GALA62 Recipe Reviews (Pg. 1) - Allrecipes.com (1697766)

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Spicy Spaghetti Squash

Reviewed: Oct. 14, 2013
Simple and easy. Plus it tasted so similar to high-carb pasta! Great for my South Beach menu. My changes were to omit the capers and scallions (didn't have them on hand), switch basil for the oregano and leave out the turkey this time. Still tasted great! One tip - sometimes spaghetti squash can be wet, so you may have to drain it a bit (esp if you microwaved it with water). Otherwise you'll have a soupy mess.
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1 user found this review helpful

Fresh Rhubarb Pie

Reviewed: Jun. 22, 2011
Perfectly simple and delicious, no changes needed or made to this wonderfully old-fashioned pie!
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1 user found this review helpful

Cornell Chicken Marinade

Reviewed: Jun. 8, 2011
this is the BEST chicken marinade/BBQ baste you will ever find. I grew up in the Finger Lakes area and this aroma is something to look forward to! Don't bother trying to make this into a red type sauce, you'll ruin it.
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5 users found this review helpful

David's Yellow Cake

Reviewed: Apr. 15, 2011
Flavor is outstanding. I think I underbaked it slightly and the cake sank a bit, still delicious though. I filled it with lemon curd and iced with buttercream, a huge hit.
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Snickerdoodles II

Reviewed: Feb. 15, 2011
Very good, wouldn't change anything in the recipe. For easiest baking, use parchment paper lined sheets or a Silpat. Cookies slide right off.
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1 user found this review helpful

Maple Cookies

Reviewed: Sep. 22, 2010
Wonderful recipe! As others have mentioned, using the syrup only results in a milder maple flavor. I used dark brown sugar and medium amber maple syrup (fancy/light should never be used for baking!) and have a lovely flavor. If I want a stronger maple flavor next time - I will definitely use the extract. A simple icing of syrup and confectioners sugar is great drizzled on top.
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Royal Icing II

Reviewed: Sep. 22, 2010
I love this icing for decorative piping on my gingerbread and sugar cookies. Add some vanilla - I used regular (not clear) and my icing was perfectly white. I separate the batch in two - use the icing as is to pipe the borders. Then I add some water to the 2nd batch to loosen it up enough to flow and cover surface of the cookie (usually about 2-3 additional TBS of water). You want a consistency like thick cake batter. Decorate quickly with sprinkles, sugars, etc and let dry. Really pretty cookies. Icing is easily tinted too. I took one star off because the instructions are a bit vague. Sift together meringue powder and confect. sugar. Start with half the mixture and half the water. Whip on low to incorporate - adding the rest of the dry and water gradually. Then whip on medium to med-high til shiny and glossy and peaks form. Bowl may need to be scraped down once or twice. Good solid recipe!
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Royal Icing II

Reviewed: Sep. 22, 2010
I love this icing for decorative piping on my gingerbread and sugar cookies. Add some vanilla - I used regular (not clear) and my icing was perfectly white. I separate the batch in two - use the icing as is to pipe the borders. Then I add some water to the 2nd batch to loosen it up enough to flow and cover surface of the cookie (usually about 2-3 additional TBS of water). You want a consistency like thick cake batter. Decorate quickly with sprinkles, sugars, etc and let dry. Really pretty cookies. Icing is easily tinted too. I took one star off because the instructions are a bit vague. Sift together meringue powder and confect. sugar. Start with half the mixture and half the water. Whip on low to incorporate - adding the rest of the dry and water gradually. Then whip on medium to med-high til shiny and glossy and peaks form. Bowl may need to be scraped down once or twice. Good solid recipe!
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163 users found this review helpful

Chewy Cocoa Brownies

Reviewed: Feb. 7, 2010
This is a very good recipe with a few minor tweaks. I added 1/2 cup chocolate chips to batter and a couple of tablespoons of warm water to loosen batter (it was VERY stiff). Underbaked for 17mins. They came out nice and moist, a little gooey. Chewy around edges, but the middle was soft. Overall, a recipe I'll use again.
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1 user found this review helpful

Molasses Cookies

Reviewed: Aug. 13, 2009
Perfect molasses cookies! Chewy with crisp edge, just how I like them! Only substitution was to use 1/2 butter and 1/2 margarine.
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2 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 13, 2009
Really excellent recipe. I'm not a big fan of zucchini bread, but since I had some to get rid of, I thought I would make up a couple of loaves. Wow! Only minor substitutions. I used 3 1/2 cups of zucchini (that's what I ended up getting!), 1/4cup applesauce and smidge less oil. Baked for about 55 mins. Perfect. Very moist and flavorful.
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Quiche Lorraine II

Reviewed: Jul. 18, 2009
A very good basic recipe. A few minor tweaks: add a pinch of nutmeg (no more than 1/4 tsp) and substitute at least half of the milk with half&half. Makes for a richer custard and let's face it - with bacon, cheese and eggs, this is not low cal, so add the half&half and enjoy!
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Chocolate Ganache

Reviewed: Nov. 7, 2007
If you want a decadent frosting try this. double the recipe. then whip half the ganache til thickened and lighter in color and use to fill the cake. Then assemble the layers and chill. Keep remainder of ganache warm as the filled cake firms. Put cake on a rack over a baking pan and pour some on the top. Using a flat spatula, start sealing the crumbs in with a "skim coat" (very light layer of ganache). Let that firm slightly, then pour more on and gently make sure all surfaces are well coated with the yumminess. Garnish with whipped cream and fresh fruit! You now have the most wonderful icing imaginable and probably lots left over to ice cupcakes, etc with!
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5 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 22, 2002
Very, very good. I made the cookies slightly smaller and baked for 15 mins. Came out soft and delicious, not my ultimate (I like a more chewy cookie) but an easy quick cookie. Nuts would be extra good in this recipe with all the brown sugar!
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Slow Cooker Chicken Parisienne

Reviewed: Jan. 19, 2002
WOW! This turned out fantastic! My husband is not a huge chicken fan, but all I heard during dinner was Mmmmmmm, this is great! I used frozen chicken breasts, substituted whole fresh mushrooms for the canned, and used white zinfandel wine (all we had in the house). Definitely season the chicken with salt, pepper and paprika, still needed a little salt, but then we like things very well seasoned. I served it over angel hair pasta, with garlic green beans. Try this!
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128 users found this review helpful

 
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