ScottFamily Recipe Reviews (Pg. 12) - Allrecipes.com (10784674)

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Vietnamese Iced Coffee

Reviewed: Aug. 15, 2008
This was really good. If I were a coffee drinker, I would drink it this way all of the time. I made it as a treat for my husband when he asked for coffee while I was making a vietnamese inspired meal and he really liked it as well. He usually just drinks plain iced coffee. He did have to add extra ice to this.
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Iced Coffee Slush

Reviewed: Aug. 8, 2008
We just wanted iced coffee, not the slushy kind, so I made this and poured it over ice instead of freezing it. I used whole milk, omitted the half and half and only used half of the sugar, but it was still way too sweet for us (I like my iced coffee sweet, and I still thought it was too sweet - my husband doesn't like his sweet, but he said this would have been great if it had less sugar in it). I'm giving it 4 stars for the benefit of the doubt, given that we didn't try the recipe as intended and altered the ingredients a bit. I would also make the coffee even stronger next time. Thanks for a starting pont! :)
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17 users found this review helpful

Crazy Crust Pizza Dough

Reviewed: Aug. 3, 2008
Wow, this was really disappointing for us. Even my 3 year old wouldn't eat it. I made one batch exactly according to the recipe (except only prebaked 15 min, as the edges got very dark and the center was a mass of huge bubbles) and another batch according to the suggestions made by a number of reviewers (extra cup flour, 1 tsp bk pdr, 3 tsp Ital seasoning instead of oregano, only 1 egg), and we were not impressed with either. I oiled both pans well with olive oil and sprinkled semolina liberally on top before adding the dough, but the original recipe still stuck to the pan something terrible. The altered recipe did not stick, but it was also extremely sticky, wouldn't spread out well and was very frustrating to work with. The finished texture of each was disappointing - the thin "orginal" crust somehiw managed to come out crispy and soggy at the same time, and the other one was biscuit-like and too bready. We make pizza from scratch every week, but we will never use this recipe again.
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2 users found this review helpful

Coconut Poke Cake

Reviewed: Jun. 3, 2008
This has been a huge hit every time I have made it. People always ask for the recipe. Yum! Thanks for posting it.
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0 users found this review helpful

Easiest Focaccia Recipe

Reviewed: Jun. 2, 2008
this was very simple and delicious - we added on top fresh rosemary from our garden, Italian seasoning, arlic pdr, kosher salt, and freshly cracked black pepper.
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1 user found this review helpful

Gorgonzola Sauce

Reviewed: Jun. 2, 2008
I have made other gorgonzola/blue cheese sauces that we really enjoyed, so this was a big disappointment to us. The wine flavor was too strong and the sauce was bitter.
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2 users found this review helpful

Spinach Salad with Peaches and Pecans

Reviewed: Jun. 2, 2008
we prefer a spinach salad such as Strawberry Spinach Salad II but this one was a nice change for one time. I think it really depends on which dressing you use.
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0 users found this review helpful

Tomato Cucumber Salad

Reviewed: Jun. 2, 2008
we all thought the fresh veggies tasted better on their own. I think it was the lemon juice that messed this up for us.
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Vinaigrette

Reviewed: Jun. 2, 2008
We and our friends all thought this was way too salty. We mixed it with another vinaigrette and could eat it then but found it to be inedible on its own.
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1 user found this review helpful

Blue Ribbon Overnight Rolls

Reviewed: Jun. 2, 2008
Not the best rolls I've ever made, but they are so easy it makes up for the loss in flavor. It makes A+ cinnamon rolls - just beat one stick softened butter with brown sugar and cinnamon, roll out the dough, and spread the thick cinnamon-butter-sugar mixture over it. Roll up from the narrow side and cut nice fat cinnamon rolls to bake - they are great alone or with cream cheese frosting. Yum! I always get asked for the recipe when I make those.
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4 users found this review helpful

The Best Meatballs You'll Ever Have

Reviewed: Jun. 2, 2008
This has become our go to recipe for meatballs over the past few years. It is very forgiving, as I have played around with the amounts of different spices quite a bit. My 5 year old loves these meatballs so much that he picks around the spaghetti and just asks for meatballs! I like to add about 1 tsp of italian herbs to the mixture as well. Thanks for the fabulous recipe! *** After being diagnosed with numerous food allergies, I had to modify these for my son. To make them corn, gluten, dairy, and egg free, I use 100% grassfed local beef, substitute a mix of brown rice flour and chickpea flour and just use the mustard, red pepper flakes, garlic, and onion for seasoning. My son prefers dried minced onion rather than the fresh kind, so I use @ 2T. I mis in a little grapeseed oil and I season them with garlic salt while cooking. They are such a hit that the whole family wants to eat them if he is having them.
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Busy Night Turkey Taco Soup with Avocado Cream

Reviewed: Mar. 6, 2008
We have been making this recipe for years. It is very flexible if we don't have exactly the right ingredients on hand, and is always so yummy. It is a favorite in our family! Thank you for sharing it. :)
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2 users found this review helpful

Five-Spice Chicken Wings

Reviewed: Mar. 3, 2008
These were good, but not our favorite. The cooking time is for whole wings - if you are doing wingettes/drumettes, it takes less time. I set our timer for less, but they still got a little crispy.
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4 users found this review helpful

Steve's Chicken Korma

Reviewed: Feb. 15, 2008
I added in fresh spinach and a drained can of baby dark chickpeas before adding the chicken. It was a big hit with our family, although the chicken came out a bit dry and it could have had a bit more flavor. Next time I will up the spices a bit and add the chicken closer to the end or cook it on medium-low. ETA: tried again and the chicken still doesn't have any flavor. the sauce and veggies were great though.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Feb. 13, 2008
This has been a favorite recipe of ours for 5 years now. I have made it with all kinds of variations - fresh tomatoes vs diced canned ones, half and half instead of cream, adding spinach, mushrooms, zucchini, or other veggies, and I always use local pork sausage since we prefer fresh natural sausage with no added nitrates. Each time I make it for friends or family, I get asked to share the recipe. Thanks so much for this great recipe!
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Teriyaki Turkey Breast

Reviewed: Dec. 11, 2007
My two year old liked this a lot. It was not bad, but we probably would not make it again. I used a boneless breast instead of a bone-in one (cooked for less time accordingly), so maybe that made a difference in flavor.
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1 user found this review helpful

Breadless Stuffing

Reviewed: Nov. 30, 2007
We've never been big on bread stuffings, but we love chickpeas, so we decided to give this recipe a try for Thanksgiving. It was a keeper! The leftovers tasted even better the next day. I've already been asked to share the recipe. Thanks!
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22 users found this review helpful

Creamy White Wine Sauce

Reviewed: Jul. 17, 2007
I made a half recipe of this to serve over chicken and proscuitto with mashed potatoes. I cut the salt in half as previous reviewers suggested, and added a little minced garlic. I also fixed the sauce in the pan that I had sauteed the chicken in, so there was a bit of olive oil and other spices. It was delicious, we'll definitely make it this way again. Thanks!
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Strawberry Vinaigrette

Reviewed: May 20, 2007
This is a great dressing! I added in a tiny bit of sugar since we like our fruity dressings a little bit sweet, and had to omit the tarragon (I didn't have any). Yum!
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6 users found this review helpful

Easy Toffee Bars

Reviewed: Apr. 26, 2007
These are great and so easy to make! They are addictive, and the recipe makes a lot! I added in some peanut butter to the brown sugar and butter, it is really good that way with the chocolate. I wouldn't use as much butter next time, but would use a bit more peanut butter instead. I found the mixture to be a little greasy. I did let it boil a few minutes longer to get thicker (the pb helped with this too) and I lined the pan with foil (sprayed with butter flavored pam) before putting the crackers down, I haven't had any clean up problems at all. Everyone in my family loves them.
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