World_Diplomat03 Recipe Reviews (Pg. 1) - Allrecipes.com (16154441)

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Peanut Butter and Banana Smoothie

Reviewed: Feb. 24, 2012
I omit the honey.
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2 users found this review helpful

Baked Tortilla Chips

Reviewed: Nov. 11, 2011
The first time I made these, they came out a bit too brown. But my second time around, they were perfect! I did bake them @ 350 for 7MINS, then flip them so they can bake evenly, and baked them for 6MINS. Maybe it's my oven, but 8MINS makes them too brown & too crispy. I used 15 yellow corn tortillas for 2 people. As another reviewer, I brushed olive oil or veggie oil on each whole tortilla & sprinkled the spices over each....THEN I cut them into triangles. It was much easier this way. Good recipe. Thank you for sharing!
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9 users found this review helpful

Cheddar Beef Enchiladas

Reviewed: Sep. 26, 2011
***I add oil to a skillet & saute minced onion & garlic for a while on low heat while I shred cheddar & monterey jack cheese.***I add the beef to the skillet, brown it well, season it, then add uncooked rice w/ 2 cups of water (which I blended in a blender w/ 1 tomato, 1 glove of garlic, & a tsp of chicken bouillon). I let it boil, then cover & leave it on low for 30MINS.***I use a whisk to mix the salsa and cream of soup b/c a spoon doesn't seem to mix it well.**Then I get a tortilla, smear salsa/soup mixture on it, add beef mixture, add cheese, a little bit of salsa/soup mixture again, add cilantro. Repeat w/ rest of tortillas.***I use foil on my pan & spread salsa/soup mixture on the bottom. After I place all tortillas inside, I spread salsa/soup mixture on top, sprinkle cheese, then cilantro. BAKE for 20MINS, then let it set for 10MIN.***Delicious :)
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3 users found this review helpful

Classic Egg Salad

Reviewed: Jul. 13, 2011
I think it's good, but it felt like it was missing something so I added a tablespoon of mustard, about 1 1/2 cup of celery, and an extra egg. I made egg salad sandwiches. I also used lettuce leaves and tomato slices in the sandwich.
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5 users found this review helpful

Italian Breaded Pork Chops

Reviewed: Jul. 4, 2011
I followed the recipe as written, but I wasn't impressed by the results. The pork chops tasted OK. I've tasted better from simpler pork chop recipes. They smelled delicious as I fried them. They were crispy on the outside, but they were a tad dry on the inside. I wasn't impressed by the results because there's no flavor(s) that comes out and tells your taste buds, "Mmmm, this is really good." Like I said, I've done much simpler pork chops recipes that had more flavor and they used less ingredients than this recipe. Maybe it depends on the brand of breadcrumbs I used? I used Progresso Italian style breadcrumbs. Perhaps those breadcrumbs were the problem, but either way, this recipe wasn't anything special. I think the baking made them dry 'cause they smelled and looked delicious after I fried them, but looked crispy and kind of dry after I baked them. I wouldn't do them again. Sorry.
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4 users found this review helpful
Photo by World_Diplomat03

Cinnamon Swirl Bread

Reviewed: Jul. 4, 2011
I've made this a few times and I really prefer to replace the 1/3 cup of white sugar for ALL BROWN SUGAR instead. It tastes much better. White sugar makes it kinda plain and boring. That's the only thing I changed and follow the rest of the directions.
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6 users found this review helpful

Belle's Hamburger Buns

Reviewed: Jun. 25, 2011
The taste was OK--it tasted a bit salty though. The recipe submitter said they are light and fluffy, but that's not how they turned out for me. They were kinda of hard from the outside and chewy from the inside like french bread. They were also too heavy for a hamburger or hot dog bun. The bread is thick and heavy that it steals the spotlight from the slice of meat or hot dog sausage you use. The bread fills you up before you reach the meat. Perhaps this recipe would be better to use for dinner rolls? Definitely not hamburger buns. Also, I wanted to add that you need way less flour than the recipe calls for. I almost used 4 cups. As soon as I mixed 3 cups of flour w/ the yeast mixture, the forming dough looked dry. The dough was easy to work with. Kneading the dough was the only light & fluffy thing in this recipe. Sorry. I may try again since I like to give some recipes a second chance. We'll see.
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22 users found this review helpful

Oven Omelet

Reviewed: Jun. 20, 2011
I forgot to rate this recipe when I first tried it, so I made it again 2 days ago and thought it tasted OK, but it was bland. No wonder I didn't remember I had already tried it. It wasn't so memorable. I think it needs more ingredients so it can give some flavor. It kind of has potential to be better.
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3 users found this review helpful

Traditional Mashed Potatoes

Reviewed: Jun. 19, 2011
This was surprisingly good! I thought it would be bland but oh, it was delicious. It was smooth, soft, and it smelled good. I heat the milk with the butter (it's easier to mix it in with the potatoes afterwards). I've made this a few times, but now double the milk & butter. It makes them creamy.
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7 users found this review helpful

Sweet Dinner Rolls

Reviewed: Jun. 17, 2011
***Update: I bake them @ 375 for 16MINS. They are soft! I make them as crescents but fill them w/ ham, egg, and cheddar cheese. I brush a bit of butter when I roll out the dough and then brush the tops.
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9 users found this review helpful
Photo by World_Diplomat03

Amish White Bread

Reviewed: Jun. 17, 2011
This recipe turns out wonderful. Some Reviewers thought it was sweet, but I thought it was fine. I thought they were exaggerating. If I don't have bread flour, I substitute it with All Purpose Flour. I've made it a few times and will continue to do so. This is how I make it: 1) Get a large pot, heat the water to warm & let sugar dissolve. Once it's lukewarm, sprinkle in yeast & gently stir once. Let it get foamy for 13-15MIN (I turn on the oven @ 350 for 1MIN, turn it off, & then place the pot of yeast mixture inside to rest. That way it's in a warm environment). 2) Mix salt & oil into yeast. Mix in 3 cups of flour, stir, then add remaining flour. 3) Knead dough INSIDE the pot until smooth, about 6-8MIN. It's not difficult to knead in the pot. It's quick, easy, and less messy. My counter and laziness thanks me :) 4) Oil the pot, coat the dough, cover w/ plastic. 5) Turn on oven @ 350 for 1MIN to create a warm environment. Turn it off, and then place the pot of dough inside. Let rise for 1 HR as directions say. 6) After the 1st rise, punch down dough, turn on oven again @ 350 for 1MIN, turn it off, and place the loaves inside to rise for 30MIN as recipe states. Right before I bake them, I brush melted butter over the tops. I bake them exactly for 31MINS. I love this bread. Thank you so much for posting it. If I just need 1 loaf, I halve the recipe and do it the same way as I described. It's delicious. :)
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11 users found this review helpful

Black Beans and Rice

Reviewed: Jun. 17, 2011
As is, it's OK. It's very simple, easy, & fast to make. However, after trying it "as is", I made my own modifications later on so it can have more flavor. I ADD 1 DICED TOMATO, 1 SERRANO CHILE or JALAPENO (sometimes, 2) while I saute the onion & garlic. After I add the rice, I pour in 1 CAN of CHICKEN BROTH, along with a 1 1/2 TSP of CHICKEN BOUILLON. I mix in 3 cups of beans(NOT canned!), I've used black beans & pinto beans, but black beans DEFINITELY taste better for this recipe. After adding the beans, I add the spices (cumin, cayenne, paprika, garlic powder, chili powder). I gave it more of 3 1/2 stars because I think you can make this recipe great by making just a FEW changes. This recipe isn't horrible, so I won't take away a star.
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14 users found this review helpful

Guacamole

Reviewed: Jun. 4, 2011
I love guacamole, but this recipe went so wrong. Yes, I followed the recipe as written, so I know I made no mistake. Like other reviewers, the lime made it kind of watery and soft. Second, there was too much onion. All I could taste was onion! Also, it was a bit salty. Maybe some people like their guacamole salty, watery, and onion-y, but not me. Sorry.
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9 users found this review helpful

Avocado, Tomato and Mango Salsa

Reviewed: Jun. 4, 2011
This was different, but good different. We used tortillas chips to scoop up the salsa. I won't make this again though. Your avocado can NOT be soft! It'll make the whole salsa mushy.
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5 users found this review helpful

Angie's Perfect Dinner Rolls

Reviewed: May 24, 2011
These rolls were a little crispy on the outside, and soft in the inside. They were delicious! I cut the recipe in half since it was just 2 of us. I got 8 big rolls. I did have to use one extra cup of flour. I baked them at 400 for 17MINS. Some people were saying that their rolls were undercooked, but that's because you need to leave them in there a bit longer.
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8 users found this review helpful

Farmer's Market Vegetarian Quesadillas

Reviewed: May 11, 2011
I don't like eating veggies unless I season them, so I added salt & pepper & garlic powder when I suateed them. I also added 3/4 cup of cilantro to sprinkle inside the quesadillas. I'd definitely make this again. Update from the following day: I made them again! The first time I made them using my George Foreman grill, but this second time I wanted to use my oven. I left them in the oven for 5 MINS @ 425. I liked them better on my George Foreman grill though. It's quicker and much easier.
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12 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: May 11, 2011
I did NOT like this carrot cake after it was ready to eat. It was oily, too moist, easily fell apart. There seemed too much going on. I think I should have drained the pineapple and reduced the oil. I never thought I'd complain about a cake being too moist, but that can definitely be a bad thing. I think it used too much oil since I placed a piece of cake on a napkin and the napkin was totally semi soaked. I was disappointed with it at first. I put in the fridge, and it was much firmer the following morning. My fiance actually liked it. He said it reminds him of bread pudding. I think the walnuts save this cake a bit because it gives it a nice crunch between all that softness of the cake. I think overall, it's an OK cake but it didn't impress me. I'm not sure I'll do this again unless my fiance asks me to. If I do it again, I'll drain the pineapple and use less oil.
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9 users found this review helpful
Photo by World_Diplomat03

Taqueria Style Tacos - Carne Asada

Reviewed: May 7, 2011
***First, I want to say that this recipe doesn't seem authentic. I'm Mexican. I have eaten so many different carne asada tacos, believe me; however, I still thought this recipe was good! I use my own homemade salsa, so I don't make the one from this recipe. Also, I don't use limes. My parents have a lemon tree and give me a bunch of lemons so there's really no use for limes. They're quite similar. I omitted the white pepper b/c I don't use it for anything & it's really not necessary in this recipe. Other than that, I follow the recipe exactly. I marinate the meat for 1HR. When I make the onion relish, I place the chopped onion in a small bowl and squeeze 1 lemon, letting the onion "absorb" the lemon; stir, then add cilantro. When it comes to cooking the meat, it takes about 17 minutes. After the meat is cooked, I use a strainer to get rid of any leftover marinated mixture or else it'll make the tortillas soggy and no one wants a soggy taco. Too messy! This recipe is so good! It's definitely a keeper. The meat is very good. I can't quite explain it, but it has almost a sweet flavor; it's so good. I think the only way to know how good it tastes is for you to try it at least once. ***I've used the marinating mixture for CHICKEN too and it's so delicious! It makes the chicken quite moist, juicy, it's well, delicious!*** I recommend this recipe for sure. :)
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31 users found this review helpful

Cinnamon Rolls II

Reviewed: May 3, 2011
I'm having difficulty rating these cinnamon rolls. I wouldn't say they were disgusting or a failure, but they weren't great either. They were unfortunately a little dry. I feel bad for saying that, but it's true. I wish they were soft just like other cinnamon rolls I've tasted. I wasn't impressed by the dough. I had no problem making the dough. I followed the directions as stated. I added a bit more cinnamon because I love it and I added a half white sugar and half brown sugar. I think brown sugar definitely makes the cinnamon rolls taste much better so it's a shame this recipe didn't call for it. I like this recipe because it's VERY simple, but if you want a cinnamon roll recipe that will WOW you and your family/friends, pick another one. Also for the frosting, before I added the melted butter, I tasted it and it was quite good without it. Once I added the melted butter, I couldn't taste that much of a difference so if I make this again, I won't add the melted butter. I won't add more calories than I need to.
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16 users found this review helpful

Honey Spice Bread

Reviewed: Apr. 24, 2011
I just finished eating two slices of this bread, and I'm somewhat disappointed. First, unlike that awesome picture the recipe gives us of the bread, my bread didn't rise like that one! Maybe I should have doubled it? And as other reviewers said, 55MINS is TOO MUCH. It would burn the bread. I baked it for 45MINS and it burned the bottom a bit. Can you imagine how burned it would have been if I had left it for 55-60MINS? YIKES! Despite the negative, I liked the taste of the bread. The glaze is good on top of it. The bread wasn't dry, but wasn't moist either. It was more in the middle, if that makes any sense haha. I think this bread has potential, so that's why I give it 3 stars. Overall, it was an OK bread.
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9 users found this review helpful

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