LatinaCook Recipe Reviews (Pg. 10) - Allrecipes.com (18600376)

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LatinaCook

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Danish Pastry Apple Bars II

Reviewed: Dec. 27, 2010
This is incredible. I used milk instead of water and skipped the corn flakes. I might use them next time to see if it makes a difference. I think they are there to absorb some of the liquid from the apples cooking down. Therefore, I added some flour to try to accomplish that. You can substitute 1 teaspoon of vanilla extract for the almond extract if you'd like. The crust is amazing! It tastes like heaven.
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10 users found this review helpful

Chocolate Chip Pancakes

Reviewed: Dec. 27, 2010
I just made these for my son's birthday breakfast. He gave it a thumbs up and ate them all. I ate one also but I couldn't tell you what they tasted like, because I'm sick and can't smell or taste anything. However, the batter was perfect, the color and consitency were great. Will make again. (We skipped the fruit because my son doesn't care for either strawberries or blueberries) We used Oberweis chocolate milk, the best one out there!
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5 users found this review helpful
Photo by LatinaCook

Super-Delicious Zuppa Toscana

Reviewed: Dec. 8, 2010
Very delicious! I didn't add as many potatoes (I only added 2 big ones) and would probably cook the bacon in smaller pieces and separately to cut down a little on the fat. Otherwise, it is very yummy and perfect!
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6 users found this review helpful
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Sweet Dinner Rolls

Reviewed: Dec. 8, 2010
These are SO good, you won't believe you made them yourself. Ok, maybe you will believe it. I couldn't. I kept asking: "Did I just made these awesome buttery soft rolls myself?" I have a bread machine (Zojirushi), so I followed the recipe and at the end, made the criossant shapes with one of the halves and with the other half I made both clover leaf rolls and single round rolls. Excellent in any shape or form. They did cook faster for me at 400 degrees it just took about 9 minutes.
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5 users found this review helpful
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Maple Pecan Shortbread Squares

Reviewed: Dec. 8, 2010
So perfect! I, too, added 1 tsp maple extract even though I did use the real maple syrup. I cut these in triangles.
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3 users found this review helpful

Cheesy Beef Nachos

Reviewed: Dec. 5, 2010
It doesn't get any easier than this. I had this ready in less than 15 minutes. I love Wholly guacamole and it is very affordable and convenient when you don't have time to make your own.
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9 users found this review helpful
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Stuffed Green Peppers I

Reviewed: Nov. 19, 2010
A good starting point. I found it pretty bland as is. I used ground turkey, added more onions (~1 cup), more W sauce (1 T), no water, leftover cooked white rice and tomato sauce instead of tomato soup. I also sprinkled onion powder and garlic powder to taste. I cut the peppers in half lenghtwise, put a bit of the sauce in the bottom, added the turkey mixture and more sauce on top before adding the cheese. Because I used already cooked rice, I didn't have to simmer for long.
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4 users found this review helpful
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Greek Honey Cake

Reviewed: Nov. 18, 2010
Very delicious! It's like a baklava cake. I also reduced the amount of syrup by half and was perfect. I think it would have been too sweet otherwise. I used lemon zest on the batter instead of orange.
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3 users found this review helpful
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Angel Hair Pasta with Shrimp and Basil

Reviewed: Nov. 16, 2010
I used a lot more garlic because I love it, especially on italian dishes. I used 3 cans of 14 oz tomatoes. 2 - 28oz would have been way too much in my opinion. Very good and fresh tasting pasta dish. I served with with a caprese salad.
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2 users found this review helpful
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Italian Bread Using a Bread Machine

Reviewed: Nov. 16, 2010
I used all bread flour, only 1 tsp salt and added 4 tsp gluten to the dough. Great bread!
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3 users found this review helpful
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Raspberry Truffle Tart

Reviewed: Nov. 15, 2010
I used semi sweet chocolate chips instead of baking squares and raspberry extract instead of the liqueur. This makes a small, thin tart that is very delicious. I had 2 slices and so did my husband. It, however, took longer than 30 minutes to set in the refrigerator. Would make again!!
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14 users found this review helpful

Self-Rising Flour

Reviewed: Nov. 10, 2010
Worked great
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2 users found this review helpful

Chinese Chicken Fried Rice II

Reviewed: Nov. 10, 2010
Very good and simple. I like to add more veggies (peas, green onions, small diced carrots) and sometimes add shrimp. I don't add the black pepper. I usually add a little oil to the wok, crack the egg directly into the oil (without water) and fry it there stirring it constantly so it scrambles. Then I add the cold white rice (brown works too) and then the rest of the ingredients seasoning with soy sauce to taste. Another variable is to skip the soy sauce and add cajun seasoning instead, to taste. Yet, another option is to add curry powder instead of the soy sauce. I've made it all three different ways (as well as without any seasoning at all if you are serving the rice with a heavily seasoned or sauced meat). It is really great and versatile.
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2 users found this review helpful
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Chipotle Shrimp Tacos

Reviewed: Nov. 9, 2010
I skipped the bacon because it doesn't seem to go in tacos (in my opinion) and because I didn't think it would need it with all the smokey flavor of the chipotle peppers. I think I made the right decision after tasting the tacos. I added guacamole and sour cream and served the tacos with a salad of shredded lettuce and pico de gallo. It was very tasty but my husband thought it was all a tad too hot. Would probably make again.
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3 users found this review helpful
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Mid-Eastern Chicken Thighs

Reviewed: Nov. 8, 2010
I feel a little bad about rating this chicken so poorly but I am being sincere here. It was SOOO bad that I could not eat it. I'm not a picky eater, I love garam masala and curry and everything else in the dish. It just didn't work for me at all. I ended up having to make something else.
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11 users found this review helpful
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Paprika Chicken with Mushrooms

Reviewed: Nov. 6, 2010
This is too plain and too bland. I only made 2 chicken breasts and the seasoning that it calls for (for 4) is way too little for 2 breasts. I decided to be liberal with all the seasonings. I added white wine to the pan at the end so that I could have more of a sauce. Next time I will add lots of fresh garlic, and maybe half and half or cream. I served this over spaghetti. The concept is great, you just need to bump up the seasonings BIG TIME! The cooking time is way too long as well. You don't want to overcook your chicken. It will taste dry regardless of how much sauce you have. If you pounded your breasts thin as it says, 5 minutes each side should be good enough. It was certainly good enough for mine. Watch the time!!
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5 users found this review helpful
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Pumpkin Turkey Chili

Reviewed: Nov. 3, 2010
5 stars for originality and 4 for taste and texture. It was WAY too thick and bland. I didn't want to rate the original recipe without trying it first, so I actually did everything as directed, tasted it and decided that a lot of things had to be added to make it really good. Add some liquid, without it this is so thick it is almost pasty. I added 1 (15oz) can of chicken broth. For flavor I ended up using 2 1/2 T chili powder, 1 tsp cumin, 1 (7 oz) can green chiles, 1 (15.5oz) can pinto beans and 3/4 t cayenne pepper. It wouldn't hurt to throw in some more garlic too, 1 clove is nothing! Well, after all the changes I love this chili. I can tell there is pumpkin in there though. Maybe if you don't mention it some people wouldn't be able to tell. So, if the kids don't like pumpkin...shhhh!!!
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3 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Nov. 2, 2010
I make this recipe all the time. I'm from Puerto Rico, and we are used to plain sweet cornbread. This one is not as good as the one you get from a puertorrican bakery but it is almost there. :o)
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1 user found this review helpful
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Spanish Flan

Reviewed: Nov. 1, 2010
I liked this flan. It is a bit different than most I've had because of the reduced amounts of eggs. However, it works very well and it was tasty. One thing I wanted to mention.... the caramel/syrup thing seems to give some people problems but it can be done very easily with this short cut I use ALL THE TIME! I took a pyrex measuring glass (the 2 cup capacity one) and added 1/2 c water , then I added the cup of sugar to that water and stirred. Then, I placed it in the microwave and VOILA!!! Depending on the power of your microwave, the time will vary. It will take about 7-10 minutes at high power for the water/sugar mix to turn to caramel. Take a peek to make sure it doesn't get too dark though or it will taste bitter! You want it a medium amber color. DO NOT touch the syrup at any time!! I have a friend that did and the skin on her finger practically came right off and she didn't stop screaming for a while. OK?? BE CAREFUL! If you notice that the syrup hardens when it gets on the pan, don't worry. It will do so!! The important thing is to get it distributed in the pan as good as you can. It will melt again when baking. I always use a water bath and do not cover with foil (or anything else).
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87 users found this review helpful
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The Best Potato Salad

Reviewed: Nov. 1, 2010
I found this potato salad very, very good. However, it is a tad too salty. I followed the recipe exactly but did not add the optional olives. Other than that, everything was the same as written and definitely I would reduce or even eliminate the salt. My husband was expecting a sweeter potato salad, so this one dissapointed him. However, it is very good and has a great combination of ingredients that work very well together.
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2 users found this review helpful

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