SCGOPS Recipe Reviews (Pg. 1) - Allrecipes.com (1667965)

Curried Butternut Squash and Pear Soup

Reviewed: Jan. 8, 2012

I love the results this recipe produces. I also love that it is a very flexible base from which to create variations. Personally, I prefer a very flavorful combination of butternut squash, Granny Smith apples, onions, and garlic. But I've also been quite happy with butternut squash and pumpkin. And I'm just as happy using olive oil and no cream as when using butter plus cream. Simply put, you can do just about anything you want with this recipe. Use squash and parsnips, squash and carrots, extra curry powder and cinnamon rather than the ginger, etc. Use this recipe as a starting base and use whatever ingredients you have in your fridge and whatever seasonings appeal to you at the moment.

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2 users found this review helpful

Sarah's Rice Pilaf

Reviewed: Dec. 20, 2010

Great recipe but very mild flavor, as others have noted. It works with either beef or chicken broth. If you want it to taste like it came out of a box, you need to add a bouillon cube in addition to the can of broth. Or you can mix things up by adding veggies, cheese, or both. I recommend stirring grated cheese in at the end to avoid burning. Chicken, broccoli and cheddar works. So does chicken with spinach and parmesan. Personally, I prefer the recipe as-is other than using beef broth instead of chicken. It goes great with steak.

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2 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Feb. 23, 2010

The biscuits definitely fluffed up big and tall. I had a bit of trouble gauging the right amount of milk to use. As the blurb describing the recipe says, it might take a few batches to get perfect results. Going forward, I'll probably use the recipe to make more, smaller biscuits. Even though I used a light-colored baking sheet, the bottoms burned slightly while the inside was still a touch undercooked. And that's using after having made 8 biscuits instead of six. I plan to aim for 12 biscuits next time, probably by aiming for thinner biscuits rather than smaller ones.

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1 user found this review helpful

Oatmeal Raisin Cookies I

Reviewed: Feb. 22, 2010

I love these cookies. I realize that cookies made with butter spread out a lot, so I space them far enough apart on the cookie sheet. And I add a little bit more cinnamon. Other than that, I follow the recipe as written, and they turn out great.

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3 users found this review helpful

Hot Cross Buns I

Reviewed: Mar. 14, 2009

Lower on flavor than I had hoped for, and somewhat dry. Also, they were already overcooked in 18 minutes and stuck very badly to the bottom of the pan despite it being well greased.

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3 users found this review helpful

Korean BBQ Beef (Pul-Kogi)

Reviewed: Feb. 19, 2009

I followed this recipe exactly, and loved the results. I also reserved the left over marinade and reduced it to give people the option of putting an extra dose of flavor on the finished product. I used Kikkoman Koterin Mirin, a sweet rice wine.

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2 users found this review helpful

Pumpkin Gingerbread

Reviewed: Dec. 27, 2008

Great recipe. I like it even better with added raisins and a little less sugar, but the basic recipe is moist, light, and flavorful, and everyone likes the results.

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1 user found this review helpful

Indian Pudding

Reviewed: Dec. 21, 2008

The molasses flavor is too strong for folks who aren't used to it. Meanwhile, because the corn meal is cooked along with all of the milk rather than having some cold milk stirred in the end, the result is a single, thick layer. Traditionally, at least in the New England family I grew up in, Indian Pudding should have two layers, a thick layer with cornmeal at the bottom and a lighter, milk-only layer on top. It also needs raisins, preferably soaked in whiskey or rum.

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9 users found this review helpful

White Cheese Chicken Lasagna

Reviewed: Jul. 29, 2007

I liked this dish a lot. My wife, not being a white sauce fan, wasn't quite as happy with it. I wanted the chicken to have some flavor, so I pounded some chicken breasts to a uniform thickness, sprinkled them with salt and pepper, drizzled them with olive oil, and grilled them just until cooked. I used a pound and a half of chicken and thought that was too little. Next time, I'll use almost 3 pounds of chicken for a 9x13 pan. Lastly, I thought the sauce was an awful lot of work, thanks to how long I had to keep stirring before the broth and milk heated all the way up to boiling. Next time, I'll preheat them most of the way in the microwave.

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2 users found this review helpful

Killer Artichokes

Reviewed: Jul. 28, 2007

Great recipe! This was the first time I ever cut artichokes in half to clean out the choke prior to cooking. I liked the end results much better than cooking them whole. I steamed the artichokes for 20 minutes rather than boiling them. As an added bonus, that meant that all of the garlic was still on them after the grilling step, rather than only half. The final product was very tasty. Variations using fresh lemon, or vinegar, or pesto, or sundried tomatoes will be fun to try. I definitely intend to make these often and experiment along the way.

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2 users found this review helpful

Cousin Cosmo's Greek Chicken

Reviewed: Jul. 16, 2007

I thought it was great, but I'll use cooking twine to hold the breasts shut next time instead of toothpicks. I'll probably also put kalamata olives in half of the breasts, so that those who like olives have a choice. For the people who thought the taste was bad (boyfriend almost hurled) perhaps you just don't like feta cheese made from goat's milk. I really like feta made with cow's milk but have trouble with the strong flavor in most goat's milk varieties.

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2 users found this review helpful

Steamed Egg (Chawan Mushi)

Reviewed: Mar. 17, 2007

I wish I had listened to the earlier reviewers, rather than trying to exactly follow the recipe the first time. Half the broth would have been better, as it separated out somewhat. Cooking on low heat likely would have produced a smoother end result.

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5 users found this review helpful

Homesteader Cornbread

Reviewed: Sep. 12, 2005

This is a great recipe! The cornbread turned out very soft and moist without being at all grainy. I used 1C of sugar and I love the end result.

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1 user found this review helpful

Cream Corn Like No Other

Reviewed: Apr. 5, 2004

I love this recipe. It's extremely quick and easy to make, with lots of flavor. I really like the results.

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4 users found this review helpful

Chocolate Bar Fondue

Reviewed: Apr. 5, 2004

This is a really easy recipe, and went over great at a party. Everyone liked the results.

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2 users found this review helpful

Creamy Veggie Fondue

Reviewed: Apr. 5, 2004

The cream cheese was a bit grainy, but the flavors were pretty good.

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3 users found this review helpful

Aloo Gobi ki Subzi (Potatoes and Cauliflower)

Reviewed: Apr. 5, 2004

Great recipe! I loved the flavors.

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4 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Apr. 5, 2004

Because there are only two of us, I cut the recipe in half using 10 oz of frozen corn and 4 oz of creamed corn. It took 60 minutes to bake, but turned out fantastic. I'll definitely make this again.

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1 user found this review helpful