Chef Gela Recipe Reviews (Pg. 1) - Allrecipes.com (1055363)

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Brazilian Chicken with Coconut Milk

Reviewed: Sep. 2, 2009
I just finished making this tasty and pretty simple dish. You're right, the house was filled with fragrant cumin and onion aromas. The tomatoes gives the sauce a very nice finish. I would add salt to the coconut milk sauce as well. I added two additional cloves of garlic - love the stuff. Just enough bite from the jalapenos. Sliced the chicken once finished so it would be easier to eat. Served it over Calrose rice. Yummmm yum. I will add plantains as a side for it next time. Definitely a keeper.
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Photo by Chef Gela

Cajun Style Stuffed Peppers

Reviewed: Dec. 6, 2008
What a flavorful recipe! It was a hit and I kicked it up a degree with spicy tomato sauce AND I used Linguica sausage after not being able to find the andouille...I just moved to a new neighborhood. Loved it, it's easy to make and so attractive to the eye. Prepares in advance really well too.
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Awesome Baked Sea Scallops

Reviewed: Apr. 24, 2008
Simple, flavorful, gourmet! Wow, that was easy and the flavor...my my my! I plated them on a bed of home sliced potatoes cooked in olive oil/butter, garlic paste and bacon bits with toasted almonds! Definitely a keeper! Chef Gela
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Photo by Chef Gela

Butter Pound Cake

Reviewed: Dec. 1, 2007
Great recipe, close to Hot Milk Cake texture; heavier though. Cooked in about 40 minutes less the suggested time when using a flat pan (Nordic Ware Marianne pan) vs. a 10-cup tube/bundt pan. Definitely would make again! Oh, used I teaspoon of lemon extract and one teaspoon of almond extract, instead of two tsps of lemon...tasted more almond than lemon. One taster detected all of the flavorings...so the lemon is not lost. :)
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Bloomin' Lasagna

Reviewed: Feb. 25, 2007
Very easy recipe. Great tasting. Elegant looking. My cooking club members loved it - came in a second place winner. I had never cooled and separated lasagna noodles before (per the box instructions) - it works really well. I swapped out a cup of ricotta for a cup of mascarpone cheese - decadent. I also used twice as much nutmeg for more flavor.
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Red Velvet Cake IV

Reviewed: Feb. 7, 2005
Definitely time varies by the pan you cook it in. I used a 10-cup capacity, heart shaped decorative Wilton pan - worked like a gem, yet I had to cook it much longer closer to 55 minutes. I WILL USE THE ICING ON EVERY CAKE I MAKE NOW, FOREVER - it's delectable! It truly "melts in your mouth" :)
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Barbadian Plain Cake

Reviewed: Feb. 1, 2005
I agree - 400 is too high for this cake. It overcooks the cake and leaves it somewhat dry until you eat towards the bottom of the slice. Very simple to make and great results - my office friends LOVED IT! I put it in a 10-cup decorative bundt pan and it was a sheer hit.
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Avocado Shrimp Bisque

Reviewed: Nov. 8, 2002
Odd...there were chunks of avocado in the bisque. Bisque's are silky, not chunky. There was an overbearing flavor that stole the great taste of a bisque that sounded realllllly good. On the flipside, my friend loved it.
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Cuban Pork Roast I

Reviewed: Nov. 8, 2002
Great recipe. I cooked it in the slow cooker...my friends loved it. The flavors weren't as intense/flavorful as I anticipated with so many good spices.
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Cajun Seafood Pasta

Reviewed: Aug. 15, 2001
THIS RECIPE IS AWESOME! Yes, it is a hot one (and that was even without the white pepper)...I didn't have the Swiss Cheese, so I added a little extra parmesan...what a wonderful creation. Thank you for sharing it with us. Bon Appetit.
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