Gail Cobile Recipe Reviews (Pg. 2) - Allrecipes.com (1059958)

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Gail Cobile

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Brussels Sprouts with Bacon Dressing

Reviewed: Apr. 9, 2013
We are big fans of Brussel sprouts, the underestimated, under appreciated gift from the garden! The bacon dressing is one I've used many times and is basically the same one I use for German-style potato salad (without the lemon juice). The entire dish is very flavorful and a most welcome change-up for a side dish. I did follow the suggestion of lutzflcat and used the food processor to slice the veggies after I cut out the core. Easy and delicious!
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7 users found this review helpful

Quick Taco Salad

Reviewed: Apr. 8, 2013
Found your recipe sometime ago and after scaling it down to 2, DH and I loved the ease of prepping a simple but very tastey weekend meal. When the grand kids (10, 12 & 16) were here enjoying a taco supper (with all your trimmings!) they had several taco shells break and then piled what was left of the tortilla with more trimmings and we haven't looked back for another taco night. This does it all. Super delicious and everyone gets to do it themselves. Great for me and fun for the kids!!
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Irish Soda Bread in a Skillet

Reviewed: Mar. 12, 2013
Lucky me was out of my usual milk but had an entire quart of buttermilk so that's what I used in this recipe. One reviewer's suggestion was to use a bit of sugar so I added 2 teaspoons and also a cup of raisins. I baked it on a lightly sprayed pizza pan for about 30 minutes and it came out beautifully cooked and golden brown. I melted a tablespoon of butter, added about 3 or 4 tablespoons buttermilk and a tablespoon of sugar and brushed it all over. I know I deviated from the original recipe but likely would not have made my changes had it not been for the hints of other reviewers. Because of all of those reviews, I have a lovely Irish Soda Bread recipe. It's super easy to do; no fuss, no muss. Just mix, shape and bake. We have enough left over to toast and have with our AM coffee. I am very happy with the end result. MANY thanks to all who "helped" me find a great recipe!!
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Oven Baked Chicken Teriyaki

Reviewed: Feb. 25, 2013
Awesome! I keep my ginger in the freezer and didn't realize I had so little, which amounted to about half of what is listed in this recipe. To us, and we're ginger lovers, and it turned out to be a perfect amount. Didn't have the sweet wine but used Rice wine vinegar and 1/2 tsp. sugar. We loved it, grandkids have asked for it since and their mom asked for the recipe because the kids were asking for her to make it at home. Very tasty, served with Asian style sticky rice, steamed broccoli and the end result was perfect!! MANY thanks!!
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26 users found this review helpful

Maple Salmon

Reviewed: Feb. 22, 2013
Starflower, just to let you know I added this to my recipe file back in April 2010 and since then to date, I've made it many times. My family loved it just the way you wrote it so I don't bother to change it when it works! I marinated it for 15 minutes on both sides and baked it til it flaked easily with a fork. That depends on the thickness of the salmon, too. I try to select the salmon in pieces that are all relatively close in size. No guesswork for me and no worries about one thinner piece being more done than the rest. Again, we loved it. I apologize for not having written a review until now. Great flavor. Thank you for sharing an out of the ordinary delicious fish recipe!
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Meat-Lover's Slow Cooker Spaghetti Sauce

Reviewed: Feb. 16, 2013
Well done. The sugar cuts the tartness of the tomatoes and does not actually "sweeten" the sauce. As for the "size" of the slow cooker, one might add up the fluid ounces (about 64) and the amount of beef (1.5 lbs) and decide to use a slow cooker to accommodate the stated amounts. The only thing I omitted was the marjoram only because I didn't have any. The sauce has a "sticktoitiveness" that doesn't run from the pasta. I did increase the Italian sausage to equal that of the ground beef. We loved it and it has become a favorite. Rich, true depth of flavor, easy to prepare and a recipe I've shared with many friends and family. All agree, it is delicious!!
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Scrambled Egg Muffins

Reviewed: Feb. 15, 2013
Deliciously convenient! I added a whole pound of sausage and tossed in a can of green chilies to make them a bit perkier. They were made specifically for a brunch and I was amazed at how even little kids came back for seconds. Super big kids said I should've doubled the recipe. Have made them twice since and DH and I love them cold! Gave the recipe to neighbor and she says her kids grab one to eat on the way to the school bus stop. Good stuff. Thank you for sharing.
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Green Chile Beef Tacos

Reviewed: Feb. 8, 2013
I had made French Dip Sandwiches the day before and had a lot of beautifully seasoned shredded chuck and broth left over. Instead of green salsa, I added a tiny can of green chilies, a packet of taco seasoning mix and some of the well-seasoned broth from the French Dip sandwiches. I put all the ingredients in a pot on the stove, since everything was already cooked, and just let it simmer while I heated up the tortilla's, shredded some Cheddar, finely sliced some lettuce, diced a tomato, pulled out the sour cream and dinner was amazing. Really wish I had taken a picture of our taco masterpiece but by the time I thought of it, over half was already gone! We will definitely do this again. Good way to use up shredded beef when there are only 2 of you and I've never seen a one pound chuck roast...ever!
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Stromboli

Reviewed: Jan. 30, 2013
I used MANDYEHALE'S pizza recipe (had all her ingredients on hand) and instead of pepperoni, not on hand, I used mild Italian sausage. The beef and sausage were pre-cooked til all pink was gone and then grease poured off. Heaven help us! Best stromboli we've ever had. This is on my Super Bowl menu and a great choice for a weekend lunch or dinner with a tossed salad. Many thanks for sharing!!
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Fried Chicken Tenders

Reviewed: Jan. 29, 2013
I suppose if you wanted to completely obliterate the taste of the chicken you could add more spices but, as is, the recipe is delicious. Prep is really quite simple. I cut up 2 large B/S breasts to add to the package of tenders to make up the 24 pieces and after putting the flour into a brown paper bag, added the chicken tenders, closed the bag and shook it until all pieces were lightly coated. Proceeded from there to egg wash and then bread crumbs. Frying a few pieces at a time ensures the oil will remain at temp and all pieces will come out crispy. I made the sauce early in the day while chicken was thawing. I can see using that same sauce with chicken wings. We loved it and I'm certain this will be an encore presentation! Thank you for a great recipe!!
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7 users found this review helpful

Teriyaki Sauce

Reviewed: Jan. 12, 2013
No sake but subbed rice wine vinegar and the sauce is excellent. I've used it as a marinade for chops and a basting sauce for chicken wings. I quadruple the recipe and keep it in the fridge in a pint jar. (It won't go bad, promise!) Have used it to season stir fry dishes and even drizzled some onto fried rice. DH is Asian and we both love it.
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3 users found this review helpful

Paleo Omelet Muffins

Reviewed: Jan. 12, 2013
These are great for big and little hands. I like to add chopped mushrooms and then saute' them lightly with veggies in a bit of butter before adding to egg mixture. This ensures that the veggies are not crunchy when muffins are done. My grand kids love to grab one and eat it on the way to the bus stop, daughter either eats one on the way to work or saves it for mid morning snack. I love them cold. Good stuff and my Sunday Morning Brunch Bunch requests them when brunch is at my house!
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161 users found this review helpful

Soft Christmas Cookies

Reviewed: Dec. 15, 2012
This has got to be your "go to" cut-out cookie recipe when the occasion arises. My grandson's 3rd grade last year flipped out over the heart shaped cookies he shared with his classmates. They're soft with a slight crunch around the edge, just like you'd expect from a great cookie recipe. Dough is very easy to work with and the taste is exactly what you'd hoped for; delicious. I'm looking forward to 4th grade encore presentation on Valentine's Day!!
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Cream Cheese Pound Cake III

Reviewed: Dec. 11, 2012
I've made this cake for years, not with 100% success. I've had many to drop like a rock when I took them out of the oven! As for taste, my son-in-law said he'd be glad to take all the "fallen" pound cake home with him. Yes, the taste is remarkably delicious. Pondering what to do or give up on it, I read other reviewers comments and have figured out, my cakes fell because I didn't mix the ingredients long enough. Very likely, because I'm always hurrying to get things done. You cannot hurry this recipe. It is tried and true and whether you use lemon, vanilla, almond extracts, or butter or coconut extracts, the cake is moist and the flavor and texture unique. No longer disappointed now that I've learned to slow down and taste the cake!!
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The Best Rolled Sugar Cookies

Reviewed: Dec. 2, 2012
This is the recipe chosen by me and my 9 year old grandson. For 2 days we were up to our elbows baking these cookies and then came the pure delight of decorating one, eating one, decorating another.... Our cookies were not tiny as we used relatively large cookie cutters and we had plenty of dough to work with. In fact I still have some in the fridge. Other adults loved them and when younger children come up to you and tell you that the cookies were terrific, you can believe it. After chilling, the dough is easy to work with, the flavor is rich! Reminds me of my moms sugar cookies, old fashioned with buttery, vanillery (my word) and soft goodness. My grandson decorated a special cookie for all family members and one for his teacher. These will make appearances often. Let's see, Valentine's Day, 4th of July, or no holiday except "just because"...delicious cookie. Many thanks for sharing a BIG winner!!! PS, I didn't change a single word in your recipe. If it ain't broke...don't fix it!!
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Cornbread Stuffing With Sausage

Reviewed: Nov. 25, 2012
I love this stuffing! I do use the neck and giblets to make my broth with a hunk of onion and the celery pieces that you'd normally toss. I strain the liquid and use this instead of purchased broth. As one reviewer suggested, I used all cornbread and everyone was delighted with the outcome. Was hoping we could have turkey, stuffing and cranberry sauce sandwiches on sub rolls with the leftovers, but there was only about a tablespoon of stuffing left. Of course, I did not let that go to waste! I often make stuffing for Sunday dinners with a roasted/baked chicken and this is the most asked for side dish! Delicious, easy and a BIG keeper.
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Best Cherry Pie

Reviewed: Nov. 25, 2012
I found this recipe years ago and tossed all my other cherry pie recipes. No need to continue to search. This is perfection. I have a sweet tooth and used 1 cup of sugar. I'm the cherry pie lover in the family and if no one wants to help me eat it, I just call my neighbor who is only too happy to assist me! Can't say it enough, it's the perfect cherry pie.
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Bow Tie Pasta with Sausage and Sweet Peppers

Reviewed: Nov. 5, 2012
Sometimes to stretch the recipe so DH will have some to take to work the next day, I will add a can of Ro-Tel tomatoes to give it a little kick. After it's heated through, I add about 2 tablespoons evaporated milk which cuts the bite of the tomatoes but doesn't lessen the spiciness! Leftovers are even better. It's a favorite meal along with a loaf of Amish White Bread (another AR Recipe fav) Deeeelish.
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5 users found this review helpful

Superb Sauteed Mushrooms

Reviewed: Oct. 26, 2012
I can't deal with garlic(I know, that one in a million?) so instead just added a dash of garlic powder, used a good red table wine and finished the recipe as written. The perfectly cooked mushrooms were the topping for some lovely grilled ribeyes and we are looking forward to doing this again. Beyond delicious!
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20 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Oct. 7, 2012
Seriously, did you ever get the silly giggles when you found a recipe everybody you know loves? That's this one for me. I made it per the recipe and added about 1/4 cup carrots that I shredded. Can't say for certain the carrots added or took away from the overall flavor but they did add a tiny bit of color. The recipe is easy, all items readily available and an easy go-to choice on a frosty weekend night. We had the soup with grilled cheese sandwiches and my DH informed me we could do it again, anytime!! I agree.
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