Sandra Scott Profile - Allrecipes.com (10260361)

cook's profile

Sandra Scott


Sandra Scott
 
Home Town: Pinole, California, USA
Living In: Florence, Arizona, USA
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Indian, Middle Eastern, Healthy
Hobbies: Gardening, Painting/Drawing
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Sandra Scott
About this Cook
star of the hit TV show "Wife, Mom, Bounty Hunter."
My favorite things to cook
i LOVE to bake!
My cooking triumphs
my "easy blender cream of broccoli soup" is a HUGE hit with my family and friends!
My cooking tragedies
i can't make an omelette to save my life! maybe i just need the right pan!
Recipe Reviews 7 reviews
Orange Rosemary Chicken
With a few *minor* tweaks, this is an amazing and easy recipe. First off, I cooked mine in my counter top convection oven...it came out very juicy and tender. As far as the 'tweaks' go, add 2 to 3 spoonfuls of frozen orange juice concentrate and the grated rind of one orange to the marinade. (Or just make orange juice from concentrate with HALF the water it calls for). You can use green onions in place of the chives. After you are finished with the marinade, strain it, add some water to dilute a bit (a cup or so) AND BOIL IT TO MAKE IT SAFE TO EAT! Add chicken bouillon granules and if needed, a bit more water until the taste and amount is to your liking, then thicken with cornstarch. I made this with boneless, skinless breasts exactly according to my tweaks, and served it with Basmati rice (our favorite) and a green salad. This turned out to be a very good and simple-to-make dinner that my whole family loved. Will definitely pass this one on!

3 users found this review helpful
Reviewed On: Feb. 21, 2009
Harvey Wallbanger Cake
I'd give this recipe 100 stars if I could. I DARE you to just eat one piece. My granny made this all the time and I came here looking for the recipe. WOW, there are not words to express how absolutely delish this cake is. I also made it as a "Lemon Poppyseed" cake; use Lemon Supreme cake mix, instant lemon pudding, and 1/2 C lemon juice and 1/2 cup water in place of the alcohol. Mix in a few table spoons of poppyseeds and make the glaze out of lemon juice, grated lemon peel and confectioners sugar. This cake ROCKS like you can't imagine. A real crowd pleaser. And as one other reviewer suggested, bake on 325 degrees for about 55 minutes and it turns out lighter and fluffier.

12 users found this review helpful
Reviewed On: Feb. 13, 2009
Zucchini Cake III
Absolutely delicious! Only change I made was that I did NOT drain the pineapple. The batter seemed a bit stiff so I put the whole can of crushed pineapple in, juice and all. Came out AMAZING!!! Just like the others here, I only needed 60 minutes baking time. WOW, will definitely make this again!

0 users found this review helpful
Reviewed On: Feb. 9, 2009
 
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