ScottFamily Recipe Reviews (Pg. 2) - Allrecipes.com (10784674)

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Betty Tarts

Reviewed: Dec. 22, 2011
I made these with organic light brown sugar and organic corn syrup (no gmos in our household). It made 48 mini muffin sized tartlets. To be honest, the corn syrup taste was too strong for me, they tasted just like pecan pie, without the pecans. If you like pecan pie, you will love these, but it wasn't really the "butter tart" flavor I was looking for (way too sweet for me, although I think my guests will like them). I am glad I tried them, but I probably will not make them again.
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Oatmeal Waffles

Reviewed: Dec. 22, 2011
These were very good, although I personally didn't care for them as much as the other oat waffle recipe I tried on this site. I think they would be great on a cold winter morning. I followed the recipe exactly (except I only had old-fashioned oats, not quick cooking ones and I subbed walnut oil for the vegetable oil) and let it rest a few minutes while the waffle iron warmed up, so it got nice and puffy. The waffles turned out very light and fluffy, not at all heavy, as some reviewers had complained about. I did not think they tasted too whole-grainy or molasses-y, but I can see how they would be good with honey or vanilla as well. Thank you for the recipe.
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Oat Waffles

Reviewed: Dec. 20, 2011
These were very good and smelled amazing while cooking. I subbed whole milk for fat-free (I don't believe fat free milk is healthy) and walnut oil for canola (no GMOs in our house). Otherwise followed the recipe exactly (with all organic ingredients), but next time I would sub white whole wheat or spelt flour for the a-p flour. I let the batter rest about 5 min while the waffle iron heated up and the batter got really nicely puffy from the baking powder. We served these with a little butter and real maple syrup and they were delicious. My children devoured them and asked for seconds. Thanks for the recipe, it's definitely a keeper! ETA: made a half recipe of these this morning for my son who is allergic to wheat, diary,corn, and egg. I subbed 1 cup bob's red mill gf flour mix, 3/4 tsp xanthan gum, 1/4 cup egg substitute made from chia gel (1 T chia seeds and 1/4 cup water), 1/2 T organic sugar and 1/4 tsp sea salt (iodized usually contains corn), almond milk, walnut oil, 1/2 tsp raw vanilla powder, and hahn's natural baking powder (made with potato starch rather than gmo cornstarch). He loved them and thought they tasted just like the "real" kind that he remembered. With syrup, they were quite good given all the substitutions made, this recipe is very forgiving.
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Sugar Cookie Icing

Reviewed: Dec. 19, 2011
This turned out really well for us. I did need to add another splash of milk (I used organic half and half) to get it smooth before adding the corn syrup - and an extra squirt of corn syrup and a bit more half and half to make it spreadable. I used all organic ingredients, I especially worry about the corn syrup since it contains GMOs, so I only use organic corn syrup and would strongly recommend that to others. I also used the all natural food based food colorings, and the colors turned out very nice, without the worries over unsafe artificial dyes. The children enjoyed helping me "paint" the cookies and I got so many compliments on our christmas cookies. Thank you!
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Flank Steak Marinade

Reviewed: Dec. 17, 2011
I used this on a sirloin tip steak and marinated about 5 hours. We thought it was pretty good, although not life-changing. The only difference I made was to use sunflower oil instead of olive oil (my son is allergic to olives) and to sub red wine vinegar and an extra garlic clove for the garlic vinegar, since I didn't have garlic vinegar.
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Chicken Tikka Masala

Reviewed: Dec. 17, 2011
I should have read the other reviews before making this, it is WAY too salty. The flavor was good even just after being grilled (without the sauce) and great with the sauce too, and I found the level of spice (one jalapeno) to be perfect. Next time I make this, I will definitely cut the salt down though.
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Chipotle Cream Chicken

Reviewed: Dec. 16, 2011
I coated the chicken with a mixture of brown rice flour, chickpea flour, and tapioca starch so it would be gluten free and I had to sub a mixture of bacon grease and sunflower oil b/c my son is allergic to olive oil. I did not chop the chipotles because the recipe didn't say to, and to compensate, I added in about 1 Tbsp extra adobo sauce. I served it to my husband and son without the sour cream, as they are sensitive to dairy, and the rest of us ate it with the sour cream. To be honest, it was a little rich for me, I had a bite before adding the sour cream and preferred it that way. My children did not care for it (too spicy for them, I think), but my husband loved it and at all of his serving and my son's. If/when I make this again, I will omit the sour cream for all of us. Thanks for the recipe!
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Pumpkin Pancakes

Reviewed: Dec. 10, 2011
hmmm - I'm just not sure about all of the raving reviews about these pancakes. I made them for my son and husband, who both love pumpkin breads, muffins, etc, and neither of them finished their plates, much less asked for seconds the way they usually do with our regular buttermilk pancake recipe. I thought it was okay, but would choose a good buttermilk pancake over these ones any day (but I'm not a big pumpkin fan, so that's not surprising). I'm glad I tried these, but they did not stand out to us and I definitely won't be making them again.
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Taco Soup IV

Reviewed: Dec. 6, 2011
After reading other reviews, I subbed 1 qt homemade tomato puree + 1 cup of water for the puree and sauce called for, along with 1 put of homemade chicken bone broth. I used 4 Tbsp of homemade taco seasoning (another allrecipes recipe - 2 tbsp per pound of beef) and I used 1 drained can of organic black beans and one of organic kidney beans (I'm not a fan of pintos). I also used a couple of handfuls of frozen corn instead of the canned corn. I mixed guacamole into the bowls of soup and it was SO good. My husband said this is his new favorite soup recipe. Thanks so much, I'm sure this is going to be a new frequent favorite in our home.
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Overnight Pancakes

Reviewed: Dec. 4, 2011
I loved the idea of an overnight "soaked" pancake, but we weren't crazy about these. Neither the flavor nor texture were great - not bad, but not near as good as many other pancake recipes that we have tried. I'm glad I tried it, but would not care to make it again.
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Roquefort Pear Salad

Reviewed: Dec. 3, 2011
The dressing was a little tangy for me on all of the bites of salad that didn't have sweet pears or pecans to even things out. My husband didn't care for the texture of the pecans, but I thought they added a lot to the salad. All in all, we enjoyed this, but I have often used these topping on lettuce with a different dressing and we like that dressing better.
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Mom's Sticky Chicken From 1972

Reviewed: Dec. 2, 2011
oh WOW. This was so delicious, I made it with wings and it was truly "bone sucking" good. My children weren't crazy about it but I think it was because of having to touch the sticky chicken (due to bones), I am definitely going to try it with chunks of boneless skinless breasts next time. My husband cleaned his plate as well but did say he would prefer it to be bone free. I served this over brown rice and some asian-inspired sauteed veggies, and it was instantly one of my new favorite recipes. I followed the recipe for the sauce exactly (using rice vinegar and homemade ketchup), but my son is allergic to eggs and corn, so I omitted the eggs and used a mixture of brown rice flour, tapioca starch, and garbanzo bean flour for the breading. I wouldn't change a thing. Thanks for the excellent recipe, what a treat!
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Colombian Lentils

Reviewed: Nov. 29, 2011
This is very good. I followed the recipe exactly, except for adding some minced garlic on the advice of another reviewer. I did have to add 1/2 cup more water when I added the potatoes, just like the other reviewers. I served it as a side dish, but I can see how it could make a great soup or be lovely served over rice as a meatless meal. I will definitely make this again, thanks for the great recipe!
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Country Fried Squash

Reviewed: Nov. 29, 2011
These were really disappointing for me. My grandmother had an amazing recipe for "fried" squash that she baked in the oven, using summer squash/zucchini and cracker meal. I expected this to taste different and tried not to compare the two, but I just really didn't think these were very good. The corn meal breading wasn't great and they were quite bland. The squash on the inside was nice, but there are so many great recipes for butternut squash that are far less trouble and tastier than this one. I'm glad I tried this, but I won't be making it again.
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Buttermilk Pancakes I

Reviewed: Nov. 29, 2011
I loved the idea of a blender pancake, but my blender really struggled with this, I had to keep sticking a spatula in to readjust the way the batter sat in the blender. The blender made pouring evenly sized pancakes very easy, and they puffed up so nicely when I flipped them - but when I took them off the griddle, they sank into a less than ideal texture, although they were cooked the right amount. I found the batter to be a bit too sweet and really not to have a lot of flavor, certainly not that special flavor I expect from a buttermilk pancake. They were good enough and my kids enjoyed them with chocolate chips, but I wouldn't make them again. I followed the recipe exactly, except using coconut oil instead of vegetable oil since it is healthier and tastier.
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Flatlander Chili

Reviewed: Nov. 26, 2011
This was very good chili. I am not usually a fan of chili, so I only served myself a small bowl and I ended up going back for seconds. My husband is a huge fan of chili and he had thirds. After reading the reviews, I subbed 1 qt tomato sauce, 1 pt juice + @2Tbsp tomato paste, and 1 pt diced tomatoes for the juice and sauce called for in the recipe. That worked out really well for us, but next time I will probably just do 1 qt sauce and 1 qt diced tomatoes. I also omitted the black pepper since my son is allergic and I bumped up the cayenne pepper to 1/2 tsp to account for the missing black pepper. And I did use 2 full cans of drained and rinsed red beans, rather than just 2 cups. We served this over noodles like in the picture. Very tasty, thanks!
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Apple Cider Biscuits

Reviewed: Nov. 26, 2011
I thought these were nice, although I'm not usually a huge fan of slightly sweet biscuits. My husband (also not usually a fan) ate about half of one. My son and daughter, who usually love stuff like this, did not care for it. I'm glad I tried it, but probably wouldn't make it again, just because of my family's tastes. However, if you like slightly sweet biscuits, I encourage you to try these. They really were quite good. The proportions of the recipe were just right and they did not come out dry at all. I handformed the biscuits, as I was in a hurry and didn't want to take time to roll them out and cut them.
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White Bean Chicken Chili

Reviewed: Nov. 23, 2011
My husband prefers ground beef chilis to chicken chilis, but he really enjoyed this. In place of the tomatillos and green chiles, I used 1 pt of salsa verde (made with tomatillos and green chiles) that I had put up this summer. I also used 1 pt of homemade chicken stock, @ 2 cups frozen corn, and 1 pt of diced tomatoes I had canned myself. I didn't need to add salt or pepper, the seasoning turned out to be just fine. It's not my favorite white chili, but my husband really loved it. Thanks for the recipe! ETA: My husband singlehandedly ate all of the leftovers and asked me to make more. He keeps going on and on about what a great recipe this is. I'll definitely be adding this to our recipe box. Thanks!
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Baked Cranberry Sauce

Reviewed: Nov. 23, 2011
This is a very forgiving recipe. I used a mix of frozen, fresh, and thawed from frozen berries, and only remembered to stir once (and then forgot and left it in the oven longer than 1 hour) and it still turned out quite nicely. I cooked it in a pyrex 2qt casserole dish with a lid, and although the sugar hadn't even completely mixed in when I took it out of the oven, the berries had all cooked and when I stirred then, it all came together quite nicely. There was no crystallized sugar on the dish at all. I stirred in the brandy (only used 2T because I'm not a huge fan of brandy and that was a great amount for us) and then recovered the dish and let it sit overnight and it has a nice light gel this morning. My children don't care for the lumps, but I expected that. I think my parents will enjoy this more grown-up cranberry sauce.
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Curried Brown Rice Salad

Reviewed: Nov. 22, 2011
From the face my husband made when he tried this, I thought it would be terrible, but it wasn't. it was okay, but not something I would make again. I omitted the salt because used leftover brown rice that had been cooked with salt - but it still tasted too salty, I wouldn't do that again. I think the combination of texture and flavor just isn't the best for my family, but I am glad we tried it.
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