BigShotsMom Recipe Reviews (Pg. 15) - Allrecipes.com (13230891)

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Sweet Potato Black Bean Roll-Ups

Reviewed: Jan. 21, 2013
I used home cooked black beans and sweet potatoes that were leftovers. I didn't have flour tortillas so I used corn and omitted the cilantro. It went over well. I thought next time I'll increase both the onion and garlic and I might add some finely sliced fresh ginger when I saute them. This is very filling and the leftovers make a great lunch. Thanks, APT
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Cinnapear Smoothie

Reviewed: Jan. 19, 2013
I have to admit to a certain ambivalence about smoothies, but this one is quite delicious and one I will make again if I have the right combination of fruits on hand. Thank you Sarah-May!
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Bryan's Red Ribbon Recipe

Reviewed: Jan. 16, 2013
Recipe Group selection from 1/11/12. I followed the process and ingredients with the exception of omitting the nuts (allergies) but the baking time and temps were not compatible with my oven. The tbs measure for the cookies was too small, at minimum it should be a well rounded tbs and that would still yield a rather small cookie. I used a #40 scoop, just shy of 2 oz and got 21 cookies. I realize different ovens may not run true to temperature, but 400F at 13 minutes gave me a seriously over cooked very spread cookie. 9 minutes gave me raw centers and almost over done edges and still very spread. 375 was still too hot. I finally settled on 350 for 13 minutes which gave me evenly baked cookies with just a crisp edge and a chewy center. And they didn't spread as much as at the higher temperatures. They do taste good, though, so thanks for sharing the recipe.
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Pork Tenderloin Diane

Reviewed: Jan. 14, 2013
It's amazing something so easy to prepare can taste so outstanding. I followed the recipe to a T and can't think of anything I would change.
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Ramen Coleslaw

Reviewed: Jan. 12, 2013
I had this at a recent party and the hostess got coy when I asked for the recipe. Well here it is! I did use rice wine vinegar and packaged cole slaw. I did not add any salt to the dressing but I did add a few shakes of lite soy sauce. This is so versatile, I can see adding diced chicken or shrimp and other vegetables. And if by some odd chance you have leftovers, it is even better the next day.
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Avocado Dessert

Reviewed: Jan. 11, 2013
I decided to try this and I am so glad I did. Rich and creamy, just delicious. I did go about it slightly differently because I didn't want the avocado to turn brown. I refrigerated it about 2 hours before I used it and made sure my milk was very cold. I only used about 1/4 cup of milk and 1/8 cup of sugar. I would also use less vanilla the next time, but that is just personal taste. Thanks Craig, this is a treat!
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Photo by BigShotsMom

Pain de Campagne - Country French Bread

Reviewed: Jan. 9, 2013
I halved the recipe to make just one loaf and now I wish I had made two. I used white WW in my poolish, which I ended up fermenting for about 30 hours due to circumstances. I just added a little more water and flour (about 1/8 cup each) when I realized I couldn't use it until the 2nd day. It just gave that much more flavor to the bread. The proportions are spot on and the dough is a pleasure to work with. Thanks, violet!
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Photo by BigShotsMom

Mitzie's Beef Stroganoff

Reviewed: Jan. 6, 2013
Recipe group selection of 12/29/12. This seemed like a very good start. That small bit of tomato in my usual recipe does add quite a bit to the flavor and of course the mushrooms. I am not a big fan of cream cheese so I eliminated that and increased the sour cream to 1/2 a cup and just cooked it until it reached the right consistency. I also cut back on the flour to about 2 tbs. Thanks for sharing, Jarrie!
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Buttery Cinnamon Cake

Reviewed: Oct. 28, 2012
I made this cake from an AR cookbook so I didn't have the benefit of reviews. I replaced the shortening with butter and used a 9" bundt pan because I don't have a 10" pan. I baked it for 45 minutes and it was done. I will probably make this again, taking the suggestions of more cinnamon in both the batter and the glaze and using brown sugar in place of white. I think I would also make a simple syrup then add the butter so the glaze isn't so runny. We did like the fact it was not overly sweet. Thanks, Leta.
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Hot German Potato Salad Casserole

Reviewed: Oct. 18, 2012
Recipe Group selection of 10/14/12. I used red potatoes, which I boiled and cubed with the skin on. I sauteed my onion and celery in the bacon drippings for added flavor and followed the rest of the recipe as written. I am unsure what the problem is because I like German Potato Salad and I like all the ingredients, but it just didn't work for us. I think we would have liked it better without the mayo, hot or without the cheese, cold. It was interesting to try though, thanks Lizgra!
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Sweet Potato Chili

Reviewed: Oct. 16, 2012
Recipe Group selection of 10/6/12. I halved the recipe and had to make a few tweaks. What I thought was a can of black beans turned out to be red beans, so I used them and I doubt it makes too much difference. I also did not make this in a slow cooker. I browned my meat and sauted my onion and some fresh garlic in my cast iron Dutch oven then added everything else and brought it to a boil then put it in a 350 oven for about an hour. I liked this and will make it again, but I will probably leave the cinnamon out or cut it back to just a pinch. This would be really good on a cold snowy night. Thanks salt&light.
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Blue Cheese, Bacon and Pear Brunch Sandwiches

Reviewed: Sep. 30, 2012
Recipe Group selection of 9/29/12. I didn't follow the recipe exactly because I didn't have apple juice, so I improvised and I think it worked quite well. I cooked my bacon and sliced my pear as it cooked. I removed the bacon and sauteed the pear slices in the drippings. I assembled my sandwiches on homemade French Bread, but it seemed as if it might need more moisture, so I spread each toasted slice with about a tsp of bleu cheese dressing, then added the pear slices then the bacon and finally the crumbled bleu cheese. The only complaint brought to my attention was I should have made twice as much. Thanks, Harleaghsgirl, this is a keeped!
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Pumpkin Spice Bread

Reviewed: Sep. 25, 2012
Recipe group selection 9/22/12. I had high hopes for this but it's really just OK. I felt there was far more sugar than we would enjoy, so I cut back to 3/4 cup each white and brown and it is plenty , but something seems to be missing, maybe ginger. I made 12 muffins and 1 8" loaf. The muffins tested done at 20 minutes, but could have baked for another 5 or so. The loaf tested done at 35 minutes and started smelling burnt at 40, so I removed it from the oven, cooled it and wrapped for freezing, so we'll see. I thought eliminating the oil would make this lighter than my usual recipe but this seems much denser. Thanks for something new to try.
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Restaurant-Style French Onion Soup

Reviewed: Sep. 21, 2012
Recipe Group selection of 9/16/12. I made half a recipe as lunch for a friend and I. I used large sweet onions so I used 3, which may have been too much. Instead of dry thyme, I used 2 sprigs of fresh and removed them before serving. I had some Gruyere so I used that on the topping in place of the Swiss and Provolone. My kitchen smelled great and we both enjoyed our lunch (the rest of which was a green salad and the other half of the baguette.) This is something I will remember for special occasions. Thanks, Jenny!
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Hawaiian Fruit Crumble

Reviewed: Sep. 15, 2012
Recipe Group selection of 9/9/12. I wasn't sure about this, but I liked it. I think it would be nice after a heavy holiday meal. Thanks Eleanor!
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Summer Fresh Pasta with Tomatoes and Prosciutto

Reviewed: Aug. 30, 2012
Recipe Group selection 8/25/12.My friend gave me several heirloom tomatoes, fresh off the vine and a pattypan squash. I had planned to prepare this as per the recipe but had to stretch it in order to feed unexpected guests. I prepared the tomatoes as written, then I cut the pattypan squash and sauteed it in a mixture of butter and EVOO with 4 cloves of garlic and half a large sweet onion, diced. When the vegetables were almost ready I added my pancetta, which was diced, to just crisp it a bit and boiled my pasta. At this point I added my tomatoes and the pasta to the pan and tossed it all together. I served it on individual plates with freshly grated parmesan and fresh ground black pepper. I didn't need any additional water. This was very well received, in fact, I thought my son in law was going to lick his plate. Thanks wyattdogster for a great meal that we will have as long as my plant keeps giving me basil and I still can get best quality tomatoes.
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Zucchini Quiche

Reviewed: Aug. 24, 2012
I've made this twice now. The first time I followed the recipe and we weren't all that impressed, we all thought it was rather bland and I was unsure what the submitter had in mind with 1 zucchini. Small? Medium? Large? This second time I used a full cup of diced sweet onion, 3 cloves of fresh garlic, minced, 1 small zuke, 1 small yellow squash, sliced, and half a red bell pepper in large dice. I increased the parmesan to a full cup and added about 1/2 tsp of cayenne. This was spicy without being too hot I think the addition of the red pepper improved the eye appeal. Thanks for a good jumping off point.
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Homemade Biscuit Mix

Reviewed: Aug. 24, 2012
While I would not be likely to make biscuits with this mix (I prefer shortening) it is a very good substitute for the stuff in the yellow box and has the advantage of being fresh and you know what all the ingredients are. I have used it for coffee cake and in a quiche type recipe quite well. Thanks for a very handy recipe.
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Raspberry Cream Cheese Coffee Cake

Reviewed: Aug. 20, 2012
Recipe group selection of 8/11/12. We enjoyed this, especially since I love anything raspberry. I would have liked it better if it had used ricotta instead of cream cheese because I found the cream cheese a bit heavy. I heated my preserves before adding them so spreading them was a bit easier. The next time I make this I may really emulate that commercial baker and add a touch of coconut shreds and some drizzles of white icing. Thanks, springfield 70 this is a keeper.
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Mexican Potato Nachos

Reviewed: Aug. 12, 2012
Recipe Group selection 8/4/12. I loved the concept, so much less waste than with loaded potato skins. I prepared my potatos a little differently, slicing them about 1/8", tossing with the oil, S&P, garlic and chili powder then nuking them until just short of crisp. I followed the recipe from that point. I think the next time I will add chopped onion to the meat and some garlic and add jalapeno pepper rings to the toppings. Thanks, Lois this is a fun recipe.
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