BigShotsMom Recipe Reviews (Pg. 13) - Allrecipes.com (13230891)

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Springtime Pasta Salad

Reviewed: Mar. 27, 2013
I omitted the black olives and added sliced carrots. Those were my only changes. This seemed like the base of a pasta salad. I would have liked more vegetables, some grape tomatoes, some herbs in the dressing and some lemon juice. Thanks for sharing.
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Black Gold

Reviewed: Mar. 26, 2013
Oh. My. Goodness! These are some of the best cookies I have ever made. The process is different than I have ever used for cookies, almost reminded me of making chiffon cake, but it yields perfectly light, moist, decadent treats. They do not spread very much, so what you put on the baking sheet is pretty much what comes off. 9 minutes was perfect in my oven and I got exactly 36 cookies. I can not believe no one has made these since 2004!
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Spicy Sausage Pasta Alfredo

Reviewed: Mar. 25, 2013
I used 3 Cheese Sausage in this because it was all I could find and it was a disappointment. The Hot and Mild sausage was more to our liking. The rest of the recipe was fine.
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Moab Chowder

Reviewed: Mar. 25, 2013
Well, it lived up to its description "Quick, warm, cheap and very filling." There is too much macaroni for the amount of liquid and the clam flavor gets lost. I even replaced the chicken broth with clam juice. The only flavors that come through are tomato and chili. I'm sorry, but we will not be having this again.
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Avocado Feta Salad

Reviewed: Mar. 25, 2013
The dressing is quite good, although I would suggest omitting the salt since the feta is salty. It can be added at at the table if needed. I would like another flavor or crunchy element too. Maybe some sliced red onion. I'll play with it and report back.
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Tomato Veal Scallopini

Reviewed: Mar. 24, 2013
I've made this 3 times now the first as written, which was edible, but not IMO the best showcase for the veal. The second time I used pork cutlets because veal is too expensive to use in an experiment. It worked well with my changes so I made it again with veal. I season my flour with white pepper, rubbed sage, and garlic powder. I switched to dry white wine and cut it back to 1/4 cup so the veal doesn't stew in the oven and honestly, I think it would be just as good without it. Ryan, your instincts were good and I hope you aren't offended by my changes.
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QUICK AND EASY LEMON LOAF

Reviewed: Mar. 21, 2013
Easy to put together and a wonderful result. I used butter and added zest to both the batter and the topping. My crew inhaled this, can't get a better review than that. I just don't understand why I had so much trouble getting it out of the pan, but I see others did too. My pan was well greased and floured. Oh well that doesn't affect the taste. Thanks Manella, this is a keeper.
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Easy Mango Banana Smoothie

Reviewed: Mar. 21, 2013
Pretty close to perfect! I used frozen mango so there was almost no effort involved.
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Boiled Water

Reviewed: Mar. 20, 2013
While the end result was, indeed, boiled water I found the process cumbersome. I chose to use a teakettle instead of a pot. This allowed me to do other things secure in the knowledge the kettle would whistle when the water was ready. Just a tip for new cooks - a watched pot does actually boil but it seems to take forever. Thanks, Seth it is always fun to try a new recipe.
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Almond Carrots

Reviewed: Mar. 18, 2013
We really enjoyed these carrots. I used honey in place of the white sugar, perhaps 2 tbs. That was my only change. I seriously doubt I could keep them in the fridge for 24 hours I was picking at them because I couldn't wait 8 hours. Thanks Ladyem, we will have these often.
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Aunt Gert's Sour Cream Cucumbers

Reviewed: Mar. 18, 2013
I have been making these for years. I seed my cukes so I don't need to salt them. I also like the visual contrast red onion provides. Thanks, Jan!
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Slimmers Pumpkin Soup

Reviewed: Mar. 13, 2013
As written I would rate this about 2.5 but the concept is good, so I ran with it. I sauteed 1 tbs fresh ginger, minced, with the onion in 1 tbs olive oil. To that I added 2 cups of homemade chicken stock and 1 cup of diced red potato, skin on and simmered for about 15 minutes until the potato was almost cooked. I used canned pumpkin and stirred it all together and continued to simmer, adding 1 tsp ground rosemary, 1/2 tsp cayenne and 1/4 tsp red pepper flakes until the potatoes were cooked. I removed the pot from the heat and added 1 cup 2% milk. Still low fat but very flavorful. Thanks Cheryl, for a good springboard.
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Best Ever Pumpernickel Loaf

Reviewed: Mar. 12, 2013
The only thing missing might be caraway seeds and I will concede they are optional. After the first rise I felt a loaf pan would be too small so I free-formed the dough. It did spread slightly but still made a nice boule, substantial but not too dense with a nice crisp crust and moist crumb. The flavor is really good, there are notes from the molasses and cocoa but they are balanced. Thanks, this will be made often.
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Carrot and Zucchini Casserole

Reviewed: Mar. 11, 2013
I loved the idea of this dish but thought the vegetables would be overlooked and mushy, so I skipped steaming them and roasted them at 400F for half an hour then poured the cheese sauce over and added the bread crumbs, which I mixed with a bit of cheese instead of all the extra butter. I reduced the heat to 350 and baked about 20 minutes until the top was browned. Thanks, Angela
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Meat and Veggie Stromboli

Reviewed: Mar. 11, 2013
Recipe Group selection 3/4/13. I used homemade bread dough since I had it in the freezer. I don't care for pepperoni so I used hard salami and deli ham in place of Virginia. Everything else remained the same. Plans had to be shuffled and dinner postponed. Rather than serve it cold, I cut it into portions and used my Panini maker. We will have this many more times.
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Mark's Quick Beef Spanish Rice

Reviewed: Mar. 9, 2013
I went about this a bit differently. I sauteed my onions in a heavy bottom sauce pan and added my meat, in this case, Johnsonville Sweet Italian sausage, which I removed from the casing and cooked them together until the sausage was almost cooked. I added the rice, the tomatoes, undrained and 1/2 cup of water stirred it all together and allowed it to come to a boil, then reduced the heat and let it simmer until all the liquid absorbed. Just before serving I added my diced green pepper. Super easy, great flavor and a fun twist on Spanish rice. Thanks, Mark!
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Peppermint and Chocolate Brownies

Reviewed: Mar. 9, 2013
I had to completely revamp my review. Immediately after making these brownies I really didn't care for them and said so. However, 12 hours later the flavors have melded and the mint isn't so raw and they are actually quite good. I still think there is too much sugar in the recipe along with the chocolate syrup and suggest only using half as much. I am glad I went back for another taste. Thank you, Madison, it's always fun to try a new recipe.
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Bowties with Italian Sausage in a Cream Basil Sauce

Reviewed: Mar. 6, 2013
I used 2 links of Johnsonville Sweet Italian Sausage and 2 links of their hot sausage. I wanted the heat, but I didn't want to overwhelm the basil flavor. Then I discovered I hadn't bought the bow tie pasta, so I improvised and used wide egg noodles (I know, right?) Success! We all enjoyed dinner and there is enough for a lunch that will only have improved with time. Thanks, Johnsonville Kitchens!
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Blenty of Blintzes

Reviewed: Mar. 3, 2013
I began with no clear idea of how this should taste so I can't speak to the authenticity, but it was the star of our Sunday brunch. I used low fat cottage cheese and sour cream and it was still rich and satisfying. The flavor profile was a bit bland for us so I warmed some homemade raspberry preserves and dribbled just a bit of sweetness. Thank you!
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Texas Boiled Beer Shrimp

Reviewed: Mar. 1, 2013
This was well received at my house. The only thing I did differently was to remove the pot from the heat as soon as it came to a boil after adding the shrimp. I didn't want to over cook the shrimp. I left them in the hot beer for about 5 minutes. Thanks for sharing!
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