GABESGIRL Recipe Reviews (Pg. 3) - Allrecipes.com (18085390)

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Chilaquiles II

Reviewed: Feb. 10, 2007
OMG, this is the almost the exact recipe I've been using for years. I learned how to make these from my mom. I like using El Pato brand Mexican style hot tomato sauce and instead of jack cheese I always use Mexican cotija or queso fresco cheeses(Cacique Brand or El Mexicano Brand) (my mom would kill me if I dared to Americanize chilaquiles! She'd consider it sinful!) I also use crema fresca which is a Mexican style fresh cream that gives Mexican dishes a unique cool taste. You can usually find these in the cheese aile where you find all the Mexican cheeses.
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255 users found this review helpful

French Onion Soup III

Reviewed: Feb. 6, 2007
I thought that this recipe would be bland based on other reviews but I was pleasantly surprised. I made a few adjustments based on the items I had on hand. I used three beef bullion cubes instead of the canned broth (2 cups water x 3 cubes bullion), I also reduced the additional water to 1 cup. I added a splash of worstershire sauce and a dash of italian seasoning. I ommited the parmesan cheese and used whole wheat french bread instead of white and mozarella instead of swiss.
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3 users found this review helpful

Potato Chips

Reviewed: Feb. 5, 2007
Very easy, good and impressive! My 7 year old came home saying his friend's mom had packed him homade potato chips for lunch but that they were too salty. He asked me if I could make some for him too (just not as salty). I found this recipe and my little boy loved them!!!!
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3 users found this review helpful

Hot and Sweet Dipping Sauce

Reviewed: Jan. 31, 2007
Wow, this was really authentic! I served it with store bought eggrolls from the freezer section and made fried rice and hot and sour soup. My hubby was so impressed he asked me to serve as an appetizer at our superbowl party this weekend!
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11 users found this review helpful

Strawberry Cheesecake Quesadillas

Reviewed: Jan. 28, 2007
I tried these again with a little less cream cheese and grilled with a little butter instead of cooking spray and they were much better.
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12 users found this review helpful

Homesteader Cornbread

Reviewed: Jan. 27, 2007
Flavorwise, I like the Waikiki cornbread recipe from this site better. Texturewise, this is much better. Very firm and moist and does not crumble or fall apart easily like the other recipe. This recipe was also very easy. Actually, my seven year old made the cornbread! I just supervised and helped when needed. I served this with lentil soup. I will continue to use this one for soups and chilis but the other one for thanksgiving and christmas.
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0 users found this review helpful

Lentil Soup

Reviewed: Jan. 27, 2007
The vinegar is definatly what makes the soup. I tasted it before adding it and was not impressed. I also added chopped ham and used fresh tomatoes instead of canned. Served it with cornbread.
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Laura's Quick Slow Cooker Turkey Chili

Reviewed: Jan. 8, 2007
I didnt have all the ingredients so I adjusted as needed. I used one 28oz can of petite diced tomoatoes with liquid instead of 2 cans of tomato soup, added 1 chopped jalapeno for heat, I used onion powder insted of garlic powder since I didnt have any and I replaced the salt with garlic salt (since I had that). I didnt have allspice so I used equal parts of ground cloves, cinnamon, and nutmeg. I thought the mix looked a little dry so I added 1 cup water. It was soooo good. I served it with shredded cheedar cheese, chopped green onions and home make wakiki cornbread from this site. My husband was in heaven!
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3 users found this review helpful

Simply Parmesan Chicken

Reviewed: Jan. 8, 2007
This was quick and simple and pretty good. I served it over penne pasta with bottled spaghetti sauce and simple side salad with italian dressing and topped it with fresh parmesan and chopped italian parsley.
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Ceviche Self-Portrait

Reviewed: Jan. 7, 2007
Shrimp ceviche is one of the very few things i can make without following a recipes (just from watching my mom make it when I was growing up) but I decided to check out some recipes to see how others make it. Anyways, this is pretty much how my mom made it. Delicious! Only thing I added was some shreaded carrots, green onions, and slided avocados. I like to mix shrimp and immitation crab to mine but shimp alone is also great.
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4 users found this review helpful

Spicy Potatoes and Scrambled Eggs

Reviewed: Jan. 7, 2007
I made these for breakfast today and my husband was so impressed! I love the fact that the spices can be changed to fit your taste. I didnt have corriander or tumeric so I used the following istead: Garlic salt, Cumin, Cayenne pepper, black pepper and paprika. Delicious!
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1 user found this review helpful

Caldo de Res (Mexican Beef Soup)

Reviewed: Jan. 1, 2007
Very delicious and authentic. I substituted the salt for two cubes of Knorr brand beef bullion cubes. I also added two large fresh chopped tomatoes instead of the canned ones(since my grandmother used to make it that way). I used large chunks of beef stew meat (boneless) as well.
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30 users found this review helpful

Morelos Salsa Verde

Reviewed: Dec. 30, 2006
I love this! So simple and good. I had no cloves so I ommitted. It was still fabulous.
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7 users found this review helpful

Red Enchilada Sauce

Reviewed: Dec. 25, 2006
My mother is Mexican (born and raised) and immigrated to the US when she was 15. My inlaws are also Mexican who immigrated 30 years ago. This sauce is sooo NOT like anything my mom or my inlaws would ever make. The sauce was 1. Too runny 2. Way too sweet 3. Tasted like italian pasta sauce. I tried to fix it by adding some chopped jalapenos and some splashes of tabasco sauce, but my enchiladas tasted like I made them with ragu. On the possitive end, I think this is a good base and will try again with some modifications. Also, I think this is kid friendly and would be something young kids and non spicy tolerant people might enjoy. Sorry, I hate giving bad reviews but I appreciate the sharing!
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Chocolate Cookie Cheesecake

Reviewed: Dec. 2, 2006
My hubby loves cheesecake and chocolate so I decided to bake him this cheesecake for his birthday. I dont have a springform pan so I used two 8 inch round cake pans instead. I left out the sugar and cinnamon in the crust and it was perfect. Very rich and oh so sinfull. My sister in law works for the company that manufactures all the cheesecakes for the Cheesecake factory and brings some by every so often. My husband said it tasted like some of the cakes she brings!
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3 users found this review helpful

Restaurant Style Lasagna

Reviewed: Dec. 2, 2006
I used this recipe as inspiration and modified it. I used jarred spaghetti sauce (meat flavored) and added it to the browned ground beef. I added the oregano, basil, pepper and garlic powder to the cheese mixture instead. Didnt use the sugar or salt at all. I added more shreaded cheese to the top layer and baked until bubbly. Delicious!
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2 users found this review helpful

Carrie's Garlic Pesto Tuna Salad Sandwiches

Reviewed: Nov. 27, 2006
I was pleasantly surprised with this recipe. I forgot to add the mustard and it was still delicious. I served on toasted whole wheat bread and put just a bit extra pesto (I really love pesto).
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9 users found this review helpful

Honey Glazed Ham

Reviewed: Nov. 23, 2006
This is the second year in a row that I make this ham for thanksgiving. Last year the dinner was at my home and everyone loved it. This year, we had it at my sister in law's who claims to have the best ham recipe in the family. I had many requests for me to bring this so I did. My ham was gone before everyone even sat down for dinner! Everyone kept sneaking into the kitchen to take a small bite. The ham my sister in law made was barely even touched! I felt bad for her, but was very proud!!!
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4 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Nov. 23, 2006
I make this recipe for family get togethers. This year I made it for our Thanksgiving pot luck to serve as an appetizer with blue corn tortilla chips. The whole thing was gone in about 10 minutes! Not kidding at all!
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Waikiki Cornbread

Reviewed: Nov. 23, 2006
I made this cornbread last year for Thanksgiving (which was held at my home). This year I had soooo many request for me to make this again that I could not say no. I made it, and the funny thing is that everyone ate it before the dinner was even served!!!!
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1 user found this review helpful

Displaying results 41-60 (of 86) reviews
 
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