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

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LatinaCook

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Super Easy Hazelnut Pastries

Reviewed: Oct. 2, 2005
kids loved it. i didn't see many adults eating them though. I used Nutella and ground hazelnuts. They looked pretty and were really easy to make.
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Pico de Gallo Chicken Quesadillas

Reviewed: Jan. 23, 2006
I liked these a LOT! I like my pico de gallo with more cilantro , so that's the only thing i did differently. Also, i came out with two quesadillas instead of one (4 tortillas needed). Great!!
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Creamy Goat Cheese and Honey

Reviewed: Dec. 13, 2011
I didn't measure anything, used honey chevre from Trader Joe's, rolled in pecans I had crushed in the food processor with the cinnamon, drizzled with honey and crushed some dried rosemary in the palm of my hand before sprinkling on top. Really cute and yummy stuff. Thanks!
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Caramel-Glazed Flan

Reviewed: Nov. 14, 2005
It looked sooo beautiful. I had never prepared caramel in a skillet and it is a great idea because it significantly cuts your time by allowing the sugar to be more spread out on the surface of the pan. The flan was very light, not too sweet, just perfect... by the way people ate this flan , i should have made 2 of them. I followed the recipe exactly and it is the best!! I baked it for 55 minutes and it was still jiggly then but it did set. I'm keeping this recipe!!
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California Crescent Sandwiches

Reviewed: Oct. 20, 2011
We all really enjoyed the combination of ingredients and the texture and flavor of the "bread". It also had a nice presentation. We didn't miss the cheese (that we always put in sandwiches) but I did add tomatoes because I had some I needed to use up. My husband asked me to make sandwiches with this "bread" again but for breakfast, like a bacon egg and cheese type of thing. This was a good variation from the norm.
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Mini Meatloaves

Reviewed: Nov. 10, 2005
Delicious!! I added chopped onions as many members suggested and i believe it was necessary in order to add some more flavor to the meat. The sauce is very good and it's enough to cover top and sides of the meatloaves. They looked very cute and the consistency was perfect. I did use lean ground meat (97%) which i think makes a big difference in every ground meat-requiring dish. I'll be making these for years to come.
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Mongolian Beef and Spring Onions

Reviewed: Jul. 28, 2011
I used light brown sugar (the full amount) and top round instead of flank steak. I had a bit more than a pound of meat (1.3) but the amount of sauce was still good. We loved the dish. It tastes authentic and it was easy to prepare. I served it over brown rice and topped with some fried rice noodles.
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Minted Carrots

Reviewed: Jul. 27, 2011
These carrots are delicious. I usually make candied carrots with maple syrup but decided to give this one a try and it was very good. I had leftover mint from some mojitos I made, so I used that instead of the dry kind, chooped finely.
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14 users found this review helpful
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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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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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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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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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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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Big Batch Kris Kringle Cookies

Reviewed: Dec. 14, 2009
Soooo delicious! Can't wait to try them with dried apricots. I halved the recipe but otherwise didn't change a thing! A keeper for sure!
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Red Potato Bites

Reviewed: Dec. 6, 2009
Really good and easy. I used gourmet klondike red potatoes. They are really tiny so you can imagine how cute these looked. Before you fill the red potatoes taste the filling to make sure it has enough salt and it has the consistency you like. I added a bit of butter and used a hand held mixer to whip the potatoes. Add a tiny dollop of sour cream on top and some chopped up chives and MMM!
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Japanese Chicken Wings

Reviewed: Oct. 18, 2009
Made them exactly as written. The husband loved them and asked me to make them a second time. Sweet and delicious.
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My Crab Cakes

Reviewed: Oct. 16, 2009
I followed Top Reviewer (Lucky/Sami)'s recommendations and these were excellent. Had to use more than the 20 crackers he/she suggested though. I also used her recipe for the aioli and it was perfect. The flavor will develop as it rests in the refrigerator, so make sure to make it ahead.
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Chicken Cordon Bleu II

Reviewed: Aug. 19, 2007
WoW. Cordon Bleu is so much better with a creamy sauce. I reduce the amount of heavy cream a little bit though or use light cream or half and half and thicken up the sauce with cornstarch if necessary.
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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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