LatinaCook Recipe Reviews (Pg. 12) - Allrecipes.com (18600376)

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LatinaCook

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Quick and Easy Pizza Crust

Reviewed: Oct. 3, 2010
Very good and extremely easy. I ended up with more than enough for a 12 in pizza so I decided to roll up the crust around the edges over some cheddar cheese (the ones that come in a stick) so that we could have stuffed crust pizza. I brushed the dough with olive oil infused with garlic poder and basil and baked 5 min before adding the rest of the toppings.
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4 users found this review helpful
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Easy Chicken Fajita Soup

Reviewed: Oct. 1, 2010
Very tasty. I couldn't find Poblano peppers so I also sub a can of green chilis (4 oz) like many other reviewers have. I also added half can of corn and a lot more than a dash of hot pepper sauce (around 1/8 cup). I served it with sour cream, avocado and crushed tortillas on top.
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3 users found this review helpful
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Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Reviewed: Sep. 22, 2010
I liked this A LOT! Made exactly as directed EXCEPT I used half and half instead of heavy cream.
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4 users found this review helpful
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Lasagna Alfredo

Reviewed: Sep. 22, 2010
I only made half because it was for just 2 people. However, I used 2 chicken breasts. I had to add garlic powder and onion powder because I found it too bland. I also added sauteed minced garlic and chopped onions to the chicken mixture. With more seasonings, the recipe is perfect. Served with a ceasar salad and slices of french baguettes (from this site)
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6 users found this review helpful
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Rainbow Cookies

Reviewed: Sep. 22, 2010
Very cute and yummy. I found them easy to make, just a little time consuming. I replaced the almond paste with almond filling (Solo brand). It comes in a 12oz can, but I only used 8oz. I only used raspberry preserves and added 2 T butter and 1/4 heavy cream to the chocolate. I cut logs out (6 of them) before pouring the chocolate on top. That way I ended up with chocolate on three sides. I eyeballed the food coloring until the colors looked bright and vibrant. To compress the layers while they rested in the refrigerator, I put a pan (one of the 9x13 I used) on top and inside I placed a 5 pound bag of rice to apply pressure for 8 hours. UPDATE: I made these again and used raspberry jam instead of preserves and they tasted even better. I also went ahead and added 1 tsp almond extract and it was great. I added the entire can of almond filling this time (12oz Solo brand) and will not do so in the future. It came out too soft/gooey even though the volume it added helped manage the batter better. I'll stick to 8oz of filling, raspberry JAM and definitely add cream and butter to the chocolate. I experimented doing it both ways (with and without) and without cream and butter, the chocolate does crack when u cut them up. They are absolutely delicious.
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23 users found this review helpful

Sancocho

Reviewed: Aug. 24, 2010
There is also a Sancocho we make in PR! I am not going to argue about authenticity and such...that's not important!! It's the equivalent of arguing about Dim Sum, TOO MANY VERSIONS!! Anyways... what's important is the actual review of this particular recipe. I don't care for bones (yeah, it adds flavor and blah blah) so I used boneless chicken thighs, a bit more garlic, YUCA root and CASSAVA root are the SAME THING!!!! Look it up!! The color of the sancocho is not appetizing and I wasn't 100% happy with the flavor. It was edible (got to have fresh bread to dip in the juices, in my case) and it was altogether ok.
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2 users found this review helpful
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Tart Lemon Triangles

Reviewed: Aug. 11, 2010
So delicious!! I made 4 small tarts instead. Added a few drops of water to the crust mix to make it more workable and a couple drops of yellow food coloring to the filling to make it look more appealing. I'm very happy with the results! Yum!!
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1 user found this review helpful
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Super-Simple, Super-Spicy Mongolian Beef

Reviewed: Jun. 22, 2010
Very good!! A little on the salty side, even using low sodium soy sauce. I did decrease the amount of red peppers to about 1 tsp and it was enough for me.
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1 user found this review helpful
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Jibarito

Reviewed: Jun. 13, 2010
I made these with seasoned shredded chicken, white american cheese and guacamole. They are wonderful!
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6 users found this review helpful
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Marinated Cherry Tomato Salad

Reviewed: May 28, 2010
I agree about switching the vinegar for balsamic, I only used 2 T. Also, I added fresh mozarella (cherry tomato size) and it turned out great. A slightly sweet but delicious caprese salad.
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3 users found this review helpful

Chicken in a Pot

Reviewed: May 28, 2010
I was very happy with the result but do think that it is necessary to double the sauce. I would also add more garlic (3-4 cloves) and a little bit more salt. Otherwise, great texture and flavor.
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1 user found this review helpful
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Chicken in a Pot

Reviewed: May 28, 2010
I was very happy with the result but do think that it is necessary to double the sauce. I would also add more garlic (3-4 cloves) and a little bit more salt. Otherwise, great texture and flavor.
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2 users found this review helpful
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Cajun Pasta Fresca

Reviewed: May 20, 2010
Liked it very much. However, it calls for too much salt. I sauteed mushrooms and zuchinni to add color, flavor and nutrition. Very fast, very easy and delicious!
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3 users found this review helpful

Chicken Parmesan

Reviewed: May 3, 2010
Stupid me thought that I had parmesan in the fridge and guess what... I had used it all. SO...lazy me didn't go to the store and just skipped the parmesan. Yep, chicken parmesan WITHOUT the parmesan. A sin. Forgive me. Instead of Monterey I used shredded mozarella. I pounded the chicken thin and added twice as much sauce because we LOVE sauce. Served it with spagetti ... Yum Yum. It turned out pretty awesome. Of course, with parmesan (like it is supposed to be) would be even better. Quick, easy and flavorful = I'm happy.
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1 user found this review helpful

Honey Garlic Vinaigrette

Reviewed: Mar. 19, 2010
It's great as is but I like to add more honey because I have a sweet tooth. It is great over a salad made with spinach, tomatoes, julienne apples, cranberries, gorgonzola cheese and candied walnuts.
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5 users found this review helpful

Restaurant Style Beef and Broccoli

Reviewed: Mar. 8, 2010
Waaaaaaaaaaayyyy too much oyster sauce!!
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Blueberry Buckle

Reviewed: Mar. 1, 2010
I ate 2 slices. The husband ate 1. The rest is in the trash. Not good enough to be worth the calories. The amount of topping was ridiculous. WAY too much! The "cake" itself had a floury aftertaste that I didn't care about. I wish I had used the blueberries on something else.
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Satay Sauce

Reviewed: Feb. 26, 2010
I loved this sauce. It was perfect with chicken satay. I made Naan, and filled it with lettuce tomatoes, red onions, chicken satay and this sauce. It was great! I only made half of it because I didn't need a lot for two people. I ended up increasing the amount of red pepper flakes to make it spicier. Yumm!
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Tostones

Reviewed: Feb. 22, 2010
You can also use the bottom of a can (like a can of beans, or corn) to smash the tostones. Do not let them get brown. Tostones should look golden in color not brown. I like to sprinkle garlic salt on them as soon as they come out of the oil. Another fabulous but easy dipping sauce for tostones is mayoketchup. Mayo and Ketchup on a 1:1 ratio (equal amounts), one clove of garlic pressed for each 1/4-1/2 cup of mix, stir, refrigerate about 30 minutes to let flavors come together... VOILA!
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15 users found this review helpful

Bistec Encebollao

Reviewed: Feb. 22, 2010
This is one of my favorite dishes EVER! I love garlic so I always add a bunch more than called for. Sometimes I also add a bay leaf in there while it is simmering. Using sirloin ensures that your meat will be tender but traditionally cubed steak is used. Sirloin has a better texture though!!! I highly recommend it! (Serve with arroz blanco and tostones)
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10 users found this review helpful

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