chips as being wet cake batter. I did this and had left it in longer on a second batch.
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1 user found this review helpful

Banana Cake VI

Reviewed: Mar. 6, 2009
Thankyou for submitting this recipe! It came out so moist and delicious. I followed your baking instructions and I did have to allow extra time until mine was ready but this was no problem for me. I checked it every 10 minutes after the one hour time. The only thing I changed is the frosting. Just because I wanted to make something different. I decreased the powdered sugar to only about 1 cup and added maybe 3/4 cup semi-sweet chocolate chips melted with the butter in the microwave. I then topped with sprinkled walnuts. The only problem is that I can't stop eating the cake. I mean I have been picking at this cake all day! Gosh it's really good!!!
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Chicken Kabobs Mexicana

Reviewed: Feb. 12, 2009
I love this recipe! My only complaint is that I should've doubled the recipe! My family loved it so much and wished there was more! It was not enough for 3 adults and 1 kid. The chicken came out very tender. I also served it with the mango, avocado (and papaya) salsa also from this site which complemented the kabobs very nicely.
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Clone of a Cinnabon

Reviewed: Jan. 18, 2009
I have made this recipe at least 6 times. I follow the recipe exactly. They always come out absolutely perfect. Everybody is always so impressed by them! This is truly a 5 star recipe! I was going to make these again because my family loves them so much but I ran out of brown sugar! I replaced the brown sugar with white sugar and the cinnamon with orange zest. Oooh these are yummy too! I also added a small amount maybe a few tbs. of orange juice to the frosting and this was a great variation to this recipe! Also, as another person mentioned while rating, I don't have much problem with the filling ever leaking out either and I also think it's because I roll the dough until it's about 7 turns. I do this by kinda stretching it a little while rolling and then paying extra attention to the ends, making sure they don't get too distorted looking. The end rolls are never perfect. I suggest eating them yourself... a little sample for the cook!
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Grandmother's Buttermilk Cornbread

Reviewed: Oct. 22, 2010
This has been my favorite just as it is written, although I did use regular milk with a tbs. of vinegar.
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0 users found this review helpful

Honey Walnut Shrimp

Reviewed: Jun. 28, 2009
I loved the recipe. I moved and haven't been able to enjoy honey walnut shrimp for a long time! It came out perfect. The only thing I will change is that next time I will try candying the walnuts as suggested by others. Otherwise I will be making this over and over again!
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Creamy Rice Pudding

Reviewed: Jan. 18, 2009
I had some leftover rice and decided to try the recipe. Although everyone says that it has to be short or medium grain. All I had was jasmine. I followed the recipe exactly except for the raisins. I used lowfat milk. It came out great and very creamy.
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Spinach Stuffed Chicken Breasts

Reviewed: Jan. 18, 2009
I liked the recipe alot but I did use alot of the suggestions from everybody. I butterflied the chicken breast and seasoned it with lemon pepper, garlic powder, and adobo. I seared it on both sides in olive oil. I then substituted half of the mayo for sour cream. I stuffed the breasts. I microwaved the bacon for four minutes. I then wrapped the chicken breast. After baking about 15 minutes I brushed the breasts with a lime, olive oil, crushed garlic, and oregano mixture. I baked them for 30 minutes on 350. I only did it this long because another reviewer said after browning the breasts you only needed to bake for 30 minutes. I still had to broil for 5 minutes in order to crisp the bacon. I then served it. My husband didn't like that the bacon on the bottom looked raw even though I had precooked it in the microwave as suggested. So I took everbody's chicken back and flipped them over and broiled on the other side for about 3-4 minutes also. I thought it tasted really good. I thought I could get my picky husband to eat spinach. He liked the chicken but still wouldn't eat spinach.
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