mexican lover Recipe Reviews (Pg. 1) - Allrecipes.com (13759300)

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Sugar Cookie Cutouts

Reviewed: Dec. 7, 2013
Ok. I have to admit that I was a little sketchy after seeing the cream in this recipe. I decided to give it a go after having read some of the reviews and after several other recipes from this site turn into a total fail. I followed this recipe perfectly and the results are amazing! They are soft but still hard enough to frost, they have a nice texture on the top after they are baked, and my favorite part is that they actually taste great too! Usually I feel like a good cut out sugar cookie lacks in the flavor department, but these definitely do NOT disappoint! Happy to share these with friends and neighbors on our Christmas goodie plates!!
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Apple Squares

Reviewed: Mar. 23, 2011
These are great! I was feeding these to toddlers so I decided not to do the cinn/sugar topping, instead I drizzled with a cream cheese frosting glaze. 1/2 c powdered sugar, 2 tbsp cream cheese, 1 tbsp butter, dash of salt, and maple syrup to desired consistency for a good frosting. then I added a splash of milk to thin it out for a good drizzle. AMAZING!!!! Thanks SO much for sharing!!
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Spinach Quiche

Reviewed: Jan. 21, 2011
I LOVED this! So, so yummy. The only adjustment I made was the with the pie crust, I made mine with 2 cups of cooked brown rice and 1 egg white (bake for 10 min prior to filling and cooking) for a much healthier crust. The feta makes it!!!
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2 users found this review helpful

Pumpkin Pancakes

Reviewed: Nov. 30, 2010
I followed the recipe exactly but made it for 1 1/2 batches. I ended up with 17 delicious pancakes! I thought these were perfect in texture and flavor, but my husband thought they tasted like pumpkin pie too much. He said the flavor was good, but just not his favorite thing. So, 4 stars from us with our combined opinion.
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Carrot Cheesecake Muffins

Reviewed: Sep. 9, 2010
ok, these muffins are awesome! I tripled the batch and it made 3 1/2 dozen muffins and 4 mini loaves of bread (w/o the cream cheese in the center of the bread) and they turned out perfect! I cooked the mini loaves at 350 for 40-45 minutes. I cooled both the leftover loaves and the muffins for a couple of hours and then put them into freezer ziplocs to freeze for later. Pull them out, thaw for a good 20 minutes, warm them up a bit in the microwave and wha-la! A HEALTHY(ish) breakfast is served!
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Carrot Oatmeal Muffins

Reviewed: May 23, 2010
Absolutely fabulous! I can not tell you how much me and my family enjoyed these! Super god, super moist, loved the bit of yumminess in the center!! What a delicious treat/snack! Thank you!
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2 users found this review helpful

Applesauce-Oat Muffins

Reviewed: Oct. 23, 2009
I thought these turned out great. Yes, they are healthy so DON"T expect bakery flavor, expect good, natural flavor! I did use a full tsp of cinnamon in both the mixture and the topping and I replaced half of the flour with ww and I added ground flax seed. Still, even making them more "healthy", they were great AND my kids loved them. My 6 yr old had 5 for breakfast and my 4 yr old had 4! I do recommend spraying the pan instead of muffin cups, they stick to the cups pretty good!
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Peanut Butter Cup Cookies

Reviewed: Oct. 15, 2009
I totally cheated and used packaged pb cookie mix and they were great!
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3 users found this review helpful

Apple Coffee Cake Pizza

Reviewed: Oct. 13, 2009
I am giving this 5 stars because it was so close to perfection! The only thing I did different was substituted brown sugar for the white sugar in the crust. In crusts that I have made before I know this is essential and makes quite a difference. Once again I wasn't let down. The crust had a great texture and was sweet w/o being over the top. All the rest of the toppings were perfect and super yummy! I made this for a brunch and it was the hit of the party! I recommend this to anyone who likes to "show off" their food when they serve it. My husband did say it would be good with raisins added....I'm not a raisin fan, but if you are go for it!
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6 users found this review helpful

Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Oct. 11, 2009
Just PERFECT!
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It's Chili by George!!

Reviewed: Oct. 8, 2009
Great as a meaty chili base. I do have one question though, Where is the GARLIC? I added about 1 TBSP minced garlic and it turned out perfect! Can't wait to try adding corn and other things too!
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1 user found this review helpful

Golden Sweet Cornbread

Reviewed: Oct. 5, 2009
This one is definately worth the 5 stars! I added 1 cup frozen corn kernals to my batter at the very end. I also made muffins instead of bread. I baked mine at 400 for 20-22 minutes. The batch made 12 big and delicious muffins.
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4 users found this review helpful

Pumpkin Dip

Reviewed: Oct. 3, 2009
I made this but separated the batch into 2, sugar free and "as is". Both turned out great! I got huge raves from the people at the party! They loved the regular version, but still thought the sugar-free was very good as well. Here is what I did. First off, there is a canned pumpkin shortage apparently and I could NOT find it anywhere. I used fresh, real pumpkin by cutting out a 6" x 6" chunk and microwaving it for about 18 minutes until the flesh was nice and soft. (I would've baked it, but I was out of time!) Skined the pumpkin and put it into my blender/food processor with the softened cream cheese and spices. I pureed them all together and separated it into 2 bowls. One bowl I added 1 cup of powdered sugar and the other I added 7 tsp of Stevia. I let them both set up in the fridge for an hour before serving with Big Soft Ginger Cookies (from this site) and granny smith apples. The sugar free recipie was obviously a little bit runny, so next time I think I will add a bit of clear fiber just to thicken it a bit. The rest of my pumpkin I baked @ 350 for 30 minutes before pureeing it and freezing in 2 cup portions. Hope this helps.
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Big Soft Ginger Cookies

Reviewed: Oct. 2, 2009
What a true DELIGHT! These are perfect. I am not a fan of ginger cookies at all, but my husband has been begging me to make some...WOW! I LOVE them. I liked the dough, I liked the cookies hot, just out of the oven and I liked them 4 days old and almost ctunchy! They are SUPER yummy. Thanks Amy :).
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Rich and Creamy Tomato Basil Soup

Reviewed: Sep. 30, 2009
I have made this perfect soup a couple of times. First time, straight as the recipie calls-and trust me, it is fabulous that way. I did want a little meat and veggies in it this last time that I made it. I started by roasting all of my tomatoes (slice in half length-wise and set on pan cut side up. drizzle with olive oil and sprinkle with salt), a red bell pepper and 5 cloves of garlic. Broil for about 15 minutes or until the skin is darkened, place the red bell in a paper bag for about 10-15 minutes and the skin will fall off. I ground up some sausage in a skillet put it in the slow cooker. Then I cooked an onion, and finely chopped green cabbage in the sausage drippings. I pured the veggies with the tomatoes and added them to my slow cooker. Also, I used V8 juice instead of tomato juice because I was going with the "veggie" them. I always use the heavy cream, mostly because it tastes so amazing. Once again, it turned out great! I serve this with a loaf of french bread sliced length-wise. Spread with a good pesto sauce on both open faces. Lay with sliced tomatoes and then sprinkle with mozzerella. Broil on low. Hope this helps :)
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Basil Shrimp

Reviewed: Sep. 15, 2009
I didn't use any oil or butter b/c I can not have them right now, and this recipie still tasted great! So, if you are into more of a "fat free" type of a meal, then just add a bit of water instead of the oil and butter. Don't get me wrong, I am sure the recipie is even better with the oils, it just has to be! I loved how easy this was too. I served it with skewered mushrooms, grape tomatoes, and onions that I sprayed lightly with water on the grill and then sprinkled salt over the wet veggies to help it stick to them a bit better. The onions take about 5 minutes longer than everything else, so start them early!
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Banana Banana Bread

Reviewed: Sep. 15, 2009
I made 18 FANTASTIC muffins with this recipie! They were super moist, with just the right texture. I had 4 mid-sized bananas and that was just the right amount! I also put 1/3 cup applesauce and vanilla into the wet mixture and cinnamon, nutmeg and a tiny bit of ground ginger into the dry mixture. Also, I substituted half of the flour for whole wheat flour which turned out perfect! I highly recommend doing this. For a different addition, this time I added white chocolate chips and that was super amazing too. My husband DOES NOT like chocolate (weird, I know) but he'll sometimes go for the white. He LOVES these muffins/bread with the white chocolate chips! I did a crumb topping on the top of the muffins too. 1/4 cup flour, 1 tsp cinnamon, 1/4 cup brown sugar, 1 tbsp water. Mix up and make it crumbly and top before you bake for a nice crunchy crumble. I'm sure this would be good on the bread too, but I haven't tried it yet. Hope this helps!
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Sunshine Halibut

Reviewed: Sep. 9, 2009
This was better than I had expected, it was great (the second time!). I did change it up a bit just by adding about a half cup of orange juice, 1 tbsp zest, and salt and pepper to saute the onions and garlic in, which was a good help. The first time I made this is was not quite enough flavor, so with the added juice, seasonings and zest, the flavors really improved. I didn't use any oil, just because the added fat isn't necessary but when my skillet came up almost dry I added a touch of water (2 tbsp). Also, I did put a good amount of lemon pepper, salt and garlic powder on the fish. I topped it with the onions mixture and juices and then let it all sit covered in my fridge for 4 hours before I cooked it. Like I said, it was great! Hope this helps.
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19 users found this review helpful

Baked Salmon II

Reviewed: Jul. 29, 2009
Fantastic! I will definately make it for my family again!
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1 user found this review helpful

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