BIGGITYREX Recipe Reviews (Pg. 1) - Allrecipes.com (1944470)

Nikki's Steak Saltimbocca

Reviewed: Sep. 6, 2009

This had a very good flavor combination! I read the reviews, and decided to add a little sauteed garlic to the insides of the steaks before rolling them with all the good stuff. Make sure you get a nice sear on the outsides, and everything else will take care of itself. For us, the cooking time was off as well...I'm not sure if it is my oven or not, but I love rare, and even 15 minutes was a little too rare...For the gf, I had to cook these 25 minutes to get a medium result. Good eatin'!

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2 users found this review helpful

Bangers and Mash

Reviewed: Nov. 10, 2008

Ah, bangers and mash! This recipe is pretty good, though there are certain specifications and alterations I would make. First, 'pork sausages' are a very bland description of a banger. You have to get irish sausages or bangers, not just plain pork sausages. Also, the gravy suggestion for this recipe is pretty weak...try using a fresh mushroom and onion gravy, it's much better. Other than that, its good stuff. ;]

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3 users found this review helpful

Chicago-Style Hot Dog

Reviewed: Mar. 14, 2007

This is all well and good, save for the fact that a real chicago dog does NOT have a pickle. Cucumber slices, actually. Halve the slices, and stack them across the length of the hot dog. THEN you have yourself a windy city classic. Slainte!

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0 users found this review helpful

South Georgia Biscuits

Reviewed: May 3, 2005

Great biscuits! The only change we did was to drizzle melted butter over the biscuits after cooking them halfway.

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8 users found this review helpful

Stuffed Pork Chops III

Reviewed: Feb. 19, 2005

Not too bad. Bought the thickest pork chops the butcher had, and still had a hard time getting them split open perfectly. So instead, I improvised and pinned the stuffing between a regular bone-in pork chop, and a boneless pork cutlet. I browned each on both sides before stuffing and toothpicking, and then followed the directions. Turned out excellent, and was very filling. (The family raved about this one.)

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Pasta with Tomato and Bacon

Reviewed: Jan. 31, 2005

My Mother used to make a variation of this recipe that she called "Bohemian Spaghetti." This recipe uses garlic and other herbs, which I think give it a certain flair. However, these ingrediants don't seem to be 'to scale.' I suggest using a little leftover bacon grease to cook the onions in, and possibly an extra can of broken up stewed tomatoes (if you cook it the way its listed, it will be very dry.) Also, I heat the pasta after its mixed for a few minutes (while stirring) so that it absorbs all of the flavor. (The way I make it has it turn out a little greasy, but the flavor more than makes up for it.)

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25 users found this review helpful

Mama Corleone's Sausage and Peppers

Reviewed: Jan. 23, 2005

This dish was hearty without being "heavy." Such a change of pace from tomato-based pasta dishes. The only thing we did different was to remove the casings completely and cook the sausage crumbled. That way, every inch of the pasta absorbed the sausage flavor. Will make again, and again...and again.

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17 users found this review helpful

Absolute Best Liver and Onions

Reviewed: Jan. 2, 2005

This was my first time cooking liver, and this recipe served for a great template. I cooked up some bacon first, and then sauteed the sliced onions in the bacon grease. Drained and padded them both with paper towels before warming them back up alongside the liver. Utterly delish.

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7 users found this review helpful

Sausage Gravy I

Reviewed: Feb. 21, 2004

Best sausage gravy I have ever tasted..including restuarants. Bacon grease is the key, and I used hot sausage because we love it spicy.

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0 users found this review helpful

Easy Slow Cooker Meatballs

Reviewed: Feb. 16, 2004

The meatballs were decent, but not the the sauce. The slow cooker seemed to bring out all the acid in the tomatoes, and it made for a very disappointing and bitter sauce. I won't make this again.

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1 user found this review helpful

Honey Mustard Beer Brats

Reviewed: Jan. 25, 2004

Great recipe, make sure you add extra onions and peppers if you like them. And, for the people who didn't add peppers. Of course something was missing, it was the ppers! That's why they're IN the recipe. Even if you don't like to eat them, you should still let them slow cook with the brats for that flavor.

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1 user found this review helpful

Baby Back Ribs

Reviewed: Oct. 10, 2003

Very tasty here, but I went with some of the other reviewers and used my own dry rub [dry mustard, paprika, pepper, garlic powder, ground cayenne pepper] and let it sit in the sauce overnight...turned out great, almost falling off the bone with tons of flavor..would make again.

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2 users found this review helpful

Breakfast Casserole II

Reviewed: Oct. 2, 2003

Used sage pork sausage, crumbled maple bacon, potatoes o'brien, sauteed yellow onion and garlic, and cambell's "roasted garlic cream of mushroom soup". Mixture did indeed take about an hour and a half to fully cook through. Sprinkled the cheese on top, then sliced green onion..then more cheese. Needless to say, it got rave reviews from my whole family. Will indeed make again.

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8 users found this review helpful