ScottFamily Recipe Reviews (Pg. 6) - Allrecipes.com (10784674)

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Super Short Ribs

Reviewed: Jul. 12, 2011
This was okay. I ate my portion, but my kids and husband wouldn't eat theirs. It was extremely greasy from all the fat on the ribs and the flavor wasn't bad, but it wasn't a meal I'd repeat either. I think short ribs just aren't a hit with my family, no matter how they are prepared.
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3 users found this review helpful

Best in Show Blackberry Cobbler

Reviewed: Jul. 2, 2011
I made this with frozen blackberries that we had picked locally. It needed a little more time to cook because they were frozen. I also threw in a handful of fresh blueberries because 2 cups didn't seem like enough fruit and did not near cover the pan. The blueberries were a nice addition, I would do that again. I substituted 1/2 cup oat flour and real butter rather than margarine to make it healthier. It turned out a little glutinous, but I'm going to blame that on the oat flour, not taking any stars away for that. I did think it was too sweet, even with the tart blackberries. Next time I would only use 3/4 cup sugar, maybe less if I used a sweeter kind of berry. My 4 yr old wouldn't eat it, but my 1 yr old loved it with cream on top. All in all a good recipe and I am sure I will use it again. thanks!
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6 users found this review helpful

Simple Swiss Chard

Reviewed: Jun. 17, 2011
meh, this was okay. I think it is probably a better recipe for those who aren't true fans of greens and need to disguise them to be able to eat them. The garlic and vinegar definitely overpowered the lovely swiss chard taste. I'm glad I tried it, but won't be making it again.
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5 users found this review helpful

Caramelized Turnips

Reviewed: Jun. 17, 2011
not sure what went wrong here, but this recipe did not work for me at all. I had to add broth multiple times and it still kept cooking dry and ended up burning without the turnips ever getting tender. I followed the recipe exactly. Very disappointed.
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2 users found this review helpful

Tri-Tip Rub

Reviewed: Jun. 15, 2011
After reading the recipe and reviews, I just sprinkled our tri tip heavily with organic garlic salt (containing parsley) and coarsely ground pepper and refrigerated it for 3 hours before grilling. Ours had been cut up into small pieces rather than one big roast. My husband and I and two of our children really enjoyed this, much more so than another tri tip recipe from this site that we tried last year.
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4 users found this review helpful

Wilted Lettuce

Reviewed: Jun. 9, 2011
I had been looking forward to trying this recipe for a long time, but I was really disappointed. I wasn't even able to finish my salad. The mix of flavors just wasn't for me, I guess.
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1 user found this review helpful

Linda's Blue Cheese Dressing

Reviewed: Jun. 7, 2011
I wasn't crazy about this. It is certainly better than storebought (hooray for no chemicals) but as a blue cheese salad dressing, this wasn't the taste I was looking for. I think it would probably be a great dip though, with the spicy-ish additions. Just not what we wanted for topping lettuce.
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5 users found this review helpful

Raspberry Vinaigrette

Reviewed: Jun. 6, 2011
I just made this as strawberry vinaigrette and it is delicious! I followed the recipe exactly, except for substituting homemade strawberry vinegar for the raspberry vinegar. I am definitely looking forward to making this again with raspberry vinegar when raspberries are in season later this summer, YUM! ETA: it was just as great made with homemade raspberry vinegar, thank you for the excellent and versatile recipe! It is also great with honey if you want a sugar-free recipe. I did not use the full 1/3 cup and it still turned out nicely sweetened.
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5 users found this review helpful

Cabbage Soup I

Reviewed: May 29, 2011
warning, the house smells pretty terrible while this is cooking! The soup itself turned out okay, but I was the only one in my family willing to eat it. I guess, no matter how it is cooked, cabbage really isn't our thing (despite the fact that we got about 20 of them last year from our CSA!). I'm glad I tried this, but I won't be making it again.
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7 users found this review helpful

Whole Egg Mayonnaise

Reviewed: May 20, 2011
I took other reviewers' suggestions and put the first 4 ingredients in a qt mason jar and used my immersion blender while drizzling in the oils. I used a combination of extra light olive oil and grapeseed oil (I refuse to use canola oil since it is almost always genetically modified). I also subbed live apple cider vinegar for the distilled white and I added in @ 1 tbsp whey from the top of a plain greek yogurt container (both the live ACV and the whey for extra probiotics). It got super thick, much thicker than my first try at homemade mayonnaise using another recipe on this site. I found it be be very bland and oily tasting but I think it will be fine for my purposes. Next time I might add a bit more salt or a tiny bit of garlic. thanks for the recipe! updated - mayo seemed to taste better after sitting longer. It worked out well for us and I am back to make more.
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11 users found this review helpful

Swedish Oatmeal Drops

Reviewed: Apr. 16, 2011
These were very good and I would have given them 4 or 5 stars as the recipe is orginally written - then I added chocolate chips, and that elevated them to outstanding. They are best still warm from the pan (like any chocolate chip cookie :) ) but the leftovers were great as well. I loved the combination of chocolate and coconut, but they are good without the chocolate chips too. I will definitely make them again sometime.
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10 users found this review helpful

G's Flank Steak Marinade

Reviewed: Apr. 10, 2011
This seemed pretty bland and just wasn't that great to us, even after marinating for 22 hours. I followed the ingredients exactly. It wasn't terrible but I won't be making it again, it wasn't a memorable meal at all for us. I expected more after reading all the great reviews. ETA: ha! this was so unmemorable that I stumbled across it again and decided to try it, not realizing that I already had. I marinated a ranch steak in it for 6 hours this time. It was okay, but still not a favorite for us.
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2 users found this review helpful

Rhubarb Strawberry Crunch

Reviewed: Apr. 10, 2011
After reading many of the reviews, it looked like most people thought 3 tbsp of flour in the filling was too much and there was twice as much topping as necessary. So I lowered the flour in the filling to 2 tbsp (I was using frozen rhubarb, which can release a lot of water as it cooks, so I didn't want to go lower than that) and I cut the topping in half. The 2 T flour worked well with the frozen rhubarb, but I wish I had followed the recipe as written for the topping and not cut it in half. That was my children's favorite part, and when I cut it in half, it barely covered the 9x13 pan (with bits of strawberry and rhubarb poking through). Next time I would use the full topping amount. I'd rather have too much of it than not enough. This is the first recipe I've found where my son actually ate some of the rhubarb instead of eating around it, thanks!
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Fajita Marinade I

Reviewed: Mar. 28, 2011
This was soooo good. I used it to marinate flank steak and actually ended up leaving it for about 32 hours since something happened and we weren't able to cook it the first night as planned. I was worried the meat would be mushy or the flavor too strong, but it turned out perfectly. My husband kept raving about what a good meal it was. I'll definitely be making this again. Thanks!
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3 users found this review helpful

Juicy Roasted Chicken

Reviewed: Mar. 27, 2011
I didn't have the spices for my usual roast chicken recipe, so I gave this a try instead. It was so disappointing, I definitely will not be making it again. It tasted a lot like powdered onion, not like real food.
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1 user found this review helpful

Tasty Buckwheat Pancakes

Reviewed: Mar. 22, 2011
These were pretty good! My kids ate them all and kept asking for more. They have a pleasantly spicy buckwheat taste and were great with real maple syrup. I used 1/2 cup white whole wheat flour and 1/2 cup buckwheat and I had to use old fashioned oats instead of quick, since that was all I had. Next time I might try subbing buttermilk for the milk. I also used coconut oil instead of safflower, butof course I had to heat it (and the milk, egg, and honey mixture) to get it to stay liquid so it would mix well, so I might try olive oil next time instead. I let the batter rest about 30 min before cooking and that worked well. They were nice and light and fluffy. thanks for the recipe!
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2 users found this review helpful

Baked Aloha Chicken

Reviewed: Mar. 21, 2011
The reviews seemed so mixed on this that I was intrigued and thought I'd give it a try, especially since it looked similar to a sweet and sour chicken recipe that is a big hit with my husband. It wasn't terrible, but next time I will stick with the sweet and sour chicken. I omitted the corn oil, as it did not seem necessary (glad I did, I didn't miss it at all) and added @ 1/4 cup thai sweet chile sauce as another reviewer recommended. I can see why folks might want to add cornstarch to thicken it up a bit. I found that with the sauce as thin as it was, even though it tasted good over rice, the chicken itself was very bland. I did reduce the sauce in a frying pan after cooking the chicken, and that helped a bit. If I were to make this again, I'd probably marinate the drumsticks first so they would have more flavor. I don't think I will be making this again though. It just wasn't that great.
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2 users found this review helpful

Home Made Mayonnaise

Reviewed: Mar. 21, 2011
I really wanted to like this, but it tasted very mustardy to me. If I try it again I will definitely use half (or perhaps none) of the mustard.
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1 user found this review helpful

Ranch Dressing II

Reviewed: Mar. 17, 2011
Thank you so much for this recipe. I have been searching (without success) for a good from-scratch recipe for ranch dressing for almost 10 years. I don't know how I missed this one before, but I am so glad I found it now. My preschooler came home asking for "dip" since he had tried it at school and liked it. I won't bother looking any further now that I have found this great recipe, I can't wait to surprise my husband with salad tonight. I only had about 1/2 cup mayonnaise, so I poured some buttermilk in the mayo bottle and shook it up to get the last bits out, and then added a little bit extra sour cream. I didn't end up with quite 1 1/2 cups total, so I used slightly less of the spices than it called for. I can't wait to try some of the variations other reviewers mentioned, this is so yummy!
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Paul's Pumpkin Bars

Reviewed: Mar. 3, 2011
These were great. I made them (minus the froting) for my preschooler's snack day (when we provide snack for all of the children in the class) and used 2 cups of pumpkin that I had pureed and frozen this fall. He told me he wasn't going to like them, but I asked him to try it, and when he came out of school, he said "mom, I liked the pumpkin bars, they did not have any pumpkin in them!" They smelled heavenly and the teachers told me that they kept the extras and ate them (they usually send the extras back home) because they were so delicious. I love how light and fluffy they are. I'll bet they are incredible with the icing. I'll definitely be making this recipe again. Thank you!
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3 users found this review helpful

Displaying results 101-120 (of 313) reviews
 
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