BKBISHOP Recipe Reviews (Pg. 1) - Allrecipes.com (18398314)

Buttermilk Pancakes II

Reviewed: Jan. 21, 2012

I've made these several times and they are 100% awesome every time. The key here really is to not mix the wet with the dry ingredients until you are absolutely ready to cook them. Also, don't feel compelled to beat out every lump in the batter, lumpy is really o.k. because the cooking takes care of the lumps. My only addition that I make is a 1/2 teaspoon of vanilla extract to the wet ingredients. These are the best pancakes ever!

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Gerry's Chicken Enchiladas

Reviewed: Jan. 15, 2012

This was maybe a tad labor intensive and time consuming but the end result was so worth it. I scaled it up to 8 servings because the package of corn tortillas had 8 in it and we are feeding 5, some of whom are young men who consume massive quantities of food. The "6" inch tortillas seemed too small, I went with the 8 inch. I probably didn't need to scale it up to 8 servings because this recipe produces quite enough filling to OVER stuff 6 tortillas, or adequately stuff 8 - 8 inch tortillas. There was plenty of filling. The only thing I did differently was to add 1 cup of shredded queso fresco to the 3 cups of cheddar cheese, we like things a little cheesier with the queso flair to it. It was perfect. We served it with refried beans and I didn't have time or space on my stove top for the Mexican rice I usually make, but it would have been awesome at soaking up the sauce from the enchiladas. Will make this again, there are some things I can do ahead to make this easier and less time consuming. The end result was completely worth the effort. YUM.

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Velvety Pumpkin Soup With Blue Cheese and Bacon

Reviewed: Nov. 7, 2011

This was very easy and totally delish! I wanted to make it exactly as the recipe states for my first batch, but I'd like to switch out the half and half for lite coconut milk next time I make it just to see what difference it would make. This had just the right amount of spice to it and the addition of the blue cheese crumbles and bacon as a garnish is a perfect complement to the soup's flavor and adds just a little tang to it. I brought a sampling in for a co-worker to try. This is yummy, high-end restaurant quality soup, perfect for a fall day and it's going right in my recipe box.

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Amish Breakfast Casserole

Reviewed: Oct. 2, 2011

I cooked the bacon and prepared/assembled everything in the greased baking dish the night before, and baked it in the morning and it turned out perfectly. That was a great morning time-saver. When doing it this way I took the dish out of the refridgerator about 15 minutes before putting it in the oven to take some of the chill off, and I also baked it for the full 40 minutes since it was oviously cold going into the oven. It turned out perfectly and done throughout and everyone loved it. I served this with hot buttered coissants, and mimosas and it served 5 people easily plus left plenty of leftovers for at least 4 more people. It's great as leftovers too. I will try this with breakfast sausage the next time just to see which way works better. Susage needs to be cooked and drained throughly to render the fat out of it and prevent the casserole from becoming too greasy. This is a great recipe as is, I did not change a thing other than assembling it the night before. Will definitely make again!

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Rosemary Chicken Couscous Salad

Reviewed: Aug. 1, 2011

A friend of mine made this and I tried some, it was AWESOME! She used the large pearl type couscous which I think blended with the rest of the salad better. Small couscous tends to stick or clump together too much in a salad. I am going to make this with the pearl sized couscous, it's heavenly!

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Southern Baked Yellow Squash

Reviewed: Jun. 27, 2011

This was fantastic! I did tweak it just a tad for our own tastes. We grew our own squash and used that. I used plain whole wheat bread crumbs and added about 1 tbs. Italian seasoning to it. To the chopped onion I also added 4 small cloves of garlic that I pressed through a garlic press. Then, for the top coating of bread crumbs I substituted crushed up Ritz crackers in place of bread crumbs for a little different, crunchy flavor. This also makes great leftovers. Will be making this again!

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Southern Baked Yellow Squash

Reviewed: Jun. 27, 2011

This was fantastic! I did tweak it just a tad for our own tastes. We grew our own squash and used that. I used plain whole wheat bread crumbs and added about 1 tbs. Italian seasoning to it. To the chopped onion I also added 4 small cloves of garlic that I pressed through a garlic press. Then, for the top coating of bread crumbs I substituted crushed up Ritz crackers in place of bread crumbs for a little different, crunchy flavor. This also makes great leftovers. Will be making this again!

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Beer Batter Fish Made Great

Reviewed: Jun. 21, 2011

The only change we made to this was to scale it down to 6 servings. Did not change the recipe at all, used cod fillets, and did not add extra flour. I used Corona Lite for the beer. We did six fillets, 3 at a time, making sure to let the oil come back up to frying temp in between batches for a couple of minutes so that the batter would adhere. Kept the 3 fillets that were done, warm in a 200 degree oven on a paper towel in a pan. Served with home made tartar sauce, malt vinegar, or ketchup depending on preferences. Very good flavor, light and crispy batter, will definitely be making this again. This would be fun to play with using different seasonings like Old Bay. Would make a fantastic fish sandwich in a crusty roll with tartar sauce and some fries and slaw on the side!

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Yummy Quiche

Reviewed: Apr. 29, 2011

I made this for a Royal Wedding brunch that we had in our office today and it was a big hit! Normally I will test something before bringing it to a function, but I didn't taste test it this time and it was perfect. I went by the author's original recipe of 1/2 cup half and half. I used just slightly more than 1/2 cup onion and I sauteed it in a tbsp. or two of bacon grease until soft and translucent. I kept everything else the way is was published and it turned out PERFECTLY. It was not runny or bland or anything - it set up beautifully. In fact, I doubled the recipe to make two quiches, one for home, and both turned out perfectly. Will be making this again for sure!

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Chipotle Sweet Potatoes

Reviewed: Apr. 26, 2011

I used Bruce's canned yams for this to make it easier on myself. I tend to love chipotle pepeprs and have used them in several recipes, but they made this dish too spicy/hot to eat. I added some honey to cut down on the spice but it didn't have enough of an effect. I even added more half and half to no avail. I think one small chipotle and 1 tbsp of sauce would be plenty for this, and we like spicy foods, so if it's too much for us, then others should be careful with those peppers. I would make it again reducing the peppers and sauce because the underlying flavor is great.

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Meat Pie (Tourtiere)

Reviewed: Mar. 16, 2011

Fantastic! Tasted like someting right out of the 18th century Scottish Highlands! I made this last night, taking into consideration some of the suggestions from other reviewers. I made a few modifications. I used 1 pound of ground pork and 1 pound of very lean ground beef and did not drain it. I used instant spuds (Idahoan) instead of a baking potato but making them a coarser consistancy like the inside of a baked potato and I used some of the meat "juices" in place of the margarine in the spud recipe. I used a medium onion and one whole shallot minced. I used half the amount of cinnamon but doubled the allspice. I reduced the 1/2 cup of water to a 1/4 cup water and added 1/4 cup red wine to it. Finally I used refridgerated pie crusts. I made the instant spuds and added them to the simmering meat mixture during the last 10 minutes of simmering. This thickened it up nicely. While it was baking I had 5 hungry guys from 48 to 16 years old asking when it would be ready. They polished off the entire thing but not before I got my piece out of it. This pie made the most delicious crust I've ever had. Next time I'm making two pies. The flavor was just amazing and one son thought it tasted like something we would have for Christmas, so I'll keep that in mind. This recipe is a keeper!!!!

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New Year's Day Black-Eyed Peas

Reviewed: Dec. 29, 2010

I made this experimentally on New Year's Eve. I used my husband and one of our friends as guinea pigs. I used low sodium chicken broth in place of the water and filled the pot to cover the peas plus one inch above them, I used 3-4 crushed garlic cloves instead of powder, and I used three cans (drained) of black-eyed peas instead of dry but did not change the cooking time. I made corn bread to go with this. You can use a slotted spoon if you want more of a pea side dish or use a ladel and ladel the "soup" over your corn bread in a bowl. This was absolutely fantastic either way you serve it! Husband and friend gave rave reviews and insisted I serve the leftovers on New Year's Day. I had quite a bit left over and since today is New Year's day, we'll have it again. It's probably better the day after making it once the flavors really set in. We're having people over for dinner and a football game so this will be GREAT! Thanks Roxanna!

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Big Al's Chicken

Reviewed: Nov. 23, 2010

A-MAZ-ZING!!! This tastes JUST LIKE the Bertucci's Tuscan Wings. I even asked a waiter at Bertucci's for their marinade recipe years ago, tried it at home and nope, that was not it. But Big Al's Chicken is EXACTLY it and it's completely different from what the Bertucci's waiter gave me. Obviously theirs was a closely guarded secret, but no more! Big Al got it right. This is a new favorite grilled chicken recipe, and I'm going to try it on wings next. Did not change a thing and only marinated it for 2 hours. Can't imagine how fantastic this must be after marinating for 8 hours. Thanks Al!

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Orange Chicken

Reviewed: Oct. 11, 2010

I doubled the recipe for this, but then realized too late that the 4 services consists of 8 chicken breasts. I was going based on one breast per person, so I had some waste when I doubled to 8 servings and only used 8 breasts. I'll pay more attention next time I make this. The flavor was wonderful, it looked wonderful in the dish and plated, very easy to make, great weeknight dinner. I served with rice, and a roasted citrus broccoli recipe from this site. Great combination of flavors. Will be making this again!

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Roasted Garlic Lemon Broccoli

Reviewed: Oct. 11, 2010

I goofed something up and used the juice of one whole lemon which is decidedly more than 1/2 the teaspoon that the recipe calls for, but it still turned out great. It was quite a bit lemonier than it should have been but I still give it 5 stars. I'm ready to try this again with the correct amount of lemon juice because it was just so darn good! This is a great way to fix broccoli!

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Indian Tandoori Chicken

Reviewed: Aug. 3, 2010

This has a very nice flavor and the chopped cilantro sprinkled at the end lends a very nice touch and flavor to the chicken. I read the recipe and saw the amount of food coloring and thought, "that can't be right! I usually use only drops at a time." Well, I started adding drops of food coloring and sure enough, it needs the entire amount that is listed in the recipe in order to get the true tandoori coloring. This was very good and also good as leftovers, which I had for lunch!

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Candied Chicken Breasts

Reviewed: Jul. 22, 2010

I did 9 breast halves because that's all I had but it all fit in one 9x11 baking dish just slightly overlapped on the thin side of the breast. There was plenty of sauce and the flavor is amazing and is actually better the next day! I served it on top of a mound of jasmine rice which soaks up the sauce beautifully. I did take the advice of a couple of reviewers and cut the salt in half which seemed not to affect the flavor at all, and I also added two chopped dried red chiles to the sauce for a little heat spice and it was perfect. I had a fresh pineapple on hand which made all the difference in the world in this recipe and I placed the pineapple on the chicken half way through the cooking time to ensure its tenderness. This was a knock out recipe and makes perfect leftovers for lunch!

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Hugh's Dry Rub

Reviewed: Jul. 5, 2010

I halved this recipe because I didn't have quite enough of some of the ingredients to make the entire thing. Makes a lot even at half. We used some of this as a dry rub on chicken leg quarters that we baked first then bbq'ed with sauce for 10 minutes after baking. Produces a very juicy, tender bbq'ed chicken. We are using Hugh's Dry Rub on a rotisserie chicken tonight - we are making the neigbors jealous as we speak...Great dry rub for probably any kind of meat - probably even fish! In fact, sprinkle it lightly on some hot french fries or on top of some mashed potatoes or potato or macaroni salad in place of just paprika. This rub is good in everything!

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Cinnamon-Roasted Almonds

Reviewed: Jul. 1, 2010

This is a great recipe and I use it around the Christmas holidays a lot and give them wrapped in tins or boxes as gifts. I also use the egg white and water base but change up the spices with sea salt, 1/4 cup sugar, cayenne, cumin, curry, or just about any spice combination you desire. You can also use liquid smoke in place of the water for a smoked almond flavor. I have used this recipe many, many times.

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Cinnamon-Roasted Almonds

Reviewed: Jul. 1, 2010

This is a great recipe and I use it around the Christmas holidays a lot and give them wrapped in tins or boxes as gifts. I also use the egg white and water base but change up the spices with sea salt, 1/4 cup sugar, cayenne, cumin, curry, or just about any spice combination you desire. You can also use liquid smoke in place of the water for a smoked almond flavor. I have used this recipe many, many times.

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