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

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Elbows Salad with Avocado, Tomato and Mozzarella

Reviewed: Jul. 23, 2014
I thought the premise was good but it needs more flavor. I added 3 cloves of finely minced garlic and 1/4 cup fresh oregano to the mixture. I also refrigerated the mixture overnight so the flavors could meld and added it to the elbows veggies and cheese. We enjoyed this for Sunday brunch. Thanks, Barilla
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Mini Rotini with Carrots and Peas

Reviewed: Jul. 21, 2014
I went in a different direction with this because it just read like it needed something. I cooked the rotini in chicken broth, used frozen peas and carrots that I added to the rotini for the last 5 minutes. I had no leeks so I sauteed Vidalia onion, which I large diced, until golden. I served this at room temperature, dressed with really good EVO and white wine vinegar. I found this needed way more salt than I prefer to use and still needed something more to be really satisfying. I do like the idea so I'll play with it a bit more.
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Elbows Mac and Cheese with Tuscan Herb Sauce

Reviewed: Jul. 21, 2014
This is another recipe that I adapted for use at our soup kitchen. We had a nice package of grated mozzarella, so I sprung for a few jars of the Tuscan Herb Sauce (which I really like!) and I used half and half in place of the heavy cream. It was a huge success! Once again Barilla made me look like a star!
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Spaghetti with Broccoli Florets and Traditional Sauce

Reviewed: Jul. 14, 2014
Some of you may know I manage a soup kitchen, so I am always looking for inexpensive, nutritious food that is eye pleasing and doesn't seem institutional. I found a deal for 10 jars of sauce for $10 and the same for the pasta. That store also discounts heavily for us so we will get several meals out of this recipe. Fresh broccoli is available around here year round at prices that won't break the bank. I rough chopped the broccoli to stretch it and we used grated white mystery cheese that came from a donor. It was a huge success! Thank you Barilla!
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Lemon Muffins

Reviewed: Jun. 17, 2014
After reading most of the reviews I made the following changes to address the texture and dryness issues. I scaled the flour back to 1 1/2 cup and added another egg. I also added 1/2 tsp lemon extract to bump the flavor and sprinkled the tops with turbando sugar before baking @ 375F for 23 minutes. By cutting the flour back the yield was 9 nice size muffins.
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Cottage Cheese Bake

Reviewed: Jun. 14, 2014
I have made this twice. The first time I made it as written and it was ok but not that interesting. I made it the second time because I had cottage cheese that I had to use. I added diced sweet onion and a dash of cayenne. I think I will use whipped cottage cheese in the future for a better texture. Thanks, Mandie.
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White Fiber Mini Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese

Reviewed: Jun. 8, 2014
This is so simple and so flavorful. It would be great any time of year, but especially now, with the warm weather. It is just as good hot, room temperature or even chilled. The only thing I felt it needed is some finely minced garlic roasted with the tomato and onions. Thanks, Barilla
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Thin Spaghetti with Garlic, Red Pepper and Olive Oil

Reviewed: Jun. 3, 2014
This is a great lunch or dinner on a day you're running late. I served it with a green salad and homemade Italian bread. I wasn't sure how the 4 yr old would like the red pepper but he didn't seem to notice it. I have been making this for years but this was the first time I added the red pepper and I must say it bumps this up from pretty good to yummy? Thanks!
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Mocha Smoothie

Reviewed: May 29, 2014
This is a bit different, but good. I found it a little too sweet for my preferences, so I would cut way back on the sugar or eliminate it altogether, but I will add it to my rotation. Thanks, Luke.
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Mango Mousse

Reviewed: May 27, 2014
This is so easy! I would have liked a bit more flavor so next time I will probably add lime juice when I purée the mango.
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Chocolate Chip Sour Cream Coffee Cake

Reviewed: May 19, 2014
For my tastes there are too many flavors going on here. I would leave the chocolate chips out if using the filling and topping. I also thought it was too sweet so I would either top it or fill it but not both. It did bake up nice and moist.
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Danish Blue Lamb Chops

Reviewed: May 18, 2014
LAMB chops are amazing with the bleu cheese topping! I prefer to cook my chops to medium rare, so the times may have to be adjusted to accommodate the thickness. Emmy, this is a great recipe, thank you! 5/24/14
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Penne with Spring Vegetables

Reviewed: Apr. 30, 2014
I used this as the base for the Johnsonville 6 Ingredient challenge. I added a large clove of garlic, minced and 1/2 pound Johnsonville Mild Fresh ground sausage. Rather than boil the vegetables, I blanched the peas then transferred them and the asparagus to the pan with the cooked sausage and stir fried it all. We thoroughly enjoyed it. Jessica, thanks for a great inspiration.
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Sriracha Honey Chicken

Reviewed: Apr. 26, 2014
I knew from experience the proportion of honey to Sriracha would be too spicy for our family so I started at 1:1, added the other ingredients and tasted. At that point I added more Sriracha to taste, perhaps 1 part honey to 1.5 parts Sriracha. I also used BLSL thighs for better chicken flavor. This is a great example of a recipe that anyone can make to taste. Thank you, Sadaf!
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Amazing Muffin Cups

Reviewed: Apr. 12, 2014
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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