BigShotsMom Recipe Reviews (Pg. 1) - Allrecipes.com (13230891)

cook's profile

BigShotsMom

Reviews

Menus

 
View All Reviews Learn more
Photo by BigShotsMom

Rice Elena

Reviewed: Mar. 9, 2015
Recipe Group selection 3/7/15. I made half a recipe for DD and me and I built our meatless Monday dinner around it. The only change I made was to use a Mexican cheese blend rather than the Montery Jack and Cheddar. It was rich, creamy, and very satisfying. The green chilis were perfect. Thank you Bryantgal31, this recipe is a keeper!
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by BigShotsMom

Bacon Garlic Parmesan Cauliflower Casserole

Reviewed: Feb. 24, 2015
If I could find more recipes like this I could become a vegetarian! I made my own mushroom soup, which was really good on its own so I have to think it is better than canned. The flavors worked perfectly together. I chose to omit the French fried onions and instead mixed the bacon with breadcrumbs and grated Parmesan, then topped the whole thing with more Parmesan half way through baking. I thought about leaving out the red pepper flakes but I am so glad I didn't. There isn't enough to make the dish hot, just enough to make your taste buds pay attention. Thanks, 2bMary!
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by BigShotsMom

Heavenly Lemon Cake

Reviewed: Feb. 10, 2015
I made this into cupcakes, baking for 23 minutes. (I had expert advice from another member to start checking at 16 minutes and follow up in 3 minute intervals. They are so moist and lemony even before adding the syrup. I kept going back and rereading the recipe because the batter seemed so thick, but they baked up light and luscious. Thank you Christina, this recipe is a keeper.
Was this review helpful? [ YES ]
5 users found this review helpful
Photo by BigShotsMom

Mediterranean-Style Eggplant Pasta

Reviewed: Feb. 8, 2015
I make something similar when I can get fresh eggplant from the garden, but I never thought to add the red wine vinegar and it adds such a burst of fresh flavor. I used wide egg noodles because I had them on hand and I doubt any of my eaters realized they weren't Italian and I used fresh mozzarella. Delicious! and I know the leftovers I'm hoarding for my lunch will be even better. Thank you Debbie.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by BigShotsMom

Lemon Garlic Chicken

Reviewed: Feb. 8, 2015
This is so simple and yet delivers so much flavor. I didn't measure the garlic or lemon juice and it still came out well. I so seldom cook chicken on the stove top that this was a lovely treat. Thank you. Violet,
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by BigShotsMom

Old Fashioned Porridge and Molasses Bread

Reviewed: Feb. 3, 2015
This is the third time I am making this bread and the first time I could get a photo. Excellent bread! Very forgiving too. I lost count of how many cups of flour I added and just winged it and it still worked! Your whole house will smell wonderful and your tummy will be very happy. Thank you Manella, you have come up with another great recipe.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by BigShotsMom

Sesame-Crusted Tuna with Summer Salsa

Reviewed: Jan. 31, 2015
My review is for the tuna only. I didn't make the salsa. I think I would have liked it better had it called for more seasoning than just the sesame seeds and a shorter cooking time. Once it is opaque the tuna is almost well done and we much prefer it on the rare side. Having said that, I must admit I had to cook it inside because the grill is iced in right now. I broiled it and watched it carefully so I do think I cooked it as instructed. Thanks anyway.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by BigShotsMom

Almond Squares I

Reviewed: Jan. 31, 2015
Interesting treat. I used almond extract instead of vanilla as the submitter suggested and I am glad I did because even with it the base almost tasted like butterscotch. I can't imagine using sweetened chocolate if you follow the recipe for the base. I did as instructed and used unsweetened and still found for my taste, I could cut the sugar back. Thanks, Gayla
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by BigShotsMom

Cranberry, Cinnamon, and Brown Sugar Steel Cut Oats

Reviewed: Jan. 31, 2015
Great flavor, stick to your ribs, healthy breakfast for anytime of day. I chose to omit the butter and sugar as I cooked this to accommodate my dieting daughter, so those who wanted them added them on top. This is comfort food! Thanks!
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by BigShotsMom

Tasty Tuna Steak

Reviewed: Jan. 31, 2015
My review is for the tuna only. Fennel and tuna are wonderful together. I followed the ingredients and method, only increasing the cooking time to 1 minute per side as not all of us like it too rare. This gave us medium rare, which pleased us all. Thanks for a simple but delightful entree.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by BigShotsMom

Saffron Rice with Raisins and Cashews

Reviewed: Jan. 28, 2015
Actually 4 1/2 stars. I was skeptical, but this is really good and I would have given it 5 stars but fora few things. The method of cooking the rice and adding the ingredients doesn't really work. Use your usual method, add the saffron to the water and let it cook together with the rice then add the rest of your flavorings as soon as you determine all the water is absorbed, stir it all in, cover tightly and allow to rest for five minutes or so. There is enough heat and residual moisture. I cut the sugar to 2 tbs. And last, fishing for the cloves is a nuisance, I just used 1/4 tsp ground cloves and left out the whole. I just wish I knew if this is meant to be a sweetish side dish or a very mildly sweet dessert. Either way, it is very tasty!
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by BigShotsMom

Pomegranate Marinated Pork Chops

Reviewed: Jan. 28, 2015
There're is nothing to help emulsify the vinegar and oil so they pretty much separated, I need to play with that because the flavors work well. My grill is snowbound so I broiled the chops and that worked out well. And as a bonus it is a use for the fancy pomegranate vinegar I was given for Christmas. I also didn't marinate for the length of time suggested because I was afraid my chops were starting to look like Chinese pork, but I may let it go longer next time. Thanks, Denise, this is a nice addition to my pork chop recipes.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by BigShotsMom

Seafood Quiche

Reviewed: Jan. 24, 2015
We enjoyed this. The recipe is for a traditional French quiche, no cheese just a rich custard. I had to make it stretch to feed extras so I added diced shrimp and chopped broccoli. The flavors were subtle but added a savory zing. Thanks, Sal, I will make this again.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by BigShotsMom

Spaghetti and Chipotle Meatballs

Reviewed: Jan. 19, 2015
I can't smell or taste much if anything due to a heavy cold, so I was going to let my family rate this. My son thought it was much too spicy (and I reduced the Chipolte by half) and my daughter thought it was good, but not great. All I got was the smokiness, so I assume it may have been too spicy.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by BigShotsMom

Curried Quinoa with Red Lentils and Kale

Reviewed: Jan. 15, 2015
I couldn't bring myself to boil all those lovely spices, so I went about this a bit differently. I toasted all the spices over medium heat. When they became fragrant I added about a tablespoon of EVO and mixed then added the onion and minced garlic and sautéed until tender and translucent. I added the water and broth along with the lentils and followed the recipe from there until we got to the kale and peas. I steamed those separately to retain their bright green color. I did mix the peas into the grain mixture and served it over the kale. The other change I made was to use regular quinoa since there is neither nutritional advantage, nor additional flavor in the rainbow and it was almost twice as expensive. When I saw how muddy this cooked up I was happy with that decision. Thank you, Heather.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by BigShotsMom

Ginger Snapper

Reviewed: Jan. 11, 2015
Delicious! The flavors are beautifully balanced. I chose to bake the fish uncovered so the soy and honey made a glaze. We all enjoyed it and will have it again. Best of all there is no leftover fishy odor. Thank you, Christina
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by BigShotsMom

Celery Root and Potato Puree

Reviewed: Jan. 11, 2015
When you can find it, celery root is worth the effort to peel it. It was always a fixture on my grandmother's holiday table, but is hadn't seen it in years. This fall our Farmers Market had it and I bought several (if you can find them very fresh with some green stalks they keep for weeks.) I saved some calories by replacing the butter and cream with low fat yogurt - not fat free, you need a little fat to get the right mouth feel. And don't forget the nutmeg! Thanks, Chef John.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by BigShotsMom

Celeriac Mash

Reviewed: Jan. 11, 2015
Celeriac is such a great addition to mashed potatoes! It gives a subtle hint of flavor without changing the texture too much. I like to use red skin potatoes, unpeeled. The small bits of color make this an attractive addition to the table. I also mashed this with plain low fat yogurt to keep it figure friendly. Thanks!
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by BigShotsMom

Apple Crisp V

Reviewed: Jan. 1, 2015
The quantities seemed odd to me, so I used my judgement and cut back the number of apples and amount of apple sauce so I could bake it in a 9x9 pan. I also added a cup of oatmeal to the topping and a handful of dry cranberries to the apples
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by BigShotsMom

Pork Loin, Apples, and Sauerkraut

Reviewed: Jan. 1, 2015
What a great way to start the New Year! I omitted the Thai seasoning from the rub and the brown sugar from the sauerkraut, but followed everything else. Delicious! My only regret is you don't get any gravy. But the meat is tender and very flavorful. I'll have to get up early and make rye bread for roast pork sandwiches. Thank you, Kehl Berry.
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 727) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Easter Ham, Lamb, and More
Easter Ham, Lamb, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States