BigShotsMom Recipe Reviews (Pg. 3) - Allrecipes.com (13230891)

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Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Mar. 3, 2014
I had to change the salsa a bit, none of us like cilantro, so I used parsley. My grapefruit was really tart so I added about 1/2 tsp of honey and let the flavors meld for a few hours while I prepared the rest of our meal. This was a treat, I splurged on wild caught sockeye salmon and the rub was a terrific blend of sweet and spicy, enhancing the flavor perfectly. All in all, a great meal. Thank you!
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Orange Spice Garbanzo Cake

Reviewed: Feb. 27, 2014
I made this for a friend who has to follow a gluten free diet. She was so surprised to have a cake she could actually eat safely. I thought the orange flavor was overwhelmed by the spices, but I believe they can be adjusted. Thanks for a gluten free recipe that doesn't cost too much to make.
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Easy Chourico Soup

Reviewed: Feb. 27, 2014
This is so simple yet flavorful. Chourico is the same as hard chorizo, which is what I used. I subbed chicken stock for the vegetable and baby kale instead of spinach. I will use sweet onion the next time I make this because I didn't care for the look of the red onion but that has no bearing on the taste. Thanks, Ashley! This is a winner.
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Not Your Ordinary Chili

Reviewed: Feb. 24, 2014
As written we didn't care for this, it was too liquid and too sweet for us. I cooked it down for several hours and it was still too liquid. After refrigerating overnight, I adjusted by adding 2 tbs of tomato paste and 1 tbs Worstershire sauce and cooked it for another hour. It was better, but still needs a bit more heat to temper the sweetness.
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Chana Masala (Savory Indian Chick Peas)

Reviewed: Feb. 22, 2014
We enjoyed this. I didn't measure any of the ingredients, just went by smell and taste, but kept the proportions close to the recipe, because I started with dry garbanzo beans. I would surely make this again.
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Sweet Sriracha Chicken

Reviewed: Feb. 18, 2014
We enjoyed this a great deal. I have no idea how Chinese restaurants make spicy orange chicken, but this could give them some serious competition. I used BLSL thighs, cut to bite size pieces but that was my only change. The next time I think I will toss the chicken bites in cornstarch before I cook them so they get slightly crisp. I know the submitter was thinking more along the lines of a shredded texture, but we thought this worked very well. Thanks for sharing!
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Special Oranges

Reviewed: Feb. 5, 2014
I was surprised to like this way of eating an oranges as much as I did. The flavors didn't seem like they should work but they do. I think I would slice the orange, peel it and remove any excess pith. It would make eating less mesy.
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Creamy Baked Pears

Reviewed: Feb. 4, 2014
This is wonderful! It took all of 3 minutes to wash and core my pears. I used red pears and left the skin on, rubbing it with butter made it very tender. I can't remember ever making such a simple dessert that presented so well and tasted as good. I will use a larger pan next time so get here is more contact with the cream, the caramel custard will get browner. Thanks, kaboom!
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Ricotta Cookies III

Reviewed: Feb. 2, 2014
I mostly followed the recipe, only using 1 1/2 cups of sugar and replacing 1 tsp of vanilla with lemon extract. I over baked the last tray by 5 minutes and I actually liked those better although I liked the others too. They are just as good unfrosted. Thanks!
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RITZ New York-Style Mini Crumb Cheesecakes

Reviewed: Feb. 1, 2014
I had to modify mine a bit due to peanut allergies so I made a regular crumb topping and drizzled it with both caramel and fudge sauce. These were hugely successful at a shower today and I am making them again for tomorrow in mini size so they will be one bite. Great job, Shelby!
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Avocado and Pilchard Pate

Reviewed: Jan. 31, 2014
I left the gherkins out because I don't care for them and I used herring because I couldn't find pilchards. I don't think I would call this a pâté, it is a bit too loose, but it is really tasty. I have to be honest, I made this on a dare and was happily surprised.
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RITZ Push-Cart Hot Dog Bites

Reviewed: Jan. 28, 2014
These little treats are the essence of NYC. For authenticity, the hot dogs must be cooked in hot water. I went a step further when serving and made one plate as per the recipe and another small plate topped with sauerkraut in place of the onions. These almost made the football bearable. Thanks, Lillian
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RITZ Steakhouse Bites

Reviewed: Jan. 28, 2014
Good job, Doug! I followed your recipe exactly but I used sliced Porterhouse steak. The Bearnaise sauce is perfect. I did sort of gild the lily as it were, by using Ritz garlic butter flavor crackers. The two ladies I shared these with we're skeptical at first but wildly enthusiastic after the first bite! Thanks
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Sriracha Biscuits

Reviewed: Jan. 27, 2014
These little gems are dangerous! Don't plan on eating only one. I had no vegetable oil so I used an equal amount of coconut oil and it worked out well. I added the Sriracha after I mixed the rest of the ingredients so it wasn't totally incorporated, more like streaks of it throughout the biscuit, which we liked. I would suggest mixing it with the half and half before mixing it all together if you prefer total incorporation. Either way - don't just sit there - go make some!
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Mashed Butternut Squash

Reviewed: Jan. 20, 2014
The baking time was too long by the time I decided to cook this for dinner so I placed the seeded halves face down in a microwave safe baking dish and cooked it on high for 10 minutes, then transferred the dish to the preheated oven for 30 minutes. I mashed the squash only with a fork and then drained the excess liquid. To that I added the sour cream, cinnamon, butter, S&P and mixed. This eliminated the problem others have mentioned. I did omit the brown sugar because I wanted a savory dish, not sweet. I have to admit I was skeptical about adding the sour cream but it does work.
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Sweet Vanilla Cupcakes

Reviewed: Jan. 20, 2014
Marianne, these are delightful!
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Shrimp and Crab Stuffed Flounder

Reviewed: Jan. 14, 2014
I followed the recipe up to the sauce. The flavors of the sauce, in my opinion, would overwhelm the delicate flavor of the stuffing and fillets, which are excellent. I placed the rolled fillets in a baking dish with 1/4 cup lemon juice and 1/4 cup water. I sprinkled paprika and parsley over all, covered the dish with foil and baked for 30 minutes at 375, removed the foil and baked for additional 5-7 minutes. We will have these again! Thank you, Linda
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Beet Greens and Green Beans with Tomato and Onion

Reviewed: Jan. 9, 2014
I made two changes one minor - I substituted balsamic vinegar in place of the cider and one fairly major. I used roasted beets instead of chopped tomato. I am sure I will like it with tomato. Thanks PBJGirl!
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German Pancake with Buttermilk Sauce

Reviewed: Jan. 8, 2014
I didn't make the sauce so my review is for the pancake only. I cut the recipe in half for two of us. My only change was to reduce the sugar, so I used 1/2 cup sugar, 1/2 cup flour, 1/2 milk, 3 eggs and then I added 1/4 tsp of pure vanilla extract. I served it with a large fruit salad for dinner. Quick to prepare and very tasty. I will make it this way again for dinner and a full recipe for brunch. Thank you, Penny!
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Minnesota Wild Rice Soup

Reviewed: Jan. 6, 2014
I went about this a bit differently, cutting back on the broth and eliminating the flour. I added some leftover petite peas to add color. Very nice on a cold night. Thanks, chel!
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