MELS MARTINEZ Recipe Reviews (Pg. 1) - Allrecipes.com (1909094)

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Chocolate Bourbon Pecan Pie

Reviewed: Nov. 26, 2006
The bourbon was quite overwhelming in this recipe. I don't drink or care for bourbon, so I thought I may not care for it. Unfortunately, no one liked it at Thanksgiving (even those who drink), and they weren't thrilled that they didn't have a pecan pie. I may try again without the bourbon sometime.
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Vegan Lasagna I

Reviewed: Aug. 7, 2006
I made this for a dinner I catered for the vegan crowd, and they really enjoyed it. I tasted it and personally did not care for it at all, but then I'm not used to eating tofu-heavy foods. Based on the rave reviews from those who do eat vegan, I definitely give this five stars.
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2 users found this review helpful

Apple Crisp II

Reviewed: Aug. 7, 2006
I *loved* this recipe!! I made it for a dinner I catered, so I think I quadrupled the recipe. I served it fresh from the oven with vanilla ice cream (and soy ice cream). I modified it to be vegan-friendly and it was still delicious. My only complaint was that it stuck to the bottom of the pan pretty bad, but I was also using those cheap foil throw-away pans. That was probably the problem. Next time I would use my own glass pan and be sure to coat it with cooking spray. But this was really fabulous and I can't wait to make it again. Thank you!!
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4 users found this review helpful

Bob's Awesome Lasagna

Reviewed: Aug. 7, 2006
While I personally prefer a veggie-type lasagna, this recipe was a huge hit at a dinner I catered! I made this, a spinach lasagna, and a tofu lasagna (big-time carnivores all the way to vegans made up the guest list!), and each one was much loved by its respective group of eaters. This will definitely be my choice if I have need of the meaty traditional-type lasagna. Thank you!!
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1 user found this review helpful

Chicken Casserole Del Sol

Reviewed: Aug. 7, 2006
My family didn't much care for this recipe. I am giving some extra credit for it being different than most other chicken casseroles, but for us the flavor blend just wasn't to our liking. I was glad to try something new, and I did like the fat noodles. I think I might experiment with some other spice combinations.
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Spinach Lasagna III

Reviewed: Aug. 7, 2006
I love spinach lasagna, and this one went over quite well. I did add quite a bit more spinach than just 2 cups fresh - that will hardly give you anything once it's cooked. I also tried a new technique and bought baby spinach in a package and didn't cook it. I layered the noodles, cheese mix and spaghetti sauce with the fresh spinach, packing in quite a bit of the fresh stuff. It turned out pretty well! And it saved a step (and a pan). Also used no-boil noodles for the first time, and was surprised to find that they actually do work pretty well (and save another step and pan). I have made lasagna based on this a few times since (not bothering to follow the recipe exactly - just from memory). I've also used frozen spinach and it works well. Thanks for a yummy recipe!
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268 users found this review helpful

Potato and Bean Enchiladas

Reviewed: Aug. 7, 2006
I made these for the vegan crowd at a dinner I catered, and they seemed to really enjoy them. (left out the cheese this time) I was not impressed with the tomatillo sauce while I was making these - it seemed rather sour. Of course, I put way too much of it in the food processor at once and ended up with a tomatillo-covered kitchen. Yuck! I also was trying to be more healthy and did not fry my tortillas - big mistake. I think it was just the brand of tortillas I bought, because I have had success not frying tortillas before. But with these I ended up with all broken enchiladas. :( But they just end up being chopped up when you eat them anyway, and the vegans really did enjoy them. I think I might give them a shot at home one of these days.
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21 users found this review helpful

Real Sopapillas

Reviewed: Aug. 7, 2006
I made these for a dinner I catered and they went over pretty well. Not as well as the fresh beignets I made a different time, though. The dough on these are pretty plain, and definitely needed either a powdered sugar coating or some honey. People in the crowd liked them both ways. Don't get me wrong, I was still munching them down quite a bit! Given a choice though, I'd rather make the beignets because they had a much better flavor. The dough was workable, though, and it fried up pretty well. Thanks!
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Tres Leches (Milk Cake)

Reviewed: Aug. 7, 2006
I made this for a dinner I was catering and it was a big hit with those who like tres leches. Personally, I don't care much for the texture (fault of me, not the recipe), but the flavor was good. I did make the whipped cream frosting with powdered sugar (now that was pretty darn good!). It looks like you're headed for a big, sloppy mess when you pour all the milks over the cake, but it actually sets nicely in the fridge. If I ever have cause to make a tres leches cake again, I will certainly use this recipe.
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Chinese Green Bean Stir-Fry

Reviewed: Aug. 7, 2006
I've made this twice as a side dish, scaling the recipe WAY back. I seem to have a problem with the ginger and garlic scorching before the black bean sauce is added, and then the black bean sauce doing the same. I'm not sure what the remedy is. The second time I tried tossing a bit of water in with the sauce, and it may have helped a little. Nevertheless, the recipe does taste great. I LOVE chinese-style green beans. I am still hoping to find a way to keep everything but the beans from scorching on me. Thanks!
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14 users found this review helpful

Brandy Flamed Peppercorn Steak

Reviewed: Aug. 7, 2006
This was a really wonderful recipe for a special dinner. I think next time I might cut down a little on the peppercorns, because it was quite a lot! I did not rub them into the piece of steak for my 7-yr-old, and she enjoyed it. The sauce was really tasty. We didn't have any brandy, so I just skipped that part. I considered using a different licqeur, but I was afraid I'd ruin the recipe. We really enjoyed having something so nice and different from our regular routine. Thank you!
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Authentic Louisiana Red Beans and Rice

Reviewed: Aug. 7, 2006
I was quite surprised to find that the recipe turned out kind of bland. I did not have a couple of spices in the pantry (thought I did...) so maybe that was a factor. However, a little Tony Chachere's and Louisiana Hot Sauce went a long way, and it was really pretty good. The texture of the beans was great after most of the day in the crock pot on low and then a couple hours on high. We'll make this again and try to add some more flavor. Thanks!
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Beignets

Reviewed: Mar. 19, 2006
Wow!!!! These were sooooooooooo yummy!! I'm catering a series of dinners, and we had a Mardi-Gras themed dinner on Mardi Gras (duh), and I couldn't figure out what to make for dessert. Then I came across this recipe! How could I forget beignets? I made a double batch of the dough, put it in the fridge, and then rolled them out and fried them out fresh at the dinner. They were a monster hit. However, the recipe serving size is waaaaay off! I almost made a triple recipe because I was cooking for 50-60 people. I'm glad I only made a double recipe! I was frying up beignets for over an hour, and probably got 150 - 200 out of this, if I had to guess. But don't worry, every last one got eaten about 20 seconds after getting dusted with powdered sugar :) I did add a touch of cinnamon to the powdered sugar. Wonderful!!!
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7 users found this review helpful

Creme de Menthe Bars

Reviewed: Mar. 19, 2006
Well I wasn't sure about this at all while I was cooking it, but it turned out soooooo yummy! The brownie part itself probably wouldn't be great by itself (I have another recipe that's out of this world), but with the mint frosting and chocolate on top, it was really just right. I made a half batch and it worked out fine. I didn't want to buy creme de menthe just for this, so I used a splash of mint extract in the frosting, along with some green food coloring. I also wasn't very patient and frosted these while still kind of warm, and then put the top chocolate layer on. However, they cooled nicely and came out of the pan beautifully. I can't wait to make them again. I think they've got a great balance of flavors. Not too overly sweet, not too minty. Might try the creme de menthe another time.
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Tofu Quiche with Broccoli

Reviewed: Mar. 19, 2006
I made this recipe without the cheese for a lunch that had a vegan population, and they really loved it (not to mention, appreciated the effort!). I didn't try it myself, but I made three and there wasn't a bit left. Those who ate it said that the texture was just like a real quiche, and the broccoli was really yummy. I used a homemade shortening-based pie crust. I'm glad to have this recipe in case it's needed for occassions such as this again. Doubt I'd make it for myself because I looooove quiche lorraine so much! I was worried when I made this that the filling was way too thick and almost added some more liquid, but I'm glad I didn't. I forgot that this wasn't going to "set" like an egg-based quiche. Thanks for this recipe!
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12 users found this review helpful

Glo's Sausage Fried Rice

Reviewed: Mar. 19, 2006
I will try this again, and make sure my rice has enough time to chill before I make this recipe. The rice did end up rather mushy because it wasn't old enough. The flavor was pretty good, though. We ate this as a main course. If it wasn't so labor intensive I would try it as a side dish!
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Cuban Ropa Vieja

Reviewed: Mar. 19, 2006
I have no earthly idea what happened, but I made this recipe as written, put my crock pot on low and left for work for the day. When I came home, the sauce had completely charred, the meat was a hard lump. The pot was indeed on low, and had cooked for about 9 hours. I have cooked many a roast in that pot for as long and longer.
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Beaker's Vegetable Barley Soup

Reviewed: Mar. 19, 2006
I made this for a church "SoUUPer Sunday" lunch with the vegan crowd in mind, and it was a huge success. I was making a fabulous french onion soup (department store onion soup from this site) at the same time, and was really afraid that this soup was terribly bland. I did make a huge batch (6x?), and ended up adding a bit more of all the spices. Despite my worries, I received a ton of compliments on it. It did sit refrigerated overnight before being reheated, so perhaps the flavors blended. I've made it twice now for catering events and it has been a big hit. Nice and healthy, too. Thanks!
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Department Store Onion Soup

Reviewed: Mar. 19, 2006
This was so much better than most of the onion soups I've ever had out!! Wow!! I made a huge batch of this (6x? can't remember now) for a church "SoUUper Sunday", and it was a huge hit. Every last drop was eaten, and I couldn't keep my spoon out of the pot when I was making it. I was worried that the directions weren't right about cooking the onions so long, but the whole recipe really turned out perfect. My mouth is watering now remembering it. Too bad my husband's not a fan of this type of soup or this would be made much more often at home!
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Jamie's Cranberry Spinach Salad

Reviewed: Mar. 19, 2006
Wow. I must say that I didn't expect to like this all that much, but it is really fabulous! I did just use a bag of baby spinach leaves to make things easier, and doubled the recipe, as I used it at a dinner series I'm catering, but other than that followed the recipe as written. I don't know why I'm not more adventurous on my own. I would never make a salad with nuts or berries in it at home because it doesn't sound great to me, but I did make this thinking others would enjoy it and I fell in love with it too! The dressing was pretty sweet, and I mentioned cutting down on the sugar next time to one of the guests, but he thought it was great. So I'll probably just leave it as is. I'm so glad I tried this!!!
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