BigShotsMom Recipe Reviews (Pg. 11) - Allrecipes.com (13230891)

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Smoked Sausage Frittata

Reviewed: Sep. 3, 2013
Since we were all going to be eating dinner at different times, I elected to make this into a baked frittata. I started the sausage and green onions as directed and when ready I stirred them into the egg, cheese, tomato, basil mixture poured each serving into individual casseroles and baked them at 400F for about 12-15 minutes. We all agreed this was a great combination of flavors.
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Laura Shirk's Shortbread

Reviewed: Aug. 30, 2013
I did make one change, I cut the flour back to 2 cups. The low, slow baking time yields a less dense, crispier shortbread. I also just pressed the dough into an 8 x 8 baking dish, scored it into 20 pieces and pricked them with a fork. Thank you, Sally for sharing Laura's wonderful recipe.
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Beef and Pasta Skillet Primavera

Reviewed: Aug. 26, 2013
As written this recipe would have rated only 3 stars with my family. It is a good start but for our tastes it needs some help. I used all fresh vegetables zucchini, onions, yellow peppers and tomatoes. I cooked my pasta as usual and added it to my sautéed vegetables and ground beef. I wanted my vegetables to remain tender crisp. Two minced cloves of garlic and some finely chopped basil were added just before I stirred in the pasta. As I plated I sprinkled freshly grated Romano and fresh ground pepper. I was only disappointed because there were no leftovers for lunch.
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Beef and Blue Cheese Stuffed Mushrooms

Reviewed: Aug. 22, 2013
I had high hopes for this recipe since I love all the main ingredients, but it just sort of fell flat. I think minced onion and garlic would have given it a flavor boost. I also think the yield is way off. I used standard size white mushrooms, no more than 2" in diameter and only got 8 well rounded or 10 skimpy mushrooms stuffed. I like the concept, so I will play around with the flavorings. Thanks for the idea.
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Simply Sensational Chili

Reviewed: Aug. 13, 2013
I made a few changes but till used all the seasonings and flavors listed. I chose to use cubed round steak and kidney beans. Red sweet onion in place of green and poblano pepper in place of jalapeño. I added additional depth of flavor by using fire roasted tomatoes. This is a nice chili recipe because it allows for being customized. We rounded the meal out with corn muffins and a salad. Thanks, Goya!
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Cornbread Muffins I

Reviewed: Aug. 13, 2013
This is a moist, dense, sweet treat. It is more cake like than either cornbread or a corn muffin. No butter or honey is needed to enjoy this muffin. It was a perfect accompaniment to both chili and a salad lunch. Thanks, Lisa K.
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Mediterranean Chickpea Salad

Reviewed: Aug. 12, 2013
I made this pretty much as written except I forgot to add the cheese. It was great without it, but the next time I will add it. I really liked the brightness of the parsley and lemon juice. The Adobo flavored it just as well as my usual herbs. Thanks Goya!
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Beef Filets with Ancient Grain and Kale Salad

Reviewed: Aug. 11, 2013
My meat was perfectly cooked to our liking at 140F. I let it rest about five minutes. I did exactly what the recipe called for, mixing fresh ground black pepper and garlic together and pressing it into the meat. This really let the flavor of the meat shine with just a small bit of salt added at the table. I served mine on a bed of sautéed baby book choy and Byrdhouse Barley Pilaf. This was a really satisfying, enjoyable meal.
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Cheesy Chicken and Yellow Rice

Reviewed: Aug. 7, 2013
This was tasty. I would have given it 5 stars but it is too salty for my taste. Between the salt in the Adobo seasoning and the salt in the rice seasoning it is too much. I would have been able to eat more than a very small portion even with the salt except I am very sensitive to MSG. So, it tasted great and I am sure others will have no problems but people with dietary restrictions need to read the ingredients. Oh, and I forgot to add the cheese, which would have made it saltier still. I guess I only made Chicken and Yellow Rice.
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Grilled Pork Chops and Onions

Reviewed: Aug. 6, 2013
We had boneless pork chops marinated in Mojo Chipotle and another dish marinated in Mojo Criollo. Both were delicious. I marinated them all day and the flavors were perfect. I baked them because the heavens opened as I was getting ready to grill. 25 minutes at 400 F was perfect. I poured the excess marinades in small saucepans and boiled it and cooked until reduced, then poured it over the cooked chops. Thanks, Goya for great condiments.
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Sweet Bell Pepper Rice

Reviewed: Aug. 4, 2013
This is a solid, tasty recipe. I made only minor changes, using yellow, orange and red peppers and omitting the green and fresh basil in place of dried. It smelled so good as it simmered. I had one chicken cutlet I needed to cook so I cut it in strips and added it to the peppers to make a complete meal. Thanks, Joey!
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Tangy Potato, Green Bean and Bacon Salad

Reviewed: Jul. 27, 2013
Why have I waited so long to make this? I used red potatoes and switched the red onion for scallions. We enjoyed it warm shortly after I made it. I had a bit for lunch the next day right from the fridge. The flavors were better blended but not very intense so I brought it to room temperature before serving the last bit and that was the best. Thank you Don! I am just sorry I waited so long.
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Vanilla Ice Cream V

Reviewed: Jul. 23, 2013
I made this twice. The first time I was not happy with the result. It was too icy and not rich, but I liked the concept so iI did it again reversing the ratio of cream and half and half. That produced a much better result. I used vanilla paste to amp up the flavor and served it with Chef John's Easy Homemade Chocolate Sauce.
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Easy Homemade Chocolate Sauce

Reviewed: Jul. 23, 2013
The flavor is wonderful, rich and chocolately but if I had followed the instructions I would have had a loose pudding. I never brought the heat higher than medium-low and reduced it as low as I could as soon as it came to a simmer. I doubt I cooked this for more than 4 minutes and it is really a bit thicker than I would prefer. I am already thinking of dark chocolate powder and perhaps less flour for the next time. Thanks, Chef John!
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JELL-O Patriotic Mini Fruit Tarts

Reviewed: Jul. 15, 2013
I used mini phyllo tart shells because I made 150 of these for an event. They were very well received and worked perfectly because they were a small sweet treat. I will be doing these again with different fillings. Thank, Jello!
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Claire's shrimp and crab gazpacho

Reviewed: Jul. 14, 2013
This is delicious! I did add three cloves of garlic and had to use a red pepper because I had no yellow but those were my only changes. I was disappointed the flavor of the crab isn't more pronounced, but that may have been because I used canned carb. Thank you Claire for thinking this up and Gary for sharing!
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HERDEZ® Creamy Pasilla Enchiladas

Reviewed: Jul. 13, 2013
My little dinner party tripled when the rain finally cleared enough to have the fireworks display tonight. I didn't have enough Pasilla sauce to make enough to feed everyone so I used the Herdez Chipotle sauce to make half of the enchiladas. I added a bit of chili powder, cumin and garlic powder as I sautéed the chicken. I served these with Mexican Rice II and guacamole. As my guests arrived they all commented on how good it smelled and they all agreed the food lived up to the promise of the aroma. Thank you, arich01, this recipe is a winner!
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