Gitana Recipe Reviews (Pg. 1) - Allrecipes.com (10466492)

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Easy Garam Masala

Reviewed: May 27, 2008
I loved this stuff. I used whole spices though, roasted them together on dry pan until you could smell the aroma and then ground them all up. Was perfect on chicken tandoori and pulav.
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146 users found this review helpful
Photo by Gitana

Ciabatta

Reviewed: Jun. 13, 2008
I cannot tell you how AMAZING this bread is. 3 loaves were gone in under a day and a half! It is crunchy on the outside, soft and moist on the inside and filled with all these lovely bubbly craters! I replaced the milk with water and just baked on a greased and floured baking sheet and it was still wonderful. I cannot rate this recipe highly enough. I served with olive tapenade and caprese salad for appetizers and it was wonderful. My fiance and family could not get enough of it! They beg for it EVERYDAY. Will certainly make again and again and again! First, the sponge is amazing. Tastes just as good after only sitting for a few hours as it does after 24+. I made it once and left it for 24 hours in a cool place and that made nice fluffy bread without many air pockets. The second time i made the sponge I left it right next to a warm stove top and it rose very quickly and made these HUGE air pockets in my finished product. I only left this for 4 hours but the taste and texture were FANTASTIC and the sponge almost spilled over the rim of the bowl! It was a bit difficult to get out of the bowl because of its stickiness but that was to be expected. For those that thought the sponge needed water, it doesn't. It will look just like a clump of dough in the beginning but if you leave it you'll be pleasantly surprised with a bubbling, frothy, sticky sponge. Secondly, I made this recipe cautiously because I expected it to be very difficult to handle, but it was not.
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132 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: May 25, 2008
I loved the taste of this brownie and the texture. Seriously perfect perfect fudgey brownies. This is MUCH BETTER overnight as the butter doesn't ooze and the sugar taste becomes more neutral. This is a lot of sugar for my taste so I cut it down to 2 cups and even then it was sweet. Something I learned from a chef I knew: Beat your eggs till they go a light yellow then gradually add the sugar. Mix your cocoa and butter or dark chocolate (with a v high cocoa %) in a microwave or over the stove. Let it cool then fold into the fluffy egg mix and then slowly fold in the flour. For some reason this always ensures I have fudgey brownies and never dry ones.
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82 users found this review helpful
Photo by Gitana

Shabbat Challah

Reviewed: Jun. 13, 2008
This is an EXCELLENT recipe. I did make a few changes though so I'll list those before I tell you what I liked about this recipe. I cut down the sugar to only two tablespoons for a less sugary challah. I also used only a third cup of vegetable oil and used only 3 eggs but omitted the yolks. My challah was very soft and moist, almost velvety on the inside, with just a slight crunch on the outside. I made this into one large 6 braid challah and brushed with only egg. Then I dipped my finger in water, then into the sesame seeds and gave each segment a roll of sesame for a more even look. Overall this was SUPERB and I have already been asked to make it for a baker friend of mine who wants to feature it in her bakery!
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44 users found this review helpful

Shuk Shuka

Reviewed: Jun. 26, 2008
This was ok, but bland. I decided to try it because I'm Arab and not a big fan of this dish (shak shooka) the way we make it, but this is very bland in comparison to the way we make it at home. If you want to give it a kick add onions with the garlic then some mild to hot green peppers (depending on your liking) then season with cumin. That's how we make it here in Egypt and, more specifically, my house.
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17 users found this review helpful
Photo by Gitana

Indian Tandoori Chicken

Reviewed: May 25, 2008
Honestly I did a lot to deviate from the recipe because I was short on time and thought they would turn out horrible for sure, but they turned out FANTASTIC so I can only imagine what sticking to the recipe would taste like. I didn't have food coloring so I used paprika mixed with tomato paste for red and tumeric for yellow. I didn't have time to marinade them for a day so they sat for about 2 hours (still PLENTY flavorful) I was making a loooooooot of chicken and didn't have the time to grill so I stuck them in a pan, drizzle of oil, and popped them in the oven. Let me tell you, these were succulent, BURSTING with flavor, and perfection. Advice though: try to get some of the yogurt off before you cook because it sort of coagulates, but still lovely even if you don't.
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7 users found this review helpful

Chai Tea Mix

Reviewed: Jun. 9, 2008
This is a really good recipe if you're tired of plain ole English Breakfast. I make a coffee similar to this and the flavours are wonderful, but you have to like these ingredients to enjoy this tea. Also Chai means tea, so chai tea mix is like saying tea tea mix. Anyway good recipe, will make again!
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5 users found this review helpful
Photo by Gitana

Authentic Middle Eastern Hummus (Chummus)

Reviewed: May 25, 2008
I'm Arab. This recipe was good except for the lack of garlic and thickness. Now if you don't like garlic, then you'd like this. But if you do then it's almost essential in hummus. Add some water to water it down a bit or you might have to eat it with a knife and fork! Overall, good recipe.
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5 users found this review helpful

Coconut Macaroons III

Reviewed: Jun. 8, 2008
I make a similar recipe but decided to try these. They're good but not as good as the one I got from my mother. These were a bit dry and hard to work with, whereas if you omit the flour altogether you get easy to handle drop cookie dough and it's SUCCULENT and gooey to perfection.
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3 users found this review helpful

Super Grilled Salmon

Reviewed: Aug. 24, 2008
I don't like cookes salmon that much, but this was good. Still don't like salmon but I can appreciate this recipe
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2 users found this review helpful

Guacamole

Reviewed: Jul. 27, 2008
Absolutely, HANDS DOWN, the BEST gucamole recipe EVER. I actually learned this recipe from a few waiter friends I knew that worked at this AMAZING Mexican joint. The key, and I seriously mean this, is good avocados. This is ALL ABOUT the avocados. Don't bother to use this recipe if you don't have good, creamy, ripe ones. It will turn out chalky and unpleasant. If your avocados aren't ripe yet, stick them in newspaper with a banana in a cupboard for a few days. If you insist on using bad avocados I would suggest adding some sour cream and a couple of teaspoons of olive oil and they should improve the taste.
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Pat's Potato Salad

Reviewed: Jun. 8, 2008
I used yogurt and cut down the mayo in this recipe. My fiance likes chopped apples in his potato salad so I did that and it gave it a nice sweetness. I've also never used regular onions in potato salad and used scallions (spring onions) instead. All in all a good recipe, pretty basic really and a crowd pleaser.
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2 users found this review helpful

Carrot Cake III

Reviewed: May 25, 2008
This turns out perfect every single time I make it. I add a little more cinnamon and vanilla. Best carrot cake recipe out there, no joke. Trust me on this on ethough: Lemon cream cheese frosting and carrot cake = DIVINE.
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2 users found this review helpful

Easy Roasted Red Pepper Hummus

Reviewed: Aug. 17, 2008
Really good recipe for a twist on hummus. I would decrease the amount of tahini and use chopped fresh basil. Whole different experience fresh basil in this is. I also added sun dried tomatoes for a bit of tangy sweetness, but that's just a personal preference.
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1 user found this review helpful

Pineapple Carrot Salad

Reviewed: Jun. 8, 2008
I was about to post a recipe very similar to this that I got from my mother but I found this one instead. I did try this one and honestly did NOT like it. I can't imagine why anyone would want to eat such a sweet salad. My recipe includes lettuce, mayo, yogurt, apple chunks and almonds and does not include sugar. My family ADORES this salad this way. It's quite similar to the one they have at Chick-fil-A as one reviewer mentioned.
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1 user found this review helpful
Photo by Gitana

Cinnamon Raisin Bread I

Reviewed: May 25, 2008
Really good if you up the salt, raisins and cinnamon. It turned out great when I upped the flavors a bit. Nice and dense but not like a boulder. A few tips. Cut the edges of the dough when you roll it so it's a perfect rectangle otherwise it's a strange blob shape that makes it hard to roll. Go easy on the milk or you'll get a big oozy mess. I found it a bit hard to "tuck the edges in" so I just pulled the top and bottom layers of the bread together and pinched. wasn't that effective though. Oh well, more to do with my skills than the recipe!
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Basil Chicken over Angel Hair

Reviewed: May 25, 2008
This was AMAZING. My fiance LOVED IT. I left out the hot petter sauce because we're not huge on spicy food. I also added a 1.5 tsp of sugar and 1 tsp of balsamic vinegar to deglaze the pan after sauteing the onions and garlic. I find that tomato skins kind of get in the way and get stuck in your teeth so I stick my tomatoes in boiling water for 40 seconds and then dunk them in ice water and the sin comes right off and you get lovely lush tomatoes. Don't be afraid to use more basil! One thing I didn't like about this recipe was that it calls for the basil to be put in very early on in the cooking which really kills the flavor of the basil. Put it in at the last minute and you'll notice a stark difference and a huge burst of flavor.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Oct. 22, 2008
I've made lots of chocolate chip cookies in my life, but these are THE BEST I HAVE EVER MADE. They flavor is good, if you want a stronger flavor I'd suggest adding a little more vanilla. The texture is exactly what it claims to be. Crunchy outside, chewy middles. I added slightly more flour because it seemed a bit runny, then I chilled in the fridge for just 30 minutes and used 1/8 measuring cups for smaller cookies. Rolled them in my hands, patted them down a bit and placed them on foil lined cookie sheets for 14 minutes. Perfect.
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