lateacher Recipe Reviews (Pg. 1) - Allrecipes.com (16832011)

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Garlic Brussels Sprouts

Reviewed: Mar. 17, 2012
Wow, these are similar to the brussel sprouts that are served at PFChang. I have only had it once and it is no longer available. I have been looking for a recipe that is similar. This is it!!! Love it!!! I actually made them yesterday for dinner to go along with some lemon blackened salmon. I loved these flavorful sprouts so much, I just had them again - with a few personal modifications that will transform this into a meal. Bacon, diced onion, and diced stewed tomatoes. Once it was ready to serve, place it atop some linguine pasta and top it with freshly grated parmesean cheese. Yummy!!!
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1 user found this review helpful

Pretty Chicken Marinade

Reviewed: Feb. 11, 2012
Love this marinade! Since I live in Florida, we grill almost every weekend and several times during the week. To help myself out, I double the recipe to use on everything we will grill - chicken, beef, veggies, and shrimp. Even though it does give chicken a very pretty color, the flavor makes it a hit with everyone. My favorite is beef steaks and the shrimp. Since this is my family's favorite ways to eat their meat, I often prep and cook my meat for the week over the weekend. This way I have my protein ready for my week and just need to prepare my side dishes.
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2 users found this review helpful

Beer Butt Rosemary Chicken

Reviewed: Jan. 14, 2012
Loved this recipe because it was a great starter recipe. I have two bits of advice. First, definitely invest in a stand but it does not have to be expensive. If you are worried about the harsh chemicals on the can that can be transfered to your chicken from the can's decorative labeling, merely cover the can with foil paper. My second suggestion, place the stand, beer, chicken, and taters in an oven safe skillet (not a baking pan). That way you can use the same cooking vessel to continue cooking your vegetables or finish your gravy.
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5 users found this review helpful

Jam Kolaches

Reviewed: Oct. 23, 2011
Made this for Halloween last year. Put orange food coloring in the dough in order to make it more appropriate for the party. Everyone from old and young loved them. I did have trouble keeping the jelly in so I made them into mini-empanadas basically in the shape of pumpkins. Everyone loved the buttery flaky pastry. Huge hit and the hostess is requesting them again for this year. Thank for helping me appear to be a great baker!!!!
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1 user found this review helpful

Stuffed Jalapenos

Reviewed: May 15, 2011
Awesome - the only suggestion I could give would be to wear gloves when handeling the chilies. They give off a certain oil that will embed into your skin which leads to a burning sensation.
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5 users found this review helpful

San Antonio Chicken Roll Ups

Reviewed: Apr. 20, 2011
Made this tonight for my husband and some guests. I had never made this before but knew that I would love it. I was surprise that EVERYONE loved this. As a matter of fact, my husband said it was the best "Chicken Cordon Bleu" I had ever made. Basically, made it the same as was directed with some modifications. Instead of stuffing it with Pepper Jack cheese, I stuffed it with "Queso Fresco" because it melts without oozing out while cooking. But in order to incorporate the Pepper Jack's robust flavor, I made a sauce that I spooned over the chicken and broccoli. My husband said it is a keeper and asked if he could take same for lunch tomorrow.
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2 users found this review helpful

Jalapeno Garlic Tilapia Pasta

Reviewed: Mar. 2, 2011
Tried this last night, I really liked it because the flavor was awesome (I like hot) but my husband didn't because it just looked like a pile of mush. Next time, I will not put the fish on top. I will serve the dish with fish and rice side by side and top them off with the sauce. I will also saute the chilies, onion, garlic before adding the cream or tomatoes. I will make it again because I know this can be a winner but I just need to make it work for my family.
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3 users found this review helpful

Fra Diavolo Sauce With Pasta

Reviewed: Feb. 28, 2011
Tried this tonight yummy. I used half the can chipotle peppers and a whole can of tomatoes with chilies. I used a hand blender to make this into a thick sauce. I followed the recipe and some suggestions and it was wonderful. Thanks for the recipe and everyone else for your recommendations.
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5 users found this review helpful

Rajas Poblanas (Poblano Strips)

Reviewed: Feb. 27, 2011
Boy, oh, boy - this was the perfect recipe. I am newly married to a Mexican and although I am of Mexican heritage, I don't know much about Latin cuisine. But to my advantage, I love to eat and explore. Last weekend, I ate tamales de rajas. I loved this and this made me think. Although, I didn't want to attempt tamales, I wanted to incorporate rajas into my cooking. I found this recipe and to make empanadas. I used the same basic recipe without adding corn. I made the empandada dough added a chuck of Queso Fresco and the rajas to the center and processed with traditional emapanadas. My husband loved this. Thank you for sharing this recipe with us. Because of this recipe, my husband will be taking this to his co-workers tomorrow to "show off" my cooking skills. AR is my secret - you make me look good. Thanks
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4 users found this review helpful

Spicy Chipotle Grilled Shrimp

Reviewed: Feb. 20, 2011
I made this recipe for the first time for a 4th of July last year. It was a winner and I made several batches becuse it became a regular request for the rest of the cookouts during tht e summer of 2010. I was looking for this again so I can use it today because of the beautiful weather here in Florida. Wonderful flavor and great reason to get together with friends and family. I use the recipe basically as is except for the marinating time. I always get shrimp when it is on sale. I purchase at least 10 lbs in two pound portions. When I get home I make the marinade x5 and place each portion of marinade in gallon zip lock freezer bags. I place the shrimp in the marinade and freeze making sure they are laying flat so they freeze into a flat sheet of goodness. When I know I will be needing one of these, I place it in the refrigerator to thaw. During the thawing process they merinade and I cut down on my prep time because I already did this ahead of time. Happy cooking and thanks for this delicious recipe.
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66 users found this review helpful

Anne's Homemade Chorizo

Reviewed: Feb. 15, 2011
Haven't made this yet, so I will not rate it. I will have to make this during this weekend. I love chorizo and am very happy to have found a recipe that does not involve having to go out and get expensive equipment. I will try to make it using tequilla instead of the wine because it actively kills any bacteria that may be borne during the 2-3 days needed during mixing process. Other than that, I will try to stick to the original recipe. I'll tell you later how this turns out.
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4 users found this review helpful

GrannyLin's Barbeque Ribs Made Easy

Reviewed: Feb. 14, 2011
Never would of thought of putting ribs in a crockpot but they were excellent . I did mine bcakwards to this recipe. I cut the ribs into two rib portions and added stright to the crockpot. I added two hearty beers, 1 quartered onion, two garliic cloves,1 bay leaf, and the ribs. Left them cooking for six hours (my dog was going crazy with. The wonderful aroma). Took them out gently because they were very fragile placed them on a disposable aluminum pan and smothered with barbecue sauce. Placed them in the oven for 25 minutes to brown and help the sauce thicken. Finger licking good.
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11 users found this review helpful

Mexican Mango

Reviewed: Feb. 14, 2011
As a child growing up un a Mexican household, these tastes were very common -lemon and chili sprinkled on fruit, but you have taken this concept to a new level by boiling the liqiud and submeging the fruit to coat. I must admit, I was hesitant about changing my "costumbre" but this was excellent. Thanks for sharing and tell your mother-in-law thanks also.
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7 users found this review helpful

Creamy Shell Pasta Salad

Reviewed: Feb. 14, 2011
This was great-only addition was cubedpepper jack cheese and spicey ranch dressing instead of mayo
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4 users found this review helpful

Italian Sausage and Zucchini

Reviewed: Feb. 13, 2011
Wow, I knew I would like this but I was blown away by the intense flavors. Needless to say, I love this and it will become a regular part of my vegetable intake. I used 3oz of hot italian sausage, 1 zucchini, 1 yellow squash, 1 can of tomatoes with chilies and jabanero cubes, 1/2 an onion,1/2 teaspoon red pepper flakes, and 1 tsp montreal steak seasoning, and two cloves of garlic. I cooked the sausage and onion together until sausage was browned and onion was transparent. Added the remaining ingredient. To the pot and covered. When it started to boil, I turned down the heat to lowand let it cook for 20-25 minutes. To stir I would merely twist the contents withou lifting the lid lest all of the built up steam escape and hinder the cooking process. As I served up this delectible vegetable medley, I will top it off with greated cheese.
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2 users found this review helpful

Garlic Green Beans

Reviewed: Feb. 13, 2011
Great way to make green beans. I will be making them tonight for Valentine's Day dinner and top them off with fresh bacon crumbs.
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3 users found this review helpful

Mexican Style Shredded Pork

Reviewed: Nov. 21, 2010
This is probably one of my favorite recipies. Since finding this, I have made this at least twice a month. It really helps with meal preparations for an entire week. One the first day, I just make tacos just as recomended in the recipe. But remember, these are merely suggestions. Use your imagination and creativity. I also use the meat to make flautas, burritos, enchiladas, empanadas, chilaquiles, and tortilla soup. This is an excellent recipe for the busy mom but plan out your menu so that you use all of the delicous meat.
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1 user found this review helpful

Chipotle Chicken Soup

Reviewed: Sep. 29, 2010
I love this recipe! This is a great crockpot recipe. Add all of the ingredients to the crock pot and cook on low if you will be out for at least 7 hours. I usually add frozen corn and chicken breasts and add whole garlic cloves and rough chop my onion. I add a whole can of chipotle in adobe sauce but remove the chilies, garlic clove, and onion chucks at the end of cooking time. I place the chipotle, garlic, and onion in the blender and blend it into a sause. I love the soup as is but my husband loves to add my chipotle sauce in order to increase the heat. When serving this meal, I always have bowls of extras at the table - home made chipotle sauce, tortillas strips (for hearty tortilla soup), sour cream (for those like it creamier), and limes. A winner for busy moms and warms your body and soul on a cold day.
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21 users found this review helpful

Grilled Chipotle Marinated Chicken

Reviewed: Aug. 8, 2010
I used this basic recipe for a marinade. When I actually got the wings home from the store, I placed them in the marinade and froze them. The day before I used them, I placed them in the refrigerator to thaw and marinade. Right before I am ready to cook them, I flour them with a dried ground chipotle powder and flour mixture. They not only have more flavor but also crisp up if you are frying them.
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4 users found this review helpful

Bloody Shrimp

Reviewed: Aug. 8, 2010
Great recipe but must be tweeked a little. Buy uncooked shimp and marinade in the mix for a minimum of 12 hours. Personally when I shrimp, I place it in the marinade immediately and label the freezer bag until I am ready to use it. I place it in the refrigerator to thaw at least 24 before. As it thaws it is also marinading itself. The liquid in the bad keeps the shrimp from getting freezer burn if you elimate all the air from the bag before freezing. Everyone requests this at every grill out we attend.
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12 users found this review helpful

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