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Replied to Avocado and Cilantro Mousse Recipe : Marcela Valladolid : Food Network

Jul 22, 2014 on

I saw the show, and she scoops the avocado into the food processor with everything else that goes in there.

Reviewed lamb meatball soup (sopa de albondigas)

Jul 22, 2014 on

One of our favorite soup recipes. Recipe also appeared in People en Espanol. I'm not a big fan of lamb, but with turkey and beef, this is scrumptious.

Reviewed mexican frittata

Jul 22, 2014 on

Not quite as flavorful as I expected it to be, but it's a very easy, light breakfast dish. Instead of transferring it to the oven, I simply put a lid on the pan and finished it on the stovetop.

Reviewed spicy refried beans

Jul 22, 2014 on

Wow! Thanks for really simplifying refried beans! Who knew?

Reviewed crispy chicken mini-tacos

Jul 22, 2014 on

A little greasy due to the pan fry, but that's part of what makes it really yummy. I liked one reviewer's idea of adding some shredded cheese to the chicken before frying.

Reviewed shredded beef tostadas (salpicon)

Jul 22, 2014 on

It was hard to eat without getting oil everywhere, so I would reduce the amount of oil. I am used to a salpicon topping a green salad, but I went ahead and also tried it with the tortilla, but decided I don't like having a cold taco filling. Overall, I thought it was quite good. Makes quite a bit.

Reviewed corn mashed potatoes

Jul 22, 2014 on

These mashed potatoes are incredibly rich and delicious,.

Reviewed the original caesar

Jul 22, 2014 on

Not to my liking. Not to be rude, but I think Paul Newman's bottled Ceasar dressing tastes better.

Reviewed mexican mango cake

Jul 4, 2014 on

I would not make this cake again. It was ridiculously dense, and I did use cake flour and not all-purpose. I went online and saw almost identical recipes where the buttermilk in Marcela's recipe was replaced with pureed mango. That might make it taste better. With time and tweaking, this could be improved, maybe a lot. As is, this recipe is...

Reviewed Foolproof Mexican Rice ("Arroz Mexicano")

May 26, 2014 on

Absolutely scrumptious and addictive! This rice got rave reviews from the family including my mom, who always starts her rice dishes with a sofrito-fried onions, spices, etc. She was impressed with the large chile sitting at the top of the serving dish :) My error was not dicing the onion and carrot finely enough, and not getting the diced carrot...

Reviewed Brussels Sprouts with Balsamic and Cranberries

Dec 30, 2013 on

My mistake was not reading the ratings before preparing this for Christmas dinner! The glaze made the sprouts overly sweet. Only my nephew who has quite a sweet tooth loved them and went back for seconds. Between the sweetness from the sugar, and acidity from the vinegar, I won't be making this again.

Reviewed Simple, Perfect Chili

Nov 12, 2013 on

I thought this was a good, basic chili- a good springboard to tailoring it to your own taste. I prefer mine cooked with lots of onions, diced canned tomatoes, finishing the cooking with green peppers and green chiles. I'm taking Ree's idea of adding tomato sauce- and also pinto beans-I would previously only add kidney beans. Mine turns out pretty...

Reviewed Bean, Cauliflower and Cheese Burritos

Nov 12, 2013 on

I loved the cauliflower recipe and plan to make it as a side dish-first time I've sauteed cauliflower and boy was it tasty. I want to say that it took about 45 min. to get the cauliflower tender by cooking this way whereas the recipe said saute for 5 minutes. The burritos were terrific, and the show was inspiring with the kids helping in the kitchen...

Reviewed Penne Alla Betsy

Sep 7, 2013 in Food Network Community Toolbox on

Quick, easy, and delicious. My 10 y/o loved it too. "

Reviewed Chicken Spaghetti

Jul 6, 2013 in Food Network Community Toolbox on

I thought cooking the pasta in chicken broth, etc. would make the dish really flavorful, but I don't believe it added any flavor.. Don't get me wrong, we polished it off, and I plan to serve the half I froze in a few months, but I think the recipe could be improved. First of all, I would boil the pasta in water, not broth. I would shred a rotis"

Reviewed Veracruz-Style Tilapia ("Pescado A La Veracruzana"

Apr 24, 2013 in Food Network Community Toolbox on

I used mahi-mahi from Costco's frozen fish section instead of tilapia. The fillets were thicker than the tilapia I usually buy, which probably accounts for having to leave the fish in the oven 15 minutes-20 minutes, covered, instead of 5 minutes. The dish is simple to make, yet so flavorful. I served it with a baked potato, sour cream, and chi"

Reviewed Baked Eggs in Hash Brown Cups

Apr 13, 2013 in Food Network Community Toolbox on

I placed Simply potatoes in pre-sprayed ramekins instead of muffin tins. I baked them for 25 minutes. I added the eggs and baked them another 25 min. The second time I prepared them, I added a total of 1 cup of grated cheddar cheese, dividing it evenly amongst the ramekins, and then the eggs directly on top. Overall, eggs nests are a cute idea"

Reviewed Fruit Salad with Orange-Vanilla Syrup

Apr 2, 2013 in Food Network Community Toolbox on

Yes, I agree with the readers that said to make the syrup ahead of time if you wish, but making the salad too far in advance won't make for the freshest fruit salad. I made mine about two hours before serving it, and it was great. Since mint is out of season in April in Oregon, I purchased it, and it was a delicious addition. I really enjoy Ree'"

Reviewed Strawberry Meringue Cake (Mostachon

Apr 1, 2013 in Food Network Community Toolbox on

I used 10 oz. of Maria crackers, as some reviewers suggested, and it was still too much-the bottom was too dry and tough to cut with a fork when eating, but it was delicious. I would suggest 7 oz.of Maria crackers, as other reviewers recommended. Overall the dessert was light and delicous, definitely reminiscent of cheesecake, but lighter. I es"

Reviewed Strawberry and Rosemary Scones

Mar 13, 2013 in Food Network Community Toolbox on

My 10 year old son, who had never been convinced to try a scone, did when he saw these. I think it was because of the jam in the middle-they look like cookies. He said "These are out of this world!" I've made them three times and actually was now rereading the recipe and saw the section on the glaze-I had "glazed over" that section and can't "

Reviewed Spicy Pop Pulled Pork

Jan 7, 2013 in Food Network Community Toolbox on

I seared the pork on all sides first, then placed it on the onions in a crock pot. I added a full 7 oz. can of the chiles-which I diced-with all the adobo sauce, to the pork, plus the ground black pepper-no salt due to dietary restrictions-and then 12 oz. Dr. Pepper. I cooked the pork on high for about 9 hours, and because I was home intermittent"

Reviewed Mexican Meatloaf

Jan 7, 2013 in Food Network Community Toolbox on

As soon as I saw all the veggies that went into this meatloaf, I had to try it. I thought it was very tasty, but the poblano made the meatloaf too spicy for our taste. My 10-year-old hollered a few times as he ate, but he polished it off, because it was good. Fortunately I had read the reviews saying that the glaze was the spiciest part, so I a"

Reviewed Braised Pork Sandwich with Spicy Tomato Broth (Tortas Ahogadas

Oct 24, 2012 in Food Network Community Toolbox on

I had never had a torta ahogada, so I didn't know what to expect. The first time around, when I served the broth over the bolillo, it was way too "ahogada" even though we ate the torta immediately. Next round I served the torta "au jus" with a mug of the broth on the side for dipping. This worked much better. The meat from this recipe turned "

Reviewed Warm Butternut Squash Salad with Tangerine-Rosemary Vinaigrette

Oct 19, 2012 in Food Network Community Toolbox on

For a salad, this was pretty time consuming, especially peeling, cutting, and cooking the butternut squash. I wasn't sure if I would like warm squash on the salad greens, but for an Autumn dish, that part was nice; satisfying. I liked the tangerine juice in the vinaigrette, but I didn't like sliced tangerines in the salad at all. The coolness o"

Reviewed Toasted Bean and Cheese Open-Faced Sandwiches ("Molletes"

Oct 1, 2012 in Food Network Community Toolbox on

Nice, easy-if you use canned beans-thanks to reviewers for idea- cold weather recipe. Seemed like an odd choice of ingredients: essentially crusty rolls, refried beans, and cheese, but delicious. I've made them twice now. "

Reviewed Pickled Vegetables

Jul 29, 2012 in Food Network Community Toolbox on

This escabeche is sooo good! The one vegetable I was skeptical about was the potato, but that turned out to be my favorite. For anyone trying to cut down on sodium, I did the initial parboil with all the salt the recipe calls for, but then did not add any of the additional sodium. Turned out very tasty. "

Reviewed Cajeta Gelatin

Jul 29, 2012 in Food Network Community Toolbox on

My impression is that this makes 8 servings instead of 4. It is REALLY rich and delicious, even when using the reduced fat cream cheese. I didn't have many raspberries, so in addition to those, I added a diced nectarine. Next time, I would put a little of the frothy cajeta gelatina mixture into the serving glass or dish, then some fruit, then "

Reviewed Kale and Cheese Tamales

Jul 26, 2012 in Food Network Community Toolbox on

This was my first time making tamales of any kind, and I'm happy to report that they came out fabulously! The kale/zucchini/cheese filling is delectable-could certainly stand on its own as a side dish. Some things I would do differently: Soak the husks in hot water and really immerse them-I used cold water, which I think made them less pliabe t"

Reviewed Cauliflower with Avocado-Cilantro Dip

Jul 25, 2012 in Food Network Community Toolbox on

The dip was reminiscent of the store-bought guacamoles, except without all the preservatives! Really a bright, beautiful green. I served it with regular cauliflower (couldn't find romanesco-maybe at a farmer's market-sure does look pretty) but as soon as I tasted it, I wanted to partner it with chips, and ended up serving it with nachos. So mu"

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