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

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Lamb Cobbler

Reviewed: Feb. 19, 2013
My review ifs for the topping and presentation only. I will edit the review when I make the stew. That said, I loved the scone the parmesan gives a slightly sharp flavor. I think I may add an herb next time, maybe some marjoram or basil. This really helps stretch a skimpy serving. Thank you.
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Skillet Corn Bread

Reviewed: Feb. 19, 2013
I am not expert on cornbread, but I thought this was good. It doesn't crumble in your hand and it isn't sweet, both pluses to me. Thanks for sharing.
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Slow Simmer Beef Stew

Reviewed: Feb. 18, 2013
This will stick to your ribs! I omitted the potatoes since I was serving it over noodles, but otherwise would include them. I did toss in some Baby Bellas, which I halved. My biggest change was to eliminate the butter and cut the olive oil back to 2 tbs and browning my meat in 2 batches. I used G'ma's old cast iron Dutch oven so after assembling all and bringing to temperature, I put it in a 275F oven for most of the afternoon. Thanks for sharing!
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Beef Stewganoff

Reviewed: Feb. 18, 2013
This was well received. We served it over wide egg noodles and it made a hearty, nutritious meal. The sour cream really gave plain old stew a nice twist. Thanks for sharing, Kelly.
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Quinoa Vegetable Medley

Reviewed: Feb. 17, 2013
The nicest thing about this recipe is how easy it is to customize to your personal taste. I didn't have all the suggested vegetables on hand so I used what I did have. I like a plate to have color so I replaced the zucchini with red pepper (I also happened to be out of zucchini) and I replaced the garbanzos with toasted almonds. I think toasting the quinoa was an inspired idea, it really gives it a nice flavor. Thanks Crystal
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Pea and Avocado Salad

Reviewed: Feb. 17, 2013
I can see this served at a summer luncheon. I omitted the mayonnaise, mostly because I forgot it, but honestly, I don't think it is needed. I also substituted diced red pepper in place of the black olives to give it some color contrast. The biggest surprise to me was the peas. I wasn't sure how well I would like them, but they are a nice addition. This will be added to my summer repertoire. Thanks for sharing!
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Spicy Avocado and Lime Vinaigrette

Reviewed: Feb. 15, 2013
I tasted this as I was putting it together and really didn't care for it, but I went ahead and chilled it and served it on left over slices of chicken and to my surprise it works. I only have Sriracha so that's what I used. I do think I would like it better with just a small bit less rice vinegar. Thanks, Bunny!
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Italian Meat and Spinach Pie

Reviewed: Feb. 15, 2013
The blend of flavors is wonderful. I made my own crust so I'm not sure it is worth all that effort, but it is good. I absolutely will use this combination of meat,sauce, cheese and spinach the next time I make calzones. Thank you Office Prisoner!
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Thyme Mint Chicken Pasta

Reviewed: Feb. 14, 2013
Sinfully delicious! I used BLSL breasts, which I cooked whole then sliced before adding back into the sauce. I love the different twist the mint brings to the sauce. It is a perfect balance of flavors. Unless we had a special occasion, I would use low fat evaporated milk in place of the heavy cream. I think it would work, saving calories without sacrificing taste. Thank you, Cheelara!
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Raisin Batter Bread

Reviewed: Feb. 14, 2013
I made this for some elderly people who have been having a rough time lately. Valentine's Day was a perfect time to let them know they're still special. They loved it! In fact it was so well received I never even got a piece. Why this poor little recipe has been languishing so long is a mystery to me. It was so easy to make, I never even pulled out my mixer - I did it all by hand in no time flat. It took about an hour to rise to the top of the pan but my kitchen was sort of cool. I did increase the cinnamon to 2 tsp, but that was my only change. Thank you Annette!
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Italian Roasted Cauliflower

Reviewed: Feb. 12, 2013
This made my kitchen smell wonderful as it cooked. I stayed pretty true to the recipe, only omitting the dill since I have none. I used white balsamic vinegar to keep the colors bright. In the future I would add a clove of minced garli or two, but overall, it is healthy, easy, and tastes good. Thumbs up, Liza
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Melody's Corn Maque Choux

Reviewed: Feb. 10, 2013
Recipe Group selection 2/2/12. We liked this so well I made it twice this week. The first time I followed the recipe faithfully and that would have been rated 3.5 - 4 stars, but to be fair I have had this in NOLA at the restaurant Court of Two Sisters in the French Quarter and that was what I was measuring against, but I thought with a few small changes this could be as good. So my changes were to use a Fresno pepper for the red and a Jalapeño for the green and replace the beef broth with chicken. I also omitted the added salt, the bacon had enough for our taste. Then I tossed 8 or 10 shrimp in for the last few minutes of cooking, oh and I used about a full tsp of homemade Creole seasoning. It still wasn't what I remembered but the little extra kick was well received bu my family. Thanks, Melodie.
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Hard Sauce

Reviewed: Feb. 9, 2013
I used confectioner's sugar and whipped butter and I substituted light rum for the brandy since I had none. It was a very nice addition to a raspberry bread and butter pudding. Thanks for sharing, Marc!
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Scrambled Eggs with Leek and Sauce

Reviewed: Feb. 8, 2013
Such a simple recipe but very tasty. I opted to sauté my finely diced leek in butter and then added my eggs. I also added a bit of grated Gruyere as I scrambled the eggs. Since I used home made sauce I omitted the garlic. This, a green salad and fresh bread made a very satisfying supper. Nice job GRRL_THANG
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Baked Butter Herb Perch Fillets

Reviewed: Feb. 7, 2013
This recipe plays up the already buttery flavor of the perch and gives a nice crisp coating without resorting to frying. I made one change, using Ritz cracker crumbs instead of saltines. I also bumped the flavor by toasting my butter. I omitted the Parmesan since it was a component of one of the sides. Thank you, Cindy, my family loved dinner and half of the claim the don't like fish.
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Roasted Red Pepper Salad

Reviewed: Feb. 6, 2013
This is an interesting salad, which I liked. I followed the directions and taste-wise, I just thought it needed a bit if lemon juice to brighten the sauce. It was easy enough to roast both the peppers and eggplant and even to peel them, but that is where it stopped being easy. It was hard to I get the seeds out of the pepper, keeping it intact and then it wasn't rigid enough to stand to be stuffed. The next time I will cut the peppers in half lengthwise and seed before roasting and use more smaller eggplants, with fewer seeds and just pile the filling in the pepper halves. But I will make them again - thanks, Asli!
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Honey Of An Oatmeal Bread

Reviewed: Feb. 4, 2013
I made this with a stand mixer rather than a bread machine. My only other change was only using 1/8 cup of honey and that was strictly for personal taste. It rose beautifully, baked up light, fluffy, and flavor able at 350F for 35 minutes. After eating this you will never bother with store bought oat bread again. thanks, Merrilee!
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Garden Tomato Soup

Reviewed: Feb. 4, 2013
As written I found this to be just OK and more like the base for a pasta sauce than soup so I tinkered a bit and added 2 stalks of celery and 1 carrot, both diced and sautéed until softened. It still wasn't I wanted so in went 2 cloves of garlic, minced. Now the flavor was where I wanted it, but it was much too thick so I added about 2 cups of chicken stock. With my changes it came up to about 4.5 stars. I'd need to tinker with the spices to get to a sold 5.
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Honey Parsnips

Reviewed: Feb. 2, 2013
I love parsnips, so I may be biased, but the whole family loved this. I did add a dash of cayenne to the honey/butter mixture and I tossed in a few carrots to add color. I believe the next time I would start the vegetables, without the honey glaze, at 425F to caramelize them and add the glaze for the last 10 minutes at 375f. Thanks, christne1786 we will have these again.
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Morelos Salsa Verde

Reviewed: Jan. 30, 2013
This is spot-on! That dash of ground cloves is what sets this apart from other salsa verde. Now that fresh tomatillos are stocked in my supermarket I can stop buying the jars. Thanks Tapatia!
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