BigShotsMom Recipe Reviews (Pg. 9) - Allrecipes.com (13230891)

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Veal Scallopini in a Sweet Red Pepper Sauce

Reviewed: Apr. 22, 2013
We think this is absolutely delicious! I have made it twice now, the first time almost exactly to a T, the second time I made some minor adjustments. I added some oregano to the bread crumbs and skipped dipping the cutlets in egg. I simply pressed them into the crumb mixture. I didn't have stewed tomatoes so I used some homemade marinara, but still added it to the sauteed peppers and onion. The red pepper just gives this such a delightful flavor, my son says he could drink the sauce. Thanks for a great recipe.
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Tipsy Fruit

Reviewed: Apr. 20, 2013
We really enjoyed this. I added half a sliced banana, some mango and a handful of almond slices. I made and dressed the salad mid morning to use mid afternoon, giving all the fruits to meld with the dressing. When I opened the container the smell of tequila was pretty strong, but it really isn't strong as you eat it. I used Sauza (r) Blue tequila and it was just perfect. This will be featured at many summer functions. Thanks, becchoate!
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Maple Syrup Custard Cups

Reviewed: Apr. 20, 2013
Recipe Group selection 4/20/13. Super easy to make and very satisfying. I do suggest using real maple syrup to get the best result. I got four 3/4 cup servings from half a recipe. Thanks for sharing, Linda.
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2 users found this review helpful
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Chef John's Bourbon Glazed Carrots

Reviewed: Apr. 19, 2013
I am happy to be the first to review Chef John's newest offering. I have made carrots in a similar fashion for years but never thought of adding bourbon. What an inspired idea! I used baby carrots, so rather than slicing them to rounds, I simply quartered or halved them and it worked well. My advice is to make these soon and consider having them the special occasion!
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14 users found this review helpful
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Steve's Sun Dried Tomato and Asparagus Quiche

Reviewed: Apr. 16, 2013
Turns out the jar I thought was sun dried tomatoes was in fact sun dried tomato pesto...what a fortuitous mistake! The flavors blended well with the asparagus. This is a quiche in the traditional French style, no cheese just the custard. I think the temperature/timing are a bit off. I reduced the temperature back to 375 after it had been baking for 15 minutes and it still was a bit browner than I would prefer so I think next time I will reduce the baking time too. But there will be a next time. Thank you, Steve!
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Cod with Lemon, Garlic, and Chives

Reviewed: Apr. 11, 2013
This is a tasty way to prepare cod, or any white fish. I misread the recipe and put the garlic under the lemon, which made it rather strong. It did take more like 30 minutes for my fish to bake and it could have used another 5 minutes, so I suggest you start checking at 20 minutes, but be prepared for it to take longer. Nice recipe, Cinderella, thanks!
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Grandma's Ground Beef Casserole

Reviewed: Apr. 9, 2013
I am trying to lose weight and am careful with my calories so I played with this. I used lean ground beef, switched the sour cream for fat free yogurt, used low fat cream cheese diced tomatoes instead of sauce and low fat mozzarella and I was able to make a very satisfying dish, true to the intent of the recipe and 25% fewer calories. I did add spinach to the cream cheese layer and fresh garlic because I had no garlic salt. There was plenty of flavor and as someone else pointed out this is a perfect recipe to your own taste. Thanks, Mrs. Wolfie we enjoyed this.
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Simple Buttermilk Coffee Cake

Reviewed: Apr. 6, 2013
This is easy to make and produces my favorite type of cake, light and not too sweet. I was unimpressed with the crumb topping so in the future I will not reserve anything and make my own streusel. Thanks, Amy.....4/6/13 edit. I just read how harsh my comment sounded about the topping, not what I intended at all. It is an easy change and in no way detracts from the cake itself. I WAS impressed by how moist and flavorful this cake is the second day.
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10 users found this review helpful
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Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw

Reviewed: Apr. 6, 2013
We enjoyed this! I used homemade mango chutney and elected to cook the broccoli with carrots and add the dressing to them. There are a lot of flavors here, but somehow, they all work together.Too bad Pam Anderson doesn't contribute anymore, her recipes are usually quite good.
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Sweet Onion Casserole

Reviewed: Apr. 5, 2013
Recipe Group selection 3/23/13. Sorry, I am late with my reviews. Having read the consistent comment that this was bland, I made one minor addition. As I assembled the dish for baking I added a good amount of fresh, coarsly ground black pepper. Somehow that showcased my (very pricy) sweet Vidalia onions. We all liked it and will have it again. Thanks, Bobbie.
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Irish Soda Farl

Reviewed: Apr. 4, 2013
These are exactly what I remember eating in Ireland. It can't be any easier than this. (For those who don't have self rising flour add 1 1/2 tsp baking powder and 1/2 tsp salt to each cup of AP flour.) By lucky chance I had real buttermilk on hand and it came together in seconds. Thanks for sharing Stace.
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Sauteed Carrots and Leeks

Reviewed: Apr. 2, 2013
Ding, ding, ding....We have a winner! This is pretty close to perfect as written and oh, so tasty. Thank you for sharing Mcgerm!
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Seasoned Asparagus

Reviewed: Apr. 2, 2013
Delicious! My only suggestions are cut the oil back. I actually drained some in order to get the crumbs and cheese to brown without getting soggy and start with half the amount of garlic. I added both my grated cheese and the garlic powder to the bread crumbs and mixed it all together before add it all to the pan. Thanks, this is a great way to cook asparagus!
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9 users found this review helpful
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Mock Pate de Foie Gras

Reviewed: Apr. 1, 2013
I made half the recipe and got far more than 12 servings. The nuts added eye appeal but did nothing for the flavor, and as expensive as they are, I will use them sparingly, if at all in the future. I will also increase the Worcestershire and onion in the future.
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Italian Sausage Frittata

Reviewed: Mar. 30, 2013
This recipe is so versatile! Life conspired against me today and I was first contemplating dinner at 9 pm. I used potatoes, red pepper and sweet onions. As I was beating the eggs, I received a phone call and had to leave the house, so instead of cooking on the stove, I layered the ingredients and poured the eggs over all and baked at 350F for about 30 minutes. It still tasted great and will be repeated at brunch often. Thanks, Johnsonville!
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Smothered Chicken Breasts

Reviewed: Mar. 27, 2013
I left the bacon and sugar out and changed the cheese to Parmesan because that was what I had on hand. This was delicious and I can only imagine the bacon would have put it in the 10 star range. Thank you, Stephanie. This is a keeper!
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Springtime Pasta Salad

Reviewed: Mar. 27, 2013
I omitted the black olives and added sliced carrots. Those were my only changes. This seemed like the base of a pasta salad. I would have liked more vegetables, some grape tomatoes, some herbs in the dressing and some lemon juice. Thanks for sharing.
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Black Gold

Reviewed: Mar. 26, 2013
Oh. My. Goodness! These are some of the best cookies I have ever made. The process is different than I have ever used for cookies, almost reminded me of making chiffon cake, but it yields perfectly light, moist, decadent treats. They do not spread very much, so what you put on the baking sheet is pretty much what comes off. 9 minutes was perfect in my oven and I got exactly 36 cookies. I can not believe no one has made these since 2004!
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Spicy Sausage Pasta Alfredo

Reviewed: Mar. 25, 2013
I used 3 Cheese Sausage in this because it was all I could find and it was a disappointment. The Hot and Mild sausage was more to our liking. The rest of the recipe was fine.
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Moab Chowder

Reviewed: Mar. 25, 2013
Well, it lived up to its description "Quick, warm, cheap and very filling." There is too much macaroni for the amount of liquid and the clam flavor gets lost. I even replaced the chicken broth with clam juice. The only flavors that come through are tomato and chili. I'm sorry, but we will not be having this again.
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