Athenarose Recipe Reviews (Pg. 1) - Allrecipes.com (13995820)

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Black Bean Hummus

Reviewed: Jun. 17, 2011
I was rushed when I was trying to make this so I didnt want to open my jar of greek olives and chop them up for a garnish but man oh man this was good! My husband hates hummus and after talking to him like I do our children when I want them to just try a bite, he finally did and he took another and another and another...enough said, it's a keeper!
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5 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Jun. 17, 2011
SO good! we loved this, I will make it again and again ty connie!
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4 users found this review helpful
Photo by Athenarose

Bubba's Barbequed Skirt Steak

Reviewed: May 15, 2011
Great recipe Bubba! I did make a mistake, didn't read the directions and added the BBQ sauce to the marination, but I also basted the meat with BBQ sauce, it had lots of flavor. Everyone loved it!
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10 users found this review helpful

Tangy Grilled Pork Tenderloin

Reviewed: May 12, 2011
Easy and ymmu. I added mushrooms, bells and onions to the mix than I put them on kabobs and grilled along with the tenderloin, both the meat and veggies had so much flavor.
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4 users found this review helpful

Caribbean Chicken Salad

Reviewed: May 12, 2011
Awesome! My husband really liked it also, was a nice change. I didn't have a jalapeno on hand and I threw in a yellow bell pepper cause I did have one and wanted to add a little color, I do want to try it again with the jalapeno just for the extra kick, ty!
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6 users found this review helpful

Mexicali Beer Margaritas

Reviewed: May 12, 2011
I was worried about this, the idea of mixing beer and tequila was just not appealing to me, but it was so good! I will make it again ty!
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6 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: May 12, 2011
Great meat filling! I used it for tamales, which sadly was the only part of the tamale that was good and I have also made tacos with it a few times. I do add a can of mexican tomato sauce. Ty Charley!
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4 users found this review helpful

Beef Tamales

Reviewed: May 12, 2011
I want to give this more stars but I have tried to make it a couple of times and can't get my tamales to come out right, The filling is awesome but constantly having problems with the masa. I will give it 1 more shot but not for awhile since it's very time consuming. My masa seems to be to dry or has texture issues. I wish I knew what was wrong, I have watched enough videos and read reviews for tips but the results are still the same.
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7 users found this review helpful
Photo by Athenarose

Chipotle Shrimp Tacos

Reviewed: May 12, 2011
Family loved them, I will review again when I get to try them but everyone had seconds so must of been pretty tasty.
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4 users found this review helpful

Corn Tortillas

Reviewed: May 12, 2011
I need a cast iron pan for when I try this again. They tasted great, time consumming yes, I wouldn't make this for enchiladas but I would make it for tacos and such.
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5 users found this review helpful

Arrachera (Skirt Steak Taco Filling)

Reviewed: May 12, 2011
I made this for a mexican lunch with some friends. I doubled the marination cause my husband wanted mexican for dinner so I marinated some chicken breats in it. I did add some lime cause I couldn't resist. Everyone liked it I will make it again.
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5 users found this review helpful

Sopapillas

Reviewed: May 12, 2011
Great recipe! Tasted just like the ones I use to get from resturants in AZ. We were even able to use cookie cutters to make shapes for the kids and they still had that beatiful puff, dip them in warm honey.
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6 users found this review helpful

Lola's Horchata

Reviewed: May 12, 2011
Taste just like the ones I would get back in AZ! I have made it exactlly as written and I have also follow reviewers changes about using cinnamon sticks and reducing the sugar by 1/2. I liked them both, I will make like the reviews say though just cause I didn't miss the sugar, it still tasted great and using the cinnamon sticks made it so the cinnamon didn't clump together in the pitcher.
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4 users found this review helpful

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: May 12, 2011
So tasty and easy, it felt like 5 star dining. I will make this again and again, I love to grill but this is a great dish when I want beef but can't grill (that happens often up here dueto the weather) ty!
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4 users found this review helpful
Photo by Athenarose

London Broil II

Reviewed: May 12, 2011
Yummy! I put this on a London broil not a flank steak, it's a good marination. Ty!
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5 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: May 12, 2011
So Simple! I didn't get to try it but made it for a potluck for my husbands work and he says they liked it, I will review again when I try it.
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5 users found this review helpful
Photo by Athenarose

Strawberry Torte

Reviewed: Apr. 27, 2011
Very easy and very tasty! I made a few changes, I used the Ladyfingers recipe from this site and made my own lady fingers the day before, I also piped out 2 big 7inch circles using the ladyfingers recipe, I like to do that instead of laying ladyfingers on the bottom and middle. I also put the strawberries in a pot with 3/4c of sugar, once the sugar was dissolved I added a couple of tablespoons of the sauce into the cornstarch and than mixed the cornstrach back into the sauce. That makes the sauce thicken without getting any cornstarch lumps. Than I blended the sauce and cooled off in the freezer for about 15 minutes. I also used 1/2c of sugar in with the cream cheese, I changed that since I had added sugar to the strawberries. After pouring 1/2 the filling into the pan on top of one of the ladyfinger circles I poured about 3/4c of sauce than placed the other circle on top of that. Than the other 1/2 of the filling and topped with some big drops of the strawberry sauce that I swirled into the cheese mixture. I fanned out some strwberries and dipped them into a simple syrup to make them shiny and placed them on top of the cake. I had left over filling and sauce, I used a 8inch springform pan. Everyone loved it, it wasn't overly sweet, I will make it again!
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6 users found this review helpful
Photo by Athenarose

Chocolate Cappuccino Cheesecake

Reviewed: Apr. 27, 2011
Delious! I made some small changes cause I had to. I used oreo chocolate cream filled cookies cause I can't get plain chocolate wafer cookies over here, I used the whole package and used about half the cream from the cookies, left out the cinnamon and sugar but still used 1/4c of the butter. This gave it a thicker crust and it held together which I wasn't sure that it would. I also was worried that the cooking time was to short, I used a 9inch springform pan and on the bottom rack I did place a waterbath, I have never cooked a cheesecake without a waterbath so was worried about not having a cheesecake in one and I know some people cook their cheesecakes in the water while others say just put a pan of water in the oven when preheating and leave it there while it cooks. I did this one with the pan under, when I cook a cheesecake IN the waterbath I always had trouble with water leaking into the crust, no matter how many times I wrapped the cake pan in foil (I think the pan was crappy replaced it we shall see). I did replace the instant coffee with 1/4c espresso cause I love coffee and I used french vanilla Kahula liqueur. The cooking time was right on! Infact I bet I could of turned off the oven about 5 mins sooner, cause it cracked slightly, I made a chocolate ganache and poured it over the cheesecake and that hid that crack. The coffee flavor was not overpowering at all, almost hard to taste it actually. Loved it and I will make it again!!
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11 users found this review helpful
Photo by Athenarose

Croissants

Reviewed: Apr. 27, 2011
I use to make croissants in culinary school so I had a idea of how labor intense the recipe was before going into this. I also remember how many times you had to fold the dough and reroll (thankfully we hand a dough sheeter), in order to get those nice flaky layers. I followed this recipe word for word, only thing is I made the dough the day before I needed it and cut and rolled the day of. They came out great, tasted like croissants, they were a great size and so pretty. The next day (the day after I baked them) they tasted stale but I think this is a type of pastry that only taste best really fresh. I will make these again, going to try and make them twice as big to recreate a sandwich I get over here made on a fresh criossant, although the orginal recipes sizes are big enough for a good size sandwich. TY Kate!
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8 users found this review helpful
Photo by Athenarose

Sugar Cookie Cutouts

Reviewed: Apr. 14, 2011
I have used this recipe a few times already to make some sugar cookies for my kids to decorate. They hold together well when I roll them out. Good recipe.
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7 users found this review helpful

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