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    GinaCucina

    south county, CA

    Chef #914114

    south county, CA

    Joined: Aug 05, 2008

    Birthday: Nov 27

    29 reviews by GinaCucina

    1 - 10 of 29 sorted by Date | Rating | Helpful

    Reviewed Blonde Texas Sheet Cake
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      |  By FloridaGrl

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    "excellent!! Made some amendments to the cake so my review mainly reflects the frosting recipe. The buttermilk gives the frosting just enough "twang" to keep it from being too sweet. I made this for a large bbq and got rave reviews. I even had a bit the next day and I think it was even better!"

    Jun 2, 2012 on Food.com

    Recipe #238914

    Reviewed Almond Fudge Banana Cake
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      |  By CoolMonday

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    "Came out great for a chocolate Easter cake. I made an almond cream cheese frosting instead of a chocolate glaze to make it more Spring-like. Very moist and the banana is definately the strongest flavor coming from the cake. Will definately make again."

    Apr 9, 2012 on Food.com

    Recipe #142

    Reviewed Graham Crackers - Alton Brown
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      |  By DrGaellon

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    "Made these yummy crackers today. I had to substitute 1/2 honey for the molasses as I ran out. The molasses flavor was strong so I probably will repeat that substitution in the future. They only needed to bake for 18 minutes or they started to go towards the dark side. I definately recommend using a kitchen scale to measure the ingredients. I measu..."

    Jul 14, 2011 on Food.com

    Recipe #337422

    Reviewed Hummus, Fava Bean Style
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      |  By Dancer^

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    "Once corrected the recipe came out fine. Using the guide line of "a couple cups of actual peeled cooked beans" did not measure up to using an entire head of garlic. Waaaaay too much garlic. I used 3 cups of cooked beans, 1 large clove of garlic, 1/4 cup each of tahini, olive oil and 1/8 of a cup of lemon juice. Pureed in a cuisinart and then added..."

    May 16, 2011 on Food.com

    Recipe #120786

    Reviewed La Mexicana's Rosca De Reyes (King Cake
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      |  By Molly53

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    "I used chopped apple pie filling instead of the solo. Although I like the praline filling the best. I also only did a simple glaze with powdered sugar, vanilla and cream. I will definately omit the water in the recipe next time I make it again unless you want to add 8 cups of flour to get the right consistancy.I also scalded my milk and let it co..."

    Mar 8, 2011 on Food.com

    Recipe #84708

    Reviewed Emeril?s New Orleans-Style Red Beans and Rice
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      |  (1 person found this helpful) |  By Ridgely

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    "Came back from NOLA from a vacation centered around all of the NO foods I love. I ate red beans and rice from the Praline Connection (off Frenchman 3 times because it was sooo good. When I came home I went thru withdrawls. These taste just like the ones I had over there. I made them twice in one week to kill my craving. One recommendation is to u..."

    Nov 19, 2010 on Food.com

    Recipe #316629

    Reviewed Pasta With Tomato and Almond Pesto (Pesto Alla Trapanese
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      |  By kimmer9

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    "Words can't explain how outstanding this recipe is. I love ATC and have never been disappointed. This recipe screams the flavors of summer and is the perfect choice for an outdoor dinner party. Goes great with grilled chicken marinated in olive oil, lemon and rosemary. Great for those with cherry tomatoes growing wild in their garden. I've made th..."

    Oct 12, 2010 on Food.com

    Recipe #417803

    Reviewed Banana-Cranberry Spice Muffins
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      |  By scarley

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    "very yummy. i used 1/2 whole wheat flour and they were very filling. Not too sweet. A great breakfast item with coffee. I doubled the recipe so I could freeze the muffins for quick breakfasts.thanks."

    Sep 13, 2010 on Food.com

    Recipe #433789

    Reviewed Angel Food Cake With Lemon Meringue Icing
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      |  By hannahactually

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    "Love this cake. This is my go-to birthday cake. I absolutely love the icing. It is wonderful on cupcakes too. After eating homemade angel food cake you can never go back to the store bought fake ones."

    Aug 29, 2010 on Food.com

    Recipe #164766

    Reviewed Italian Amaretti Cookies
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      |  By Mortadella1985

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    "yes, the eggs do need to be beaten before adding!!! If not, you end up with a flat cookie. The egg whites should be beaten separately and folded in. Amaretti should be little round domes with a tender center. The sugar should be cut down too."

    Aug 20, 2010 on Food.com

    Recipe #387967

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