lunamadre Recipe Reviews (Pg. 1) - Allrecipes.com (19487594)

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Taco Seasoning I

Reviewed: Mar. 4, 2013
I'm disappointed in this one. A general suggestion of how much to use per pound would be nice, instead of "use as little or as much as you want." I used the whole batch, 1 ounce, in 3 pounds of beef for a big Mexican themed Christmas dinner. Considering a store bought pkg. is 1 ounce per 1 pound beef, I was actually worried it would turn out too mild, but I figured it was a safe bet for the kids. Wrong. The adults enjoyed it, although a few of us thought it was too salty and had an after kick. Unfortunately, the kick was way too hot for the kids, and my kid safe dish suddenly was being picked at and they were guzzling juice and complaining...the opposite of what I wanted. The proportions are off somewhere on this, and I'm not going to bother trying to experiment with it. Bottom line: If you try this, don't assume an ounce of this is equal to an ounce of a seasoning packet.
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Slow Cooker Carnitas

Reviewed: Mar. 4, 2013
I made this for a Mexican style Christmas feast and it was phenomenal, and incredibly easy. I followed the first reviewer's suggestion (double spices and omit cinnamon, cut into smaller chunks). I did the spice rub the night before, and set it on the bay leaves in the slow cooker, set the lid on it and put it in the fridge overnight. In the morning I just added the broth and plugged in the slow cooker. I used my kitchen aid mixer to shred the pork, but it was falling apart just lifting it out of the broth. My only complaint is how much fatty broth I had left over with shreds of pork. I used a slotted spoon to skim out as much pork as I could. Clean up was a bit messy, but it was totally worth it. This was wonderful in soft and hard tacos no matter what combination of toppings we used. Everyone raved about it.
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Best Black Beans

Reviewed: Mar. 4, 2013
Followed the first review by Kitchen Diva, rinsing the beans and then using a can of chicken broth to cook the onions. Really made plain ol' beans much more exciting with little effort. I made this for a big Mexican style Christmas feast, and it was very easy to whip up on the side while doing other more complicated dishes. Definitely will do again. People were using them as a side, in their tacos, scooping them up with chips, etc. Very versatile!
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Buffalo Chicken Dip

Reviewed: Mar. 4, 2013
This is awesome. I really don't like canned meat, so I boiled a pound of chicken tenderloins in a shallow pan with a lid, and then shred them in my kitchen aid mixer. It cooked fast and had a nicer taste and texture. Added it back into the pan and followed the rest of the directions. I prefer to use 1 cup of Red Hot and 2 cups of cheese, but this is good as is too. Huge hit at the party, served with tortilla scoops and celery sticks.
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Oven Fries

Reviewed: Jul. 9, 2012
I have made these several times and we absolutely love them. They were a huge hit at a barbecue birthday party too! The only things I do differently is instead of cayenne pepper, I sprinkle them liberally with season salt once they are on the pan, I use sea salt instead of regular salt, and olive oil instead of vegetable. I've also tried them with sweet potatoes and extra cayenne pepper, and they turned out awesome too. I have the most luck baking these on the bottom oven rack, and definitely use lots of cooking spray! thanks so much for this recipe, it's a definite go-to recipe for us!
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Breakfast Casserole

Reviewed: Apr. 8, 2012
After I put everything in the pan, I was a little skeptical we would like it or it would turn out. Once it came out of the oven and we tasted it, it was fantastic. I didn't do much differently...I accidentally put in a whole pound of maple pork sausage instead of a half pound from misreading it. There wasn't much fat to drain, so I just kept patting it with paper towels to soak up the grease. Instead of ground mustard, I used garlic powder, which is what I usually put in our scrambled eggs anyway. I thinly sliced a few grape tomatoes and laid them on top before baking. It added some color and zip, and was easy to pick off if you didn't want the tomatoes. I did have to leave it in the oven for ten minutes longer. We prefer our eggs a touch "wet", so the consistency was perfect for us. My usually not picky toddler wouldn't try it, but there was plenty for mom and dad! Very easy to make, and it was nice to pop something in the oven instead of standing at a stove keeping watch over a large skillet of eggs or pancakes....it was also a lot less dishes and pans to wash! I'll probably try this again with some experimentation, I think you could add anything to this and it would still turn out great. Thanks for the recipe, I'm keeping this one!
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Linguine Alfredo

Reviewed: Feb. 29, 2012
I enjoyed this but my husband and kid did not, so I had quite a bit of leftovers for myself. Although it was very easy to make, I should have followed my gut and doubled the sauce, it doesn't yield very much, and turned out a little dry. This was good but it was a bummer no one else really liked it.
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World's Best Lasagna

Reviewed: Feb. 10, 2012
Turned out great, and looked beautiful coming out of the oven. Held its shape wonderfully! I soaked the noodles as reviewers suggested and it turned out great. I had about 2 cups of sauce left over which I immediately froze for later, I'll use it with spaghetti for a quick meal. I will probably get more mozzarella next time, I didn't have enough for the top layer, so I used some shredded pizza blend cheese I had on hand. My grocery had sweet italian sausage in patties, which turned out great. Just crumbled and mixed it in with the ground beef, no casing to mess with. I do wish I followed my gut and drained the grease off the meat before adding the tomatoes and seasoning. It's my only complaint and why I didn't give 5 stars... I thought it was a bit greasy/oily for my taste. Maybe I didn't use lean beef? I forget, lol. Otherwise, it was a big hit, thanks!
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Pizza Dough III

Reviewed: Feb. 10, 2012
Yummy dough, but man was it frustrating to work with! Calling it sticky was an understatement! My fingers were so hopelessly glued together I had to have my husband put a LOT more flour on the counter so I could try to knead it. I had to read quite a bit of the reviews to figure out how to have this be successful, and in my opinion, if I have to look that hard, the recipe is missing some tips or information, or not written clearly. I was relieved that the end result was good, but I don't think I feel up to the trial and error right now to get this right. Moving on to more straight forward pizza dough recipe...
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Pizza Dough I

Reviewed: Feb. 10, 2012
Finally, a quick, easy and good pizza dough! Followed recipe exactly and had no issues, turned out very good. Easy to work with and everyone enjoyed it. Thanks!
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Fluffy Pancakes

Reviewed: Feb. 10, 2012
These turned out really good....I just had a hard time nailing down the right temperature to get the perfect pancake, so some turned out better than others. I did toss in some chocolate chips and had it with real maple syrup....very good! It doesn't make a ton of pancakes, but if you are having them with something, like eggs, it's a good size batch for everyone to have one pancake....and it's so filling it might be all you want anyway.
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Kicked Up Mac and Cheese

Reviewed: Feb. 10, 2012
Wish I could give a 3 and a half, it was good and something different, just didn't knock my socks off. It took a lot of time to make and it tasted the best right out of the oven. Since there's only three of us, we had a ton left over, and unfortunately it didn't reheat really great. The texture was a little grainy instead of smooth. It was worth trying, but I'm going to keep looking for a favorite homemade mac n' cheese recipe... this one wasn't right for me. I'm bummed because I was excited to try it!
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BBQ Pork for Sandwiches

Reviewed: Feb. 10, 2012
I don't think I've ever made such a great meal that took so little effort, I almost had to laugh at how easy it is. When I took the meat out of the slow cooker it was already shredding on its own, it was so tender. I followed this recipe exactly except I added one thing....I put a baster full of the juice/broth into the empty barbecue sauce bottle, shook it up and emptied it into the meat and stirred it in before baking in the oven. It just seemed a touch dry and I didn't have more bbq sauce to add. Turned out fabulous.
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Chicken Enchilada Soup III

Reviewed: Jan. 15, 2012
My husband described this as "the kind of food that makes people jealous. I'd hate to have to sit across from someone in the office at lunch and watch them eat it." We eloped in Mexico and had some great local dishes, and we love to eat at authentic Mexican restaurants. This tastes just like the real thing. We topped it with sour cream and cheddar, and paired it with some warm corn bread and homemade spicy guacamole with tortilla chips. Excellent!
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Grandma Maggio's Spaghetti Sauce

Reviewed: Jan. 9, 2012
Don't get me wrong, this is a very good sauce...just way too thick and chunky, and way too much garlic and onion for us. I had a hard time chopping the tomatoes in the pot with a spoon, at the end of the cooking I still had huge blobs of tomato. I ended up putting it in the food processor to break up the chunks better. This sauce turned out so thick that I could scoop it up with a fork. Since I struggled with the thickness and broke out the extra equipment, it ended up being more work and more of a mess to clean up than I expected. If I made it again I would try half the garlic and onion, and start with crushed or pureed tomatoes instead of whole. Sadly my husband couldn't finish his because it was too garlicky for him. I'm planning on blending the leftover sauce with plain tomato sauce to mellow and thin it out a bit more for us, since I still have quite a bit left. At least I had fun trying something new!
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Flatlander Chili

Reviewed: Jan. 6, 2012
This is a great chili...I made this a couple months ago, and froze half to have later. I thawed in in the fridge overnight and it made a fantastic quick winter meal. I like to top this with a pile of grated mild cheddar and some sour cream, and serve with some buttered rolls. My husband is picky about his chili, and he enjoyed this. It's nice and thick, heavy on the meat, and just enough kick for both of us. Will definitely make again!
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The Best Rolled Sugar Cookies

Reviewed: Jan. 1, 2012
I had never made rolled sugar cookies before, but these really are easy and yummy. The recipe is really good and the suggestion to use parchment paper for baking and cutting out was a huge timesaver. Here are some of my tips: 1)Whatever dough you aren't using, put it right back in the fridge, even if it's only for ten minutes. I had only chilled mine for 2 hours and if I let it sit on the counter between baking, it got sticky and frustrating. Keep it cold! 2) To make rolling out a little easier, I use this lazy trick, which might work depending on your workspace and body type. Cut out parchment paper the size of your cookie sheet. Make four long "worms" of dough and line them up parallel to the long edge of the parchment paper. Pull out a long piece of waxed paper, at least 12" longer than your cookie sheet. Put wax paper over top of your dough worms, with the excess length of wax paper dangled off the counter edge in front of you. Then lean your belly onto the edge of the counter, holding the wax paper tight to the counter. Roll the dough away from your body, and it spreads evenly between the wax paper and parchment paper, with no slipping or sticking. Then I rotate the whole thing I do the same thing on the other side. I keep adding little balls of dough until the entire parchment paper is covered, then I transfer it to the cookie sheet to make my cutouts. Then I keep reusing that waxed paper every time I roll out dough for that batch.
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Sugar Cookie Frosting

Reviewed: Jan. 1, 2012
This was my first attempt at making sugar cookies and frosting them, and I was very pleased with the results. The only thing I did differently was that I used 1/2 teaspoon pure vanilla and 1/2 teaspoon of pure almond extract. (I did this because the vanilla I have was purchased during a trip in the Caribbean and it is so strong, it tends to overpower any frostings I've tried to make.) The almond added a very nice balance. At first I wasn't thrilled with the frosting when I tasted it on a freshly frosted cookie, but the next day when it had set for 24 hours and hardened, I liked the taste/texture much better. I made this frosting for The Best Rolled Sugar Cookies by Jill Saunders. A friend of mine tried one and said, "Sugar cookies are my absolute favorite cookies....and these are some pretty kick a** sugar cookies." Definitely will make again someday!
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Creamy Au Gratin Potatoes

Reviewed: Jan. 1, 2012
Definitely will make again, this is a great recipe! I also omitted the onions, and sprinkled some breadcrumbs, parmesan cheese and a dash of onion powder on the top. Next time I will probably remove the foil for the last few minutes to brown the top a bit. I would suggest while making the sauce to keep heat lower, using a medium flame on my stove almost scorched the butter and cooked the milk too quickly. A low flame worked better, and the sauce turned out great. I made this with Famous Butter Chicken by HAULBUR, delicious combo.
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Famous Butter Chicken

Reviewed: Jan. 1, 2012
Excellent and easy recipe! I made this in the same oven as the Creamy Au Gratin Potatoes by CathyM. Since the potatoes needed to be at 400, I only baked the chicken for 30 minutes and kept a close eye on it. I also used 1/3 cup butter and marinated twice as suggested. I didn't have quite enough juice to baste the first time I opened the oven, so I put a thin pat of butter on top of each chicken breast. The second basting I just enough to cover each piece of chicken. Turned out fabulous, my husband and 3 year old loved it. Thanks!
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