LatinaCook Recipe Reviews (Pg. 11) - Allrecipes.com (18600376)

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LatinaCook

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Mahogany Chicken Wings

Reviewed: Nov. 1, 2010
I followed the ingredients exactly, but marinated for about 8 hrs instead. After the 50 minutes, my wings looked pale and the skins were soft. I don't find that appetizing at all but did taste one and ... YEP! Bland and yucky soggy skins. So... I moved the wings to a cookie sheet, reduced the marinade and brished it on the wings, then broiled for about 5 minutes to give them color and a crispy skin. Much better after doing that, but still...not the best wings out there.
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Empanadas (Beef Turnovers)

Reviewed: Oct. 27, 2010
In case someone is overwhelmed with the Goya products list in this recipe, it is perfectly fine to use ANY olive oil, ANY tomato sauce, ANY spanish olives, fresh garlic, dried oregano, etc. The only Goya products you would probably need are the Sazon, the sofrito (unless you make your own, there's a good recipe for it here) and the discos (which is the premade dough that comes ready, frozen in round shape and in packs of 10). Yes, you can make your own dough but I like Goya discos, they are good, convenient and cheap. I added some adobo Goya (not the chipotle sauce but the powdered adobo which is a blend of spices like garlic powder, salt, cumin, etc) because I found the picadillo a tad bland. To make these appetizer size I cut each round of dough in two semicircles, filled, folded and sealed edges with a fork. You can freeze these before frying, then fry when needed without having to thaw it. My son loves them filled with pizza sauce, mozarella cheese and pepperoni. We call them "empanadillas de pizza", or "pastelillos de pizza". You can fill them with just cheddar cheese, or with guava paste, cooked shredded chicken... well, whatever you are into. Just make sure you don't burn yourself, the filling is very hot and if you don't seal them right they might leak on you and OUCH!
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Brazo Gitano de Guayaba - Jelly Roll with Guava

Reviewed: Oct. 26, 2010
This is it! I've made so many jelly rolls. Some were good, some were ok, some were plain bad. This one is EXCELLENT! This is what I've been looking for. I love the texture, the flavor, the ease to work with it...everything! I used lemon peel because I forgot to buy a lime. For filling I used guava jam and a cream cheese blend (8oz cream cheese, 1/4 butter, 3 cups powdered sugar, 1 tsp vanilla extract-keep in mind though that this yields enough filling for like 3 brazos gitanos) I'll be making this recipe from now on whenever I crave a Brazo Gitano. Thanks Milly!!!
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Curried Coconut Chicken

Reviewed: Oct. 25, 2010
I only used 2 chicken breasts but kept the seasonings the same because I wanted a substancial sauce to go with it. I used olive oil instead of vegetable oil. At the very end I felt it needed a bit more curry so I added 1 teaspoon. When cooking the onions and garlic I added a tiny bit of water because the skillet was very dry and I was afraid of burning the curry/onions and/or garlic. I served this delicious chicken with white rice, cumin seed papadums and chopped cilantro on top. My husband loved it. He took it to work the next day for lunch and said it was even better.
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Bacon Wrapped Hamburgers

Reviewed: Oct. 25, 2010
I don't have a grill so I seared the burgers on a pan and then baked at 350 degrees for 15 minutes. They were really juicy and flavorful. They do tend to crumble so you have to handle them carefully and make sure you make a tight patty. I used precooked bacon and just folded it over the patty rather that go around the circumference of the patty with it. I didn't even need a toothpick.
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Yuca French Fries

Reviewed: Oct. 21, 2010
Excellent! I prefer garlic salt so I always add that instead of plain salt
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Cuban-Style Yucca

Reviewed: Oct. 21, 2010
Great! I do not like to add lemon juice or any citric to my yucca so I left that out.
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Yucca Frita

Reviewed: Oct. 21, 2010
As a puertorican, I've cooked yuca many times and in many different ways. This recipe works as is, IF you slice the yuca thin enough and skip the lime (it really doesn't "go"). I like to season it with garlic salt, OR drizzle with garlic infused olive oil OR serve with a side of Mayo-Ketchup to dip in (1:1 ratio of mayo and ketchup with some pressed garlic in it or garlic powder). Having said that, I do prefer to cut the yuca in larger slices (like 1 in thick 3 to 4 inches long) and boil the yuca first, drain well, then fry. It just seems to work better and you get more of the yummy flavor of the yuca and its wonderful texture.
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Spicy Bok Choy in Garlic Sauce

Reviewed: Oct. 20, 2010
I used ginger powder (1/4 tsp) because I didn't have fresh. The bok choy cooks down a lot, so... even though my wok looked full I ended up with enough for two or three servings. It was delicious. I had googled a recipe for this and found a video on youtube for the same exact recipe, just take the "spicy" out (if you need visual instructions). Will make again!
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Pennsylvania Dutch Pickled Beets and Eggs

Reviewed: Oct. 20, 2010
I don't eat pickled eggs but my husband does. His family is from PA and this is the way they make it over there. He liked them very much.
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French Toast Fingers

Reviewed: Oct. 17, 2010
I used raspberry jam instead of strawberry and added a bit of vanilla to the eggs/milk mixture. I also sprinkled the french toast fingers with cinnamon while on the skillet. I served them with maple syrup to dip in but my husband said he would prefer a little bit of honey drizzled over them instead so as to not to take away from the raspberry flavor. We liked them very much!! :o)
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Chicken Enchiladas I

Reviewed: Oct. 15, 2010
I would definitely make again, with the modifications suggested. I used a mexican cheese blend instead of cheddar, a can of mexican style salsa instead of tomato sauce, no water, a can of green chilis instead of green pepper and enchilada sauce instead of taco sauce. I served it with chopped avocado, chopped tomatoes, sour cream, mexican rice and shredded lettuce. Tasted better than a mexican restaurant's meal.
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Aloo Phujia

Reviewed: Oct. 14, 2010
I loved this!! I made it exactly as written, except I had to add a bit of water to the pan (like 1/8 cup) because it looked too dry. I sprinkled some chopped cilantro on top and served with basmati rice and channa masala.
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Indian Sweet Bread

Reviewed: Oct. 14, 2010
Good! Mine puffed up on the skillet. They were pretty sweet so my husband left his bread for last and called it "dessert". I ate mine with my food (Aloo Pujhia and channa masala) and really liked it.
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Channa Masala (Chickpea Curry)

Reviewed: Oct. 14, 2010
I had to make some changes, I found it bland as written. I used the cumin seeds as stated but ended up adding cumin powder and double the curry powder. I also cooked longer so that the chick peas "absorbed" some of the flavor rather than just be "swimming" in a flavorful sauce. I had to add water (about 1/4 cup) because it was very dry. Will probably make again, with the changes.
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Aloo Phujia

Reviewed: Oct. 14, 2010
I loved this!! I made it exactly as written, except I had to add a bit of water to the pan (like 1/8 cup) because it looked too dry. I sprinkled some chopped cilantro on top and served with basmati rice and channa masala.
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Chewy Red Raspberry Squares

Reviewed: Oct. 13, 2010
Made exactly as written, except I lined the pan with foil and then sprayed the foil. That way, it was easy to lift off the pan. I loved the flavor of the crust/topping and I know any flavor of preserves or jam would work great on them. I immediately imagined apricot! Yum!!
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Pasta Siciliano

Reviewed: Oct. 13, 2010
LOVED the flavors! However, I found it a tad dry even though I used less pasta than called for AND used sun-dried tomatoes that come in a jar infused with oil and herbs. I imagine that if you use the dry sun-dried tomatoes the dish would be even drier. Anyways, this was super quick to make and very delicious (and pretty on the plate). I wanted to make it more full filling so I cooked a chicken breast on the skillet with only salt and pepper and sliced it thin over the served pasta. The chicken made it feel more like an entree than a side dish. Would make again!
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Trout Amandine

Reviewed: Oct. 12, 2010
SO delicious! I've made this a couple of times. The first time, I forgot to scale the fish until it was already cooking. However, it didn't matter at all. I wasn't going to eat the skin (I only eat the skin when I make traditional fried trout filets) so, it came right off after cooked and all we did was enjoy the moist and flavorful fish.
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Bacalao a la Vizcaina (Basque Style Codfish Stew)

Reviewed: Oct. 8, 2010
I feel like I just came back from my mom's kitchen in Puerto Rico! Let me tell you about this dish. It's heaven on Earth. I love the flavors and the different textures of this dish. If you don't like fish, you'd still like this. It is not "fishy". If you don't like raisins, you won't know they are there. They give a hint of sweetness to every bite. The capers and olives a hint of tanginess and a bit of saltiness, just enough to make it wonderful. You can serve this with a side of white rice or with some boiled roots (like yuca, malanga, yautia...etc) OR just do like I am doing right now...eat a bowl of it by itself before it dissapears. Thanks Milly!
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