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

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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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8 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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2 users found this review helpful

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

Beef or Chicken Enchiladas

Reviewed: Mar. 1, 2011
These were awesome! It is so great to find a from-scratch recipe for enchiladas that uses real ingredients (rather than preservative-loaded canned items). I eyeballed the onions from diced onions I had frozen last summer, it was probably closer to one than two. I also had to substitute about 1/3 of a 7oz jar of sliced jalapenos for the canned green chiles, since we try to avoid canned goods with bpa linings. I blended it some with my immersion blender for a smoother sauce since the jalapenos were in large slices, not tiny dice like the chiles. The jalapenos made it pleasantly spicy. I used homemade turkey stock and leftover shredded chicken from a chicken I roasted yesterday. I also used 2 cups of shredded mexican cheese blend, and I only had the huge flour tortillas, so I cut them in quarters and rolled them into cones. I used 2 tortillas for a total of 8 servings, and it worked out great. I had a little bit of sauce leftover that I saved for later. I will definitely make this recipe again, thank you so much!
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2 users found this review helpful

Creamy Chocolate Frosting

Reviewed: Feb. 19, 2011
I was looking forward to trying this after reading the great reviews, but this ended up being really disappointing and not nearly as good as other chocolate icing recipes I've made in the past. knew it said it wouldn't be dark but I didn't expect it to be so bland and milk chocolatey, rather than normal chocolatey. Texture was good and the amount was perfect for a 9x13 cake though. *** ETA: I realize now that the problem may have been the cocoa powder. I usually use Rapunzel organic cocoa powder, which has a wonderful flavor, but I was out of that and just used plain hershey's. The next recipe I tried had that same not chocolatey enough flavor, which made me realize the problem may be the inferior flavor of Hershey's cocoa powder. I may try this again with the higher quality cocoa powder next time.
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Broccoli Cheese Soup VI

Reviewed: Feb. 15, 2011
I followed other reviewers' advice and doubled the cheese (one 8 oz brick of cabot sharp white cheddar, which I shredded into the pot) and added 5 slices of organic american cheese to help with texture. I used @5 cups of homemade organic turkey and chicken stock in place of the broth and water, but otherwise followed the recipe exactly. The texture was perfect and flavor was quite good. My 3 year old, who generally turns up his nose at any soups or veggies ate quite a bit and told me how great it was. My 5 year old said it was as good as Panera and my husband loved it. Thanks for the recipe. It is nice to find a good recipe using just regular ingredients and no nasty chemical-laden canned condensed soups or processed "cheese food!"
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4 users found this review helpful

Unbelievable Chicken

Reviewed: Feb. 13, 2011
enh - this was definitely not "unbelievable" for us. It was a decent marinade, but nothing truly special. I found it to be a little more mustard-y than I would have liked, and my children did not much care for it, whereas usually they love grilled chicken. I'm glad I tried it, but I don't think I will be making it again.
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1 user found this review helpful

Chicken Curry Salad in a Hurry

Reviewed: Feb. 5, 2011
I was not very impressed with this recipe. Maybe I had an extra large chicken, but the mayonnaise wasn't near enough to cover the pieces (and I don't like things mayonnaisey at all, so I was looking for a very light coating, not a heavy dressing). Even after adding extra mayo, the salad felt like it was missing something. I added in a little honey and a tbsp of chopped pecans and that made it better, but I don't think I'll be making this recipe again. There are some other excellent chicken curry salad recipes available on this site, so I will go back to those next time.
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7 users found this review helpful

Tilapia Pitas

Reviewed: Jan. 29, 2011
This was awesome! I did substitute diced cucumber for the lettuce, and it was so good that way, I can't imagine it being quite as good without. Still, what a great recipe, I am so glad to find a new way that we enjoy serving tilapia. I used naan instead of pitas and served it like tacos. I also substituted some anchovy paste for the actual anchovy fillets. I used the Italian salad dressing mix recipe from this site to make the dressing, which was really good. Thanks for the great recipe!
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42 users found this review helpful

Italian Dressing Mix

Reviewed: Jan. 29, 2011
I needed Italian Dressing for another recipe and did not want to buy anything with unhealthy additives or preservatives. I am so glad that I found this recipe! After reading some of the reviews, I decided to substitute celery seed for the celery salt and cut the regular salt to 1 tsp. Next time I would eliminate the salt entirely, it was a little too salty. I added in about 1/2 tsp red pepper flakes and after tasting it, decided that it needed a little extra sugar as well. I used white vinegar this time, with olive oil (since canola oil is genetically modified and we try not to eat GMOs) but next time I would use balsamic vinegar or red wine vinegar. I also had to leave out the dried parsley since I didn't have any in my pantry. All in all, I think this is a great recipe and very flexible for future use. Thank you!
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26 users found this review helpful

Chili Sauce

Reviewed: Jan. 28, 2011
I don't really know what the jarred kind of chili sauce tastes like, but this worked great for my purposes today. I needed chili sauce in a recipe for maple meatballs and they turned out really well with this sauce in them. I'm looking forward to trying the rest of it in another recipe. Thank you!
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19 users found this review helpful

Tropical Coconut Black Bean Soup

Reviewed: Jan. 28, 2011
This was pretty good, but I agree with other revieiwers - it's all about the spices. I used leftover black beans that I had cooked from dry, and they were pretty spicy, so the soup had a lot of flavor. I could tell that it would have been bland if I had used a plain can of beans (not exactly sure what mexican-seasoned ones are, I've never bought those). Thanks for the simple recipe, it made a great lunch for us!
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3 users found this review helpful

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