Gila Recipe Reviews (Pg. 1) - Allrecipes.com (1589430)

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Mark's Firehouse Chili

Reviewed: Aug. 26, 2013
I have never used beer in a chili before, but I thought it added a nice depth. I did use fresh tomatoes instead of canned and made it vegetarian by substituting Morningstar soy crumbles for the ground beef.
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0 users found this review helpful

Wisconsin Cheese Soup II

Reviewed: Dec. 18, 2012
I made a few minor changes to this recipe: substituted shredded carrots for the sliced carrots, vegetable bouillon for the chicken bouillon, margarine for the butter, and soymilk for the milk. Delicious! Next time I'd double the recipe :-)
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1 user found this review helpful

Tempeh Ratatouille

Reviewed: Jul. 28, 2011
This was just okay. Too bland and liquidy for me.
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5 users found this review helpful

Todd's Famous Blueberry Pancakes

Reviewed: Jul. 24, 2011
Very good! I substituted bread flour for all-purpose, soymilk for milk, and fresh blueberries for frozen. I also omitted the butter and studded the pancakes with blueberries rather than folding them into the mixture. It was very thick, closer to sticky dough than batter, but they came out great! I would definitely make these again.
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11 users found this review helpful

Mom's Squash Casserole

Reviewed: Jul. 21, 2011
I was looking for a quick and easy vegetarian casserole recipe and this fit the bill perfectly. I used a mixture of zucchini and pattypan squash instead of yellow squash and substituted mozzarella cheese for the cheddar. It did come out a little soggy since the squash released moisture during the cooking, but I also added an extra egg so that may have contributed as well. Instead of the croutons, I topped it with Romano cheese and panko breadcrumbs. I served the casserole with a slotted spoon so it wouldn't drip, and the crunch of the panko was a perfect complement to the softness of the squash. Overall, it was very good.
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5 users found this review helpful

Jean's Swedish Faux Meatballs

Reviewed: Aug. 2, 2010
I was a little bit iffy on the cream sauce but that is just because I am not a big fan of cream sauces in the first place. Also, since I didn't have half-and-half, I used 1/2 cup heavy cream and 1/2 cup soymilk. It came out very creamy and would, I'm sure, be appreciated by those who do like cream sauces. As for the meatballs, I made some changes but they came out pretty well. I substituted matzo meal for breadcrumbs and soymilk for skim milk. Since many reviewers found it difficult to keep the mixture from losing its shape, I added 1 egg and that worked perfectly. I also added about a teaspoon of allspice for more flavor. My brother the avid meat-eater said that these were good, although they didn't taste like real meatballs. Coming from him, that's high praise! I would probably make these again. Thanks for the recipe.
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5 users found this review helpful

Egg Yolk Tempra

Reviewed: Jul. 13, 2010
Cute idea! I made red, yellow, and green; unfortunately the red turned kind of orangey from the egg yolk. I "fingerpainted" the stuff onto the cookies to control thickness and also added some sprinkles on top. It really jazzed up my peanut butter cookies!
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7 users found this review helpful

Robin's Peanut Butter Cookies

Reviewed: Jul. 13, 2010
Yum! I loved the addition of the chopped peanuts; that was a nice touch. The only criticism I have is that 8-10 minutes was not long enough to bake. After 10 minutes the cookies were still soft inside. It took about 15 minutes.
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16 users found this review helpful

The Best Thai Peanut Sauce

Reviewed: Jul. 13, 2010
I really wanted to make a Thai peanut sauce but was afraid that my mom wouldn't be able to tolerate it, as she is prone to heartburn and sensitive to certain spices. I tried a (much) milder version of this sauce and we all loved it! It was still flavorful but without the "kick" of the original. I substituted almond milk for coconut milk, used only 1 1/2 tablespoons of soy sauce, and omitted the fish sauce, hot sauce, ginger root, and cilantro. I also added a tablespoon of lemon juice, 1/2 tablespoon of apple cider vinegar, 2 tablespoons of white sugar, and a tablespoon of sesame oil. I let the flavors mingle in the refrigerator for a while, then heated it up on the stove just before serving with rice. Thanks for the inspiration!
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9 users found this review helpful

Chicken Garlic Pizza

Reviewed: Jul. 13, 2010
Yum! I doubled the herb butter, substituting dried parsley flakes for the dried basil and vegetarian chicken strips for the boneless chicken breast. I also used halved grape tomatoes instead of chopped roma, mozzarella cheese instead of ricotta, and left out the cilantro. I added some sliced mushrooms and made the whole thing on a homemade pizza crust. This was absolutely delicious and incredibly versatile. Will make again for sure!
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5 users found this review helpful

Sean's Falafel and Cucumber Sauce

Reviewed: Jul. 13, 2010
I made the falafel without the cucumber sauce and it came out great! My mom is prone to heartburn and sensitive to certain spices, so I left out the cumin, coriander and cayenne pepper, but it was still flavorful without them. I substituted matzo meal for bread crumbs and only needed 1/2 cup. As for the chickpeas, I microwaved them for 1 minute and then mashed with my fingers. This is the first falafel recipe I have tried that has actually managed to hold itself together! My brother complained that they were patties rather than balls, but that's okay because they tasted great and I suspect that leaving them in ball form would have left the inside uncooked and the outside burned. Thanks for the recipe!
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3 users found this review helpful

Piadina Romagnola (Italian Flat Bread)

Reviewed: Jul. 13, 2010
Instead of 3 1/2 cups all-purpose flour, I used 2 cups all-purpose and 2 cups whole wheat. Other than that, I followed the recipe and it came out great! I used this for a pizza crust and it was quicker and more flavorful than other crust recipes I have used in the past. Thanks!
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24 users found this review helpful

Spanish Garlic and Vegetable Soup

Reviewed: Jul. 13, 2010
Very good, but a little too thick so I had to add more water at the end. I used frozen crinkle-cut carrots since I didn't have fresh on hand, and used half a head of cabbage but a whole head of cauliflower. I also used a full 6 oz. can of tomato paste and substituted soymilk for milk and margarine for butter. I added allspice, Parmesan cheese and Italian seasoning to give it a heartier flavor. Also, I pureed everything together rather than reserving liquid. Even my picky little brother loved it. Thanks!
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5 users found this review helpful

Captain's Crunch French Toast

Reviewed: May 16, 2010
This was a great use of our leftover challah from Shabbat, but I did make some changes so it would be healthier. I only used 2 eggs, omitted the heavy cream, used 3/4 cup of soymilk instead of 1/2 cup 2% milk, used vegetable oil instead of butter, and Life cereal instead of Cap'n Crunch (far less than the 1/2 package suggested by the recipe). Also, maybe it's just my stove, but I partiallly burned the first slice at 3 minutes on medium-high heat. I cooked the rest of them for 1 minute on medium heat and they cooked perfectly. With these changes, it was great! My family loved it. I will probably make again next time we need to use up some challah.
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5 users found this review helpful

Strawberry Spinach Salad I

Reviewed: May 16, 2010
Just made this for Friday night dinner and it turned out great! I was a little hesitant about the dressing because of the sesame and poppy seeds, but put them in anyway and it was fine. I did use only 1/3 cup of the olive oil and a few tablespoons of the sugar. Also, I didn't feel the need to add any extra fruit. The salad was great as is and very simple.
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6 users found this review helpful

Cranberry Meatballs

Reviewed: May 16, 2010
I was happy with the way this recipe turned out, although I did make a few changes. I used Morningstar Recipe Crumbles rather than whole patties and slivered almonds instead of walnuts because that was what I had on hand. I also substituted sweet and sour sauce for both the chili sauce and the Russian dressing called for, and used slightly less cream cheese and round crackers than the quantities given. Finally, I used Honey Bunches of Oats instead of regular cornflakes. The mixture didn't hold together well enough to be shaped into meatballs, so I ended up plopping them in the baking pan like cookies, but they tasted great. My brother said they didn't taste anything like regular meatballs, but he ate them anyway, and my mother loved the sauce. Thanks for the recipe; I will probably make it again and try it with more of the original ingredients next time.
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16 users found this review helpful

Zucchini Walnut Bread

Reviewed: Aug. 8, 2009
Great recipe! The only changes I made were to substitute whole-wheat flour for all-purpose and diced walnuts for chopped walnuts. Will definitely make again. (I actually think this classifies as more of a cake than a bread, but whatever it is, it's very good.)
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5 users found this review helpful

Peach Cobbler I

Reviewed: Aug. 6, 2009
This was great! I and my family loved it. I actually used 3 peaches, 3 apples, and half a banana to add some variety to the dish. I also reduced the sugar to 1 cup (which was plenty) and used whole-wheat bread instead of white. It didn't taste particularly like a cobbler, but it was great nevertheless.
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4 users found this review helpful

Garlic Chicken

Reviewed: Aug. 4, 2009
Amazing recipe! My family wasn't crazy about it, unfortunately, but I loved it. I'm a vegetarian, so I made it with seitan instead of chicken, and I also substituted matzo meal for the breadcrumbs because that was what I had on hand. My seitan comes prepackaged in smaller pieces, so I had to double the oil and breading, but this was really an incredibly simple recipe, and it tasted great. I will definitely make it again.
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3 users found this review helpful

Rainbow Pasta Salad II

Reviewed: Aug. 4, 2009
I loved this. The sharp taste of the red onion adds so much. I'm not a dressing fan, so I left it out and just used a drizzle of olive oil, and I also substituted whole-grain fusilli for the tricolor pasta, but overall this was great. I served it as a dinner side dish and took the leftovers to work the next day for lunch. Well done on this.
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6 users found this review helpful

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