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

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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
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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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8 users found this review helpful

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
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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
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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
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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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111 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
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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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17 users found this review helpful

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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3 users found this review helpful

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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4 users found this review helpful

Chicken Asparagus Roll-Ups

Reviewed: May 1, 2011
Very nice! I REALLY loved the cheese wrapped around the aspargus in this recipe...and the sauce is definitely a winner! (as other reviewer's had said they put the sauce on the inside and outside, I too did the same), I also was a little skimpy with the sauce as I didn't want it ooozing everywhere but next time I will put more on, I used 1/4 cup mayo, 1/4 cup fat-free sour cream and decreased the Dijon by half as Dijon tends to overpower a dish pretty quickly and it suited our tastes fine. Hubs and I really enjoyed this dish and it will definitely make it into the regular rotation :) Thanks for the great recipe Monica! :)
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16 users found this review helpful
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Avocado Dessert

Reviewed: Apr. 18, 2011
This was darn tasty...I didn't put vanilla extract in...just didn't sound like it would fit... and cut way back on the sugar as the avocados are plenty sweet enough..... who would have thought to make a pudding out of avocado :)
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5 users found this review helpful
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Cake Balls

Reviewed: Apr. 18, 2011
wow, tons of reviews, may as well add my 2 cents :) Excellent dessert/treat idea. I made these for Easter, using a white cake mix and after cooling and crumbling, I added about 2 tbsp of coloured sprinkles, then added white buttercream (about 2/3rds of a cup, you do not need more than that) then rolled into balls and froze them. For dipping, Celeste made an excellent suggestion of using plastic forks with the middle tines broken off, perfect! wasn't nearly as daunting as I was thinking. I used pink candy melts, powder blue candy melts and the pastel flecked candy melts, really, really cute. I packaged these up in little boxes to give to Easter guests this weekend. Will definitely be trying different combinations. Thanks for the great idea :)
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Cod with Italian Crumb Topping

Reviewed: Apr. 18, 2011
very good crumb coating for fish, I did soak the fish in buttermilk for an hour and half first though as it does get out the 'fishy' taste (have been doing that on fish for years), one reviewer suggested instead of egg white, mix mayo and lemon juice - well that is what I did and I felt it was a great alternative. Yummy, moist fish, does take longer to cook depending on your filet sizes. I added some red pepper flakes to the crumb coating as we like our dishes jazzed up with some heat! Thanks for the recipe, will alter it for salmon (dill in place of Italian seasoning), I am sure it will be fantastic on that :)
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7 users found this review helpful
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The Breakfast Omwich

Reviewed: Apr. 12, 2011
Made for the Recipe Group ~ excellent jumping off point for a breakfast sandwich. You can alter this in so many ways. I did stay close to the true recipe with only the omittion of chives & ham (didn't have any on hand). I used a red bell pepper as I finished my green one at dinner last night. Next time I will add more jalapeno as I could not taste any heat...and I only used 2 eggs and scaled the rest down by a third as I was the only one eating this, and I served it on a toasted, sprouted grain bagel instead of bread. I only put half the Omwich on the bagel, the other half will be for breakie tomorrow! :) Great idea demz....thanks for the recipe....
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10 users found this review helpful
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Baby Spinach Omelet

Reviewed: Apr. 7, 2011
Wow....who knew nutmeg could be incorporated into an omelet? and it is freaking fantastic! I used egg whites only as I had 4 leftover from a bread baking session, and added mushrooms because to me, when you have onions and spinach, mushrooms just HAVE to be invited to the party :) I too used chopped onion and sauted the veggies and then poured the eggs (whisked with S&P, nutmeg and a tich of milk) overtop. Cooked on the stove until the bottom was set, then finished it under the broiler (no flipping required) - awesome breakfast and extremely low-carb using the egg whites. Thanks for the recipe! really is awesome with the nutmeg...:D
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15 users found this review helpful
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Parchment Salmon Packages with Asparagus

Reviewed: Apr. 6, 2011
Excellent way to cook salmon (or any type of fish really) as it stays moist from being steamed in the parchment packet. After reading reviews, I made 2 separate packets and cooked the fish in one and the asparagus in the other, totally divine and both were done to perfection. The only thing I left out of in the ingredient list was the soy sauce as I do not keep any in the house (never use it, too much sodium), and I can not see the difference a 1/2 tsp would be in the overall recipe anyway. Definitely a nice way to serve salmon, albiet with the mayo, one that shouldn't be served too often as the fat content is high...but a nice treat once in a while :) Thanks for the recipe Lizzie!
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6 users found this review helpful

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