MexicoKaren Recipe Reviews (Pg. 1) - Allrecipes.com (18134270)

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MexicoKaren

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Mocha Punch with Ice Cream

Reviewed: Oct. 19, 2014
Nice idea, and would be very good if made with natural ingredients, but all I could taste were the chemicals in the whipped topping, the drink mix, the instant coffee, etc.
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1 user found this review helpful

Chef John's Banana Bread

Reviewed: Oct. 18, 2014
There is no better recipe for banana bread, at least in my experience. I do add sour cream instead of milk, and if you toast the walnuts first, it takes it to another level. It's easy to double the recipe and make two loaves.
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0 users found this review helpful

Asparagus Mushroom Bacon Crustless Quiche

Reviewed: Sep. 1, 2014
This just didn't hit the mark for us, primarily because of texture, which was more like a very bland custard. As I read the recipe, I thought it would be way too much cream. I was right, at least for our tastes. I make a lot of quiches and frittatas and should have known better. I'll stick with the crustless spinach quiche recipe from this site as a base, and add ingredients from there.
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2 users found this review helpful

Chef John's Watermelon Agua Fresca

Reviewed: Jul. 21, 2014
"Watermelonade" is exactly what this is - here in Mexico, agua fresca con limon is limonada, or lemonade. Where I live, on the west coast of Mexico, agua fresca is made with every fruit imaginable. I had some guests for dinner recently and the evening was very warm. Half of our guests drank this delightful drink (with added sliced limes) and half had Watermelon Sangria, also from this site. Both were wonderful, but I preferred the agua fresca. And straining the pulp makes all the difference - thanks for the tip, Chef John.
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3 users found this review helpful

Chef John's Chicken and Mushrooms

Reviewed: May 5, 2014
I can only emphasize what others have said, i.e., FOLLOW THE DIRECTIONS. EXACTLY. I often improvise and change recipes, but I trust Chef John to know what he is doing, so I did this exactly the way he said, and oh wow, it really worked! Chicken was tender and moist, sauce was tasty, mushrooms were perfectly caramelized. Yes, you could add garlic or onions or shallots or a pinch of cayenne, but PLEASE PLEASE PLEASE no canned soup. He is showing us a professional cooking technique that always works. Do it the way he says and take pride in your accomplishment. Thanks again, Chef John.
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0 users found this review helpful

Pork Tenderloin Diablo

Reviewed: Jul. 14, 2013
This is a magnificent recipe, and I found it just when I thought there was not another new way to cook my favorite meat, pork tenderloin. Because it has no particular ethnic footprint, it leaves itself open to a wide variety of interesting side dishes, as well.
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7 users found this review helpful

Simply Divine Meat Loaf with Spinach

Reviewed: Jan. 11, 2013
It is rare, I think, to assign a five star rating to something as prosaic as meat loaf, but this recipe deserves it. As I gathered the ingredients, I wondered how this could possibly work, but I persevered. I used very lean ground beef - it is all I can buy where I live, in Mexico. It is also finely ground, which usually means that the meatloaf tastes like sawdust. Not this time. It was delicious and moist and savory. AND, I totally forgot the Parmesan cheese. And, I used about a cup of oatmeal instead of the bread crumbs. This is my new meatloaf recipe. I'm glad we have leftovers for sandwiches tomorrow. Thanks so much.
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2 users found this review helpful

Chicken with Rice and Gravy

Reviewed: Jan. 6, 2013
This is a recipe that I make often, but it would benefit from a slight change in technique. Those of you that complain about the gravy should try this: Add a few TBS of butter to the pan when the chicken is done. Stir well to get all the bits off the bottom of the pan. Add the 2 TBS flour (or maybe 3) to make a roux, and let it bubble for a few minutes while you get all the lumps out. Then, pour in chicken broth, not water, and stir while it thickens. If it is too thick, add more broth. Let it cook on lower heat for a few minutes to cook the flour taste out of it. This is a more classic way to make gravy, and I think you'll like it better this way, as it cooks the flour better.
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56 users found this review helpful

Simple Crustless Spinach and Mushroom Quiche

Reviewed: Dec. 17, 2012
This is ALMOST a real 5 star recipe, quite unlike any crustless quiche I've ever made. I followed the recipe exactly, because I think it is unfair to rate a recipe that has been modified. It is delicious as it stands - the texture is so smooth and it is very, very rich. The directions are easy to follow, and it is uncomplicated to make. There were three of us at dinner, and I divided it into fourths, but it would easily serve six, as none of us could completely finish our portions. My husband commented that it could be more colorful, so I think I'll add some diced sweet red pepper to the mushrooms next time I make it. I might also use diced onion and garlic, as some reviewers have suggested. Also, it took mine a full hour in the oven to be ready to eat. Thanks for the great recipe; we all agreed that I should make it again, soon.
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38 users found this review helpful

Chef John's Pumpkin Pie

Reviewed: Nov. 22, 2012
A friend brought this pie to our Thanksgiving dinner today. I was skeptical about anything that differed from the traditional pumpkin pie recipe that I have been making for decades. Was I wrong! I love the texture of this pie, and it is not too sweet. It's the only pumpkin pie I'll make from now on - thanks, Chef John (and thanks to my friend Sue for bringing this great pie to our Thanksgiving celebration.)
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15 users found this review helpful

Creole Seasoning Blend

Reviewed: Oct. 5, 2012
I made a double batch of this, and keep it in a jar in the frig. I first used it for jambalaya, and I have since used it on roast chicken, roast beef, roast pork, chicken fingers, even shrimp. It is a great all-purpose seasoning with a nice kick to it. Thanks so much!
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6 users found this review helpful

Fabulously Sweet Pear Cake

Reviewed: Sep. 8, 2012
This is a really good cake, and provided a way to use up some pears that I would have probably wasted. They were very firm, but not ripening, so this was an ideal application. I did not puree the fruits and nuts - I sliced the pears right into my food processor, added the sugar and toasted pecans and let them sit for an hour or so, then chopped them with just a few pulses. I also added some cinnamon, and baked this cake in a bundt pan. I used Gail Law's Brown Sugar Sauce (without the brandy) to glaze the cake. It was outstanding. Thanks for saving my pears!
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8 users found this review helpful

Cheesy Potato Pancakes

Reviewed: Aug. 28, 2012
These were a hit with my husband, and they are pretty easy to make. I do think that they might be better with shredded pre-cooked potatoes, as they were a bit gummy, but living in Mexico, I cannot get russet potatoes, and our potatoes are high in water content. All in all, well worth making again. Like another reviewer suggested, I think I'll add minced onion next time. Great side dish with ham and succotash! Thanks for the good recipe.
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14 users found this review helpful

Tasty Salad Seasoning

Reviewed: Aug. 18, 2012
This is a real winner. After reading how other reviewers used it for additional purposes, I mixed it with cream cheese as a spread for roast beef roll-up sandwiches, using whole wheat flat bread. About a teaspoon to an 8-oz package of cream cheese. It was outrageously good. Thanks, DC Girly Girl.
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0 users found this review helpful

Ranch Dressing II

Reviewed: Aug. 9, 2012
This is the way I always make ranch dressing, with one modification. If you want a buttermilk "taste", add some lemon juice to the mix, which essentially turns the sour cream into buttermilk. I usually use a couple of tablespoons. This also thins out the dressing a bit and gives it a nice fresh tang.
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18 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Aug. 7, 2012
I suppose that this recipe does not need one more positive review, but I wanted to thank Chowsito for sharing this great dish with all of us. We are big fans of pork tenderloin, but I find that it often dries out in the crockpot. That's obviously because I have been cooking it for way too long. I couldn't believe that only four hours would suffice, but it does. The meat sliced beautifully, and stayed tender and juicy. I did sear it first, and added some fresh mushrooms that I also sauteed, then deglazed the pan with the wine. Served over noodles. It was just perfect, and I will use this recipe often.
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5 users found this review helpful

Broccoli-Cauliflower Salad

Reviewed: May 24, 2012
Thanks, Colleen, for this great recipe. I also made a few tweeks: I used less egg, subbed Splenda for the sugar, added some diced red pepper for color and some chopped red onion. And, I mixed it all together. We loved it, and I'm sure I will make it again and again.
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1 user found this review helpful

Jalapeno Bread II

Reviewed: Feb. 24, 2012
I am giving this four stars because I made some necessary changes to the recipe in order to make it using my KA mixer. First, I doubled the recipe and got three large loaves of bread, which I formed and baked on a baking sheet. I added three TBS of olive oil with the water and used canned diced jalapenos, which I added at the beginning of the kneading. I added the cheese about half-way through kneading. This bread has the softest, chewiest texture and is absolutely delicious. Great for sandwiches or serving with dinner. Thanks, Renee.
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2 users found this review helpful

Baked Salmon II

Reviewed: Jan. 10, 2012
I'm giving this four stars because I also made some changes. I lined the baking dish with foil, but did not seal it; I left it open. I reduced the oil a bit and used dill instead of basil. But the result was astonishing. My husband and I are both originally from the Pacific NW, and grew up loving salmon. I can only get frozen Chilean farmed salmon here in Mexico, and it is not as fatty as wild salmon, so it often turns out dry. Cooking it this way makes it moist and succulent. We both agreed that this is the ONLY way I'll cook salmon from now on. AND - it's healthy! Thanks, Ladyblade!
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2 users found this review helpful

Spiced Pecans

Reviewed: Dec. 28, 2011
This is a wonderful recipe - thanks so much, and thanks also to the reviewers who suggested adding a bit of cayenne. I'm having a big dessert party in a few days, and thought these would be a nice addition. I baked them for 40 minutes at 300F, on parchment paper and stirred them every five minutes with a heatproof spatula. They didn't stick together at all. The 1/4 tsp cayenne adds a slightly spicy aftertaste. They are perfect.
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4 users found this review helpful

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