BigShotsMom Recipe Reviews (Pg. 18) - Allrecipes.com (13230891)

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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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3 users found this review helpful

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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2 users found this review helpful

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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10 users found this review helpful

Swedish Rye Bread

Reviewed: Aug. 7, 2012
I had to completely forget how I usually make rye bread and leave the caraway seeds in the cabinet. My only deviation from the recipe was to only make half. This baked up beautifully, with a moist crumb and a slightly chewy crust, slightly sweet and oh, so satisfying. I did make one long loaf instead of 2 small loaves, but it was ready in 30 minutes. Thanks for a new addition to my bread repetoire.
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5 users found this review helpful

Thick Chocolate Pudding

Reviewed: Jul. 28, 2012
I didn't have enough regular baking cocoa so I added about 1.5 tbs dark chocolate powder and 1 tbs instant coffee. After stirring it all togeth to blend I microwaved for 5 minutes stopping after each minute to stir. It turned out so rich and thick , it hardly seemed possible that it was so easy to make. Thanks, Myra we will have this again.
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Smiling Caprese Salad

Reviewed: Jul. 28, 2012
Recipe Group selection 7/28/12. This so easy to put together and so tasty. I had some bocconcini (fresh mozzarella balls) to use up so I used them in place of the cubes of cheese. Everything else was exactly to the recipe. This made a delicious lunch with some crusty bread. Thanks Cajun Girl, this is a winner we will enjoy again!
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13 users found this review helpful

Italian Cheesecake Cookies

Reviewed: Jul. 19, 2012
I made 1/2 the recipe in an 8x8 pan, using part skim ricotta, Neufachel cream cheese and low fat sour cream. The taste is excellent, but this is neither a cookie nor a bar. The two issues I had were the fact that no waterbath was used so the top cracked and while I was able to make a clean cut and have neat edges, I was unable to get any out of the pan without losing part of the bottom. We also thought the taste was batter the second day. I will make these again with some minor modifications. Thanks for a tasty treat.
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Blue Cheese, Avocado, and Grape Salad

Reviewed: Jul. 12, 2012
This is a tasty salad. I had everything on hand except the Mexican cheese blend so I used blue cheese crumbles. I liked the sweet grapes contrast to the tang of the blue cheese. Much as I love avocado, I'm not sure it did much but make the salad taste richer. Thanks for sharing, Dana
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Eskimo Cookies

Reviewed: Jul. 7, 2012
I had small people visit who were disappointed because I hadn't baked them a treat so we made these. The kids had a blast rolling them into (almost) balls and then had to wait impatiently for them to chill. I put them in the freezer for about 30 minutes. They are very sweet and very messy the kids loved them. Thanks for sharing!
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