Gitano Recipe Reviews (Pg. 6) - Allrecipes.com (10362834)

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Stir-Fried Vegetables

Reviewed: Mar. 23, 2010
Very good recipe, made it in a pinch after coming home from the gym and was starving! (better than eating chocolate!) I used cauliflower, broccoli, asparagus, portobella mushrooms and red/green/yellow/orange peppers - I cut back a wee bit on the ginger as am not a big fan of it, but overall, very good recipe!
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Mexican Bean Stew

Reviewed: Mar. 9, 2010
who would have though all those beans together could make such harmonious music! mind you, I did use navy beans in place of garbanzos as I had soaked navy/pinto and black beans the night before I found this recipe. 2 other changes, used one can of Rotel (amazing stuff!) and one packet of Goya Sazon! PERFECT amount of heat! I also threw in some yellow bell pepper that I had to use up. For those that are indecisive on the cinnamon - OMG! you HAVE to make sure you add it in! This IMO makes this dish amazing! As another reviewer stated, it brings a whole other dimension of flavour! So....what are you waiting for? Get out the stock pot and make a batch TODAY! ;)
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12 users found this review helpful
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Mango Sorbet

Reviewed: Mar. 5, 2010
Soooo yummy and so simple to make, even for those that do not have an ice cream maker. It is a pain to have to keep tabs on it every 30 minutes to whisk it between bouts of freezing, but in a couple hours - voila! mango sorbet! Thanks for the recipe! AND - my mango was seriously over-ripe and it was just the perfect consistency!
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7 users found this review helpful
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Tomato-Cream Sauce for Pasta

Reviewed: Feb. 22, 2010
YUM! I love a good cream sauce, but hate the calories that go with them. Lightened this up considerably by using Fat-Free Sour Cream, and skipping the butter and sugar (it doesn't need the sugar). I also sauteed mushrooms to go in it...because...well...mushrooms just HAVE to go in a cream sauce!
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21 users found this review helpful
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Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever

Reviewed: Feb. 17, 2010
Well....hats off to LTH for an EXCEPTIONAL Recipe! One unbelievable Cuppie! I used a yellow cake mix and the "Baker's One Bowl Brownie" recipe from this site....mmm...mmm...mmmm! I took the suggestion of one reviewer who said she chilled the brownie batter - makes all the difference in the world! You get the ooey-gooey "almost" cooked through batter inside! I also took the suggestion of placing a couple spoonfuls of batter in the bottom of each cupcake liner FIRST (made easier by placing batter in a measuring cup, pours like a dream), THEN placing a scoop of chilled brownie batter and then pouring batter over top to 2/3rd's full...Baked for 20 minutes at 375F on CONVECTION....came out PERFECT! Hats off to the Creator! You have created a cupcake monster in me now! LOL!
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29 users found this review helpful
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Turkey-Lentil Chili

Reviewed: Feb. 15, 2010
This was VERY yummy! I did leave out the yogurt as a garnish as it just seem to fit into my thoughts on this dish...Janpie recommended this to me..she wasn't wrong! :)
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4 users found this review helpful
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Lemon Poppy Seed Biscotti

Reviewed: Feb. 11, 2010
This is a wonderful biscotti recipe! As per other reviewers suggestions, I cut back the amount of poppy seeds to 1.5 tsp and used 2 tsp of Pure Lemon Extract - gives it a wonderful but not over-powering lemon flavour - PERFECT!!! I have found a secret to not handling sticky biscotti dough,as it tends to gets stcky because of the heat in your kitchen so I place my dough in the fridge for about 20-25 minutes and this helps to firm it up and can be shaped into the logs without it sticking! Works like a charm on ANY biscotti recipe that I have tried so far! I love this lemon poppy seed recipe and will be making it often!
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8 users found this review helpful
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Mashed Potato Quesadilla

Reviewed: Feb. 1, 2010
oooooooooo....very, very good recipe! YUM! I loved it! great idea to use up leftover potatoes! My leftovers were the bulk of insides from baking red potatoes for tater'skins....so there was no milk or butter in them, just the potato, I mixed that with a tsp of ready made bacon crumbles and chopped chives...spread it out on a 6 inch LOW-FAT tortilla and quickly fried it without oil, butter or cooking spray, you get a nice crunchie texture on the tortilla and hardly any fat! I served with salsa....I am definitely going to be making these on a regular basis! Thanks MrsB for a great idea!
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8 users found this review helpful
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Sweet Dinner Rolls

Reviewed: Jan. 12, 2010
ok...three weeks after making my first batch, I have since made them 3 more times! OMG! These are the most scrumtious, light, fluffiest dinner rolls I have ever made! Hubby and Jr. are bowled over by them! I didn't change a thing in the recipe either! Thanks so much for the awesome recipe!
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4 users found this review helpful
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Mrs. Sigg's Snickerdoodles

Reviewed: Nov. 30, 2009
Where have these been all my life???? I have never heard of snickerdoodles before!!! I made these on Saturday - one batch and it made about 5 dozen cookies, it is now Monday morning and they are all gone!!! :) hubby and Jr absolutely hoovered them up! Thanks for the great recipe! Didn't change a thing and very easy to make...although I wonder why the cream of tartar is in them...I can't figure out it's purpose....
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3 users found this review helpful
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Double Chocolate Biscotti

Reviewed: Nov. 23, 2009
OHHHHHHH!!!!!! YUM-MEEEE!!!! These are just amazing! super easy to make and do NOT miss the step of putting the dough in the fridge for 10 minutes! It firms up nicely, then WET your hands andand it is then super easy to shape the logs on the cookie sheet - I put mine on parchment paper to bake. Fabulous flavour! Thanks for the recipe! Will definitely make AGAIN!!!
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5 users found this review helpful
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Orange Cranberry Biscotti

Reviewed: Nov. 23, 2009
My first time ever making biscotti, OMG!!!! fantastic! I did not have any liquour and wasn't going out to buy a bottle just for 2 tbsp so I subbed 1/4 fresh squeezed orange juice and doubled the amount of grated zest. VERY messy to try and get into the shape you need, but once done and in the oven, easy-peasy! I have taste tested them since they came out of the oven and have not iced them yeet, but will be dipping one half into melted white chocolate later after they cool. Thanks for the GREAT recipe Sara!!!!
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11 users found this review helpful
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PHILADELPHIA Double-Chocolate Cheesecake

Reviewed: Nov. 17, 2009
OMGOSH! Absolutely YUMMY Goodness! To help lighten the caloric load, I used the less fat Philly Cream Cheese, and seeing as I was L-A-Z-Y and not wanting to crush oreas (why waste a perfectly good cookie?) I bought already crushed oreo crumbs. I cut the recipe in half as I didn't need a 13x9 cheesecake to eat! :) For those wanting to know the equivalent of already crushed crumbs, I used 1 3/4 Cups for an 8x8 glass pan and used 1/4 cup melted butter. I also used parchment paper versus foil (my preference). Tip-pour the melted butter in first and let it cover the entire bottom, then put the crumbs in and press down all over to make an even surface. This is about one of the easiest cheesecake recipes around! and soooooo chocolately GOOD! ;) Thanks Philly!
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Sloppy Joe Sandwiches

Reviewed: Nov. 13, 2009
This is the rating from Jr. whom I made them for, he said "Mom, these are the most awesome Sloppy Joes EVER!" I had a wee taste and I did like the flavours melded together from the mustard, brown sugar and worcestershire sauce. Thanks for the great sammie idea!
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4 users found this review helpful
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Bobbie's Oatmeal Cookies

Reviewed: Nov. 2, 2009
Oh these are SOOOOO yummy!!! I left out the nuts and doubled the chocolate chips (used the mini ones)...freakin' FANTASTIC cookies!!! They will not last long I fear! :)
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3 users found this review helpful

The Best Vegetarian Chili in the World

Reviewed: Oct. 29, 2009
This recipe is definitely a KEEPER! I made this today for my office Halloween potluck, made it in the slow cooker too. I did make just a couple of tweaks to the recipe (additions really), I added 2 cups of chopped baby carrots, cut the salt back to 1 tsp (definitely does not need anymore than that), drained, rinsed and drained again the garbanzos, kidney and black beans thoroughly (waaaay too much sodium listed on the cans), used 1 red pepper and 1 green pepper, added another stalk of celery and used some pickled jalapeno peppers as that was all I had on hand. After adding the 3 cans of tomatoes, and stirring everything together, it was a bit too thick so I added about 8 ounces of vegetable broth. I left out the TVP as with all the other vegetables in it - it doesn't need it. It is simmering now in the crockpot, will add the corn just before serving. On my initial taste tests... it is definitely OUTSTANDING! Thanks for the recipe calead910! awesome stuff!
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4 users found this review helpful
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Wild Rice and Turkey Salad

Reviewed: Oct. 19, 2009
This was VERY easy and VERY tasty! I am always a little leary of making something that has hardly any reviews! I came across this recipe while looking for recipes to use up leftover Thanksgiving turkey, I threw in some dried cranberries for some different texture and the rice I used was a brown/red/wild mix that was leftover from dinner the other night - fabulous recipe for something thrown together and using the fat-free dressing makes it really friendly for the waist line! Thanks for submitting the recipe Ginny!
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15 users found this review helpful
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Roxie's Bran Muffins

Reviewed: Oct. 16, 2009
Excellent use of leftover/stale Bran cereal! I did not have any bananas so used 3/4 cup unsweetened applesauce (and foregoed the apple as well), I also subbed Splenda - 2 tbsp. for the honey as I had no honey! :) They just came out of the oven and they are nice, light and fluffy! (Oh yeah, they do need baking powder - I used 1/2 tsp for the batch). Thanks for the recipe! I needed one in a flash and this one was Exchange recommended!
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13 users found this review helpful
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Black Bean Pasta Salad

Reviewed: Oct. 13, 2009
I think this is the very first recipe that I have marked so low...as 2 other recent reviewers mentioned...something is definitely missing in this dish. I had such high hopes for this recipe too, I LOVE black beans and who doesn't like pasta! BUT...these two did not marry well in this recipe...I used a red and yellow bell pepper, added half a jalapeno pepper for some heat as I didn't have any of the mexican shredded cheese but that certainly didn't help this recipe any. This recipe would be better suited for couscous or even quinoa than whole wheat pasta (or regular for that matter). ** Edit...after letting it sit in the fridge overnight - HOPING it would by some miracle get better...well, it didn't. Sorry - My apologies to the creator, this is one recipe I will not be utilizing again.
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New York Rye Bread

Reviewed: Oct. 8, 2009
This is a FANTASTIC recipe for Homemade Rye!!! As with other reviewer's, I used 2 cups dark rye flour and 1 2/3rds cup all-purpose flour and as I didn't have any honey, I used 1 1/2 tbsp plain sugar, also increased the vegetable oil to a 1/4 cup and increased the caraway seeds to 1 tbsp (gotta have lots of seeds!!!) This is fantastic and I couldn't wait to dive in when it was cool enough! it complemented the Butternut Squash Soup I had for dinner! YUM-YUM! Thanks for the great recipe!
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7 users found this review helpful

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