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

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Amazing Muffin Cups

Reviewed: Apr. 12, 2014
I made half a batch today to taste test with my coworkers at our parish soup kitchen. The judges decision was unanimous and final. We will be serving these for Easter brunch. I need to bake them in muffin cups so I have to figure a way to keep them from sticking, I think the egg seeps between the potatoes. I will use ground sausage for those only because of the number we have to make. And the bonus is I can easily adapt these for our vegetarians. Thank you Johnsonville for your great products and recipes!
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Brussels Sprout Hash

Reviewed: Apr. 11, 2014
I admit I haven't found a way to prepare Brussels Sprouts that I don't like but this way tops them all! They turn a lovely, bright, fresh green which provides eye appeal, then you get to the taste - buttery, slightly sweet, slightly earthy and all the way delicious. The 1/4 cup of butter made me nervous, but they are not greasy at all. I didn't have honey butter so I simply drizzled about a large tsp of honey over them when they were almost done and mixed it in as I transferred to a serving bowl. The wine just pulls it all together. I may add a bit of minced garlic to the onions next time. And there will be many next times. Thank you, Pat.
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Ground Beef and Cabbage

Reviewed: Apr. 6, 2014
I went about this just a bit differently, I replaced the ground beef with Johnsonville fresh hot Italian sausage, which I removed from the casing. I browned the sausage and onion then added the Italian seasoning, 3 minced cloves of garlic, and my coarsely chopped cabbage. I cooked and stirred until the cabbage wilted then added the tomatoes and continued to cook until the tomatoes were heated through. I served this on a bed of wide egg noodles with a green salad and homemade biscuits. We like it, but the leftovers, which we had for lunch were really good. I believe the next time I will make it far enough in advance so I can refrigerate it to meld the flavors. Mr. Graham, I hope you like the liberties I took with your recipe.
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Hot Crabmeat Dip

Reviewed: Apr. 6, 2014
This, as written was just ok, nothing special so I added about a tsp. of Srirachia and made crab and avocado quesadillas and they were a huge hit.
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Karen's Rolled Sugar Cookies

Reviewed: Apr. 3, 2014
I followed the recipe exactly, but scaled it to 18 cookies. I did sift my flour before I measured the amount stated and I thought the dough was a bit too soft at room temperature, but that was easily remedied by keeping the unused portion in the fridge and then chilling it again before separating the cut outs . I was pleasantly surprised by how delicate and buttery they turned out. Oh, I did replace the vanilla extract with lemon, but that shouldn't have made any difference.
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Shrimp and Asparagus with a Louisiana Twist

Reviewed: Mar. 28, 2014
Abstaining from meat on Friday during Lent is supposed to be a bit of a sacrifice but this was a definite treat. I have made similar dishes before but the small addition of heat sets this one apart. I had to make a few small changes to use what I had on hand. I used red onion instead of shallots and dried basil and cut the oil and butter back to 2 tbs each. Thank you for sharing, Chitimacha!
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Basic Buttermilk Muffins

Reviewed: Mar. 27, 2014
This is a solid, basic recipe that lends itself beautifully to creativity. I added 1/2 cup of Craisins, 1/2 cup white chocolate chips and 2 tsp dried orange rind. I especially like the fact the muffin isn't too sweet so depending on what you add this could be a good option for breakfast. Thanks, DCKatie
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Sausage and Asparagus Spaghettini

Reviewed: Mar. 26, 2014
This is a simple, solid recipe that is very easy to prepare and makes a beautiful presentation. My only change was to use bulk Italian sausage in place of link. Thanks, tipsuda!
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Grandma Rita's Soft Butter Rolls

Reviewed: Mar. 24, 2014
I believe I was the first to make and review these when first posted as a personal recipe and here is my review: These are really good. I did everything in my stand mixer. I had to use quite a bit more flour, but I am at sea level and it is very, very humid here today. They still turned out so light and fluffy. I made 4 large hamburger buns, 6 medium hamburger buns and 6 dinner rolls. I put the 4 burger buns back in the oven to crisp them up a bit because I will be serving them with a rather wet sauce. The others I kept soft. I do believe this recipe will be my go to for hamburger buns from now on. Thank you, Lela, for sharing your grandmother's excellent recipe. 3/24/2014 I have made these rolls many times since Lela shared the recipe and they come out perfect each time.
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Ashley and Whitney's Popcorn and Pretzel Sweet Snack Mix

Reviewed: Mar. 22, 2014
I love how all the flavors blend together. I used organic corn, which I popped myself (1/3 cup unpopped), which seemed to be a good amount.. My chocolate just did not want to melt nicely so I finally just mixed the softened chips in with the rest. When I looked at this recipe, I thought the kidlets would be the fans but the adults were far more enthused. I do have to say I probably would not have been rushing to make this without having the parchment to work on with what I expected to be melted chocolate. This is a fun recipe that I will make again and again.
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Pork Carnitas with Cilantro Tomatillo Sauce

Reviewed: Mar. 9, 2014
First, I was so skeptical about the cooking method I was sure I'd have to make something else, but it worked very well. I had ordered chipotle powder specifically for this recipe, but they shipped me Pasilla powder. I used it any way and it was very flavorful. I was able to buy boneless loin of pork for a much better price than butt so I used that. My only issue was it took over two hours for the liquid to cook down. But I will make carnitas this way again. I couldn't find fresh tomatillos here so I used salsa verde I had put up last fall and mixed it with a bit of sour cream to tone down the spiciness. Thanks, Mazola, this is a nice recipe.
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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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Creamy Avocado Pie

Reviewed: Mar. 5, 2014
This went together so easily. I did make a few changes I used lime juice instead of lemon and I used fat free Greek yogurt in place of sour cream. While most of the ingredients are healthy this is not a light dessert, it is rich and a little bit is satisfying. This will be making an appearance at many BBQs this summer. Thank you Doryce41!
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Baked Eggplant

Reviewed: Mar. 4, 2014
This was a good jumping off point. I added minced garlic and some dry basil. I also layered the eggplant and tomatoes with mozzarella. The baking time was too short so I dropped the temperature to 375F and increased the baking time to 50 minutes. This was simple but very tasty. Thanks, Jezz!
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Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Mar. 3, 2014
I had to change the salsa a bit, none of us like cilantro, so I used parsley. My grapefruit was really tart so I added about 1/2 tsp of honey and let the flavors meld for a few hours while I prepared the rest of our meal. This was a treat, I splurged on wild caught sockeye salmon and the rub was a terrific blend of sweet and spicy, enhancing the flavor perfectly. All in all, a great meal. Thank you!
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Orange Spice Garbanzo Cake

Reviewed: Feb. 27, 2014
I made this for a friend who has to follow a gluten free diet. She was so surprised to have a cake she could actually eat safely. I thought the orange flavor was overwhelmed by the spices, but I believe they can be adjusted. Thanks for a gluten free recipe that doesn't cost too much to make.
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Easy Chourico Soup

Reviewed: Feb. 27, 2014
This is so simple yet flavorful. Chourico is the same as hard chorizo, which is what I used. I subbed chicken stock for the vegetable and baby kale instead of spinach. I will use sweet onion the next time I make this because I didn't care for the look of the red onion but that has no bearing on the taste. Thanks, Ashley! This is a winner.
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Not Your Ordinary Chili

Reviewed: Feb. 24, 2014
As written we didn't care for this, it was too liquid and too sweet for us. I cooked it down for several hours and it was still too liquid. After refrigerating overnight, I adjusted by adding 2 tbs of tomato paste and 1 tbs Worstershire sauce and cooked it for another hour. It was better, but still needs a bit more heat to temper the sweetness.
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Chana Masala (Savory Indian Chick Peas)

Reviewed: Feb. 22, 2014
We enjoyed this. I didn't measure any of the ingredients, just went by smell and taste, but kept the proportions close to the recipe, because I started with dry garbanzo beans. I would surely make this again.
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Sweet Sriracha Chicken

Reviewed: Feb. 18, 2014
We enjoyed this a great deal. I have no idea how Chinese restaurants make spicy orange chicken, but this could give them some serious competition. I used BLSL thighs, cut to bite size pieces but that was my only change. The next time I think I will toss the chicken bites in cornstarch before I cook them so they get slightly crisp. I know the submitter was thinking more along the lines of a shredded texture, but we thought this worked very well. Thanks for sharing!
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