BigShotsMom Recipe Reviews (Pg. 17) - Allrecipes.com (13230891)

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Orzo Tomato Artichoke Salad

Reviewed: May 12, 2012
Recipe Group selection of 5/6/12. This didn't get very enthusiastic comments here. We all felt it lacked flavor other than what the balsamic vinegar imparted. Maybe if I had used marinated artichokes it would have been better for our taste. Thanks for sharing though.
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4 users found this review helpful

Herbed Cottage Cheese

Reviewed: May 12, 2012
Why didn't I think of this? I used 1% whipped cottage cheese, which is smoother. I had no chives so I added some fresh basil. Any combination of herbs and spices would probably be good. This turned celery and carrot sticks into a treat. Thanks , Traci
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1 user found this review helpful

Val's Spicy Baked Shrimp

Reviewed: May 12, 2012
This was a suggestion for Recipe Group which is how I came across a most flavorful new way to prepare shrimp. I was only feeding two of us so I played with the quantities a bit, cutting the shrimp, bacon and butter to 1/3 and eyeballing the other ingredients. I really wasn't sure about the mustard, but I used everything and it is wonderful. You can taste each layer of flavor but nothing over takes the others. I cooked the bacon and herbs in a cast iron skillet so instead of transferring it to a baking dish, I just made sure each shrimp was well coated and put the whole thing in the preheated oven. It smelled so enticing! I served it over whole wheat farfalle, but next time I think I will serve it over crusty French bread. The sauce is too good to leave any uneaten. Thanks Valorie, this is a winner in my book.
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13 users found this review helpful

Marinated Fajita Chicken

Reviewed: May 8, 2012
Recipe Group selection of 4/28/11. I had rather large BLSL chix, so I sliced them before I marinated them. I used the full amount of lime and thought the flavor was fine. What I found lacking were the other flavors so I would increase the cumin, chili powder and red pepper. We will make these again. I think the chicken would be wonderful on the grill. Thanks for sharing, Lauren!
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2 users found this review helpful

Tangy Cucumber and Avocado Salad

Reviewed: Apr. 27, 2012
This is so simple, but so tasty. I omitted the cilantro since we don't care for it so I added a bit of fresh basil. It was a perfect counterpoint to a cheddar broccoli quiche. Thanks Jesse, this is a keeper.
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2 users found this review helpful

Sahara Sand Bread

Reviewed: Apr. 27, 2012
I made this without a breadmaker by proofing the yeast then putting all the wet ingredients in my stand mixer, including the butter and added the whole wheat flour. I mixed this then added the AP 1 cup at a time, mixing well each time. I didn't need the last 1/2 cup of AP. I allowed it to rise twice before shaping into a loaf, a final rise and then baking at 350 for 30 minutes. While it had a lovely texture and perfect crust it still just tasted like white bread. I suppose I expected the WW to give it more flavor. Thanks SUNKATTT
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1 user found this review helpful

Strawberry Fields

Reviewed: Apr. 21, 2012
This is just as delicious as it is pretty. I knew we would no like the dressing as sweet as it would be as written, so I just omitted the white sugar and it was perfect for our taste. Thanks, newcook, this is a great salad.
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3 users found this review helpful

Italian Easter Cheesecake

Reviewed: Apr. 14, 2012
I wish I could give this more stars! Italian cheesecake is so different from the usual cream cheese based cake that there is really no comparison. I didn't need as much cake as the recipe clearly states it makes, so I halved the filling, but retained the base as written. I ended up with one 9" cheesecake and 4 individual tarts. The balance of flavors is perfect, I was a little concerned it might be to strong an anise flavor but it isn't. This isn't an inexpensive cake, so save your pennies for that super special occasion (mine is my DS birthday) and then enjoy this decadent treat. Thanks, Bon Appetit - this is perfect!
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8 users found this review helpful

Special Request Casserole

Reviewed: Apr. 12, 2012
Recipe group selection of 4/7/12. I'd really like to rate this 3.5, the recipe itself is written just fine and it baked up just fine, but none of us really cared for this. I used good extra sharp cheddar and real butter as well as 6 slices of thick cut hickory smoked bacon but it just seemed mediocre and I doubt I'll make it again, but thanks, Patsye for the recipe.
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1 user found this review helpful

Ricotta Bread

Reviewed: Apr. 9, 2012
If I could give more stars I would. This makes the most delicious bread I have made in a very long time. I doubled the recipe and used my stand mixer, but otherwise followed the recipe exactly and I wouldn't change a thing! The crust is smooth and naturally glossy with just a slight crispness and the crumb is moist and rich. Next time I will still double the recipe, but I will bake half as rolls. Thank you, Jenet, for a lovely new bread recipe.
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1 user found this review helpful

Peurco Cubano

Reviewed: Mar. 31, 2012
I cut the recipe in half for my DD and I to try. The flavors were good. I wasn't sure how to serve this, though so I treated it like sloppy Joes over crusty rolls. In my opinion the glace is unneccessary there are plenty of other flavors.
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1 user found this review helpful

Rich and Creamy Potatoes Au Gratin

Reviewed: Mar. 19, 2012
Recipe Group selection 3/17/12. My only deviation from the recipe was using Jarlesburg in place of Greuyere, which was $21.99/lb. This was so good with the lesser cheese, I can just imagine it as written. Celeste, this is another winning recipe, thank you for sharing it with us.
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41 users found this review helpful

Creamy Asparagus and Peas Pasta

Reviewed: Mar. 9, 2012
Recipe Group selection 3/3/12. I omitted the bacon so we could eat this on Friday in Lent, so I knew I needed to add a bit of flavor back in. I did this by sauteing my peas and asparagus in EVO with my onion and 3 minced cloves of garlic. When my pasta was almost ready, I added the cheese and cream to the veggies and stirred til evenly melted. I felt it needed more cream so all in all I probably used about 1/2 cup of cream. I stirred the pasta into this and tossed to combine and served with shaved parmesan and freshly ground pepper on top. We never missed the bacon. Thanks, this is a keeper.
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2 users found this review helpful

Swedish Sticky Chocolate Cake (Kladdkaka)

Reviewed: Mar. 5, 2012
I followed the recipe as written and we enjoyed it and I will make again, but I will cut the sugar back to 3/4 cup and I will add some coffee granules to the cocoa powder because we just found it to be too sweet. I may also try using dark cocoa powder. In all, a good recipe to start from - Thanks for sharing!
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2 users found this review helpful

Savory Filled Cottage Cheese Pancakes

Reviewed: Mar. 2, 2012
I used Old Fashioned oats and was afraid they may not make a good texture so I tossed them in the food processor and essentially made oat flour. Then I added the cottage cheese to smooth out the curds. I couldn't see dirtying another appliance so I added my 2 whole eggs and spices and about 2 tbs of water and whirled away for about 30 seconds. My filling was asparagus, mushrooms, a handful of diced onion and 1 clove minced garlic sauteed in 1 tbs EVOO When cooked I turned off the heat, added 1/2 cup grated Jarlsburg and covered the pan while I made the pancakes. What a great Lenten dinner with a salad. Thanks Linda!
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4 users found this review helpful

Romantic Lemon Cheesecake Pancakes

Reviewed: Feb. 26, 2012
Recipe Group selection of 2/25/12. We were split on these, the men gave them total thumbs down, the ladies were kinder. The cream cheese was the overwhelming flavor, I wonder if ricotta would be a better cheese. The lemon flavor was minimal, I think zest in the pancakes would be a big help or perhaps a tsp of lemon extract. I really thought we would love these, but I doubt I'll make them again. Thanks for the opportunity to try something new.
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3 users found this review helpful

Steakhouse Rolls

Reviewed: Feb. 23, 2012
Amazingly, I made this as written but for upping the caraway seed to 2 tbs. I always do two rises before shaping and with this dough I think it makes a big difference. I started this late morning and just let it rise on the counter until doubled twice, shaped into two smaller size loaves and baked for about 25 minutes. This is seriously good bread. Thanks zeebee, this recipe is a keeper!
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2 users found this review helpful

Cinnamon Roll Coffee Cakes

Reviewed: Feb. 22, 2012
I halved the recipe to get 2 rolls of dough. I baked one as per the recipe only adding 1/2 cup raisins because I was about 1/2 cup short on the pecans. I froze the other roll and will use it at a later time. I also had to add a bit more flour than the recipe calls for, but I expected that after reading the ingredients. This is a lovely, light flavorful dough that would lend itself to many fillings. Thanks for sharing, Tracy!
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2 users found this review helpful

Ferdinanda's Florentine Quiche (from Crunch Time)

Reviewed: Feb. 19, 2012
As written 4 stars, with my changes, a solid 5 stars. I loved the concept of using rice for the crust and it works well, there is just too much using 2 cups of rice in a 9" pyrex pie pan. The crust turns out thicker than I would like. 1 1/2 cups rice with the same cheese and egg would be perfect. I also think the crust should be blind baked for maybe 10 minutes before filling. I used fresh spinach, which I chopped and braised in just water that clung after washing. I also thought the filling was too bland as written so I increased the cayenne to 1/4 tsp, added 1/4 tsp white pepper and 1/4 tsp nutmeg and topped the filling with another 1/2 cup grated Gruyere.
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Haley's Proprietary Lemon Scones from Scones & Bones by Childs

Reviewed: Feb. 19, 2012
I suppose taking a recipe from a novel should set one up for lower expectations. This recipe just didn't come together the way other scone recipes do. The batter was very wet, so it was hard to work with and there was too much of it for 8 normal size scones. The only change I made was to use soured milk in place of buttermilk, using the juice from the lemon I zested. The lemon flavor was just enough doing it this way, but there was also a slight taste of baking powder, which wasn't too pleasant.
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1 user found this review helpful

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