BIZZYSMOM Recipe Reviews (Pg. 1) - Allrecipes.com (1350578)

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Zesty Quinoa Salad

Reviewed: Jun. 10, 2014
Delicious! I had to make some changes based on what was available (red onion for green, cayenne pepper for pepper flakes). The dressing was quite tart so to balance the flavors I added fresh corn from 4 cobbs...uncooked. This was a great addition and helped to stretch the salad so we could enjoy left overs the next day. Even more delicious on day 2! Thanks for sharing!
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Chocolate Covered Strawberries

Reviewed: Feb. 14, 2013
Some more tips for making these lovely berries: 1. Pick strawberries with lovely green leaves, if possible. 2. Wash the strawberries carefully. 3. Place them on paper towels to dry. If, after they are dry, you notice any "red" left over on the paper towel, sit these berries to the side for "practice" or "test" berries: if the skin is bruised or broken they will continue to let the juice out and weaken the integrity of the chocolate after they are dipped. These are the ones that you can practice on and test (eat!). 4. Make sure the berries are absolutely dry or the chocolate will not set well. 5. You can use a toothpick, as mentioned, OR you can pull the leaves straight up and use them as a handle. This will get them out of the way of the chocolate (who wants chocolate leaves lol). Dip and rotate so that the chocolate covers the berry 2/3 to 3/4 to the top. Lay them on one of the "flat" sides (on a waxed paper surface) to set. 6. To assure that the chocolate adheres well AND hardens quickly, you can chill you berries briefly in the fridge or freezer until the surface is cold. Just don't leave them in that environment too long or the berries will start to "sweat" as they return to room temperature and, well, you've got that problem of chocolate on a "wet" berry again. 7. You can dip them again, if you like...but be aware that the harder and thicker the chocolate shell, the more likely the chocolate will break and fall off the berries with each bite.
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12 users found this review helpful

Chocolate Chess Pie II

Reviewed: Nov. 30, 2012
My family's favorite pie! It is so easy and foolproof. I follow the recipe exactly: whisk the sugar and cocoa powder (I use Hershey's Special Dark or Ghiardelli), and beat with whisk attachment, on slow/med speed with the kitchen aide until they are really well mixed. Add everything else, one at a time...with the butter last so it has a chance to cool down from being melted. Then I just let it mix. And mix, and mix, while I get the crust in the pie pan. You can't overmix this like you can a cake or a custard. Bake for the 45 min called for then cool completely. One word of warning: the top of the pie LOOKS like the top of brownies: and as it cools the top will crack (mostly around the edges) and sink a bit...so it is not the most attractive looking pie. I get around this by covering the entire pie with whipped cream (homemade is good because you can control the sweetness...the pie is VERY rich). Drizzle some chocolate syrup across the top and sit back and soak up the compliments! Thanks for sharing!!
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3 users found this review helpful

Mediterranean Quinoa Salad

Reviewed: Sep. 20, 2012
Perfect! I subbed garbanzo beans for the chicken and left out the chives (because I had none). I also added some halved grape tomatoes to stretch the salad to feed more people and my tennis team loved it! The dressing tasted way too lemony by itself, but when it was mixed together with everything it was really delicious. Made it the evening before and it was still very fresh tasting when I finished up the leftovers at the end of the day. I would suggest mixing everything together and then adding dressing to taste: mine didn't need all of the dressing. Delicious! Try it as is, or add a couple of your favorite ingredients (may try sun dried tomatoes and artichoke hearts next time). Thanks for sharing!
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4 users found this review helpful

Black Forest Cake I

Reviewed: Apr. 13, 2012
This did not turn out well for me. Too bad this was made for my daughter's birthday at her request. The cake was bland...but the whipped cream tasted good. Another good thing was the suggestion in the reviews to make a syrup from the cherry juice and cherry liquor. I'll probably use a different chocolate cake recipe and follow the instructions simply for assembly. Thanks for sharing.
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4 users found this review helpful

Leftover Ham -n- Potato Casserole

Reviewed: Apr. 13, 2012
Ultimate decadent comfort food! Too bad I only have leftover ham about twice/year! This recipe is basically the same as my au gratin potato recipe with the exception of adding the ham and cubing instead of slicing the potatoes. Also used a combo of sharp and extra-sharp cheddar cheese. Thanks for sharing!
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26 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Apr. 8, 2012
Yummy! I minced the onions and used half sharp and half extra sharp cheddar...no lack of flavor here! Next time I will probably bake it at a lower temp since the bottom got a little more browned than I liked. I also may try adding a buttery crumb topping...
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2 users found this review helpful

Cousin David's Slow Cooker Brisket

Reviewed: Apr. 3, 2012
Just OK...tasted more like bbq than I expected, and since I like my current BBQ brisket recipe much better, I won't make this again. Not offensive, and it certainly is easy, but not good enough to justify the cost of ingredients. Thanks for sharing.
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3 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Jan. 27, 2012
I've made this a number of times...changing it up a bit each time to see if I could "improve" some of the problems I had. Bottom line...I have settled on 6 bone-in, skinless chicken thighs instead of the breast, and substituting chicken broth for the "water to cover". I also don't use butter, at all, but everything else is the same so the rating is based on the original recipe. My changes to make it a 5 star recipe: added carrots and celery with the onions, a sprig of thyme, and subbed one can of cream of chicken for one can of cream of celery. I also dust each bisquit with a flour, salt, & pepper then flatten and cut them into 4 strips and add them to the crockpot in two batches: it seems to help reduce the chance that the biquits will turn into a great big glob in the crock pot. As written it is a quick and good meal...definitely worth giving it a try if you are craving a big pot of comfort food on a dreary day. You can play around with it to make it more suit your tastes if you like. Thanks for sharing!
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4 users found this review helpful

Golden Sweet Cornbread

Reviewed: Oct. 20, 2011
Delicious! I only used 1/2 cup of sugar, based on the other reviews and it was just about perfect. May cut the sugar back a tad bit more.
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2 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Apr. 29, 2011
Delicious! Followed recipe exactly and everyone loved it. One thing I didn't see mentioned in the reviews was that it took nearly 70 minutes to bake (just had my oven calibrated so I know that's not the problem). The other thing I noticed is that the nuts make a pretty crunchy top and I couldn't really poke holes in the top without making a mess, so I just used a toothpick on the sides, etc. I did try using a drinking straw (which is what I use for "poke" cakes, but the hole was way too big and noticeable. I used nearly all of the glaze. I think it would have glazed more easily and quickly had I let the cake and the glaze cool slightly before I started. Oh yeah...I used the Baileys Irish Cream with coffee flavor and it was terrific. The glaze tasted a lot like butterscotch! Thanks for sharing...you helped me impress my coworkers!
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6 users found this review helpful

Judy's Strawberry Pretzel Salad

Reviewed: Mar. 14, 2011
Delicious! I've shared this recipe with many!
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4 users found this review helpful

Classic Macaroni Salad

Reviewed: May 25, 2010
Made exactly as written (well...1/2 recipe) and I thought the dressing tasted...weird. Too much mustard, maybe? It had an after taste that I've noticed also in the macaroni salad in the deli case at our local grocery store. My daughter said that it tasted like deviled eggs...which I love...just not as the overwhelming taste in macaroni salad.
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Marinated Flat Iron Steak

Reviewed: May 4, 2010
I modified this a little...to make it easier and adapt to our tastes: delicious!! Mixed the liquid ingredients as instructed, but instead of adding the dried herbs, I just coated my steak with a healthy dose of Montreal Steak seasoning. Poured the marinade on, sealed the ziplock bag, and refrigerated about 10 hours before cooking on the grill. Take the steak out of the marinade and let the steak come to room temp if you can before grilling. Delicious! So tender and juicy! Everyone enjoyed this. Thanks for sharing!
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11 users found this review helpful

Quinoa Side Dish

Reviewed: May 4, 2010
This was delicious! I halved the recipe because I 'thought' it would be just me eating this. I too sauteed the onions (red because that was all I had on hand) and garlic before adding the quinoa. I made this as a last minute thought...so I had to use dried parsley and didn't even have thyme on hand. Used chicken broth and instead of lemon juice I used a couple of good shakes of a lemon seasoning blend. When most of the broth was absorbed I just kept it covered and off the heat heat and it was a perfect combination of creamy and crunchy. I can see the possibility of adding lots of different veggie combos...peas, carrots, etc. to make pilaf. Very versatile. And I should have made the full recipe because my 12 y.o. tried it, loved it, and ate most of it. Thanks so much for sharing! (oh yeah...I rinsed the quinoa well before adding to the butter by putting it my cone shaped mesh coffee filter and running lots of water over it...easy!)
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18 users found this review helpful

Lucky's Lucky Corned Beef and Cabbage

Reviewed: Mar. 20, 2010
I've never made corned beef before and I'm not a HUGE fan of cabbage, but I was hungry for it this St. Paddys day so I searched for the simplest, basic recipe and decided on this one. It was EASY and very tasty! Even the cabbage tasted delicious to me. I didn't add anything extra and actually drank the shot of whiskey instead of adding it! My corned beef could have been more tender, but that's what happens when you can't let it cook as long as it's supposed to because it smells too good and you are starving! I froze the leftovers in individual portions to enjoy on another day. Thanks for sharing!
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20 users found this review helpful

Molasses Cookies II

Reviewed: Feb. 13, 2010
I've tried several molasses sugar cookie recipes from this site, and other places, and this is exactly the one I was looking for. They stay soft and don't spread out too much. My only complaint...they don't last long enough in my house and I always have to make more! Thanks for sharing.
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3 users found this review helpful

Chicken Scarpariello

Reviewed: Feb. 12, 2010
Delicious and easy! I followed the recipe exactly with 2 exceptions. Since I had almost 2 lbs. of chicken, I sliced it thin and browned it in two batches. I kept the browned chicken warm in a low temp oven. The only other change was to squeeze half a lemon's juice into the sauce as it cooked down. The chicken was tender and the sauce thickened perfectly when the chicken was added back in. A nice enough dish to serve to company, but easy to make on a weeknight, too, since it uses common pantry items. Thanks so much for sharing!
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Tiramisu Layer Cake

Reviewed: Feb. 1, 2010
This was delicious! Based on other reviews, I made 2 of the layers with the espresso powder, and doubled the coffee/kahlua mixture to pour over the cakes. I accidentally used three 8 inch pans instead of 9 in pans, so the cake was a bit taller. Next time I think I will just use two 8 inch pans, make one with the espresso powder, then split them so there are 4 layers. Might need to increase the filling layer but that's OK since it was delicious! Thanks so much for sharing!
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Overnight Cinnamon Rolls I

Reviewed: Dec. 31, 2009
Needed a lot more flour than listed. Dough did rise nicely overnight and when baking...but wasn't tender or very flavorful. Nothing special. And if you don't eat the rolls warm right out of the oven, then they turn hard as rocks (not the filling: the ROLL itself). Microwaving to refreshen and soften the next day didn't even help. OK if you plan to eat the whole pan at once. Thanks for sharing.
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3 users found this review helpful

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