gayla Recipe Reviews (Pg. 1) - Allrecipes.com (11781832)

cook's profile

gayla

Reviews

Photos

 
View All Reviews Learn more

Chipotle Crusted Pork Tenderloin

Reviewed: May 22, 2014
For those who said it was too hot and cut back on the chipotle powder to half or so, I wonder if you realize this is for TWO tenderloins, not one?
Was this review helpful? [ YES ]
0 users found this review helpful

Lemon Horseradish New Potatoes

Reviewed: Apr. 26, 2014
Loved! Such a unique flavor. I never would have thought of putting horseradish on roasted potatoes, but it is wonderful. Like others, I quartered my potatoes - I used Yukon golds. I tossed them in the mix of butter (NEVER use margarine), S&P, lemon juice and horseradish and then roasted covered for about half an hour. I tossed them and then finished them uncovered because I wanted some crispy edges. One caution for me is that the leftovers were not nearly as good the next day - the flavor seemed off. So, at least for myself, I'll be making them just in the amount I plan to eat at one time. They are so good, I'm fixing to make some more right now. Thanks for such a deliciously different recipe!
Was this review helpful? [ YES ]
2 users found this review helpful

Baked Denver Omelet

Reviewed: Jul. 6, 2013
Since this is a baked omelet, there is no need to dirty a skillet, too. While the oven is preheating, just put your butter, onion, bell pepper and ham in the dish you are going to bake it in and place that in the oven until "sauteed" and heated through to your liking while you are beating the eggs and milk and then stirring in the S&P and cheese. When the onion, bell pepper and ham are ready,stir them into the egg mixture then pour the whole thing back into the baking dish and bake. Less dishes to do.
Was this review helpful? [ YES ]
277 users found this review helpful

Classic Goulash

Reviewed: Aug. 12, 2012
Thank you for this recipe for goulash! My mother used to make it for us all the time, but can no longer remember how. I don't think this is her exact recipe, I doubt she put in soy sauce or an Italian herb seasoning, but it's closer than I've found searching. As many others have pointed out, it's not Hungarian goulash, but American goulash. (I'm from the Deep South and this IS what we call goulash.) It's funny, too, because she also made "chop suey" - which was nothing like this, but every time I search for a chop suey recipe, I find something like goulash. Now, I just need to find a recipe that is like what my mother called chop suey! :-D
Was this review helpful? [ YES ]
3 users found this review helpful

Best Carrot Cake Ever

Reviewed: Apr. 4, 2012
It was average, to me. Not bad, but nothing special either. It seems like it was missing something to perk up the flavor. Perhaps citrus zest? I don't know. But, what I do know is that my mother's carrot cake, which she makes from a box and then doctors, is a lot better so I was really disappointed with my results from this scratch recipe. I made mine by dividing the batter into 3 9-inch pans. After reading the reviews about it being too wet, I took some of the advice and made sure I drained my carrots well using a ricer (this technique works great for draining things like spinach and grated carrots). And, I plumped my raisins in the pineapple syrup - although I don't think that really added much, if anything at all, to the flavor. Next time I get the hankering for carrot cake I'm going to try Sam's Famous Carrot Cake from this site.
Was this review helpful? [ YES ]
3 users found this review helpful

Baba Ghanoush

Reviewed: Apr. 1, 2012
The problem with this recipe is that there is no measurement for the amount of roasted eggplant pulp. Think about what would happen if recipes said use 10 carrots instead of 6 cups grated carrot, or 4 tomatoes versus 3 cups diced tomato. Too imprecise for reliability. I looked up Baba Ghanoush here because my grocery store had a sale, eggplants for $1 each. This recipe only calls for 1 eggplant and I'd bought 2, but I figured if the final product needed more tahini or lemon juice it would be easy enough to add it in. What I didn't expect was that there would be FAR TOO MUCH tahini in the recipe. The overwhelming flavor was tahini - so much so as to make it inedible. Anyway, in order to salvage my dish, I bought 2 more eggplant - at nearly 3 times the price as the originals. I strongly feel there should have been a measurement given for the amount of roasted eggplant to the tahini and lemon juice. The amount, apparently, the recipe submitter obtained from 1 eggplant has taken 4 medium sized eggplants for me to get. Not a good way to write a recipe, IMO. Barring a measurement for the amount of eggplant, which I feel is optimal so that if the user wound up with a different amount, they would know to alter the proportions of the remaining ingredients, at least instruction could have been given to add tahini and lemon juice "to taste" as opposed to 1/4 c each. I'm giving this 3 stars because I should have thought about this before making the recipe as written.
Was this review helpful? [ YES ]
16 users found this review helpful

Eggplant Parmesan II

Reviewed: Mar. 29, 2012
Loved this - ate the leftovers for days and still good. I followed the tips of several earlier reviewers. First I salted, drained and rinsed my peeled sliced eggplant. After breading, I baked it in a hot oven for about 10 minutes or so on each side to get it crispy. Finally, I made my eggplant parm into "stacks", as another reviewer suggested, instead of layering them into a entire casserole dish. I really liked doing it this way because it was easy to separate into individual portions (No cutting the slices) without destroying the layers. This was very useful to me as I saved so much of it for leftovers. I also made sure my jarred sauce was yummy and spiced it up (added garlic, red pepper flakes, herbs, etc.) to my taste before using. As usual, I used more cheese than the recipe calls for. And, next time I make this, I'm going to take one more suggestion and make a lot of extra breaded and baked slices to freeze so that it will be even faster to put together thereafter.
Was this review helpful? [ YES ]
1 user found this review helpful

Yellow Squash Casserole

Reviewed: Mar. 28, 2012
I grew up eating my Mama's delicious squash casserole. This one isn't as good, but it's fine. I really missed the creaminess of my Mama's, so next time I'll add a can of cream of mushroom, 1/2 cup, or more, sour cream and an additional cup of cheddar cheese. I tried some of the reviewers' tip to not bother pre-cooking the squash, but I wasn't happy with the result. In squash casserole, I want the squash to be soft and tender and when I didn't pre-cook it, it stayed a tiny bit crispy/crunchy, especially the skin, which I found not to my liking. So, bottom line, I think you need to pre-cook the squash as the recipe instructs, but also add the cream of mushroom, sour cream and extra cheese found in more traditional, older, squash casserole recipes.
Was this review helpful? [ YES ]
2 users found this review helpful

Mom's Baked Egg Muffins

Reviewed: Mar. 26, 2012
Tasty. Just made this as a very late night supper. I think Mom must have larger muffin pans than I because I couldn't get the cream in on top. The egg even overflowed a bit, but the cheese helped it stay in place. I'll have to try again when I buy a jumbo muffin pan. I wasn't able to add the maple syrup to the recipe because I don't have any. I'm sure this tastes even better with it as the way I made it, with just the butter, was good, but I think the flavor would be improved with a touch of sweetness.
Was this review helpful? [ YES ]
4 users found this review helpful

Super Easy Chicken and Dumplings

Reviewed: Mar. 25, 2012
I really, really wanted to love this, but I didn't. My favorite comfort food is Southern Chicken and Dumplings. (And, at least where I come from, we don't use veggies, etc.; it's pretty much chicken cooked in water/stock with a little celery, onion, salt and pepper. Then the chicken meat is removed from the bones, fat, etc. and returned to the pot with the strained stock. Dumplings are made with cold water, rolled and cut into strips.) So, I wasn't looking for veggies or anything, but this was still a huge miss for me. I don't know exactly what I didn't like about it. Perhaps there was too much cream of chicken soup? And, the biscuit dumplings weren't right, even cooked they were too puffy and doughy. Maybe if I'd rolled the biscuits and then cut them and reduced the cream of chicken soup to one can? I'm just not sure. Anyway, I'm glad so many others have loved this recipe - only wish I felt the same.
Was this review helpful? [ YES ]
11 users found this review helpful

Fried Cabbage II

Reviewed: Mar. 25, 2012
Delicious! Just like my Aunt's and exactly what I wanted. The only thing I did differently was use 5 slices of bacon and I left all the drippings in the pan. Used the apple cider vinegar at the end to deglaze. Oh, and I cooked mine longer until it had some nice color and that yummy caramelization. Thanks!
Was this review helpful? [ YES ]
2 users found this review helpful

Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 18, 2012
Not a lot of flavor. Along with my spice packet, I used the entire 16 oz bottle of Guinness stout thinking that would be plenty of flavor - not so. The corned beef and veggies all tasted fairly blah. For veggies, I used 2 onions, 6 or 7 new potatoes, a carrot (only one I had), 3 parsnips and a whole cabbage. Next time I'll use beef broth (instead of water) along with the beer and I'll add lots of other spices, particularly salt, bay leaves and perhaps garlic, too. I made hash with some of it tonight, adding plenty of spices and butter, and that was good so none will go to waste.
Was this review helpful? [ YES ]
1 user found this review helpful

Irish Soda Bread

Reviewed: Mar. 17, 2012
Made this yesterday and was so disappointed. I am not an expert baker and I followed the measurements carefully. What I ended up with was a "dough" that was so wet and sticky there was absolutely NO WAY to knead it. I went ahead and put it into my baking dish. Tried to cut a cross and was only somewhat successful after using more flour. It did bake and rise about like the photo that is currently displayed so I was at least happy about that. But, then after cooling, I tasted it and found that it's just bland and dense - not at all what I expected after having eaten delicious Irish Soda bread in the past. I came back here and this time I sorted the reviews by rating from low to high and found out that I'm not the only one who had these issues. After reading another review, I realized what I did wrong. You are NOT supposed to add all of the wet ingredients. Apparently, you are only supposed to add enough of the wet mixture to make the flour mixture moist. So, even though I thought I was being careful, I wasn't. I used ALL the ingredients listed, but shouldn't have - who knew? I do think the instructions should have been more explicit, but, perhaps if you are an experienced bread baker, this is something you WOULD know from the reference it did give. Have raised my rating from 1 to 3 stars. Still, if you do decide to make this recipe, I wish you the best of luck AND I strongly suggest you add a bit more salt to this because, even with caraway & raisins, it's bland.
Was this review helpful? [ YES ]
2 users found this review helpful

Coconut Bon Bons

Reviewed: Mar. 12, 2012
Reminds me a lot of the Martha Washington candy my Great-Grandmother and I used to make when I was young. About the only difference is that these don't have pecans and that did. Also, the recipe called for wax to mix with the chocolate for dipping. LOL!
Was this review helpful? [ YES ]
1 user found this review helpful

Burrito Pie

Reviewed: Mar. 11, 2012
Wow, I am happily surprised that my dinner turned out so tasty. Funny thing to say that you didn't really expect a dish you invested money and time into making would be great, but that's the truth. I made this because I wanted to use up some canned goods that were close to expiration and leftovers. So, here's what I did: Defrosted 1.5 lb already browned ground beef in the microwave and then cooked it for a while with about 2 cloves of garlic and the remainder of a red onion (probably 3/4) left in the fridge. Then dumped one can of refried beans, a 4oz can of Hatch chiles, a LARGE can (28 oz I think) of green chile enchilada sauce, taco seasoning packet, a tablespoon or so of cumin, a tablespoon of chile powder, a tablespoon of ground cayenne (I like spicy.) and a teaspoon or so of chipotle chile powder. (Wish I'd used even more cayenne.) Cooked all of this about 25 minutes to let the flavors meld. Meanwhile, I chopped up black olives, gathered the remainder of a bag of shredded Mexican cheese, a baggy of leftover Cotija cheese and the corn tortillas in my fridge that also had to be used or tossed. Spread some of the meat mixture on the bottom and then a doubled layer of crisped tortillas, more meat, Mexican cheese mix, Cotija cheese, black olives and jalapeno slices. Repeated this about 2 more times, ending with more tortillas with cheese, olives and chopped green onions on top. Cooked about 30 minutes at 375. Delish and used everything up I intended. :)
Was this review helpful? [ YES ]
1 user found this review helpful

Burrito Pie

Reviewed: Mar. 11, 2012
Wow, I am happily surprised that my dinner turned out so tasty. Funny thing to say that you didn't really expect a dish you invested money and time into making would be great, but that's the truth. I made this because I wanted to use up some canned goods that were close to expiration and leftovers. So, here's what I did: Defrosted 1.5 lb already browned ground beef in the microwave and then cooked it for a while with about 2 cloves of garlic and the remainder of a red onion (probably 3/4) left in the fridge. Then dumped one can of refried beans, a 4oz can of Hatch chiles, a LARGE can (28 oz I think) of green chile enchilada sauce, taco seasoning packet, a tablespoon or so of cumin, a tablespoon of chile powder, a tablespoon of ground cayenne (I like spicy.) and a teaspoon or so of chipotle chile powder. (Wish I'd used even more cayenne.) Cooked all of this about 25 minutes to let the flavors meld. Meanwhile, I chopped up black olives, gathered the remainder of a bag of shredded Mexican cheese, a baggy of leftover Cotija cheese and the corn tortillas in my fridge that also had to be used or tossed. Spread some of the meat mixture on the bottom and then a doubled layer of crisped tortillas, more meat, Mexican cheese mix, Cotija cheese, black olives and jalapeno slices. Repeated this about 2 more times, ending with more tortillas with cheese, olives and chopped green onions on top. Cooked about 30 minutes at 375. Delish and used everything up I intended. :)
Was this review helpful? [ YES ]
3 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Mar. 5, 2012
I really enjoyed this and will make again soon. I, too, cooked my chicken in the soup and used all chicken broth instead of water. I used Hatch brand enchilada sauce and, also, Hatch chiles. I didn't make my own tortilla strips, but, instead used the wonderful brand at my local market, Harbor Greens. They are thin and crispy and I used the "chilepeno" flavor - perfect as a topping with my soup. When I made this I didn't have corn on hand, but next time plan to add roasted corn. Also, I'm going to try another reviewer's suggestion of cooking black beans in the soup instead of using canned. Because I like my food spicy, I did increase, probably doubled, the cumin and chili powder and then added ground cayenne as well. :) The only problem I had was that it was so good I didn't have enough left for the freezer.
Was this review helpful? [ YES ]
1 user found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Mar. 5, 2012
I really enjoyed this and will make again soon. I, too, cooked my chicken in the soup and used all chicken broth instead of water. I used Hatch brand enchilada sauce and, also, Hatch chiles. I didn't make my own tortilla strips, but, instead used the wonderful brand at my local market, Harbor Greens. They are thin and crispy and I used the "chilepeno" flavor - perfect as a topping with my soup. When I made this I didn't have corn on hand, but next time plan to add roasted corn. Also, I'm going to try another reviewer's suggestion of cooking black beans in the soup instead of using canned. Because I like my food spicy, I did increase, probably doubled, the cumin and chili powder and then added ground cayenne as well. :) The only problem I had was that it was so good I didn't have enough left for the freezer.
Was this review helpful? [ YES ]
4 users found this review helpful

Kielbasa with Brussels Sprouts

Reviewed: Mar. 4, 2012
Oh my gosh, this is good! I made a few changes and, sorry to say, didn't measure anything, so I'll be hoping that I'll be able to make it taste as good next time, too. My grocery store had some really lovely brussel sprouts and I just filled a bag with them. I used Johnsonville polish kielbasa, 14 oz. in hot dog shapes, not the thicker rope shaped kielbasa because I wanted an all pork sausage and the other is a mixture. I cut my sprouts into quarters, and may go even smaller next time. Then I made a sauce of approximately 2 cups chicken stock, 1/3 cup dijon mustard and, a clove of minced garlic. (when cooking is finished there won't be much sauce in the dish because it is absorbed.) While I was getting everything else ready, I microwaved the sprouts with the sauce and the salt and pepper in my casserole dish just to soften them up. I preheated my oven to 375, cut up my kielbasa and the only non-pearl, non dehydrated onion I had - about 3/4 of a regular one. (I'll definitely use a red, or sweet, onion next time. Mixed everything together in the casserole and baked it for about an hour, stirring twice to distribute the sauce and let the brussel sprouts evenly cook and color. Yummy!
Was this review helpful? [ YES ]
4 users found this review helpful

Double Tomato Bruschetta

Reviewed: Mar. 4, 2012
You MUST :-) rub the toasted bread with a cut garlic clove before piling on the tomato mixture. It the garlic rubbed toast that makes it bruschetta.
Was this review helpful? [ YES ]
4 users found this review helpful

Displaying results 1-20 (of 35) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Muffins Are Perfect Anytime
Muffins Are Perfect Anytime

Muffins are great for breakfast, with coffee, or just as a snack on the go.

Soup For What Ails You
Soup For What Ails You

Soup is what the doctor ordered to cure those winter blahs.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States