ScottFamily Recipe Reviews (Pg. 1) - Allrecipes.com (10784674)

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Pumpkin Pie Spice I

Reviewed: Nov. 14, 2012
I cut this recipe in half and added 3/4 tsp ground cloves. I don't like the scent of it quite as well as the scent of the other pumpkin pie spice recipe on this site, this one smells more heavily of nutmeg, the other one had a sweeter cinnamony scent.
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Vegetable Chicken Soup

Reviewed: Feb. 19, 2012
My husband really enjoyed this soup. We are on a grain free diet, so I omitted the noodles and used homemade bone broth instead of water and bouillon. I'm sure it would have been great with the noodles as well. I used homemade hot sauce in place of the picante sauce, and even though I didn't use the full amount, it was still a little too spicy for our children. I used frozen raw chicken breast and added it at the time I added the frozen broccoli and cauliflower, and that worked well. My only complaint was that the broccoli and cauliflower were too big (but if they had been raw, that would have been easily remedied, it was my fault for using frozen).
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Okanagan Peach Soup

Reviewed: Jan. 14, 2012
hmmm. This just didn't work for us at all. There are five in our family and none of us was willing to eat more than a bite of this soup. I followed the recipe exactly (using local peaches that I had frozen at the peak of the season last summer, with no added sugar). We love curries, but the combination of flavor and texture of this soup was not appealing to any of us. I did not find it to be too sweet, as some other reviewers did - probably because I had used the plain peaches, whereas canned peaches have added sugar. Maybe that would have made it tastier? Needless to say, I won't be trying this recipe again to find out. I hate to leave negative reviews, but this was a waste of ingredients and big disappointment for our peach-loving family.
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Grilled Chuck Steak

Reviewed: Jan. 14, 2012
My husband liked this a lot, but the flavor was a bit "too much" for myself and the children. It tasted very vinegar-y and even though I marinated overnight, it did not do much to tenderize the steak at all. I would not make this again.
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Jamie's Minestrone

Reviewed: Jan. 13, 2012
This was really good. All I had was one cup of shredded frozen zucchini, but that worked well instead of the fresh (although I'm sure fresh would be outstanding, but we eat locally and organically so in Dec that is not an option for us). And I had to use dried herbs instead of fresh. I used 4 cups homemade chicken bone broth and 1 qt homemade organic tomato sauce and it was so good. I would definitely make it again. My husband did prefer it with ground beef mixed in. Thanks for the recipe!
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Mama's Italian Wedding Soup

Reviewed: Jan. 11, 2012
I made this with homemade chicken bone broth and grassfed ground beef, and I didn't have regular bread crumbs, so I used panko. I used a small cookie scoop to make the meatballs and that worked out really nicely (quick and easy). I did not pre-cook the meatballs, and that worked out great, not at all greasy. I would definitely make this again. My husband had two helpings and was still picking out meatballs from the children's bowls afterwards, he loved it. Thanks for the great recipe!
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One-Egg Egg Drop Soup

Reviewed: Jan. 9, 2012
This was really good. I used homemade chicken bone broth and a local free range egg, I did use the tapioca flour (my son is allergic to cornstarch and the rest of us do not care to eat genetically modified foods) and I wouldn't change a thing. I liked it with the sesame oil on top, but it is good without as well. I did need to add a little salt because my broth didn't contain salt. But I wouldn't think you would need to add salt if you use storebought broth. Thanks for the great (and super healthy) recipe!
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5 users found this review helpful

Super Al's Cocktail Sauce

Reviewed: Jan. 9, 2012
wow, this was great, I used homemade ketchup and I love that it is simple and quick and doesn't rely on a lot of highly processed ingredients. My husband *loved* it. Thank you, I will definitely make this again!
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7 users found this review helpful

World's Best Waffles

Reviewed: Jan. 7, 2012
Well. I was excited to try these, but I have to say, I certainly didn't think they were the world's best waffles. They were okay, and my four year old really liked them, but he has not yet met a waffle he didn't like. They smell very yeasty (I find that I prefer that vanilla-y waffle smell that makes you think of pancake houses or diners) and I didn't find the flavor to be exciting - I tried making it with mini chocolate chips and coconut flakes and also just having it the traditional way with syrup, and I couldn't finish either one. I didn't get 12 waffles out of the batter, probably would have been five or 6 (in a belgian iron, I'm guessing it would have made 8-10 in a flat iron) but no one liked them enough to ask for more, so we stopped at 3. I tried to refrigerate the extra batter but even though I thought I left enough space for the yeast to expand, it overflowed and made a mess in my fridge. I'm glad I gave them a try, but I wouldn't make them again.
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4 users found this review helpful

Bada Bing Bada Banged Potatoes

Reviewed: Jan. 4, 2012
I was so excited to try this after reading all of the rave reviews, but none of us really enjoyed it that much. I did have to leave out the parmesan due to two family members with milk allergies, and I am sure that would have made it taste better, so I'm giving it 4 stars out of benefit of the doubt. Otherwise, I followed the recipe as written and it was okay, but nowhere near the hit that oven baked fries or other similar dishes are with my family. I'm glad I tried this, but I would not make it again.
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Jack's Thai Green Beans

Reviewed: Jan. 2, 2012
I didn't have a bird's eye chili or lemon grass, so I used this recipe as an inspiration, and it turned out really well. I am sure it would be great made as is too. I subbed lime juice for the lemon grass and I subbed homemade hot sauce for the chile. I didn't bother with the blender step, and I used organic green beans that I had frozen over the summer and since I had blanched them then, I skipped that step in the recipe and just put the frozen beans in the sauce after it had simmered down. The beans turned out a little more done than I would have liked, but they were still really good. I'm sure it would be even better made with fresh beans, but this is a nice and flexible recipe.
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Sloppy Joes

Reviewed: Jan. 1, 2012
These were really good. I served them on homemade onion rolls and used homemade BBQ sauce and ketchup. The only substitution I made was to use cayenne pepper instead of black pepper (my son is allergic to black pepper). My husband had two huge servings and said he is looking forward to the leftovers. I'm glad I tried this recipe, thank you!
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Best Steak Marinade in Existence

Reviewed: Jan. 1, 2012
I am not big on marinated steak, but I thought this was okay. My family liked it very well though, and my 2 year old ate almost a whole steak by herself, she loved it! I followed the recipe exactly. I might try it again on chicken, but I am not sure if I will make it again for steak or not.
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Georgia Spiced Peaches

Reviewed: Dec. 31, 2011
These are a bit sweet, but so tasty and a nice change from traditional plain canned peaches. I would definitely make these again next year.
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2 users found this review helpful

General Tsao's Chicken II

Reviewed: Dec. 31, 2011
After reading the top rated review, I decided to go ahead and try this without the breading (my son is allergic to wheat and corn). I subbed arrowroot powder for the cornstarch to thicken the sauce. I am so glad that I did try this, it was such a great meal. I think I would eat this every week! Even my 2 year old ate every bite. I did sub tangerine zest for the orange zest because it was what I had on hand. I used 4 super long dried chiles, but it could have been spicier, I'll go ahead and use all 6 next time and maybe even add a dash of hot sauce. Thanks for the great recipe!
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Silver Dollar Pancakes (Gluten-free)

Reviewed: Dec. 31, 2011
I made these for my son, who is allergic to wheat, milk, and eggs (among other things). I substituted chia gel (3 Tbs chia seed soaked in 3/4 cup water) for the eggs, used powdered raw vanilla, and subbed real maple syrup for the agave, as I don't believe agave nectar is healthy. The batter was always too thick to bubble, but I cooked them on low and watched closely and they did not burn. Next time I would try only 2 tbsp chia seed (but keep the liquid the same). My son enjoyed them so much he had three servings and asked for more. They are sweet enough that he didn't even think to ask for syrup until his third serving. The rest of us liked them as well. Thanks for the recipe! ** okay, I came back and made these again, this time exactly as the recipe was written (using eggs, but I did still sub maple for the agave). I thought they tasted quite eggy plain and preferred them topped with organic chocolate hazlenut spread and maple syrup. I also tried coconut butter, homemade strawberry syrup and homemade apple cider syrup on them, but those weren't as big of a hit with my family. I actually think I preferred the chia seed version, but my children loved these with eggs as well.
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Dutch Cream Waffles

Reviewed: Dec. 29, 2011
I made these with the best quality local free range eggs and organic whipping cream. The egg yolk flour mixture was so thick that I didn't think the whites would incorporate, but with a lot of gentle stirring and patience, they eventually did. It wasn't quite as fluffy and crispy as I expected, but texture was still nice and had a lovely old fashioned flavor. Thanks for the recipe!
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Cream Cheese Cut-Outs II

Reviewed: Dec. 23, 2011
After refrigerating for about 24 hours, this dough *was* easy to work with, the easiest of any cut out cookies I have tried. I'm still trying to decide if I am a fan of the softer texture. We made these with sprinkles on top and they were not my husband's favorite, but I have a feeling he would have loved them with icing on top, he is a big fan of iced cookies. The children enjoyed working with the dough and sprinkles to make the cookies. I will probably try these again with icing. Thank you for the recipe.
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Super Fajita Marinade

Reviewed: Dec. 23, 2011
I marinated two grassfed top sirloin steaks in this for about 30 hours, and the fajitas were very good. It didn't tenderize as much as I had hoped, but the flavor was nice. I used the full amount of lime juice but added some homemade chicken broth after reading other reviews and I am glad that I did, otherwise it would have been too limey for us. I also added a tiny bit of cumin. Next time I would add more cumin and maybe some chipotle chili pepper and some cayenne too. I didn't think a whole lot of flavor came through beyond the lime. Thanks for the recipe.
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Blueberry Buttermilk Coffeecake

Reviewed: Dec. 23, 2011
I was excited to try this, but found it to be somewhat bland. I followed the recipe exactly (using local spray-free blueberries we had frozen this past summer). The frozen berries did not have a problem with sinking in the batter, the extra coldness made the batter extra thick and it helped them stay aloft. I made this in a 13x9 pan as recommended, and could not get the center fully baked, even after the outside started to get dry and crusty. It definitely took much longer than the 45-60 min to bake. Flavor wise, the part with the topping and any bites with blueberries were nice, but the cake itself was rather bland. If I were to make this again (I doubt that I would), I would add some spices and probably more berries as well. Or maybe swirl some of the crumb layer through the rest of the cake. As for the reviewer who halves the baking powder due to metallic taste, there is no metallic taste when you use a high quality aluminum-free baking soda. I use Hain featherweight (made with potato starch instead of corn, so we don't have to worry about gmos) and we never have to worry about that yucky metallic taste. I would highly recommend investing in aluminum-free baking powder. It is tastier and better for your health, since aluminum is a known neurotoxin.
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