GUIDOSWIFE Recipe Reviews (Pg. 1) - Allrecipes.com (18384134)

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Szechuan Spicy Eggplant

Reviewed: Feb. 18, 2012
Flavors are perfect. I swapped surf/turf for bird... I love chicken w.szechuan eggplant from my wok-n-good local spot...and they NEVER seem to have the eggplant lately so I had to figure it out myself. The main problem for me here was texture. I will try not to overcook it next time.
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5 users found this review helpful

Cabbage Rolls II

Reviewed: Oct. 17, 2011
Guido gave this 4 stars, about 3 stars more than I would give. Made it almost exact but changed up: shallots instead of onion. Savoy cabbage instead of cheap kind. Add-ins: garlic, salt, 1 jar Barilla onion & garlic pasta sauce. Salt, it needed lots of salt. I also used ground turkey but honestly, I'd do it again because it goes in raw, I don't want the rolls swimming in cow lard... Un-tasty. My man was VERY happy. Oh yeah-I covered with foil and baked one hour. No biggie, cabbage was so tender. It just needs more seasonings. I'll do it again, anything for Guido.
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1 user found this review helpful

Summer Feta Burger with Gourmet Cheese Spread

Reviewed: May 3, 2010
Great flavors! I skipped the gourmet cheese spread, also found I didn't have ground pork defrosted and I totally flaked out and forgot the egg- but the taste of the burgers was really different and delicious. I will make these again, and use the pork & egg, mine fell apart a LOT, and I know the egg will help that not happen. Dig the red wine in there too. Thanks!
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6 users found this review helpful

Sausage Balls

Reviewed: Apr. 18, 2010
This Yankee made some Sausage Balls... and they were ok. I used Jimmy Dean and maybe because I didn't use a full pound of shredded cheddar they were shockingly NOT greasy. They were also mini-hockey pucks. We liked the taste, dipped into Peppercorn Ranch. Guido did the hand-mixing, I hate when stuff gets up under my nails. Mix cheese in LAST. Use parchment. Don't eat too many.
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1 user found this review helpful

Apple Oatmeal Crisp

Reviewed: Mar. 28, 2010
Kinda wet- possibly the apples I used (red-they were in the basket, had to be used) I followed the recipe exactly except for the 1/c cup white sugar. Feel bad about my life using 1/2 C butter but, I did it for Guido. He's got the vanilla ice cream ready for his second helping...
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Easy Lemon Cookies

Reviewed: Dec. 23, 2009
Super easy to make. I used fresh lemon juice (zested the entire lemon then squeezed 1/2 into the bowl) and scraped teaspoon-fulls of the batter onto a plate of powdered sugar, tossed around with my fingers and baked on parchment. The recipe only made a little over 2 dozen for me- I guess some of mine were too big! They smell better then they taste to me. I wanted more sour. Husband is nuts about them. Mine look EXACTLY like the picture.
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Baked French Toast

Reviewed: Aug. 29, 2009
The baked french toast of your dreams. Get up early if you used a pyrex dish so you can let it get to room temp before you throw it in the oven. I used soy milk and half-n-half and it was great. Did not make the sugary glaze-I spritzed with powdered sugar then used Mrs.B's sugar free syrup (girls gotta stay in control!)
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French Onion Soup Gratinee

Reviewed: Jul. 27, 2009
Good, I used Organic broths and it was much saltier than I would have liked-my rings were tight the next day! It had great depth of flavor- only could manage one bowl. I did the toasts alone and topped the soup in mugs since I don't own ramekins (yet!) - upped recipe to serve 8...
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3 users found this review helpful

Cabbage Roll Casserole

Reviewed: Jun. 21, 2009
Add spices like it's your JOB and you will love this. My changes: we live in FL and it's June- I'm not turning my oven on unless there is a dire brownie emergency!! I did everything in 2 saute pans on the stove- one for the meat and onions (crumbled turkey sausage) and one for the cabbage and rice. I added the broth and stirred the rice like risotto, it cooked up gorgeously. Once I added the cabbage and let it cook down too, then the tomato sauce and lots and lots of cayenne and black pepper. Guido declared it a home run!
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Easy Batter Fruit Cobbler

Reviewed: Jun. 14, 2009
It's EASY and sweet, but the texture of the cobbler is kind of spongey. I used fresh strawberries, mango and a few bananas that needed to get gone. We like a crumbly cobbler, so this won't be a repeat but its not awful and worth a try if you like easy, sweet and spongey.
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1 user found this review helpful

Cheesy Polenta

Reviewed: Jan. 23, 2009
The flavor reminds me of 'home'. We like ours very creamy, so I used chicken broth (organic-otherwise it's a container of chicken tinged salt water) and lots of it- also almond milk (it's what we use) and parm, black pepper, no salt needed. It sets up fast, keep stirring. I added a hunk of butter. Just keep adding liquid until it looks right. It makes a ton-be prepared to have fun with leftovers!
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14 users found this review helpful

Jalapeno Popper Spread

Reviewed: Nov. 9, 2008
So popper-ish and perfectly delicious. I actually followed the recipe (almost) this time. I did end up using fresh jalapenos (about 7- and only a few seeds because these were muy caliente ones) and just 2 blobs of mayo (I don't care for mayo). Used grated parm (I was generous here) and some panko. The top could stand to brown some more. We'll make it for T-day and serve with sliced baguette and hunks of fresh veggies. Winner, winner.
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Zucchini Quiche

Reviewed: Oct. 17, 2008
We couldn't decide if we liked it warmed up or cold. It is very delicious. I took a few liberties (I used yellow squash plus zukes, and an organic carrot that was begging to be included. I had enough for 2 pies and they were chock full of veggies) Saute the chopped veggies in a tiny bit of olive oil- added minced garlic (of course) and a few big pinches of good shredded parm, plus mozzarella. We ate with some brussels sprouts w/bacon and it was a fantastic meal with lots of leftovers.
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Fabulous Cilantro Pesto

Reviewed: Sep. 26, 2008
With rice wine vinegar, salt & pepper and a last minute addition of a jalapeno-we had a great meal. I took jumbo shrimp and sauteed in a little of the pre-vinegared pesto mix. Toasted pecans, some good quality pec romano and lots of olive oil made the bowties exciting with a light coating of pesto. Plopped a few shrimp on each plate and served with a light, sweet white. Tastyness!
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5 users found this review helpful

Tom Ka Gai (Coconut Chicken Soup)

Reviewed: Aug. 3, 2008
Just excellent. I had about 1.5lb chicken breast that I cooked with some lime/garlic seasoning and then chopped very small. I used the lemon zester to grate a large hunk of fresh ginger into the pot. It needed a few cloves of crushed garlic, quite a moderate amount of cayanne, and I didn't have mushrooms so I diced up a few stalks of celery and sauteed in the same pot I cooked the chicken in, until they were soft. It needed noodles, I used rice sticks but they had a funky texture. Today Guido is taking care of me (I just broke a toe) and he boiled up some egg noodles. It's really good. Oh, I thin sliced 1 jalapeno, in that went, and I used chicken stock and some extra chicken stock base. It's missing lemon grass but who cares, it's VERY good.
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Chocolate Icing

Reviewed: Jul. 26, 2008
So...if you drop in a handful of semi-sweet choc chips and follow the rest o the recipe, you will have made fudge. I kept the milk out and kept adding a splash, mixing furiously, add another splash, mix like hell... and another splash- ok now I have icing. But I was too chicken to ruin my gorgeous black forest cake so I only iced one half. The rest of the icing went into a small container. Whatever clung to the spoon went into my belly! (With a sprinkle of kosher salt. it's a sickness...)
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Polish Cabbage Noodles

Reviewed: Jul. 23, 2008
Don't knock it 'til you try it. We sat slack jawed in amazing grace at the flavor. I only gave 4 because I jazzed it up a bit. I can't imagine that it would be better or worse done per instruct-just different. Sautee in bacon fat, a clump of butter, chicken stock base, lots of black pepper. Don't let it get too limp. Al dete on the egg noodles, mix it like you mean it but don't break the noodles up. Taste as you go. We love it. New favorite. (No onion used)
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Cajun Chicken Pasta

Reviewed: Jul. 7, 2008
Wow. It's just so very tasty. Because I veered so far off the recipe I should tell you what I did so beginners can get in a comfort zone to make your own changes and still get great results. What's Cajun seasoning? I used Old Bay Blackening mix in the yellow tin. I thinly sliced chicken, added my "cajun" mixed and tossed around in a hot pan glazed with tiny bit of oil. In went a few thinly sliced red & yellow peppers. In went a few globs of spicy brown mustard, and a couple shakes of Chili powder. I wasn't sure about the cream but I did add just a few splashes of 1/2 and 1/2. Then a handful of grated Almost forgot- I threw in 3 chopped scallions at the end, and extra black pepper.
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Tequila Shrimp

Reviewed: May 30, 2008
nice change. I used a splash of Cuervo Gold, juiced a few limes, chopped garlic and let the shrimp hang out in the fridge for a while. The danger here is it can quickly turn to ceviche if you leave it too long and then the shrimp will be rubbery when you get finished cooking them. I added crushed red pepper flakes, lots of black pepper and a splash of soy. I ended up pulling them out of the non-stick and throwing them in a HOT regular frying pan to get a crust on them and pull them out of the excess liquid. We had them with sauteed green beans and a glass of Reisling.
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Yellow Squash Casserole

Reviewed: Mar. 27, 2008
Wow. If I followed directions exactly it would have made too much (and been way too buttery for a weeknight side dish!) This was really tasty, with my changes: I used 3 yellow squashes that I washed, patted dry & sliced thin. I sauteed them with 1/2 a small yellow onion in 1 pat of butter and a few shakes of good store bought chicken stock. I was buttery cracker-less, so I used a few handfulls of Pepperidge Farm dry stuffing mix. Also out of yellow shredded cheddar (what I think the poster had in mind) so I shredded Cabot Jalapeno cheddar and a bit of extra sharp NY Cheddar, only melted 1 pat of butter (with all the cheese you don't need the extra grease) and you really don't need salt, just cracked black pepper. I did dot the top with butter (if you don't the bread crumbs or whatever will just be dry and nasty) but since I scaled the recipe down to 4, it worked fine with maybe a TOTAL 4 T butter for the entire recipe. The spicy cheese gave this kick-otherwise I think Guido would have turned his big nose up to it.
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