grgutierrez Recipe Reviews (Pg. 1) - Allrecipes.com (18148494)

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Raspberry Habanero Jam

Reviewed: Mar. 29, 2015
This recipe is tremendously good. Just the right amount of hot and sweet. You taste the sweetness of the raspberries first, then followed by the heat of the habaneros - and it IS a nice consistent burn. Not overwhelming, but definitely present. I used fresh raspberries and measured them out with a kitchen scale rather than using cups. The only change I made was to use a red pepper rather than a green one so that the colors were consistent and blended. Five habaneros (and their seeds) produced the perfect amount of heat. A new favorite!
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0 users found this review helpful

Brazilian Style Flan (Pudim de Leite Condensado)

Reviewed: Jan. 20, 2011
Followed the recipe exactly. Cooked it at the specified temperature, with a water bath, covered for the recommended amount of time (45 minutes). The flan did not turn out as a custard, but rather glorified scrambled eggs in a ramekin. I've never had trouble with custards cooked in a water bath before. This was very disappointing, I hate wasting food.
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12 users found this review helpful

Naan

Reviewed: Jan. 18, 2011
This was insanely good. I made it with some minor additions: 1/4tsp of baking soda as recommended by mjmcilmoyl and 3.5 cups of all purpose as recommended by Tisa A. I added the chopped garlic into the bread right before rolling it out and it was amazing. I also cooked it on a closed George Foreman grill, turning it 45 degrees once, so I got some wonderful crosshatching on the bread. What an awesome idea to use the Foreman! Hats off to whoever discovered this. I brushed it with melted butter and topped it with sesame seeds. This was really, really good. DH polished off three along with the curried lentils I made.
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3 users found this review helpful

Far East Spiced Olive Oil

Reviewed: Jan. 7, 2011
Worth Noting: The bacteria that causes botulism can grow in infused oils if they are stored for too long. Anything that may contain a trace of water, when placed in the oxygen free environment that oil provides, can be a breeding ground for Botulism. If you intend to make this oil, 1) use it within the week and 2) after allowing it to stay out on the counter for a few hours to infuse, refrigerate! This should reduce the chances of any botulism getting a foothold in the oil.
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9 users found this review helpful

Baked Lemon Chicken

Reviewed: Jan. 6, 2011
This was very good. As per others recommendations I increased the amount of garlic I added, although I used garlic powder instead of the fresh stuff. It was very tasty. I would agree with the suggestion to broil it for the last couple of minutes to make the top crispy too.
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1 user found this review helpful

Pot Stickers Traditional

Reviewed: Jan. 4, 2011
Hands down delicious. I used napa cabbage instead of the regular cabbage and added a handful of shredded cabbage that was kicking around my crisper. I didn't cook the pork ahead of time, but rather, added four minutes to the steaming time. They were cooked perfectly. Great recipe!
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5 users found this review helpful

Caramel Apple Jam

Reviewed: Oct. 2, 2010
This was very good. It made 7 8oz jars. I used Pink Lady apples fresh from the orchard and diced them small. I left the skin on and it didn't affect any of the setting process or the taste. I did add a sprinkle of apple pie spice by accident (misread my spice jars) and it seems to have enhanced the apple pie flavor. Thanks for sharing!
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4 users found this review helpful

Filet Mignons With Pepper Cream Sauce

Reviewed: Jul. 15, 2010
This was very good. My fiance and I had this for our anniversary and it did not disappoint. I prepared it exactly as written, except for letting the sauce simmer longer than the 6-8 recommended minutes. It took longer than that to reduce down, about 10 - 15 minutes on medium heat in a large skillet. Word to the wise - Don't leave the sauce on the heat- even on low. I thought to keep it warm in case he wanted more sauce, and the cream came apart and ruined the sauce. I'll definitely be making this again. It tastes amazingly close to a meal I had at a very fancy French restaurant. Now I'll be able to make it at home! Thanks for sharing.
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44 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Oct. 26, 2009
These were delicious. I followed other's suggestions and substituted orange juice (fresh from a navel orange) for the water in the recipe. It accented the flavor of the spices in the recipe, almost like a spicy soft version of a gingerbread cookie. I didn't chill the dough (as per other's recommendations) before forming it into balls and I didn't experience any of the flat cookies others were mentioning. Mine came out perfectly fluffy. I did add some finely chopped crystallized ginger that was hanging around my spice rack. It added a nice depth of flavor to these cookies. They were very good just rolled in sugar prior to baking. I think the glaze might have been a bit too much sugar. I may make a small amount and test it on one or two cookies. Maybe mix the powdered sugar with orange juice rather than water to carry through with the orange flavor? Regardless, very good and definitely on my list for holiday baking.
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2 users found this review helpful

Cranberry Orange Cookies

Reviewed: Oct. 12, 2009
These were great. I made them for my father (the self appointed "Cookie Monster") and they didn't make it to dessert. He just popped open the container and started eating them before dinner! I made them with and without the glaze. Both ways are very good. No changes, these are great just the way they are. I used fresh Navel oranges for the juice rather than the store bought juice. I baked these for 11 minutes and the bottom was browned perfectly with the tops just toasted. These really are the perfect holiday cookies.
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2 users found this review helpful

Heavenly Chocolate Mousse

Reviewed: Aug. 16, 2009
This was amazing. I made it exactly as written and it came out fluffy and rich. It tasted EXACTLY like a dessert called Bete Noire (Dark Beast) that I had as a child at a fancy French restaurant. Delicious! It sent me right back to my childhood. I'll absolutely make it again.
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2 users found this review helpful

Spicy Lime Grilled Shrimp

Reviewed: Jul. 16, 2009
This tasted good but was VERY salty. I cut the Cajun seasoning in third based on other reviewers indicating that it was too salty. I used Tony Cachere's Cajun seasoning which I believe is the culprit here. I bet this recipe would be very good with a different Cajun seasoning. I will try it again with a different brand. I added two cloves of finely minced garlic to this which definitely gave it a very nice flavor. Overall, a very nice recipe - just use a different Cajun seasoning than I did.
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4 users found this review helpful

Clams and Chourico

Reviewed: Jul. 10, 2009
This was very good. It cooked up very fast too. I agree with previous reviewers - Portuguese chourico is absolutely a must. I had to go on a bit of a mission to find it locally but it was definitely worth it. I can imagine that the flavours would not have developed correctly without the chourico. This was delicious. It was a bit soupy though - lots of liquid left over after simmering the clams. I'm not complaining and neither is my fiancee; however plan on lots of crusty French bread so you can sop up all the broth. This is a good meal for a chilly day, lucky for us it was raining up here yesterday. It is a bit heavy so I'd hesitate to serve this on a hot summer day. Overall, delicious. I'll be adding this to my meal rotation. Thanks for sharing!
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8 users found this review helpful

Mini Cheesecakes III

Reviewed: Apr. 3, 2009
These were very good. I followed the recipe for the cheesecake mix exactly although I did make more of the crust mixture. I baked these in individual ramekins placed in a water bath (to reduce cracking). Presentation was excellent and the flavor was out of this world. I served them with fresh strawberries that I'd sliced earlier, mixed with a tsp of sugar, and left at room temp for 1/2 hour so that they'd make their own syrup from the berry juices. These definitely impressed the in-laws!
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Guinness® Corned Beef

Reviewed: Mar. 18, 2009
I made this for St. Patrick's day but I'm a little behind in reviewing it. This was my first time ever making Corned Beef so I was pretty nervous about messing up. I couldn't find Guinness at the local supermarket or package store - so I substituted 2 bottles of Sam Adams' Irish Red. I also read A LOT of reviews for other corned beef recipes and they all mentioned adding whole spices. I added 2 Bay leaves, 2 palmfuls pickling spice 1 palmful each minced dried garlic and onion, 1 palmful whole peppercorns and a couple of sprinkles of coarse sea salt. I also spread a little brown sugar to cover the long flat ends of the brisket. I simmered it on low heat for 2.5 hours - adding potatoes and carrots for the last 25 minutes. Absolutely EXCELLENT. It was even better the next day when I used them to make Reuben sandwiches. I'll definitely be making this again.
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2 users found this review helpful

Buttery Rolls

Reviewed: Nov. 23, 2008
These are fantastic. I am making them in advance (we have 24 people coming for Thanksgiving) and my fiancee keeps telling me that he's not sure they'll make it till Thursday. The only change I made was to substitute Brummel & Brown yogurt spread for the butter. They still taste great and are a lower cholesterol alternative for the holidays.
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1 user found this review helpful

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