Ileana Vila Recipe Reviews (Pg. 1) - (13817431)

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Ileana Vila



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Baked Sweet Potatoes with Ginger and Honey

Reviewed: Sep. 30, 2008
this was delicious even after I substituted the fresh ginger with the bottled. I didn't have any walnut oil, so I used regular oil but sauteed some walnuts in the oil until they were brown. I then added the honey and the powdered spices (plus the pepper) and poured that all over the cut up sweet potatoes. The time in the oven as stated by the recipe was perfect. LOVED IT.
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5 users found this review helpful

Pecan Salmon Casserole

Reviewed: Mar. 19, 2009
I wanted a casserole with salmon in it, and this fit the bill perfectly. I added 2 teaspoons of salt instead of one, and 1 teaspoon of garlic powder based on the other reviews claims that it needed more flavor. I made my own white sauce instead of purchasing the condensed soup because I've never enjoyed the canned condensed soups that are used in many casserole recipes. I used 3 1/2 cups of skimmed milk, and added a sprinkle of salt, garlic powder and pepper to ensure that I wasn't going to make the casserole bland with the addition of the milk. I heated the milk in a pan and sprinkled about 1 1/2 Tablespoons of the 'Shake and Blend' flour (Pillsbury makes it!). I heated the milk until it boiled and thickened. It was delicious! A casserole like this isn't gourmet (and isn't intended to be!) but it was very good comfort food and is a budget stretcher for sure. My whole family enjoyed it! thank you for the recipe!
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23 users found this review helpful

Microwave Lemon Curd

Reviewed: Apr. 26, 2009
This recipe is awesome. I cut the recipe to '11' servings cause I didn't want to make as much as the original. with this amount, I needed 2 eggs, 1/3 cup of butter, and 2/3 cup + 1 teaspoon of sugar, and same measurement for lemon Juice which for me turned out to be 2 nice plump lemons. Two lemons was also what it took to get the right amount of grated peel. I put it in the microwave for one minute at a time, and stirred briskly after each minute...for a total of 5 minutes. It firmed up completely in the fridge. I waited overnight until I tasted it since another reviewer had commented that it tasted 'eggy' if eaten too soon. was absolutely delicious!!! It is true that it is as yummy as any gourmet lemon curd that you may have paid big bucks for (pardon the grammer). I decided to create a gourmet flavor for my home-made yogurt so I added a huge dolop of it to my 'berry' yogurt and it was out of this world. So thank you for a wonderful recipe! I agree with another reviewer that if you don't like the grated lemon feeling in your mouth, you may want to get lemon peels into the curd that can be removed when you serve it.
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9 users found this review helpful

Easy Chocolate Chip Cookies

Reviewed: Nov. 15, 2010
This recipe was ridiculously easy and my cookies turned out great. I used the chocolate chips (regular size) that I had on hand which was about 1 cup. I 'cut in' the softened butter as another reviewer had suggested and did use 2 eggs (size Large) and the 1 teaspoon of vanilla. I opted to have the oven at 325 degrees because of what other reviewers had said. My oven is gas so what I did was watch the cookies carefully after about 10 minutes. When I saw the edges were golden brown, I took out from the oven. Your oven will be different so just watch them carefully the first time you make them and you'll then know how many minutes they need to be in the oven. The cookies were perfect...soft and chewy top through middle and the bottom was golden brown and more crunch as you bit through the cookie. You can taste the 'mix' in the cookie but in a good way. Next time I make another batch I will also add some pecans or other nuts and I think it will give it another dimension. Oh, another thing, I used a dark color cookie sheet...ungreased, and no parchment paper and there was nothing stuck to it, the cookies never spread out except to form perfectly shaped cookies. I used Betty Crocker Yellow cake mix with no pudding in the mix. GREAT RECIPE for an easy cookie. We loved it.
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4 users found this review helpful

McCormick® Gingerbread Men Cookies

Reviewed: Nov. 19, 2010
Awesome cookies. I made no changes. Use a light colored cookie sheet as I did use one light one and one dark one and was better able to control the correct doneness on the lighter color pan. They taste mild which is the way the kids and I like them.
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1 user found this review helpful

Basic Cookie Mix

Reviewed: Dec. 8, 2010
When you make this recipe, I would recommend using a finely ground dry milk powder. The one I used has larger rounds that resisted my sifting actions. I made basic sugar cookies and peanut butter cookies from this basic mix. Since this basic recipe is part of what guaranteed success or lack thereof, I have to report that the peanut butter cookies came out pretty great and the basic sugar cookies were flat. I wouldn't use my remaining basic cookie mix to make any more sugar cookies but I would definitely be making more peanut butter cookies.
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Dale's Lamb

Reviewed: Apr. 8, 2012
I followed the directions for ingredients except I used curry powder because I couldn't get fresh ginger root. I did leave in fridge overnight and didn't cook it 'til 5:30PM that next day. I put lamb on grill for about 1/2 hour and it looked great on the outside at that point. Then placed in 400 degree oven for about 1 hour. (My lamb was 1.75lb and was boneless and butterflied). The sauce was GREAT ! Thank you for an awesome recipe.
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3 users found this review helpful

Brunch Scones

Reviewed: Apr. 23, 2012
I made a few substitutions based on what I had in my pantry and they still turned out delicious. I used 1/2 cup of dried cranberries/blueberries (mixed), and 2/3 cup of almond milk instead of regular milk. Everything else was kept as per recipe. Since I didn't understand what was meant by rubbing the butter into the flour, I just used two knives and using criss/cross cutting motions, cut the butter into the flour/sugar mixture as best I could. After you make the well and add milk, I used a fork to stir it all then once blended, used my hands. At this point, the butter made its way completely into the mixture. I used a 350 degree oven and kept the scones in the oven for 22 minutes. Oh and in trying to keep things easy, I also did as another reviewer suggested and just created a big circular shape with dough on a large wooden cutting board and then cut it into 8 pieces like pie slices. ENJOY they were great!
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3 users found this review helpful

Peanut Butter Cookies IX

Reviewed: Jan. 24, 2013
These cookies are delicious. I followed the recipe exactly but did have to use the "halved" quantities because I only wanted 24 cookies. I let the cookies rest on the cookie sheet for about 15 minutes before using the spatula to remove. They were not crumbly at all. I actually froze several little balls of cookie dough so that I can make a cookie for my grandson as he "needs" one (hehe). I read somewhere that all cookie doughs can be frozen...we shall see. Loved this cookie!
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Black Bean Hummus

Reviewed: Nov. 9, 2014
Just tried this recipe and as another reviewer commented, I too did not have tahini on hand so I substituted with cashew butter for the for one (as I don't have peanut butter). I kept everything else the same, going easy on the salt and cayenne so that I could flavor it per my family's tastes. It was absolutely delicious and going to become something I will make over and over again. Thank YOU so much for this recipe!!
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