GOCUBSGO Recipe Reviews (Pg. 1) - Allrecipes.com (13896455)

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Basil Vinaigrette Dressing

Reviewed: Jan. 23, 2009
Tip: Strain the fresh basil out if you want to save this dressing for later. (I always refrigerate my leftover dressing and this one failed me when I saw the sad black-looking wilted basil floating atop a sea of oil a couple days down the road.)
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140 users found this review helpful

Cilantro Tomato Corn Salad

Reviewed: Jan. 23, 2009
Black beans never hurt this recipe either.
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16 users found this review helpful

Easy Mexican Casserole

Reviewed: Feb. 27, 2012
This was very tasty. I want to make one comment about some of the other reviews. Many complained that the tortillas were soft after baking. This is a casserole. If you want crunchy chips, make nachos. I used a double layer of whole chips (the dense Mexican style kind), and added the toppings as indicated in the recipe, after cooking the beef with onions and fajita seasoning. The chips actually resembled a soft corn tortilla after cooking. Thanks for the recipe!
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13 users found this review helpful

Southern Grilled Barbecued Ribs

Reviewed: May 26, 2009
This is the BEST bbq sauce I have ever TASTED. We used a smoker box with wood chips in the grill to give it that perfect smoked flavor. I was shocked the ribs were so delicious with such a short cooking time, but they WERE!
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9 users found this review helpful

Greek Seasoning

Reviewed: Sep. 27, 2013
I love this seasoning. I use it to make Greek salad dressing: 1/3 c of red wine vinegar, 1/4 cup of olive oil, 1/2 tsp of dijon mustard, and 1 Tbsp of this seasoning. Superb.
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7 users found this review helpful

Ryan's Favorite Beans

Reviewed: Oct. 10, 2010
Fantastic. To simplify, I cut the original recipe in half, left out the ground beef (because we were making burgers already) and lima beans, and scaled back the other ingredients just a little. I used 2 slices bacon, 1 can pork/beans with some liquid, 1 can kidney beans, 1/2 c BBQ sauce, 2 T br. sugar, 1 T cider, 1/2 t liquid smoke, and 1/4 t pepper. I omitted the salt, and accidentally forgot the onion (will remember next time). Cooked in a casserole pan with lid at 375 for 1:15. They were the best baked beans I've ever tasted. I'm not a big baked bean eater anyway, but my fiance who loves them raved. He said, "SAVE THIS RECIPE!" So I am. :)
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7 users found this review helpful

Cajun Seafood Pasta

Reviewed: Dec. 7, 2011
I substituted fat free half and half to be health conscious, and it didn't thicken up as well as cream but the flavor of this dish was still amazing. I also used 1 tsp of black pepper, 1 tsp of red pepper flakes, and 1 tsp of cajun seasoning, instead of all the pepper called for. Added the seafood last so as not to overcook. UPDATE: I used 2 c of skim milk with 2 Tbsp of flour, and the consistency was perfect! An extremely flavorful no fat cream sauce at last! :) Instead of the salt and peppers called for in this dish, I use 2 tsp of cajun seasoning (has a lot of salt in it), NO additional salt, 1 tsp of black pepper, and 3/4 tsp red pepper flakes. Zesty and spicy!
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6 users found this review helpful

Baked Salmon II

Reviewed: Dec. 28, 2011
Delicious as a topper for spinach salads!
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5 users found this review helpful

Tomato Chicken Parmesan

Reviewed: May 14, 2011
Next time I make this, I'll add additional seasoning to the breadcrumbs, per other reviews.
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5 users found this review helpful

Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: Apr. 20, 2011
I really enjoyed this recipe! I followed the marinade according to directions, but only marinated an hour in the fridge then baked 20 min at 350 in the same covered baking dish I used for marinating--less dishes!!! For the sauce, I cut way back on the lime and on the adobo per others' reviews. I used the juice of two limes (no zest) and about 1/8 c. of adobo sauce from a can of chipotle peppers. It gave PLENTY of flavor. I love adobo sauce, but depending on my mood, you could eliminate it altogether and have a completely different dish, no less delicious, where the flavor focus is the marinated fish rather than the sauce. Regardless, a wonderful recipe no matter how you slice it!
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5 users found this review helpful

Roasted Beet, Peach and Goat Cheese Salad

Reviewed: Aug. 10, 2010
This knocked my socks off! Each flavor perfectly complimented the next. Couldn't find walnut oil so used peanut instead. I think the ratios of fruit to salad are a little off as written--I liked it even better when I made it a second time and just "eye-balled" it. What a summer treat!
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5 users found this review helpful

Shrimp Burritos

Reviewed: Jul. 5, 2009
This is quite good! For you cilantro lovers out there, adding a few teaspoons of chopped cilantro to the yogurt sauce added a delicious twist. And I think sour cream could be an easy substitute for the yogurt/mayo combo that would taste just as good. Great recipe!
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5 users found this review helpful

Easy Cajun Jambalaya

Reviewed: Apr. 24, 2009
I can't imagine jambalaya without shrimp and a tomato based sauce, so I added a half pound of shrimp and a can of diced tomatoes. Ahhhhhh.... Also substituted brown rice and turkey sausage to be on the healthy side. I cooked the rice separately in chicken broth and then added it to the gamesh at the end. I substituted cajun seasoning for hot sauce, and it was just right. One suggestion if you're going to have leftovers: add a healthy splash of chicken broth and that teaspoon of hot sauce right before you put it in the fridge. The heat and moisture continue to be absorbed by the rice, so these adjustments will kick start your leftovers for perfection.
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5 users found this review helpful

Roasted Red Pepper Cream Sauce

Reviewed: Sep. 16, 2011
This recipe does not have to be bad for you and still maintain all of its great flavor!!! Instead of 2 c. half-and-half, I used about 1-1/2 c. light sour cream, and I omitted the butter altogether! The consistency was perfect and needed no extra thickening. (Other reviewers suggested fat free half/half, and while the flavor is just fine, it gets visually clumpy/pasty when cooked--not so appealing.) I added a couple shakes of red pepper flakes to give the sauce just a little zing, then served over whole wheat penne with sauteed chicken and asparagus chunks. My hubby raved. The flavor of the sauce was perfect.
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4 users found this review helpful

Lasagna Alfredo Roll Ups

Reviewed: Sep. 14, 2011
I loaded these up with all kinds of veggies--broccoli, red peppers, onion, mushrooms, and even some chopped carrots. I also made the alfredo from a scratch. Delicious.
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4 users found this review helpful

Tangy Sirloin Strips

Reviewed: Aug. 14, 2011
The sauce on these sirloin strips was divine and so simple! We had lots left over, so when we grilled burgers later in the week, we literally dunked the whole burger into the leftover sauce and threw on the grill for the last 5 minutes of cooking. It was one of the best burgers I've had!
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4 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Jan. 23, 2009
What oh what did I do wrong. I baked these wings exactly according to other rave reviews. I started with frozen wings and perhaps that was my first mistake. In the end these wings were slimy and greasy and awful. The batter never crisped up even after spraying with cooking oil. I was sad.
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4 users found this review helpful

Slow Cooker Carnitas

Reviewed: Feb. 21, 2012
So tender and nice crisp outside after 20 min in the oven at 400! I doubled spices and left out the cinnamon.
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3 users found this review helpful

Baked Chicken Wings

Reviewed: Jan. 14, 2012
I added wing sauce and onion powder per others reviews. My favorite part of this recipe is that you don't have to bread/flour the wings and then refrigerate for an hour--you can make them last minute and the result is still a crispy delicious wing!
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3 users found this review helpful

Indian Chickpeas

Reviewed: Aug. 14, 2011
This is one of the best Indian dishes I've tasted! I did not have channa masala so used other reviewers suggestions of 1 tsp. garam masala, 1 tsp. turmeric, 1 tsp. of cumin, 2tsp. salt, 1 tsp. coriander and 1/4 tsp. cayenne. I also mashed some of the peas to thicken but it took twice the recommended cooking time to boil down. Next time I'll use 1c water instead of 1-1/2. Excellent.
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3 users found this review helpful

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