Gitano Recipe Reviews (Pg. 2) - Allrecipes.com (10362834)

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Chicken Cordon Bleu I

Reviewed: Oct. 27, 2011
2nd time making this, excellent start of a recipe! The changes I made though were that I made a Honey/Dijon/Tarragon sauce and spread a tsp of the sauce on the INSIDE of the chicken before adding the cheese and ham, then rolled up and secured with toothpicks. I then followed other reviewer's suggestions of dipping in an egg wash before rolling in crumbs. I used panko crumbs as that was all I had on hand. Baked for 40 minutes and then topped with the remaining sauce and served. Hubs raved! DEE-LISH!
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4 users found this review helpful
Photo by Gitano

Sun-Dried Tomato Hummus

Reviewed: Oct. 21, 2011
Excellent start of a recipe! I was intrigued by the idea of adding sundried tomatoes...the only change I made was to roast the garlic first as I find raw garlic to be very bitter in hummus. Roasting gives it a nice, sweet taste. I also used tomatoes I dried myself and elminated the use of the oil altogether as I find it isn't necessary and adds calories. I drizzle up to a 1/4 of water into the hummus while pureeing to obtain the desired consistency. With these tweaks - I have a heart healthy snack!
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13 users found this review helpful

Sun-Dried Tomato Hummus

Reviewed: Oct. 21, 2011
Eliminating the oil lowers calories significantly, roasting the garlic makes it sweeter as I find too much raw garlic makes hummus bitter.
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1 user found this review helpful
Photo by Gitano

Blueberry Ricotta Squares

Reviewed: Oct. 3, 2011
Very good recipe to start with. I used raspberries as hubs does not like blueberries. Once I placed the bottom layer in, I arranged the raspberries over top evenly. While making the top layer, I combined everything in a large bowl, then used my immersion blender to 'whip' the batter to a smooth consistency, elminating the 'gritty' texture of the ricotta. End result, a nice, smooth, moist coffee cake type dessert. Absolutely perfect! I did double the lemon extract as per other reviewers saying it didn't taste lemony enough. Next time I will try it with butter in place of the shortening. I also used reduced fat ricotta.
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9 users found this review helpful
Photo by Gitano

Morelos Salsa Verde

Reviewed: Sep. 16, 2011
Fabuloso! Maravilloso!!! Holy smokes is this stuff GREAT! I love it! I finally found some FRESH, homegrown tomatillos in CANADA! (my local farmer's market had them!) and I could not WAIT to try this recipe! I have been to Puerto Morelos twice now (once for a cooking class there) and this can not be any more authentic! The only slight change I made was to use one jalapeno and one red serrano fresh picked from my garden! I am headed to the market this morning to get as many tomatillos as I can so I can make more and freeze for the winter! Woo-Hoo! Muchas Gracias Tapatia por sus recita!!!
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5 users found this review helpful

Easy Cucumber Salad

Reviewed: Sep. 9, 2011
This was ok, but the seasonings as is are not my cup of tea. The parsley was overpowering and so was the dill. I took the advice of another reviewer and used garlic salt (and omitted the salt) so as not to have that raw, bitter, garlic taste. I added sliced radishes and thin pieces of red onion as well. But all I could taste was parsley and dill....I would probably attempt again but just decrease the parsley by half and I think omitting the dill altogether. Mind you, it is a great, low-carb recipe though and it's nice not to have a 'heavy-mayo' type salad.
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7 users found this review helpful

Roasted Lemon Chicken

Reviewed: Sep. 9, 2011
I really enjoyed this recipe, extremely simple to execute and it makes your house smell amazing when it cooks! The combo of the lemon, rosemary and thyme is perfect. I had a small fryer (almost 3 lbs) and it cooked in about an hour and 20 minutes, then let it rest for 15 min before slicing up. Hubs enjoyed it too, even if he isn't that fond of rosemary :) Served with garlic roasted mini red potatoes, steamed asparagus and a cucumber/radish salad (AR-Easy Cucumber Salad). I will most definitely make this again, there is enough meat left over for me to make a couple servings of soup now that the cooler temps are here. Great recipe, thanks!
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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Aug. 2, 2011
Oh this was just excellent! What a gorgeously yummy maple flavour, after all that basting on the grill, you get a nice, carmelized coating! It did take about 35 minutes to cook though as the BBQ we have at the cottage runs hot so hubs turned one burner off and then cooked it until intermal temp at the widest/thickest part was 160F. Then we let it sit for 10 minutes and rest. Served with wild/brown rice mix and steamed broccoli and fresh garlic bread - excellent meal!! Thanks for the great recipe! will be making this again!
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9 users found this review helpful
Photo by Gitano

Roasted Pepper-Avocado Salsa

Reviewed: Jul. 25, 2011
This is such a versatile recipe, you can add/modify/delete the ingredients but the premise is the same... I skipped the tomatoes as I was looking to make a salsa without them. I used a dried, ancho chile pepper that I roasted a few minutes to soften, then ground it up (skipping the habanero as I didn't have one), I did not add the oil as you do not need it (IMO), served with homemade tortilla chips, awesome!
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9 users found this review helpful
Photo by Gitano

Strawberry Romaine Salad II

Reviewed: Jul. 21, 2011
Very tasty and very refreshing on a hot day! I did not have any madarin oranges so skipped those, but I did add some fresh pecan halves and they just shone in this salad! :) Thanks for the recipe!
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10 users found this review helpful
Photo by Gitano

Strawberry Mojito

Reviewed: Jul. 18, 2011
Excellent recipe...but I kinda took a left turn with the directions though. :) I made a simple syrup out of 1/2 cup sugar, 1 1/2 cups lemon juice and 2 cups mashed strawberries - brought that to a boil, simmered for 3 minutes, removed from heat and strained through a cheesecloth and let cool. NOW...add 2 tbsp of the strawberry syrup to a glass, then add your mint and lime, muddle, add 1 shot of rum, top with Club Soda and ice cubes...and voila! Delish! :)
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120 users found this review helpful

Pan Seared Red Snapper

Reviewed: Jun. 28, 2011
I am rating the sauce only for this recipe - EXCELLENT! I have been looking for a NON-cream/dill sauce for hubby's fish and I have now found it! I broiled red snapper that had just been seasoned with fresh cracked pepper only and a light drizzle of Olive Oil, while the fish was broiling, I prepared the sauce with just adjusting the amounts of the ingredients to our taste as I went along, here is what I used: 2 tbsp lemon juice, 1 tbsp white wine vinegar (do not have rice wine vinegar), 2 tbsp honey and added about a tbsp of chopped, fresh parsley (left out the ginger, we are not a fan)...brought ingredients to a boil and then simmered until thick, added the parsley in at the last minute, hubs RAVED over it! :) My new go-to fish sauce! Thanks!
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11 users found this review helpful

Radish Cucumber Salad

Reviewed: Jun. 20, 2011
Very good, great combination of flavours and while not being overly fond of large pieces of radish, the julienned strips are just perfect. Nice change from regular tossed salad :)
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5 users found this review helpful
Photo by Gitano

Strawberry Rhubarb Coffee Cake

Reviewed: Jun. 20, 2011
I love anything with Strawberry and Rhubarb and this sure is a nice change from the usual pies. I love the fact that you cook the filling separate and then add it to the cake as a middle layer. I ended up making this in a Bundt pan, and didn't use all the filling, maybe half of it. It took about 48 minutes to bake and came out delish. I added chopped pecans to the topping and a tich of cinnamong and I also added about a tsp of cinnamon to the cake batter after reading some reviews saying it was bland, the addition of the cinnamon nicely complimented the strawberries and rhubarb. With making it in the Bundt pan, I had to reverse the order of the layering (put crumb topping in the bottom of the pan and then cake batter, topping and cake batter), served it with ice cream for Father's Day dessert, it was very well received and as I said above, a nice change from the standard pies! :) Thanks for the great recipe!
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San Francisco Sourdough Bread

Reviewed: May 15, 2011
Excellent flavour if you are using a really good starter (thank you Redneck Gramma xox), but like other reviewers said, it does give a light, fluffy texture and not the dense, chewy texture one expects from a sourdough bread. I will keep experimenting with this one while looking for a 'true' Sourdough that has the chewy texture they are so well known for.....
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Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Reviewed: May 15, 2011
Very good and different way to cook an otherwsie humdrum piece of chicken :) I left out the pimento but did sub with a few shakes of red pepper flakees, as well as subbing yogourt for sour cream as I was out. I used fat-free yogourt and cream cheese so it wasn't a totaly guilt-full meal...also steamed the broccoli for about 3 minutes to attain that bright green colour and added it to the sauce mix after pulling it off the stove to avoid the broccoli getting mushy once cooked further in the chicken. I had a hard time pounding the chicken breasts I had flat enough to roll, so it didn't look too pretty when I made them (hence no pic), but that certainly has no bearing on taste :) Will make again, may play with the herbs by subbing tarragon for the basil or even rosemary would be a good alternate. Thanks for the recipe, a definite to make once in the while when you need something different.
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