Lucia de Wagner Recipe Reviews (Pg. 1) - (18701379)

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Lucia de Wagner




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Quinoa and Black Beans

Reviewed: May 22, 2009
Great as written. I also tried this cold, just adding some lemon juice and bell peppers, excelent and fresh.
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1 user found this review helpful

Raspberry Custard Kuchen

Reviewed: Jul. 4, 2008
This was simple to fix, the flavors were clear and the raspberries were at its best. I did increased the baking to 1 hour, but besides that, follow the recipe exactly. One review suggest cutting the sugar, I recomendo not to, the tartnes of the berries needs the amount of sugar of the recipe. Usually I cut the sugar in half in every desert, but not in this one.
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16 users found this review helpful

German Zwiebelkuchen (Onion Pie)

Reviewed: Sep. 28, 2007
Made this for Opa B-day, huge hit. Instead of the caraway seeds used nutmeg (what germans use in almost everything, for them is like pepper for us) and yellow onion, can´t beat that flavor. I cook the bacon, discard almost all the fat from the pan and sautee onions in there.
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76 users found this review helpful

Sweet Corn Cake

Reviewed: Aug. 23, 2007
Like suggested by others, half the butter and just 3 tbsp. sugar, used sour cream instead of the heavy cream. Just a procces improvement: Cream the butter, mix the masa harina (tortilla flour) with the water(warm is better) and then add the butter. If the water is warm, it´s more easy to to have a uniform batter, helps the butter to soften a little and doesn´t allows any crumbs. I also mix the sour cream in the masa/water/butter batter, ´cause it´s a "wet" ingredient and that helps to get an even distribution of the ingredients. Then mix all the dry ingredients and add to the wet ones. Perfect results. Don´t skip the water bath.
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10 users found this review helpful

Whole Grain Waffles

Reviewed: Aug. 16, 2007
Great! just mede a few alterations ´cause I don´t eat white flour or sugar: 1. instead of the all-pourpose flour I use 1/4 cup quick cooking oats, wich gives a really nice texture 2. instead of the oil, I use 1 large, very ripe banana, sometimes I use 2 bananas, to give delicious flavor, cut the oil and gives the sweetness it needs, no sugar added after these. 3. Add 1 teaspoon cinnamon, you know, cinnamon and bananas goes so well. 4. Even healthier? substitute the eggs for Egg Beatter! I do the batter in my food processor, it´s so quickly. I love to eat this topped with fruit yougurt and honey, you eat two and get full for the entire morning.
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27 users found this review helpful

Pan Dulces

Reviewed: Jul. 12, 2007
I am from Guatemala and I live here, so you can imagine that I eat Pan Dulce, some call it Pan de Manteca, but not as much as I would like because it shows in the hips:)!. I love the taste and it is a comfort food in the afternoon. Just to share how we eat the Pan Dulce: 1. With a hot cup of coffee! the regular one. Break the bread in half, with your hands, and pour it in the coffee a few seconds to make it moist, just the piece you are going to bite, repeat after each bite. This is the most authentic and popular way to eat it. 2. I particularly like to slice the bread and spread some butter on the bottom slice, place the top and eat with the coffee way (1). My mom always told me that this is the most delicious way to eat Pan Dulce but you can only do it when you are alone or in the company of close frinds. Hope you enjoy as much as I do!
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8 users found this review helpful

Cottage Pudding - Upside Down Cake

Reviewed: Jul. 12, 2007
Wow, this was really good! The cake, without any fruit, was amazing. I made mine as pineapple upside down. I did double the amount of brown sugar and butter it call for the bottom of the pan, wich was, to my taste, a very good choice. The other thing I made different was 1/2 cup unsalted butter, just 1/2 cup sugar, and I sifted the flour with the baking powder, I don´t know why i did it because the recipe does not call for that step, but was glad I did, the cake was super moist, it was like eating silk, the flavour and texture was spectacular. I will try this again, for sure, with other fruits, but also without any fruit and this time, with no fruit, I will use 2/3 cups of sugar. I really don´t like very sweet deserts, thats why when the cake is with fruit 1/2 cup of sugar is enough, but if there is no fruit, then I will need a little more sugar to compensate.
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51 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Jul. 6, 2007
Made this with some changes, following others sugestions and making my owns. 1. Add all dry ingredients to food processor and pulse to mix. 2. Add COLD salted butter and pulse until it resembles small peas. 3. Add buttermilk (watch the amount, maybe you will need less than 1 cup.) 4. Because I used the food processor I roll the dough and made a large tube, the diameter like a glass of juice, wrap with plastic papper and refrigerated for 2 hours. This gave the dough time to rest, gluten will "calm down", and avoid any hard or dry result. When I took the dough out it was hard, thank you refrigeration time, so I was able to cut 1 inch circles with the knife. So easy and avoid rolling! Because I used salted butter, I did not add salt. The butter gave a terrific flavor and the buttermilk (made with whole milk and lemon) made the "melt in your mouth" biscuits. I also brush the biscuits before baking, nice touch. Hope this would help those trying to make it simple and still gets wow results.
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69 users found this review helpful

Pizza Swirls

Reviewed: Jul. 3, 2007
I really like to cook and enjoy doing complex meals from scratch, but this time because I made this at the end of a very long day, I just use the concept and made my own super easy version. 1. used the Betty Crocker Pizza Crust, just add water and wait for 5 minuts. Really nice texture and flavor 2. used the Barilla tomato sauce, the Napoletana one. This sauce is so good that I dont even have to add nothing 3. Sargento pizza blend cheese and sliced pepperoni. With these I just had to roll the pizza doug, between plastic wrap sprayed with oil, remove the top plastic wrap, add the tomato, sprinkle with cheese and arrange the pepperoni, roll the dough removing the bottom plastic wrap and cut. Bake according to the Pizza crust directions and the result was GREAT! My super picky housband loved it, and me too.
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31 users found this review helpful

Soft Pretzels

Reviewed: Jun. 19, 2007
Great recipe! just did something different, after combining all the ingredients, I cover and put on a warm place (on top of the refrigerator will do the trick) and after one hour the doug was ready to use.
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21 users found this review helpful

Hungarian Braided White Bread

Reviewed: Jun. 14, 2007
The reviews make me try this one, great, just watch the baking time.
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2 users found this review helpful

Old Fashioned Apple Dumplings

Reviewed: Jun. 7, 2007
This is great! I made my own crust (1 1/4 cup flour, 1/2 cup salted butter, 3 tbsp cold water, all in food processor) and made the recipe "almost" :) to a T, what I made different, is that the brown sugar/spices mixture that I was supposed to add to the apples... I add to little to each apple, so I end up with about 1/4 cup left, so for the sirup I put 1 3/4 cup of white sugar and the 1/4 cup of the brown sugar/spices, did not cut on the water, wich was perfect, and add 2 tablespoons of butter and like 1 1/2 cup of pecans, wich turn out in deliciously caramelized pecans. The brown sugar and spices gives the sauce a rich deep flavor and a yummy smell! I did give a "bath" to the dumplings with the syrup after 20 minutes in the oven, and then after other 20 minutes more, gives a nice candied crust. Used Golden Delisious apples, wich I liked because they gave a slightly tang. Read other reviews about this beeing a very filling dessert, wich is true, but for one of my guest did not applied, asked secons and a couple of dumplings to go! This is what I called a succes! Served with vanilla ice cream (a most) and a generous amont of sauce poured over. A last thing, plan to bake this so that you serve right out of the oven, hot and bubbling.
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5 users found this review helpful

Fried Empanadas

Reviewed: May 24, 2007
This is the real thing! Empanadas Chilenas, I love them. The only thing I did different was: brushed the empanadas with eggwhites diluted in water and I baked them, 350º for 15 to 20 minutes, until golden brown. They were great! Healthy version!
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182 users found this review helpful

Creamy Caramel Flan

Reviewed: May 21, 2007
This is a great recipe, been a guatemalan, I know flan, and there is several different tipes of flan. My favorite one is Flan de Queso (cheese flan, this one), because of texture and because it is sooo creamy. The "real one" or the one many reviewers are seeking is not made with cheese. This recipe has nothing wrong, the "problem" is that this is a variation, there are also fruit flans, even a chocolate flan. So this one is ment to taste cheesy. If what you are looking for is the "real flan" (the basic recipe) don´t try this one, look for a recipe that does not call for cheese, fruit or chocolate. I strongly suggest to try this one, my favorite, though.
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17 users found this review helpful

Tiramisu II

Reviewed: Apr. 26, 2007
This is the recipe to try if you´ll make your Tiramisu. I was unsure wich recipe to try, ´cause others had more reviews. Lucky me, I try this one. My husband, a very picky eater, loved this and didn´t stop the MMMM! while he was eating. The milk in the egg mixture makes the difference. Few tips: 1. make 2 days ahead, it´s the peak of flavors and consistency. 2. double the amount of coffe/liquor, it´s not enough. 3. use soft lady finger, the others are just like rocks. 4. don´t be tempted to lower the amount of sugar, I did based on a preview review, big mistake, went from a 3/4 cup wich is what the recipe call for, to 2/3 cup, the little extra sugar was missing, and I don´t have a sweet tooth. 5. serve chilled, just my taste but it´s wonderful in this warm day to have a cold dessert. 6. be carefull, one piece of this has tons of calories, your waist and hips are going to tell you sooner than later. 7. mix well the egg and sugar and when you cook the mixture NEVER stop beating, this makes a silky smoth texture. 8. with a electrical mixer add the mascarpone to the milk/egg, this way you avoid clumps and keeps the silky texture.
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1150 users found this review helpful

Frogmore Stew

Reviewed: Apr. 17, 2007
Really goo and fun to eat! served it for my dad and 2 brothers, gave lots of compliments. There was some changes: 1. cook the corn in separete boiling water and added to the rest at the last 5 minutes 2. Add 3 large onions cut in quarts, really a must! gives lost of flavor plus the onion itself is delicious. I added at the begining of the cooking process. 3. used spicy spanish chorizo, wich gave a beatyfull flavor.
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7 users found this review helpful

Absolute Mexican Cornbread

Reviewed: Mar. 1, 2007
Frat bread! I did not give 5 stars because I changed the recipe, so as it is, it´s not a 5 star. The changes are: reduce the butter ( I used salted) to 6 tablespoons, reduce the sugar to 1/3 cup, used mild green chiles and add 1/4 cup more of the cheese (bought a mix of both monterrey and chedar). It´s an easy and quick bread, did it last night at the last minute to have for diner (frinds invited), served it with cream cheese. My frinds said "could not be better"!
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2 users found this review helpful

Spicy Bean Salsa

Reviewed: Jan. 22, 2007
Oh my God! I have been making this salad for ever, not this one exacly but a version of it. Since I'm from Guatemala, all the salsa-like dishes are very popular. No only is this delicious but also healthy and hip-friendly. What I do different is that instead of the dressing i use lemon, salt, pepper and just a little olive oil. This helps to enhace the flavor of the other ingredients, not fight them. I use about 1/4 cup of fresh, chopped cilantro (the flavor secret herb!), fresh chopped tomatoes (you are going to see the difference in flavor, consistency and low the sodium), 1 clove of fresh garlic instead of the powder one. I use the beans i cook (we always have home cooked beans in almost every home in Guatemala)but have try the canned ones, just rinse them and let them dry, the same with the sweet corn. The jalapeno is optional for me, since i don't like spice food I leave out, but for the guys I added. One last thing, let stand on the fridge for at least 1 day to let all the flavors come together.
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879 users found this review helpful

Pecan Pie V

Reviewed: Nov. 27, 2006
Wonderful! made this on Thanksgiving day, 45 min. before dinner and it was so easy. Made it as the recipe says but only add 2 tbspn. of white sugar, and still sweet enough. Even my mother-in-law, who has made the same pecan pie for over 30 years said this one was the best one she ever had. Take other review and baked it at 300º for 60 min. and turned out perfect.
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8 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 22, 2006
Really a great recipe, but I´m going to rate it and review it according to my changes, wich is pretty my taste: 1. because I wanted a Bread and not a cakey like dessert, I reduced sugar to 1 1/2 cup (3/4 white & 3/4 brown, gives a wonderful color). 2.Due to other review, i cut oil to 3/4 cup. (canola oil) 3. I used 2 1/2 cup of white flour and 1 cup of oats (gives texture and a nice country taste... and texture). 4. Omitted the ginger and add 1/2 teaspoon of allspice, also I used 50% more of each spice. (1 1/2 teaspoon of cinnamon and 1 1/2 teaspoon of nutmeg, 3/4 teaspoon cloves). 5. I also add 2 cups of pecans. Really important, let the bread rest for at least a day, it helps to get all the flavors together, better 2 days if you can. The cooking time took longer, like 60 minutes.
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3 users found this review helpful

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