BigShotsMom Recipe Reviews (Pg. 1) - (13230891)

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Slow Cooker Apple Crisp

Reviewed: Oct. 11, 2009
I don't have a slow cooker so I did this in the oven, and I have to say I can't see why you would bother doing it any other way. Preparing the apples took the most time and you have to do it either way. I used half Granny Smith and half Macs and I added oatmeal to the topping, and baked it at 375 for about 40 minutes. The spice balance was excellent.
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473 users found this review helpful

Mac and Cheese Henwood Style

Reviewed: Aug. 26, 2009
Contrary to the other reviewer's statements, this recipe calls for 8 oz or 1/2 a package of pasta, which I found to be just the right amount to support the amazing, cheesy, rich sauce. I omitted the onion to suit personal taste, but followed the recipe for everything else. This is grown up Mac and cheese! Thanks for sharing, Tiger.
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81 users 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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46 users found this review helpful

Frozen Greek Yogurt

Reviewed: May 28, 2009
Delightful! The only thing I did differently was use fat free Greek yogurt and it is so rich it still satisfies. This will be a frequent dessert this summer. Thanks for posting.
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43 users found this review helpful

Roasted Balsamic Cauliflower

Reviewed: Aug. 17, 2009
Be sure to cut the cauliflower small. Allow it to marinate to absorb the maximum flavor. You do need the foil in the pan because this is messy, but worth it.
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42 users found this review helpful

Cindy's Awesome Clam Chowder

Reviewed: Sep. 10, 2009
Very easy and very tasty! I followed the recipe as written, using fat free half and half. I did add about a teaspoon of thyme because I think it adds a richness to the clam flavor. I served this with homemade Caraway Rye from this site and a green salad. Turned a gloomy wet day right around. Thanks Cindy, this is a keeper.
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38 users found this review helpful

Marinated Flank Steak with Peppers

Reviewed: Aug. 8, 2011
Recipe Group selection of 8/6/11. This is a great marinade. I didn't use flank steak since I had already defrosted a sirloin. I couldn't fit whole peppers in the bag with the steak and marinade so I sliced them (I also used red and green only. Around here yellow peppers cost more per pound than the steak.) I also juiced my lime and then chopped the halves and added them pulp and all. While the steak was grilling I heated the peppers and limes in a skillet just enough to caramelize them and I served that over the steak like a relish. This will be on our menu again. Thanks Sandra.
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37 users found this review helpful

Soft-N-Fluffy Hamburger Buns

Reviewed: May 19, 2010
I made these using my stand mixer by proofing the yeast in the warm water with just 1 tbs. of sugar then adding the oil. I added the flour (1/2 AP, 1/2 WW) mixed with the vital wheat gluten and salt 1 cup at a time and used about 3 1/4 cups to get a lovely soft dough. I got 10 nice size rolls. This is a keeper thanks WFDM!!
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37 users found this review helpful


Reviewed: Mar. 20, 2010
I grew up eating authentic boxty and this is a so-so attempt as written. I did follow the recipe using 1 small red potato to grate and 1 small Idaho to bake. The raw grated potato is supposed to give this some texture, so that was alright, but the result was just bland and uninteresting, IMO. For my actual meal, I used leftover mashed potatos, which had been cooked in salted water and mashed with butter and milk. I had cooked extra knowing I would use the rest for Boxty. I added 2 grated medium red potatoes, 1 cup of AP flour, 1 tsp baking soda and 3 tbs of reserved bacon drippings and enough milk to make a pourable batter. This was then cooked in a cast iron skillet, which I had lightly greased.
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36 users found this review helpful

Sesame Beef Bites

Reviewed: Sep. 16, 2009
I couldn't see any reason to use tenderloin in this recipe. I used a boneless chuck steak cut into 1" cubes but any flavorful cut of beef would work. I ended up marinating it for 24 hours because something came up and I couldn't cook it when planned. It had no ill effect. We are not teriyaki fans, so I made double the amount of the marinade and heated it while the meat cooked. I poured that over and sprinkled with toasted sesame seeds. I also served this as a main course over wide egg noodles cooked with fresh spinach. The plate looked good and tasted good. We will have this again. Thanks for the recipe.
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35 users found this review helpful

Brick-Oven Pizza (Brooklyn Style)

Reviewed: Feb. 7, 2011
I can delete all the other pizza recipes I have saved because this is my new go to! This is the real deal. The crust came out as perfectly as I could have hoped since no home oven is going to produce the same as a pizzeria. It is nice and thin with a chewy edge. I liked this so well I made extra and froze it so I will always have it on hand. I added crumbled hot sausage to the toppings. Thanks, CDM68!
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31 users found this review helpful

Balsamic Chicken

Reviewed: Jun. 25, 2009
I followed the recipe to the letter and it produced the most beautiful, moist flavorful white meat chicken. Wonderful alternative to the teriyaki/soy marinades. Thanks for posting.
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29 users found this review helpful

Paper-Wrapped Chicken

Reviewed: Feb. 13, 2012
I can't eat anything fried right now, but the flavors seemed so good, I wanted to see if I couldn't adapt this into something I can eat. I followed the recipe as written until the step where the chicken is wrapped in foil. Here I substituted parchment paper, putting 4 pieces of chicken on each square and a drizzle of the marinade and a few slices of scallion. I folded my packets and I baked them, on a rack in a shallow pan at 375F for about 20 minutes. 15 minutes would likely have been long enough, but we enjoyed the flavor and texture of the chicken.
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28 users found this review helpful
Photo by BigShotsMom

Real NY Jewish Rye Bread

Reviewed: Mar. 7, 2014
I live in an area of NY that is blessed with both Jewish delis and bakeries and this bread would be right at home in either. I free formed my loaf and baked it on my pizza stone. This recipe is a keeper. Thanks for sharing, Dad! 3/18/14 the potato flakes aren't strictly necessary, especially if you use bread flour rather than AP. It simply adds gluten to the recipe, making for a nice rise. Vital wheat gluten would also work. And the pickle juice doesn't have to be a specific type. I used the juice from a jar of bread and butter pickles, I have also used both white and cider vinegar. It only imparts the slightest of taste and is primarily used as a dough conditioner.
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27 users found this review helpful
Photo by BigShotsMom

Chocolate Avocado Pudding

Reviewed: Nov. 8, 2013
This was a pleasant surprise. I made half the recipe to try it and only used a scant 1/4 cup of turbando sugar in place of brown. We all liked it and my skeptic did not believe it contained avocado. I had never worked with coconut milk before so it was an education all around. Thanks!
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25 users found this review helpful
Photo by BigShotsMom

Easy Mango Banana Smoothie

Reviewed: Mar. 21, 2013
Pretty close to perfect! I used frozen mango so there was almost no effort involved.
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25 users found this review helpful

Rachel's Chocolate Egg Cream

Reviewed: Jul. 8, 2011
This is good, but a REAL Brooklyn egg cream has 2 Tbs Fox's UBet syrup, 1/2 cup whole milk and 8 oz of seltzer (not club soda!) I'm not a purist about many things, but this is one. Pobably because it was a special treat to go to the candy store with my grandfather for an "Eh Cream" Thanks for the trip down memory lane.
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25 users found this review helpful

Fried Tomato, Onion, and Mushroom Ragout

Reviewed: Aug. 2, 2009
This was very nice over whole wheat pasta. I did add 2 minced cloves of garlic with the onions to suit our taste, but I think it would still be good without it. Thanks for sharing an easy, tasty pasta topper.
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25 users found this review helpful

Butternut Squash Enchiladas

Reviewed: Jan. 12, 2010
What a nice change from the usual enchilada! I made 2 minor changes, I subbed parmesan for the cotija and I omitted the cilantro garnish. This was a light but filling recipe that I expect to use often. Thanks for sharing.
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24 users found this review helpful

Coffee Bonbons

Reviewed: Dec. 10, 2009
These baked up beautifully, like shortbread buttons. Not too sweet but very flavorful. The icing is almost not necessaryand I found it too sweet, so I stirred in a teaspoon of the coffee granules. They cut the sweetness and enhanced the chocolate flavor. I also decided to let the cookies cool before adding the frosting because it just ran right off the warm cookies, making a mess. I wish I had seen Christina's idea of crushing the coffee before adding it. Thanks for another great recipe.
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24 users found this review helpful

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