Gabsmom Recipe Reviews (Pg. 1) - Allrecipes.com (10923420)

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Bistro Veal Burgers

Reviewed: Jul. 16, 2008
I'm giving this one 4 stars b/c I thought it might be a little bland. Here are the changes I made: I sauteed 2 tbsp chopped garlic in olive oil, then 1 small onion and 1/2 lb of shitake mushrooms for about 5 minutes. Then I tossed it into the food processor and chopped it small and added it to the veal mix. I thought it gave depth that might have been missing. Served on whole wheat rolls with melted brie. My husband and I loved these!
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49 users found this review helpful
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100 Percent Whole Wheat Bread

Reviewed: Mar. 28, 2010
This is great bread! I had to make some omissions based on what I had handy (no sesame, sunflower seeds or coconut oil. I tossed in some wheat germ instead - otherwise followed the recipe except for the shape...I got 6 sandwich rolls and 1 large bunny loaf out of this. Thanks for the recipe!
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36 users found this review helpful

Easy Peach Cobbler

Reviewed: Jul. 24, 2010
I decided to make this because of KALDIRRIS' review yesterday. Normally, an awful review will make me bypass a recipe, but in this particular case, the review was so absolutely unecessarily RUDE that honestly I was shocked and refused to believe that a recipe with a 4 star average with >150 reviewerscould be that bad. I'm not a peach fan, but hubby is so I made this for him. His rating is "a solid four stars." My only alteration was to use frozen peaches that I nuked in the microwave to thaw and get juicy. It also took closer to 35 minutes in my oven. THANK YOU for sharing your recipe with us, and I'm so sorry that another reviewer was so unnecessarily cruel.
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25 users found this review helpful

Strawberry Pound Cake

Reviewed: May 24, 2009
I'd say this is a solid 4 stars. For one, I don't consider it a pound cake when you use butter flavored shortening - I was taught that pound cake = butter, no ifs and or buts about it. I used 1 cup of softened butter. For two, the bake time on this was waay off for my oven (or b/c I used butter IPO shortening). My cake was prefect at 55 minutes @ 325. If I'd set the timer for 1 hr 15 minutes like the recipe states it would've been completely dried out. I also subbed sour cream for the buttermilk (didn't have any b.milk and only had skim on hand...no good for pund cake IMHO). That said, with fresh strawberries and blueberries folded in this baked up wonderfully. Very moist and tender, not dry at all. I did make the sauce, but used pureed fresh strawberries in place of the drained juice and poured a vanilla glaze over it. Every crumb was devoured at the bbq I took this to.
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19 users found this review helpful

Ginger and Cream Cake Roll

Reviewed: Mar. 24, 2008
I make a ginger roll cake very similar to this one - but this recipe has way better cake! It's easier to roll the cake up in the parchment paper/towel while hot, then allow to cool. Unroll to ice and it rolls back up in a snap without breaking :-) I also use a honey cream icing sometimes instead of whipped cream (2tbsp honey, 8oz unsalted butter and 1/3 cup icing sugar blended). Yum!
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14 users found this review helpful
Photo by Gabsmom

Chocolate Cherry Chip Cake

Reviewed: Apr. 27, 2008
This is an excellent cake! I greased and lined a 9" springform pan with baking paper and the cake popped right out, no sticking at all. Some of the reviews said they were having trouble with the chips and cherries sinking - the way around that is to rinse the juice off the cherries then toss them in 2 tbsp of flour. It helps them stay suspended in the batter. Toss the chips in flour too (but don't rinse them!)I used 1 cup while and 1 cup whole wheat pastry flour and applesauce in place of the oil. Great cake, my family loved it!
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12 users found this review helpful

Choereg (Armenian Easter Bread)

Reviewed: Apr. 14, 2009
Oh this bread was delicious! I found mahleb at Amazon.com believe it or not. I halved the recipe and used all butter (never ever margarine at my house) and got two large, tender braids. I liked it best fresh from the oven, but DH enjoyed it lightly toasted with honey butter. Thank you so much for sharing!
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10 users found this review helpful

Coconut Muffins

Reviewed: Feb. 28, 2011
Confession #1: I despise it when people review recipes they've completely changed. Confession #2: I had to take a few liberties with this based on what I had handy, so I guess I'm one of those people. I read the reviews before starting, and most of them complained about dryness. Despite this, I proceeded with the liquid/dry ration as written. I used w/w flour, and halved the baking powder (3 tsps seemed like an awful lot to me). For the milk I used vanilla almond milk, as that was what I had. I otherwise stuck with the recipe except that my daughter dumped in quite a bit more than 1/4 cup of coconut - she ended up adding maybe 1 cup. Even with that, the batter didn't seem any thicker to me than many other recipes I've done (like, say, morning glories). I got 10 standard sized muffins out of this, and baked them at 350 for 15 minutes and they were perfect. Fluffy, tender and very coconutty! Thank you for sharing your recipe :-)
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9 users found this review helpful

Pumpkin Chocolate Chip Muffins

Reviewed: Sep. 28, 2009
These were good. Four stars as written and a solid recipe. However, I can tell just by the measurements on the cinnamon and cloves that these wouldn't have been spicy enough for us. I doubled all the spices and ended up using 1 cup of butternut squash I needed to get rid of (squash is interchangeable as far as I'm concerned). I also subbed applesauce for the oil and replaced 1/2 cup of flour with whole wheat flour, and 1/4 cup with ground wheat germ. I sneak fiber and protein in on my daughter every chance I get!
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9 users found this review helpful

Lord Baltimore Cake

Reviewed: Jun. 19, 2008
Ok this only gets 4 stars b/c I didn't actually make the whole cake. I have been looking for a great yellow cake recipe and decided to try this one. This it IT. This is my definitive yellow cake recipe from now on, exactly as written. It smelled heavenly baking, was light and fluffy and absolutely delicious. I can't wait to try the entire recipe - I'm sure it'll be 5 stars!
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8 users found this review helpful

Cinnamon Griddle Cakes

Reviewed: Jun. 6, 2010
Actually I'd give this 4.5 stars. I tossed out the corn syrup right off the bat (I'm anti HFCS and all it's cousins). I kept everything else per the recipe except used 1/2 whole wheat flour and added 2 TBSP milk to compensate for omitting the c.s. I was standing there looking at my batter and decided I was feeling lazy, so I greased a 10" cake pan, dumped it in there and baked at 350 for about 15 minutes. Flipped it out onto a plate, sliced it like a cake and served - it was excellent! Family really liked this one. Thank you for submitting!
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7 users found this review helpful
Photo by Gabsmom

Vegetable Tagine

Reviewed: Aug. 2, 2009
This was good! I really love tagine, but had never had a vegetarian version before so I just had to try this. My changes and thoughts: as far as I know, traditional tagine spices are ginger, paprika, cinnamon, cumin, cayenne and saffron so the recipe was missing some - I added 1/2 tsp of each. I used a 28oz can of diced tomatoes (lazy)including the juice and added about 3 cups of shredded cabbage that I needed to get rid of (not traditional, I know but it does such an amazing job soaking up the spices!). I ate this with Syrian bread which I used to scoop the veggies and soak up the broth and it was delicious. Thanks for the recipe!
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7 users found this review helpful

Spam Burgers

Reviewed: Jun. 12, 2010
If you're a Spam person like my mother is you'd probably love this. She makes something similar (no bacon on hers) and absolutely LOVES it.
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6 users found this review helpful

Bacon-Wrapped Venison

Reviewed: Nov. 23, 2009
My boss brought me a venison tenderloin Thursday that he had bagged on Wenesday. I made this last night for my M/I/L and B/I/L. I loved this and so did they! I almost followed the recipe, but think it would be good as written. I added a splash each of soy and worchestershire sauce and doubled the garlic. Marinted 2 hours, then wrapped in bacon and grilled these. (I did not make the sauce with the mushrooms). My filets came out tender and sweet, not at all "gamey." Served with grilled garlic asparagus and roasted sweet potatoes. If I'm ever the lucky recipient of a venison tenderloin again, I'd definitely repeat this recipe.
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6 users found this review helpful

Pumpkin Cake II

Reviewed: Jan. 20, 2008
This is excellent! I substituted 1 cup of flour for whole wheat and 1/2 cup oil for applesauce and sprinkled walnuts on top before baking. Everyone loved it.
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5 users found this review helpful

Pumpkin Brownies

Reviewed: Oct. 24, 2010
This is REALLY close to Martha Stewart's recipe for pumpkin swirl brownies. Hers calls for only 1/2 cup of butter, 1 more egg and 1/4 tsp of cayenne. Otherwise they're fundamentally the same. That said, they ARE excellent brownies!
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4 users found this review helpful

Chocolate Snaps Sugar Cookie

Reviewed: Dec. 5, 2009
Excellent! I followed other reviewers and omitted the margarine/cocoa step and added the cocoa directly to the dry ingredients. I chilled the dough 2 hours and had no trouble rolling these into balls. Using my small cookie scoop I got 47 cookies, and I rolled some in powdered sugar and some in granulated. Unlike some of the other reviewers - we prefer the look and taste of those rolled in granulated sugar. Mine were perfect at 8 minutes, slightly crisp on the outside and chewy (almost brownie-like) inside. A new favorite for us! Thanks for sharing!
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4 users found this review helpful

Quinoa Pudding

Reviewed: Jun. 28, 2009
Actually I'd give this 4.5 stars. I used red quinoa, maple syrup instead of sugar and skim milk. It didn't want to thicken up for me though, so I added an egg yolk after 20 minutes of simmering then brought to a boil for 3 minutes. That did the trick. Stirred in vanilla and raisins. Delicious! Thank you so much for the great idea!
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4 users found this review helpful

Final Exam Brownies

Reviewed: Jun. 14, 2009
These are excellent brownies! I was looking for something different from my standard and happened across these. Had both walnuts and marshmallows hanging around so gave these a go. So good! A couple of things: I found these exceptionally difficult to mix (I used a wooden spooon - never beat brownies!) and doneness was difficult to judge based on appearance b/c of the bubbling marshmallows. For our tastes, they were perfect at 30 minutes. They won't replace my go to recipe, but I'd make these again. Oh, one more thing: if you or your children have any kind of dental appliance I'd advise staying away from these! They seriously gummed up my daughter's space maintainer :-) Oh well, live and learn.
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4 users found this review helpful

Fabulous Homemade Bread

Reviewed: May 3, 2009
I used this as the jumping off recipe for my current favorite ww bread. The first time I made it as written, scaled down for 2 loaves, and it was very good bread. I've since tweaked it to get it healthier and it is now my go to bread recipe. I make it every Sunday and use it for sandwiches for the week. My changes: (scaled for 2 loaves) 1 tbsp +1 tsp bread flour, 1 tsp sugar, 1 packet of yeast, 2 cups whole wheat flour, 1/4 cup wheat germ, 1/4 cup ground flax, 3/4 cups old fashioned oats, 1 tbsp mahleb, then follow the rest of the scaled recipe. I get 2 tender, delicious and HEALTHY loaves of bread every time :-) Thank you for the great base recipe!
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4 users found this review helpful

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