Sandra Scott Recipe Reviews (Pg. 1) - (10260361)

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Sandra Scott



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Butternut, Apple and Yogurt Soup

Reviewed: Oct. 11, 2009
WOW!! This is FABULOUS, NUTRITIOUS, and SO EASY!!! Didn't change a thing.
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4 users found this review helpful

Orange Rosemary Chicken

Reviewed: Feb. 21, 2009
With a few *minor* tweaks, this is an amazing and easy recipe. First off, I cooked mine in my counter top convection 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!
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3 users found this review helpful

Harvey Wallbanger Cake

Reviewed: Feb. 13, 2009
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.
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10 users found this review helpful

Zucchini Cake III

Reviewed: Feb. 9, 2009
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!
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Mayonnaise Biscuits

Reviewed: May 26, 2008
i've been making these for years. learned to make them at a friend's house in Savannah, Georgia. only, i use 1/2 cup mayo. you can add shredded cheddar cheese too, this makes the BEST cheese biscuits!
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1 user found this review helpful

Kai Kang Dang (Chicken Curry with Coconut Milk)

Reviewed: May 26, 2008
i, like many here, used only one can of "light" coconut milk. i can't imagine using two, it would have been way too much. i also used half fish sauce and half low-sodium soy. i doubled the amount of curry paste...we like it spicy! (served with Thai chili sauce at the table, which everyone used to spice it up!) i did not used veggies, but did add half a white onion, sliced thin. served over Jasmine rice. i almost never eat seconds, but i could not get enough of this. EXCELLENT!
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11 users found this review helpful

Shrimp Fettuccine Alfredo

Reviewed: May 26, 2008
i used a whole cube of butter, and an entire garlic clove. added white pepper and thickened with a flour/water mixture. served over spinach fettucini. was a HUGE HIT. served with steamed green peas. will be adding this to our rotation!
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0 users found this review helpful

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