ScottFamily Recipe Reviews (Pg. 7) - Allrecipes.com (10784674)

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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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33 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

Cream Of Asparagus Soup

Reviewed: Jan. 27, 2011
This was alright, but not stellar. I used blanched and frozen organic asparagus that I had saved from our CSA last summer. I also substituted frozen diced organic onion (also from our CSA) for the leek, since I didn't have any leek. And I took the recommendation of other reviewers and substituted cream for the milk. I felt like the soup was kind of bland, so I added a little salt, but it still could have used something more.
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2 users found this review helpful

Asparagus Strata

Reviewed: Jan. 27, 2011
This was really disappointing. I added about 1/4 tsp hot sauce, but it came out very bland and seemed so bread-y and not egg-y enough. I used whole grain bread too, which I wouldn't recommend. I'm sure it would have blended better if I had white bread on hand, but we don't eat white bread. If I were to make it again (which I won't), I would use less bread and add more hot sauce, and maybe some dried mustard and a bit of pepper. Probably a little more cheese as well. I did use frozen asparagus that I had blanched before I froze it and that worked out well.
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6 users found this review helpful

Canned Apple Pie Filling

Reviewed: Jan. 26, 2011
I made a batch of this with fresh local organic apples in Sept., and we have used two jars so far. One qt jar = 1 regular/shallow 9" pie for us. So far, our favorite method is to bake the pie crust for about 5 minutes unfilled (with holes pricked in it) at 425 F then pour the filling in (I crumble a little extra pie crust over the top - tastes great and looks pretty, but less work than building a lattice or doing a top crust) and reduce the temperature to 350 F and bake for about 45 min. This is such a huge hit with my husband and 5 year old that a whole pie can disappear in less than 24 hours. I am really glad I tried this recipe!! The only changes I made to the original recipe were to omit the food coloring (yuck) and substitute cardamom for nutmeg. This will definitely become a yearly favorite for us! Thank you!
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15 users found this review helpful

Raspberry Banana Bread

Reviewed: Jan. 26, 2011
This was really good, but the texture didn't seem quite right. Next time, I think I would use baking powder instead of baking soda and cut the sugar in half.
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5 users found this review helpful

Candied Salmon

Reviewed: Jan. 19, 2011
The salmon that I used for this recipe was not very good quality and tasted fishy. This sauce was the only thing that could have made it edible (well, my kids smothered it in bbq sauce instead). I think the recipe would be excellent with good quality salmon. I did follow other reviewers' suggestions and only used 1/2 cup vinegar to the full 1 cup of brown sugar. I also did not have fresh onion on hand, so I used @1 frozen diced onion. I'm glad I didn't use the full 3 onions the recipe called for, that would have been too much for us. As for the reviewers who found that the sauce didn't caramelize, I think perhaps caramelize is the wrong word choice (especially if you used the full 1 cup vinegar). I waited until it had reduced by about 50% and then I poured it over the fish. That worked pretty well for us. thanks for the recipe!
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12 users found this review helpful

Spiced Potatoes

Reviewed: Jan. 19, 2011
My children thought these were too spicy (although they are not potato fans anyway, so who knows, they might not even have eaten them with less spice), but my husband *loved* them. I thought they were great too. I did substitute one tsp Italian seasoning for the parsley, since I didn't have any dried parsley on hand. I will definitely be making these again, thanks!
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2 users found this review helpful

Pumpkin Wheat Honey Muffins

Reviewed: Jan. 19, 2011
I used 1 cup homemade pureed pumpkin but otherwise followed the recipe exactly, except that I had to omit the raisins and nuts so that my son could bring them to school for snack. My 5 year old loves these muffins, although his younger siblings don't seem interested. My husband and I both thought they were pretty good as well. I'll bet they are great with the raisins and nuts!
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3 users found this review helpful

Best Brownies

Reviewed: Jan. 8, 2011
After reading a bunch of reviews, I decided to make these exactly as listed. I did have to add a dash of 1/2 and 1/2 to the icing to get it to mix. It wasn't spreadable and took some of the top of the brownie off when I tried to spread it, so I let it sit on the hot brownies and melt for a few minutes and then it spread much better. The icing was a little sweet for me, but overall still an awesome brownie. My husband loved them too. To the reviewer who said they were cakey, I would recommend following the recipe as written and NOT overcooking. I started checking mine at 23 min and they were ready at about 27 min. They are nice and fudgy on the inside with crisp edges, I wouldn't do anything differently next time. Thanks for the great recipe! ETA: usually when I make brownies, we like them very well at first, but end up having togive or throw some away, as there are always more in the pan than we have an appetite for. With this recipe, they were gone in just over 24 hours and my husband asked me to bake another batch right away. I guess they really are the best brownies!! *ETA2: I just made these again, subbing rapadura for the sugar and spelt flour for the white flour and they are still amazing. yum!!
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Cranberry Streusel Loaf

Reviewed: Dec. 17, 2010
My son and I made this for his preschool teachers and it was a huge hit. Two of them asked for the recipe. I substituted walnuts for the pecans and cardamom for the nutmeg and I used fresh cranberries. We will definitely come back to this recipe, it is the best cranberry bread recipe I have ever tried! Thank you for the great recipe.
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5 users found this review helpful

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