LatinaCook Recipe Reviews (Pg. 1) - Allrecipes.com (18600376)

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LatinaCook

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Fried Plantains

Reviewed: Jul. 29, 2006
It is very important to use very ripe plantains for this one. These aren't tostones (fried green plantains). These are called "amarillos". Heather's picture adequately demonstrates this recipe, the other picture is showing fried green plantains, they are different. Amarillos turn out sweet, not crunchy and darker in color when compared to green. I like to use plantains with yellow and black skins or all black. You can eat them by themselves or sometimes I like to sprinkle grated parmesan on top.
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Horchata (Cinnamon Rice Milk)

Reviewed: May 10, 2006
This is gooey and a waste of time. Soak a cup of uncooked rice in water overnight. Discard water and place the rice, a can of evaporated milk and about 4 cups of water in a blender. Mix. Add 1/2 cup sugar, 1 tsp vanilla and 1/2 tsp cinnamon and blend well. Strain through a cheesecloth a few times and serve over ice. Easier and way better, i promise.
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Oven Baked Chicken Teriyaki

Reviewed: Sep. 17, 2012
Very easy and pretty good. I made it on a skillet rather than in the oven because I needed it to cook faster. Instead of mirin, I used sweet marsala (I looked up substitutions and that was the top suggestion, a sweet wine. Sherry wine or white wine with a bit of sugar added to it can also be used)
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White Chocolate Raspberry Cheesecake

Reviewed: Oct. 24, 2006
I used 2 cups of Oreo crumbs (I put them in my food processor, cream and all) , 1 Tablespoon sugar and 1/4 cup butter for the crust in a 10 in springform pan. I also used seedless raspberry preserves and that significantly decreased the time I spent making this cheesecake. Heating the preserves up slightly in the microwave (10-15 secs) makes it very easy to drop in the batter. I was very easy and it came out very pretty and delicious.
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373 users found this review helpful
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Watergate Salad

Reviewed: Nov. 14, 2005
Added 20 oz crushed pineapple and the whole 8 oz whipped topping container as many sugested. I took this to a baby shower and as soon as i put it on the table i saw someone else had brought one also. I was a little dissapointed about that BUT as i saw more and more people going to my bowl over and over and saying "whatever this is, it's good!" i knew the bowl was going to be empty soon. When we cleaned up at the end of the shower , my bowl was in fact empty and the other lady's was almost full. I felt a little bad about that, but hey, if it's better what can you do? LOVE the nuts in it!
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Empanadas

Reviewed: Sep. 25, 2005
***** I've made this 4 times already. TIP: The best thing is to use it right away (next day) so it won't become too sticky. The dought i baked today was in the refrig. for 5 days and it was sooooo sticky. Didn't have a problem with the previous ones which i baked the next day. /I made a batch of apple filled (apple pie filling with a little cinnamon) and another batch with nutella and crushed hazelnuts. In my opinion, fruit is the way to go. These were delicious. The kids liked the nutella ones too but i think they were a little too sweet. The Nutella is least likely to "leak" in the oven and they seemed easier to handle when they are still hot. The fruit ones stay softer longer after cooking them so i had to wait a little longer for them to "set" so they could be transfered to the serving dish. No Biggie!! I was just in a hurry and i needed my cookie sheet to bake some more. I love this recipe so much i want to try all kinds of fillings in it. You should try it too!
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Coquito

Reviewed: Dec. 3, 2005
QUE RICO!! The best coquito i've ever had! I didn't use a double boiler, just cooked the beaten yolks and evap. milk on medium heat until it thickened. 1/2 cup of rum is enough for my taste but i know some of my friends will likely want to add some more to it. Brandy, your recipe is the best and now it is my recipe too. Thank you!
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321 users found this review helpful
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Macaron (French Macaroon)

Reviewed: Sep. 25, 2012
I used gel food coloring to color the macarons and only needed a little bit. I added that at the very end of the folding (macaronage) process. I wanted two different colors, so I separated some of the batter in another bowl and carefully stirred in the colors. I do not own a scale so I had to follow the volume measurements rather than the weight measurements. It is not advisable to do so with macarons but I didn't have a choice. I made this recipe twice and the first time my macarons were lumpy/grainy. The second time I grounded up my almond meal (Bob's Mill) some more in my food processor to get a finer texture and that helped a lot. I also made sure that I folded in the almond flour and powdered sugar mixture very well into the whites mixture but was careful not to overmix. I made a strawberry buttercream to fill the pink ones and a lemon/lime buttercream for the green ones. I also used apricot preserves the first time I made them to fill the yellow ones but we didn't care for that. My next ones will have chocolate ganache and hopefully I will have my kitchen scale to ensure better measurements. Great recipe!
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Puerto Rican Tostones (Fried Plantains)

Reviewed: Jan. 11, 2006
Also known as Platanos Fritos o Patacones. I make these all the time but i do not soak them in water. I just peel the plantain, slice it crosswise about 1 inch thick, fry just a little (they'll look yellow-er), press in the tostonera (or with the bottom of a can) , fry again until cripsy and golden and then sprinkle with garlic salt. Yum!! Ignore the rating of the person who burnt them, that is not the recipe's fault.
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280 users found this review helpful
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Funnel Cakes I

Reviewed: Aug. 10, 2006
OMG! I only made half of the batch. I added about 1 teaspoon vanilla and about 1/4 cup sugar to the batter. I don't have a kitchen funnel so I used a ziploc bag with a corner cut off. These were awesome, really simple to make, quick to fry...delicious...what else? They are just great. I used two spatulas to flip them over. Whatever you use to flip them make sure you grab them in the middle because the corners will be crispier and break off easily.
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274 users found this review helpful
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Filipino Lumpia

Reviewed: Mar. 7, 2006
Very very good! Very easy to do too. I ended up with about 15-16 rolls though. I chopped the veggies in the food processor. I used a pastry brush to brush some water on the ends of the wrappers to seal them. I fried them 3-4 at a time in my deep frier. One of my favorite recipes from this site so far. I've made these with shrimp/pork mixture and they are even better.
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258 users found this review helpful
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Chocolate Cakes with Liquid Centers

Reviewed: Sep. 3, 2006
I only needed to make 2 of these, so I cut everything in half very easily. I used 1/4 cup Ghirardelli 60% Cacao Bittersweet chocolate chips and melted it with the butter in the microwave. In about 40 seconds everything was nicely melted. I sprayed the ramekins with Canola Cooking spray and baked for about 9 minutes. These were perfect and SO easy to make. A light dusting of confectioner's sugar or a drizzle of caramel on top, makes them look so pretty.
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Healthy Green Juice

Reviewed: Jan. 10, 2013
This is the Mean Green recipe made famous in the movie "Fat. Sick and Nearly Dead". It's one of the most used green juice recipes out there and there's a good reason. The flavor is slightly sweet (apples) and a bit spicy (ginger). It's really easy to digest and very filling. The hardest part about making this juice will be cleaning your juicer. That's always a bummer.
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150 users found this review helpful
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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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Perfect Pulled Pork

Reviewed: May 25, 2012
Very moist pulled pork, perfect for a crowd because it is not too spicy (though it does have a bit of a kick) and the flavors are not too strong. It is a good pulled pork to serve with your favorite BBQ sauce. I like Sweet Baby Ray's or Maull's. Would make again!
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Chocolate Mice

Reviewed: Oct. 29, 2005
I have no clue what chocolate wafer cookies are, so I used oreos (cream and all, crushed them in food processor until very fine). I used the crushed oreos again to roll them on. For brown mice i rolled them in baking cocoa powder. I did try the confectioner's sugar for white mice but they didn't look right at all because the "background" is too dark. I made 4 tails out of one caramel candy by cutting in quarters and heating them in microwave for a few seconds. I attached the tails before rolling the chocolate bodies in the cookies/cocoa. I had to shove some of the tail inside the body so they would stay attached. I made 18 mice out of this recipe**Update**Made them again and they were much easier the second time around. Try not to handle the "dough" too much, the heat of your hands will melt them and make them harder to handle. I used crushed teddy grahams for tan/beige colored mice.
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110 users found this review helpful
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Crepes

Reviewed: Sep. 27, 2006
Very good crepes. I like them slightly sweet so I added 1 Tablespoon sugar and 1 teaspoon vanilla. I used butter flavored PAM cooking spray and about 1/4 cup for each crepe.
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Pork and Shrimp Pancit

Reviewed: Jul. 23, 2006
I loved experimenting with rice noodles. I have never used them before. I went to the grocery store with a copy of this recipe,the cashier is from Phillipines and suggested that I used green cabbage instead of Bok Choy, it worked very well and it was a lot cheaper anyways. I also used chicken instead of pork. I felt this needed more sauce so I increased the amount of oyster sauce and added some soy sauce as well. I loved this dish and it is so different from what I usually make, so it was fun.
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92 users found this review helpful
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French Macaroons

Reviewed: Oct. 8, 2012
I have made macarons twice before and was fairly successful. With this recipe, however, my macarons stuck to the parchment paper and that has never happened to me before. I liked that the macarons aren't as sweet as the ones I've made before and seem lighter. That's why I would like to try this recipe again and see if maybe I should have baked a little longer... I'm not sure what the cause of my problem was but these cookies are difficult to master so I will troubleshoot until I get them right. I have previously used buttercream as a filling and it is great (strawberry or lemon/lime) but I went with dark chocolate ganache this time and it is decadent! Update: Made again and decided to bake at 350 degrees for 6 minutes, then switch cookie sheets (I moved the one that was on the upper rack to the bottom rack and viceversa) and bake for 6 more minutes. They didn't stick to the parchment paper this time. I added a few drops of creme de menthe oil to half of the batter and colored it green. Again, I used chocolate ganache to stuff them with. Very good!
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Chef John's Spaghetti alla Carbonara

Reviewed: May 5, 2012
Surprisingly, I've never had spaghetti alla carbonara before. So, I don't have anything to compare this to. I know where I can buy pancetta at but it was too far away and I was feeling lazy. So, I used thick bacon. I, like chef John in the video, used whole wheat spaghetti. I enjoyed this simple dish even though I messed up a little and my cream curdled a bit. I didn't lower my heat as low as I should have and I didn't constantly stir. So, do as Chef John said!!! :o)
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