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

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Cherry Bliss Brownies

Reviewed: Jan. 7, 2013
I had all the ingredients on hand except the type of cherry pie filling I had was sweetened with Splenda. Not a big deal, and nobody noticed either. This was a great dessert, quick, easy and very tasty!
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3 users found this review helpful

Pizza On The Grill I

Reviewed: Jun. 30, 2010
I watched the video for this on AR so I could get a feel for how this is done before I attempted it myself. I also read the reviews and took note of something that Bobby Flay did with foil as well. Don't shoot me, but I used another pizza dough recipe from this site in place of the one in this recipe. I used this recipe more for the technique and instruction involved. I also used the "Exquisite Pizza Sauce" from this site. I made 7 individual pizzas that ranged from meat lovers to white garlic with fresh basil and tomato. I grilled the crust on one side, brought them inside to top, then back on the grill which I covered with foil to keep the crust from burning, and I folded the foil over the pizza to aid the cheese in melting and also closed the lid. They came out perfectly and everyone LOVED them. Again, this is a really good "how to" recipe so that you can change it up any way you like it - I like that they provided a video for this, very helpful. Thanks!
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Slow Cooker Carnitas

Reviewed: Jun. 30, 2010
I like that the flavor of this is different than a typical pulled pork for bbq. It has more of a "Mexican" flare. I'm regretting that I didn't pour more of the cooking liquid over the meat when I stored it, I should have saved more than I did because it adds such a nice flavor to the pork. We served this with whole wheat tortillas, a guac sauce, refried beans and a copy cat recipe for the Chipotle Basmati Lime and Cilantro rice. Really excellent meal! Thanks!
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Awesome Broccoli-Cheese Casserole

Reviewed: Jun. 28, 2010
This was quick, easy, flavorful and everyone loved it! Will be making this again!
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2 users found this review helpful

Pizza Dough II

Reviewed: Jun. 22, 2010
Didn't change a thing, this was a perfect and very forgiving pizza dough recipe. I used the "Exquisite Pizza Sauce" from this recipe. One thing I did was lightly and randomly brush the cooked side of the crust with melted garlic butter before putting the toppings on and that added a nice pizzaria flavor to the pizza. I cooked the dough on the grill then flipped it onto a stone and brought them inside to assemble the toppings. Then brought them back to the grill and finished them off on a piece of foil to keep them from burning while the cheese melted and other ingredients got hot (Bobby Flay trick). This was a perfect dough recipe, not bready or cakey, just perfect! Also, corn meal dusted on the surface that you roll the dough on, allows you to lift the dough off and onto the grill much easier, and without leaving dough behind, and provides that little pizzaria crunch to it as well. This is a keeper! Thanks!
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Exquisite Pizza Sauce

Reviewed: Jun. 22, 2010
This was phenomenal. I did what a lot of other reviewers suggested and I did half the amount of honey because we don't like our pizza sauce too sweet. I might have had a tad more garlic too but those were the only changes. I used this on grilled personal pizzas and I used the Pizza Dough II from this site as well. I used Emeril's recipe for white pizza sauce on one of the pizzas and got rave reviews. This pizza sauce truly is exquisit and could not be easier to prepare and it stores well.
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No Bake Peanut Butter Pie

Reviewed: Apr. 5, 2010
I froze some regular sized Reeses Peanut butter cups and just before I popped the pies in the freezer, I garnished them with coarsely chopped Reesces Peanut Butter cups. I used a chocolate cookie crust for this recipe (Keebler) although a chocolate graham cracker crust would be great with this. I used 1/3 less fat cream cheese, and lite whipped topping and 2% milk. Absolutely WONDERFUL dessert. Will be making this often!
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1 user found this review helpful

Honey Lime Fruit Toss

Reviewed: Apr. 5, 2010
This was delish! I didn't change a thing. The lime zest really added a nice zing to this dish. Perfect with the Easter leg of lamb! The fruit was actually better the next day with breakfast after all the flavors combined. This is a definite keeper!
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2 users found this review helpful

Cilantro Chicken and Rice

Reviewed: Mar. 29, 2010
YUM! This made a lot! I'm going to take another reviewer's suggestion and roll this up in some tortilla's tonight for leftovers and serve with a side of sour cream and guac. This has a nice mix of flavors and just the right amount of kick to it. Pretty healthy dish too!
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Creamy Au Gratin Potatoes

Reviewed: Mar. 29, 2010
I've made this several times, but the last time I did something a little different that everyone loved, I caramelized the onions first in a saute pan with butter and kept the rest of the recipe the same. Something about the sweetness of the caramelized onion really added a nice extra flavor to this dish. Still a keeper!
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7 users found this review helpful

Diane's Colcannon

Reviewed: Mar. 15, 2010
This is actually a good substitute for those who don't care for corned beef and cabbage. Personally, my husband and I thought it could use more bacon - maybe 6 slices, and a little more salt, but it was quite good.
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1 user found this review helpful

Cranberry Sauce

Reviewed: Mar. 11, 2010
I'm never going to buy cranberry sauce again! This was phenomenal! Just the right blend of flavors and just the right contrast of tart and sweet. I couldn't stop eating this stuff. It's even great with chicken and pork. I may try it with lamb or even sweedish meatballs. Thanks for a great recipe keeper.
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Famous Pork Chops

Reviewed: Jan. 6, 2010
Instead of garlic salt, I went on Food Network and found Paula Dean's House Seasoning recipe and used about a teaspoon or two of that as the seasoning for my Ritz cracker crumbs. Covering these while cooking keeps them moist so they don't turn into saw dust chops, but they do look kind of wet and anemic when they're done. So, when they were nearly done cooking I removed the cover and turned the broiler on medium-low and broiled the chops for 2-3 minutes each side or until they were a light caramel brown and slightly crispy. They were absolutely perfect after that. Will do these again and again!
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9 users found this review helpful

American-Italian Pasta Salad

Reviewed: Jun. 30, 2010
I made this initially for Memorial day bbq and it was AWESOME. Then I made it for a pasta pot luck for some people in my office who were running the "Lawyers Have Heart" race the next day...several people asked for the recipe. Then I made it for a friend's bbq and got rave reviews. Next I'm making it for a housewarming party...Can't get enough of this pasta salad! I didn't change a thing, it's perfect as is.
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Oven Fried Chicken III

Reviewed: Oct. 29, 2009
These turned out really well. They do look just like fried chicken. I didn't have enough bread crumbs and substituted some crushed Ritz crackers and that worked well. I think the flavor could be improved with maybe some rotisserie chicken seasoning, but over all it was an excellent recipe and I'll try it with boneless/skinless next time and reduce the cooking time.
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Cheddar Buttermilk Biscuits

Reviewed: Aug. 23, 2009
I doubled the recipe (we have a crew)but the only change I made was to use 2.5 Tbs. of sugar instead of doubling it. You can adjust the cayenne pepper up or down to suit your tastes, but I thought the amount called for was perfect. The key to flakey biscuits is to handle the dough as little as possible once you've stirred in the buttermilk. Work in smaller batches when turning the dough out onto the lightly floured surface, forming a loose ball with each batch. Flatten into a 1 inch thick disk big enough to cut circles with the rim of a glass twice, then add remnants to the next loose ball. This recipe provides a flakey, moist biscuit that doesn't even need butter when they're done. Perfect as is. Definitely a keeper, going in my recipe box!
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Asian Ginger Dressing

Reviewed: Aug. 4, 2009
Just like in the restaurants. Yum.
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Pasta with Asparagus

Reviewed: May 8, 2009
This was wonderful, quick and easy! I did as other reviewers suggested and added more chicken broth and garlic, specifically I tripled the broth and added about a 1/4 tsp. of garlic powder although I think fresh minced garlic would impart a better flavor. I didn't have angel hair and used spaghetti instead and it was fine. This was really good paired with the creamy basil chicken on this site, because the creamy basil sauce runs into the asparagus pasta and they taste great together. This is a keeper!
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The Best Thai Peanut Sauce

Reviewed: Apr. 27, 2009
I've used this recipe many times and it is wonderful. I do a chicken satay and once the peanut sauce is combined, I portion out about 1/2 a cup of it and brush the chicken with it on the grill to infuse some of that wonderful flavor during the cooking process. The key to the thickness is a little bit of heating. Pop the sauce in the microwave and heat for about 10 seconds to get a thinner consistency. You can use chunky peanut butter also. I served this with Sesame Noodles also on this site. This is the best Thai peanut sauce because you can adjust many of the flavors in this recipe to taste without ruining it. It makes a lot of sauce so either plan a party with a satay platter or be prepared to refridgerate the unused portion.
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Chicken In Basil Cream

Reviewed: Mar. 24, 2009
I guess I'm reviewer #176 to say that this is a restaurant quality dish! I had a jar of roasted red peppers that I cut into strips as the pimentos. This was especially easy to prepare on a weeknight after work, if you have all the ingredients. The flavor of the dish is perfect and we laid it on a bed of speghetti which seems to "go" with the sauce. I love the sauce so much that I would double it. It's a cream sauce, you can't get enough of it. I would even add a touch more fresh basil because the flavor is just so wonderful in this dish. My husband told me I should give this 142 stars. Our 25 and 18 year old thought it was excellent also, and they are, um, "particular". Thanks for another keeper!
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