GABESGIRL Recipe Reviews (Pg. 1) - Allrecipes.com (18085390)

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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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659 users found this review helpful

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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226 users found this review helpful

Mexican Pinto Beans

Reviewed: Jun. 24, 2006
It really is easier to just not change the water again, but you might get a slightly less appealing looking broth. The other thing is that these are not "refried beans", so if that's what you are looking for you wont get with this recipe. One suggestion though (from a Mexican), follow these directions as they are. Once you have your cooked beans, take a skillet and pour some oil (maybe about 1/4 cup) heat the oil and take beans from the pot (drain the liquid first) and fry them in the oil. Mash them up while they are frying. You could also stir in some milk for a creamier texture.
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142 users found this review helpful

Slow Cooker Pozole

Reviewed: Mar. 17, 2008
Very good basic recipe. Pozole is eaten with shredded cabage, diced onions, lime, sliced radishes, and sometimes cilantro or oregano sprinkled on top and tortillas rolled up in the palm of your hand to dip in your soup.
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108 users found this review helpful

Chiles Rellenos (Stuffed Peppers)

Reviewed: Mar. 13, 2006
Reminded me of summers at my abuelitas house. I used mexican queso fresco (Cacique Brand) because that's what I remember my granma using. Other than that I followed the recipe exactly. Finally, a trully authentic Mexican recipe just like my granmas!!!!
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38 users 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

Taqueria Style Tacos - Carne Asada

Reviewed: Mar. 18, 2007
Let me start by saying that my husband's family is 100% Mexican. They bbq carne asada on a regular basis. My hubby and I decided to throw our first carne asada bbq at our home. I was afraid of how they would rate my cooking but I took a chance with this recipe anyways. I have to be honest and say that I did not measure the ingredients exactly I just sort of eyebald it. I marinated the meat in a big plastic punch bowl overnight (I had 12lbs of meat). My hubby grilled the meat outdoors on our bbq grill and warmed the tortillas over the open flame as well. We grilled green chiles, green onions, nopales (cactus) and made Mexican rice, frijoles de la hoya and three different types of salsas (not the one on the recipe). I did make the onion relish though I did not follow the recipe exactly since its relatively simple to make. I also made guacamole to serve with the carne asada. Everyone was fascinated by the flavor and asked for the recipe. My mother in law said I should marinate the meat for all thier bbq's from now on.
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26 users found this review helpful

Pupusas de Queso (Cheese-Stuffed Tortillas)

Reviewed: Jan. 4, 2013
My mom's friend owns and operates a pupuseria in L.A. She shared with us that to keep the pupusas from drying out or being too dry she adds one tablespoon of baking powder to the masa harina before adding the water. She adds a little salt as well. I have to say, adding baking powder made a HUGE difference in the consistency of the masa. I used cooking spray on the skillet before cooking and they turned out fantastic.
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13 users found this review helpful

Chocolate Chocolate Chip Cake Cookies

Reviewed: Nov. 4, 2006
These were okay. I wasnt too pleased with the flavor. I cant quite pinpoint what it was though. My son liked them and we had fun making them together so I gave them a four.
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13 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

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

Breakfast Enchiladas

Reviewed: Jul. 29, 2006
I was not impressed with these at all. They seemed to be missing something. I think I was expecting a more traditional enchilada flavor to them. The flour tortillas got really saugy and sticky. If I decide to try this again I will use corn tortillas lightly fried in oil instead. Maybe I will add some egg as well.
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11 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

Whole Wheat Muffins

Reviewed: Jan. 6, 2008
I have a very picky 8 year old who wants everything 'plain'. I was looking for something healthy that he could have for breakfast on our way to school. This was perfect. He enjoyed these lightly sweet muffins with a tall glass of milk.
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8 users found this review helpful

Refried Beans Without the Refry

Reviewed: Jul. 16, 2006
I didnt mash these up as the recipe instructed, I decided to keep them as frijoles de la hoya. The taste was very authentic and traditional without all the work of having to keep on eye of the pot of beans. It was much easier to make them in the slow cooker. I cooked them overnight and the beans were very tender. I made huevos rancheros for breakfast and served the beans as a side dish topping them with cotija cheese. My hubby gobbled them up with tortillas and salsa ranchera. Awesome recipe! Thanks for sharing!
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8 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

Jo Jo's Favorite Banana Muffins

Reviewed: Sep. 10, 2006
I substituted sugar free apple sauce for the margerine, splenda for the sugar, pumpkin pie spice for the cinnamon, used 1 cup of whole wheat flour and one cup all purpose flour. I also added a tablespoon of vanilla extract and chocolate chips. These came out very good and moist.
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7 users found this review helpful

Kori's Whole Wheat Cookies

Reviewed: Jul. 22, 2006
Yummy! I substituted the sugar for splenda and used margarine instead of butter since it was all I had. I also added a tablespoon of cinnamon to the recipe. These turned out not too sweet and very moist.
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6 users found this review helpful

Chorizo Breakfast Burritos

Reviewed: Jun. 8, 2008
My family is Mexican so we grow up eating chorizo and eggs regularly and I have to say I have never had chorizo with onions and eggs. I thought it was delicious! I use soy chorizo now that I am grown since it is less fatty. My husband loved this (although we did not serve it as burritos, we made tacos instead using corn tortillas). I used about 1/4 less of the chorizo than called for since we made used some earlier in the week. It was great!
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5 users found this review helpful

Buffalo Chicken Strips II

Reviewed: Jul. 22, 2006
My husband loved these, but I thought they were a bit lacking in flavor. I will probably make them for my hubby again since he really enjoyed them and they were very easy to make. Thanks for sharing!
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5 users found this review helpful

Displaying results 1-20 (of 83) reviews
 
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