Gail A. Guild Recipe Reviews (Pg. 1) - Allrecipes.com (1493562)

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Gail A. Guild

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Blueberry Bars

Reviewed: May 29, 2014
We think this cake is delicious, however, a cheesecake it ain't. Nor does it taste like a cheesecake. It is a wet-bottomed cake, (in a good way) which keeps it moist. The almond extract gives the cake an exquisite taste along with the blueberries. I think vanilla may be substituted as some reviewers suggest but you'd be missing out; trust me!
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Grilled Marinated Shrimp

Reviewed: Dec. 13, 2013
Was enjoyed at dinner by four adults. We thought the amount of heat was perfect. The seasonings lean toward Cajun but I served it with the Italian dish Pasta Pizazz from this site. It worked pretty well ( with more garlic in the pasta, but that's another review.) Try this recipe, you'll not be disappointed.
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Celery Salad

Reviewed: Aug. 9, 2013
I prepared this yesterday for a potluck. Rummaging in the fridge I found two bunches of celery. Came right to allrecipes.com to find a salad using a lot of celery. Bingo! Used toasted walnuts and cherry flavored Craisins. Delicious! Hubby said its a keeper!
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Ponzu Chicken Sandwich

Reviewed: May 18, 2013
My family and I loved these sandwiches! I must confess my cilantro was out of a tube and I had to use dehydrated jalepeno, but still, the taste was wonderful. My chicken marinated for three hours, but longer would be even more flavorful, I'm sure. I thought the melted Swiss cheese was going to be weird on it but it worked. One thing I might try differently next time is slice the chicken so it will stay on the roll better. The cubes kept falling out or perhaps I will cut the cubes smaller. Do try the recipe and see what you think!
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Grilled Cornish Game Hens

Reviewed: Dec. 2, 2012
These birds turned out really well. I was sure the lemon juice would overpower everything but I was wrong. The flavor sublime. I followed another poster's suggestion and pureed the onion, garlic and lemon juice in the Vitamix. Then added the rest of ingredients. Marinated butterflied birds for 5 hours and they cooked in about 35 minutes. Served them up with the Mushroom Rice recipe from this site and steamed broccoli. A winner!
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Mushroom Rice

Reviewed: Dec. 2, 2012
We all loved it. I only strayed from the recipe by using more mushrooms. The add-in possibilities are endless. Next time I might try adding pine nuts...or not. It's delicious the way it is. Thanks for posting!
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2 users found this review helpful

Broiled Parmesan-Lemon Tilapia

Reviewed: Jun. 26, 2012
I made this last night for dinner and everyone loved it! My husband pronounced it restaurant quality. (I used real butter and light mayo.) Made up a batch of sazon as suggested by a reviewer since I had everything including dried cilantro, and ground it up in a spice mill. Worked great. This recipe will be terrific on any white fish.
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3 users found this review helpful

Sweet-n-Sour Kielbasa

Reviewed: Aug. 12, 2011
Super easy; always well received. I usually use grape jelly since that's what I have on hand. Do try!!!
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5 users found this review helpful

Classic Fish and Chips

Reviewed: Jul. 24, 2011
I used swai (basa) fillets with this recipe and it turned out great. I chilled the batter an hour before using, as suggested by a reviewer, and sure enough, the batter thickened nicely. Keeping the temp steady was easy with an electric skillet. Will definitely use again!
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Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Apr. 22, 2011
I thought it was too sweet. Next time I'll use just a dash of sugar or more cheese. MMMMmmm, more cheese!
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12 users found this review helpful

Creamiest Rice Pudding

Reviewed: Oct. 10, 2010
Delicious! I removed the lid for the last 10 minutes of simmering because it looked very soupy as others have reviewed. This worked well; just stand by and stir as needed so it doesn't get too thick too fast. Do temper the eggs with some of the rice mixture before adding. This is a must whenever you add beaten eggs to any hot liquid. Thanks for sharing this recipe!
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Raspberry Vinaigrette Dressing

Reviewed: Aug. 7, 2010
Delicious! As per others, I used half the amount of sugar and found it quite sweet enough. Same feeling the second time using this recipe using cranberry vinegar instead of raspberry. Very versatile, I'd say. Do try it!
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Spicy Lamb Patties

Reviewed: Oct. 6, 2009
These were a great departure from beef patties...enjoyed the zing nicely tempered by the refreshing yogurt sauce suggested.
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1 user found this review helpful
Photo by Gail A. Guild

Sweet Potato and Carrot Soup with Cardamom

Reviewed: Oct. 7, 2008
Loved it, with minor adjustment. I also needed to add about 2 more cups of stock (veg was nice) to keep it from resembling baby food. Tried leftovers the next day adding a little coconut milk. Not bad, but I like it without better. Delicious, try it.
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Coconut Curry Cabbage

Reviewed: Sep. 17, 2008
We all enjoyed this curry. I was looking for something different to go with rice and Kahlua pork and it went well. I did leave out the cilantro as a favor to my son, but I'm sure it would taste great. I'm pleased to find a new cabbage dish; thanks!!
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Italian Bread Using a Bread Machine

Reviewed: Aug. 18, 2008
This recipe has consistently worked well for me. I use it all the time. It's soft and tastes great. Just a note if you're feeling creative, don't try putting too many sesame seeds on it like you see in Italian bakeries. They really overpowered everything. I have to think back to my childhood and remember if that was a heartier bread.
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No-Mayonnaise Ranch Dressing

Reviewed: Jul. 21, 2008
Love it! Love it! And we like mayo, too. It's a great all around dressing to doctor up or not. Do try it! Leftovers a long time in the fridge, too.
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13 users found this review helpful
Photo by Gail A. Guild

Yogurt Cake

Reviewed: Jul. 8, 2008
This recipe turns out well time and time again. I usually don't have lemon yogurt on hand. I use it when I do, but normally I use plain yogurt and double the amount of lemon extract. It's a winner; thanks for posting.
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3 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jul. 8, 2008
Absolutely wonderful!!!
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1 user found this review helpful
Photo by Gail A. Guild

Butt Stompin' Barbeque Sauce

Reviewed: Jul. 8, 2008
This sauce is terrific, with just enough heat to make it addictive! I was unable to find fresh habanero peppers so I used dried ones. The only mistake I made was to puree everything at the end since I was after a smooth basting sauce for baby back ribs. The aeration from the blender made the sauce lose it's slick, rich color, so I won't do that again. I will probably just dice the onion much smaller next time. These are not for the faint-hearted!
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10 users found this review helpful

Displaying results 1-20 (of 37) reviews
 
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