VIXIERA Recipe Reviews (Pg. 1) - (1646585)

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Zucchini Pancakes

Reviewed: Nov. 24, 2010
Very, very good. I added a handful of blueberries and the kids were so busy objecting to the blueberries, that they didn't even notice the hiding zucchini (who's weird kids are these anyways, who doesn't like blueberries? ;) I added maybe a tablespoon of cinnamon, tasted like blueberry zucchini bread! I made a simple sugar and blueberry syrup to spread on top, so good. The kids just put normal pancake syrup and ate them up. My husband said these were "BUENISIMO!" (literally), even after I giggled and told him we were having vegetables for breakfast ;) This recipe is a keeper, great way to use up the bounty of zucchini since there are only so many times you want to eat zucchini bread (and I love me some zucchini bread). Thank you!
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5 users found this review helpful

Tres Leches Cake

Reviewed: Mar. 22, 2006
Great cake, much better than store bought. I made this recipe for my husband's birthday, who was born and raised in Mexico, and he loves it! I made a double layer cake with fresh strawberries and whipcream frosting in the middle and on top. I didn't have problems with the "chewy lumps" you just have to make sure everything is well mixed. I added confectioners sugar to the whipcream frosting, but granulated is fine in the cake. The flour can form lumps when it's mixed with the yolks, I just mixed it well with a whisk. Very tasty, not too milky and perfect birthday treat! Thanks!
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26 users found this review helpful

Best Carrot Cake Ever

Reviewed: Oct. 16, 2005
Good, but not the *best* carrot cake. This may be due to me not waiting the hour recommended to leave the carrots and brown sugar mixture. I would definately leave it for the full hour. This maybe doesn't have enough spices, it lacked a little flavor. But, overall, good. I left out the pineapple and used cream cheese frosting. Thanks!
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2 users found this review helpful

Fresh Apple Cake I

Reviewed: Jun. 1, 2005
This recipe needs tweaking, but can come out very good. I doubled the recipe and used it for muffins instead. Instead of 2 cups apples, I used 2 large Granny Smith apples. It does come out TOO dry, so I added about 1/4th cup apple sauce. The resulting muffins were moist, and even better apple flavor. Great place to start, would be great with vanilla ice cream fresh out of the oven! Didn't need quite 45 min in the muffin tins, about 40. I omitted the walnuts.
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6 users found this review helpful

Cranberry Swirl Coffeecake

Reviewed: Jan. 3, 2005
It seemed more like stiff dough than batter and was too thick to pour and made lumps rather than coating the bottom of the pan. It was very hard to make layers of batter and cranberry sauce. I would use more sauce...but the batter really needs to be thinner to work out right. It was tasty, but I think I will have to keep looking because it was pretty hard to work with. Great taste though! Doubling the recipe did not work :( Took forever to cook!
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2 users found this review helpful

Maria's Chicken and Dumplings

Reviewed: Jan. 3, 2005
Very tasty, I omitted the noodles and made fresh biscut dough instead. The cream of chicken soup was a very easy option, and tasted great! My husband loved it, and I'm sure I will make it again. Thanks for an easy and tastey recipe!
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14 users found this review helpful

Cranberry Cheese Bars

Reviewed: Dec. 13, 2004
Needed more cranberries! It was good, but tasted more like a cheese cake with strudle on top. I would add another can of cranberry sauce as 1 only left blobs in the middle to mix in, not enough to make an actual layer. Very tasty way to use up left over cranberry sauce.
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16 users found this review helpful

Chicken Enchiladas II

Reviewed: Feb. 26, 2003
Ok, to start out, do not think that this is anything close to real Mexican food, or even something you'll find in many Mexican resutrants (Americanized or otherwise). I have been trying to get this receipe for a long time because I like it, and its a nice alternative (not replacement) to the traditional enchilada recipe that I have. I did, of course, make some changes. I shredded the chicken, well actually boiled it until it fell apart esentially (getting closer to authentic). Then I also used corn tortillas for my boyfriend (born and raised in Jalisco, Meixco) and flour for myself. I liked the flour better, but corn is traditionally used. I make mine seperatley, more like in a resurant (not all toughter in a big dish), by filling three or four enchiladas on a plate, pouring some of the sauce on top, covering with cheese and putting them in the oven, much quicker, and no leftovers for days, as sauce can be frozen. Also, a must to keep it all from turning into a sloppy mess, or the tortillas from breaking when being rolled, each one needs to be fried on each side just long enough to make it pliable, but not crispy, and then rolled quickly, you can't fry all the tortillas and then fill them. It has to be one at a time, and it usually helps to have someone frying and someone filling, if possible. I made the sacue alot thinner with milk so I would have enough to go on top (think Mexican resturant, usually alot of sauce over the top too), and it does dry out a bit in the oven. All
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3 users found this review helpful

Jodi's Deep-Fried Stuffed Jalapenos

Reviewed: Feb. 26, 2003
The cornmeal is a little course, maybe maza (corn) flour would be better. I also ended up rolling them in the egg mixture a second time and then through the cornmeal again to get enough coating to stick. The cheese also came out of mine while they were frying and there was not much left inside. However, my boyfriend (born and raised in Jalisco, Mexico) liked them, as did his uncle and his brother, there were none left! We'll see if there's a requestin my house for MAS de los jalapenos fritos! (more friend jalapenos, for the non-spanish speakers ;)
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22 users found this review helpful

Peach Cobbler Dump Cake I

Reviewed: Feb. 24, 2003
This recipe was a good starting place. The 1 can of peaches did not fill the bottom of a 9 x 13 inch pan, or even the 7 x 11 inch pan that I used. I added a can of cherry pie filling as well, and it turned out great. I also decided to get a more "cobbler" feel by adding some plain instant oat meal (not maple or anything, although peaches & cream may be good too). I added 2 pouches (although 3 would be better) and mixed them with sugar and melted margarine. I spread the mix on top of the cake mix and baked it all together. It did take a long time to bake and dried out on the edges first, but I just covered them with foil and left the middle open until it cooked a little more thoroughly, and then covered the whole thing with foil, until it finished baking. It needed a long time until the cake mix wasn't all mushy and was better the next day warmed in the microwave. Tasted a bit too much like the cake mix, next time I might just skip that part and add flour to the oat meal mix. Great place to start. Thanks!
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1 user found this review helpful

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