BIGRED227 Recipe Reviews (Pg. 1) - Allrecipes.com (1389094)

High Temperature Eye-of-Round Roast

Reviewed: Sep. 6, 2011

Followed exactly, but after 200 hours I checked the temperature of my oven and it was already down to 120 degrees with a 1/2 hour to go. I took it back up to about 200 degrees and turned it off for the rest of the time. I never opened the door, and it's a fairly new oven, but it was about 68 degrees in my house. Anyway... at the end of the cooking time it was only 125 degrees. Luckily my husband is coming home late so I cut a couple slices of the ends that were medium rare (even at the very end) and put it back in to cook at 325 so it will be done when he gets home. It was delicious though.

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Veggie Vegetarian Chili

Reviewed: Feb. 19, 2011

My vegetarian daughter loved it, and so did my meat eating husband. I made it spicier for them and they thought it was great. I did omit the mushrooms due to allergies.

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Authentic Mexican Enchiladas

Reviewed: Feb. 19, 2011

These were ok, I've had better.

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Coconut (Haupia) and Chocolate Pie

Reviewed: Feb. 19, 2011

I made this yesterday after making a coconut cream pie from this site and had a leftover baked pie crust and a can of light coconut milk. It good, but not as good as the coconut cream where I used a can of creme of coconut and coconut extract. The chocolate was overpowering using the semi-sweet chips. My husband is from Hawaii and although he seemed to remember this type of pie, he preferred the coconut cream too.

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Old Fashioned Coconut Cream Pie

Reviewed: Feb. 18, 2011

Used the can of creme of coconut and 1/2 and 1/2 as other mentioned, substituted the vanilla for coconut extract and did not toast the coconut. Maybe it's not fair to rate it the way I made it, but since it was my first time making and eating I figured I'd follow the advice of so many others. It came out wonderful!!!! Delicious, I'm hooked.

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Amazing Italian Lemon Butter Chicken

Reviewed: Feb. 18, 2011

Really, really delicious, but a lot of work. I followed the recipe exactly except for adding some lemon zest to sauce. The bacon should have been cut before cooked, but i got in the pan with a scissors to cut it up. When I added the sauce to the pan it totally separated and was no longer the creamy looking sauce in the sauce pan. Was it worth the unbelievable amount of fat? Maybe on special occassions, but there has to be a way to reduce it.

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Bacon Quiche Tarts

Reviewed: Feb. 13, 2011

Wish I could do 3 1/2 stars. The filling with really yummy, but never having used refrigerator biscuits I just bought the buttermilk ones (didn't buy flaky) and they were really icky. Too thick, too chewey. Also by the time I tried to spread them on the sides of the muffin tin they had already puffed up a little so only went 1/2 way up. I will try again, but with a different dough.

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Spinach Tomato Tortellini

Reviewed: Feb. 2, 2011

Was sort of bland. Based on the recipe I gave it 3 stars, once I added some tomato paste and a little extra seasoning it was delicious.

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Linguine with Fresh Tomatoes

Reviewed: Jul. 31, 2010

OMG this was unbelievable. I used a tomato basil linguine I got on sale. I chopped up some fresh tomatoes, onions, and garlic straight from the garden (not too far from Downers Grove) then added 3 types of basil, some parsley, some thyme and marjoram and through it in the food processor with the onion and garlic. Instead of parmesan I added some fresh mozzarella. It was really, really great. Thanks for the idea.

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Zucchini Patties

Reviewed: Jul. 31, 2010

Wonderful recipe. I didn't have any mozzarella, but I substituted some shredded cheddar. I thought I read in a review to substitute bread crumbs for the flour, but it was still very wet. I ended up adding another 1/4 cup of flour. Do not use too much oil or they don't set right. Delicious with sour cream.

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Vegetarian Gravy

Reviewed: Dec. 25, 2009

Thank you for this recipe. My daughter and her boyfriend became vegetarians in early 2009. This recipe, plus a meatless-soyless turkey thing helped make it through the holidays. She is allergic to soy, but can have soy sauce because it's fermented (go figure). Thank you. It's a keeper and on the stove again this Christmas morning.

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Spanish Flan

Reviewed: Aug. 30, 2009

Wonderful. I followed others and added one more egg for a total of 4 and cooked it in a hot water bath. I used by 8 inch square and when I check it after 60 minutes it was really, really liquidy. I cooked it for another 30 minutes and it was great. I put 1 cup of sugar in a fry pan on low heat and it took forever, by the time I spent a minute going to another room it got really brown. I tasted it and it seemed ok, but next time I'll be more careful. It just had a little tiny burned taste, but everyone ate it up. I'm going to make it again this week for a potluck.

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Harvard Beets

Reviewed: Jul. 28, 2009

Yummy. Used fresh beets from the garden and apple cider vinegar. So delicious.

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Washabinaros Chili

Reviewed: Feb. 1, 2009

Wonderful. The only thing I did differently was that I doubled the hamburger (no sausage in the freezer) and left out the spicy peppers (I can't do real spicy) and added a sweet pepper. My husband and I ate it all week and enjoyed it very much. My husband loves spicy and I thought maybe he'd add to it, but said it was wonderful as is.

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Cool Cucumber Salsa

Reviewed: May 26, 2008

Delicious. Great way to use cucumbers in the summer time. Delicious!!

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Original Homemade Italian Beef

Reviewed: May 26, 2008

I used broth instead of water and it seemed to need a lot more then 1 Cup. I used 2 packages of dressing mix as suggested and the combination was pretty salty. Maybe next time I'll use low salt broth. The taste was delicious, the texture a little funky because I'm use to sliced beef. No one else complained about the saltiness, but I did have a couple complaints about the buns instead of italian bread.

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Baby BLT

Reviewed: May 26, 2008

These were really good. I used the 1/4 cup cream cheese and 1/4 cup mayo. I used 12 oz. of center cut bacon and it seemed really salty to me. I used a paring knife to cut the top off the cherry tomatoes and then the little membrane down the middle, then scooped. I found that easier then stuffing. I turned them upside down on papertowels over night in the fridge, but they got a little pruny. They were delicious and gone quickly.

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Ono Butter Mochi

Reviewed: Apr. 30, 2008

This was delicious and easy. My husband is from Hawaii, but Japanese and I have only had the mochi that is round with red bean paste. I made this for a Lei Day party at the nursing home where I work and it was a huge hit. The staff all said it reminded them of a Philipino dish. My husband hasn't tried it yet and I'm glad I kept some at home because it was gone in no time. I used a can of coconut milk and then whole milk for the rest of the 3 cups. I didn't put the coconut in, but sprinkled it on top. So delicious.

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Taqueria Style Tacos - Carne Asada

Reviewed: Feb. 4, 2008

Really wonderful. Delicious marinade. I skipped the cheese because the flank steak was so expensive I didn't want to spend another $6 on cheese I've never tried before. The onions, cilantro and lime juice was a really nice addition, I didn't have the dried peppers and felt the salsa was missing something so maybe it was really needed. I will definitely make this again and keep a look out for flank steak on sale.

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Buffalo Chicken Dip

Reviewed: Jan. 6, 2008

We're conflicted. I love bleu cheese, my husband HATES it. My husband loves spicy, not too spicy for me. I made this last night, but cut the recipe in 1/2. I used canned chicken, bleu cheese dressing (not too chunky) and no extra cheddar cheese (he's not a big hot cheese eater). I poured in the Franks hot sauce little by little to make it not too spicy for me, but still with a kick and ended up using about 1/4 cup (for 1/2 recipe). We ate it hot on Chicken and Biscuit crackers and both thought it was OK. We just ate it cold and I liked it soooooo much better. My husband thought it was better, but still OK and that's when I confessed there was bleu cheese in it. I'll try it again with cooked chicken, but will definitely keep it as a cold recipe.

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