Gitano Recipe Reviews (Pg. 1) - Allrecipes.com (10362834)

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Quinoa and Black Bean Chili

Reviewed: Mar. 23, 2011
Wow, why has no one tried and rated this recipe yet? Yay! I am first! :D This is an absolute EXCELLENT Vegetarian Chili option! with the inclusion of the quinoa, you do not miss the meat and it is SO healthy for you. I made a couple changes, I used vegetable broth to cook my quinoa in as opposed to water (I always do and it lends a nice flavour to the quinoa), and used red quinoa as I prefer that over the plain. I also used Ground Chipotle Chili Powder instead of regular chili powder as I love the smoky flavour it brings to the dish. To make this even more healthy and to cut out as much sodium as possible, I used dried beans (re-hydrated) and instead of the canned/crushed tomatoes, I chopped up 4 large roma tomatoes, oops, one more, I left out the zucchini as I am not a fan of that vegetable. Otherwise, followed the recipe exactly with all the other ingredients and it is spicy with the inclusion of the jalapeno and the chipotle, so adjust to your liking if you are not a fan of too much heat. This does make a large pot worth, so I just divided it up into 2 cup portions and froze them, these will make great meals on the fly, just serve with some cornbread or a salad! Thanks Shauna for the great recipe! a clear winner here! :D
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180 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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121 users found this review helpful

Christmas Morning Frittata

Reviewed: Dec. 27, 2007
Great base recipe to start from, add whatever veggies tickle your fancy. I added mushrooms, asparagus, broccoli and sun-dried tomoatoes along with the veggies listed in the recipe. I also used skim mozzarella cheese to keep it light. This is something you can whip up and throw in the oven. No muss, no fuss! With the leftovers, I cut into individual pieces and wrapped them separately to freeze them, then on busy mornings, just pop one in the microwave on high for 45 seconds and serve with a slice of whole grain toast for a very satisfying, healthy breakfast on the go!
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89 users found this review helpful
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Christmas Pinwheel Cookies

Reviewed: Apr. 2, 2008
This is my recipe, yes, it is a time-consuming one, but well worth it. I split it over 2 days, make the dough one day and bake the next. As for the other baker's difficulty in the stickiness of the dough, I have never had that problem. Add more flour to the dough if it sticks as it should roll out like a dense pie dough. Also, AR said to add one drop of food colouring (not what I had submitted), you need half a bottle to get the desired shades of vibrant green and red!
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88 users found this review helpful
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Lemon Bread

Reviewed: Oct. 6, 2009
Like other reviewers suggested, I added more lemon juice (2/3rds of a cup) and increased the flour by 2 tbsp. Very lemony flavour and a very dense, moist bread, I did have to bake mine longer though. I skipped the glaze too. One small detail that is missing in the directions...it does not say WHEN to add the lemon juice, I added it after I creamed the shortening/sugar and eggs and BEFORE the adding the milk, otherwise that much lemon juice would have curdled the milk instantly. Good recipe and thanks for providing it!
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71 users found this review helpful
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Spinach and Sun-Dried Tomato Pasta

Reviewed: May 13, 2009
Ok...this was just plain AWESOME!!!! I made one addition...MUSHROOMS!!!!!!!!!!!! This dish was just screaming for them! Otherwise, did not alter anything...yum...yum..yum...YUM!!!!!! Kudos to Madball! Thanks!
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57 users found this review helpful
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Lime-Marinated Grilled Salmon

Reviewed: Mar. 23, 2009
Very good marinade, although I will marinade it longer next time and use more lime juice too. Thanks for the recipe!
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36 users found this review helpful
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Tomato and Basil Pasta Sauce

Reviewed: Mar. 17, 2011
Excellent sauce... I used fresh tomatoes (8 romas) as I avoid all canned goods due to high sodium counts. I doubled the red pepper flakes and halved the sugar but left the rest the way as stated. Once done cooking and before adding the basil, I used my immersion blender to thicken it up with the chopped tomatoes/onions. Excellent served over any pasta. Have made this once already and forgot to review :) Good stuff! thanks for the recipe!
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34 users found this review helpful
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Espinacas con Garbanzos (Spinach with Garbanzo Beans)

Reviewed: Nov. 17, 2008
OMG!!! This is a FANTASTIC and easy recipe! I used fresh spinach as I prefer fresh over frozen and I did not mush the garbanzos as I like mine whole. I followed the recipe to a "T" and did make any additions or ommissions, was done in less time than it took to grill my salmon that accompanied it! Awesome Recipe!
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34 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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31 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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Banoffee Pavlova

Reviewed: May 21, 2009
As with other reviewers, this was my first try at making a Pavlova! What a great recipe to pick! I made 6 indidividual servings for a dinner party and the only one to not eat the whole thing was my hubby (he hates merengue!) but he greedily ate the rest of it! ;) The merengues were a bit of a pain to mold (more than likely the operator here...) but they setup nicely, I did them 2 days before and with stric instructions from the creator, they kept well until I filled the day of my party...thanks Trishie for the awesome recipe! and sorry I have no pics.. ;(
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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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25 users found this review helpful
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Oatmeal Raisin Cookies I

Reviewed: Sep. 10, 2010
Wow....lots of reviews on these cookies and quite a bit that were negative...and I do not understand why so many people can have such vastly different results. I followed the recipe to the letter and my cookies turned out PERFECT! Chewy, slightly poofy, the dough did not run or spread and I always, always, ALWAYS bake cookies on parchment lined cookie sheets - NO sticking and you don't need to grease them therfore adding extra grease of which I think is the major culprit for cookies that spread to much. This recipe is fabulous as written, someone else suggested putting allspice or nutmeg in, which would definitely enhance that 'spiced' cookie flavour, but if you want just an oatmeal raisin cookie - then this is it! Thanks for the great recipe! Hubby and I hoovered 4 each after they came out of the oven! :)
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22 users found this review helpful

Lemony Quinoa

Reviewed: Feb. 11, 2009
Now this is some pretty good stuff!!! I love the flavour of the lemon mixed with the spicyness of the cayenne pepper! I threw in some dried cranberries for good measure too - awesome meal! Thanks for the recipe! A definite keeper!
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22 users found this review helpful
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Whole Wheat Pumpkin-Applesauce Muffins

Reviewed: Jan. 18, 2011
I love the premise of this muffin, and it is so easy to make healthier! (which I did, I customized the recipe a tad) in place of the oil, I upped the pumpkin/applesauce to equal the amount of oil that would have been used. I omitted the white sugar and just used 3/4 cup firmly packed brown sugar. Also added 2 tbsp ground flax seed....VERY yummy, moist muffin - I used paper liners though and should have heeded others saying to just grease a tin and head that way, as half the muffin was stuck to the liner and I had to eat that part in a not-so-lady-like-way :) oh well, only the cat was home to witness it :D I love the flavours of this muffin and will be making these OFTEN! Thanks for the great recipe! ** Edit ~ upon waiting till the next day, the muffins did not stick to the paper liners, must have been because they were warm right out of the oven - GOOD STUFF! :D
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Blueberry Sour Cream Pound Cake

Reviewed: Apr. 7, 2010
Wow was this good, made one change, instead of vanilla extract, I used pure lemon extract (1 tsp) and topped it with a lemon glaze (lemon juice/icing sugar), took it to the office and it was raved about! Made it in a Bundt pan, very pretty dessert! and the tanginess of the lemon sets off the blueberries very well!
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21 users found this review helpful
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Baked Tortilla Chips

Reviewed: Nov. 18, 2010
Where has this recipe been? I loathe the store bought tortilla chips - waaaay too salty for my taste (I prefer sweets than salty snacks). I used W/W flour tortillas, Olive oil (better for you) in place of Vegetabel Oil and used a home-made Taco Seasoning Mix in place of just the cumin/chili powder - baked for about 6 minutes a side (brushed the oil/lime juice on with a pastry brush as I do not have a mister) and they turned out wonderful! I only made a small batch (using 3 six inch torillas) and that with a small batch of home-made guacamole was hoovered up in no time (all for ME!) I was not sharing... :) Thanks for making this recipe possible Michele - it's a great alternative for the high sodium store bought ones!
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20 users found this review helpful
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Black Bean Quesadillas

Reviewed: Aug. 6, 2010
Very good and EXTREMELY easy and FAST to put together! I didn't mash the beans (prefer them whole), added the salsa (medium-hot) to them and also added half a packet of Sazon Goya for a hit of flavour. Followed other's advise about baking at 400F to crisp them up. Fabulous! Thanks for the recipe!
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19 users found this review helpful
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Black Bean and Rice Enchiladas

Reviewed: Jun. 8, 2009
I made these over the weekend for my Vegetarian daughter and ended up eating them myself! These were AWESOME! It made enough filling for 12 enchiladas, not the 8 that the recipe stated, but amazingly good! I highly recommend this recipe and will be making it again!
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