ScottFamily Recipe Reviews (Pg. 1) - Allrecipes.com (10784674)

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Peach Preserves

Reviewed: Sep. 22, 2006
I have tried making and canning 3 different recipes for peach preserves and this is by far our favorite. I love that you don't peel the peaches, it made it much easier to prepare and the skins added a lovely rosy color to the preserves. Also, since they are diced instead of sliced, they seem to hold their shape a little better and not all float to the top of the jar. I read that in preserves, the liquid should be about the thickness of honey, and that is how it turned out for me, not too liquid at all, but also not too sticky to spread. We have given jars of these preserves as gifts and gotten rave reviews.
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232 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

Cupcake Princess' Vanilla Cupcakes

Reviewed: Aug. 8, 2011
These were really really disappointing. I followed the recipe exactly. They had a funny almost bitter aftertaste and the texture was not good. The only edible parts were those covered in frosting (I used Caroline's chocolate fudge frosting from this site). No one finished theirs, not even my kids (who are usually licking up the last cupcake crumbs). They did look pretty and domed nicely, but that is the only compliment I have for them. :( **ETA: for some reason, these tasted significantly better when they were 2 and 3 days old than on the first day. They still didn't compare favorably to some other cupcake recipes we have tried recently, but I'm upgrading them to 3 stars now.
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29 users found this review helpful

Lemon Trout

Reviewed: Jan. 16, 2010
I'm giving this four stars since (like other reviewers mentioned) the proportion of ingredients seems really off. After reading the other reviews, I made some adjustments and then it was a 5 star dinner for us. My husband loved it so much that he was already asking when we could have it again before he even finished the meal. Even my 2 and 4 year olds loved it. I used only 1/2 cup flour. I used half of the amount called for of each of the spices. I juiced two lemons for the "marinade" and grated the zest from one of the lemons for the spice mix and one for the juice mixture. This was the perfect amount for five smallish trout fillets. They fried up nicely and the flavor was excellent. The only change I would make next time is to use slightly less salt, it wasn't necessary on top of the nice lemon flavor and other spices. I did saute the leftover lemon juice with some butter to drizzle over rice, which was a nice touch. All in all a great meal and we will definitely have it again soon!
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28 users found this review helpful

Kalbi (Marinated Beef Short Ribs)

Reviewed: Jun. 6, 2010
This did not work for us at all. The flavor was very good (hence the 3 stars) on the tiny portion that was edible, but the ribs didn't grill right at all. I think it would have been much better to try this marinade with slow cooking the ribs instead of grilling them. They were almost impossible to eat and mostly went to waste, it was very disappointing.
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27 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

Ali's Green Sauce

Reviewed: Nov. 3, 2010
I am not from TX, so I'm not sure what restaurant this refers to and don't have a point of comparison. I had some green tomatoes to use up so I figured I would give this a try (we like tex mex). I followed the recipe closely except left the seeds in the peppers as other reviewers suggested. This was pretty good, but not lifechanging or a standout. My family prefers guacamole and also roasted tomatillo green salsa, so I'll make those next time instead of using those ingredients to make this, it is not bad, but it's not as good as either of those either. It was fun to try something new though.
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22 users 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

Carry Cake with Strawberries and Whipped Cream

Reviewed: Sep. 29, 2006
The cream filling elevates this dessert to a great level, it goes so well with the strawberries and with coconut also. However, the first time I tried baking the cake, it was overcooked, dry, and brownish after only 45 minutes. Luckily I had enough ingredients left for a second cake, so I tried again and watched it very closely! At 35 minutes, the cake was almost perfectly done, especially when you consider that it will continue to cook a bit longer until removed from the pan. It turned out to be a delicious dessert and we will look forward to having it again.
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21 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

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

Marinated Flank Steak with Peppers

Reviewed: Jul. 17, 2010
This was very good. It's hard to find a soy-free beef marinade, but this is a great one for fajitas/flank steak. It definitely tasted very lime-y on its own (still tasty, but definitely lime-y), but when wrapped up in a tortilla with the sauteed veggies, cheese, fresh tomatoes, and guacamole, it was perfect. I'll be using this again next time I make flank steak fajitas. Thank you!
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15 users found this review helpful

My Favorite Beet Salad

Reviewed: Nov. 6, 2011
This was surprisingly good. I didn't much care for the salad dressing, but once I put it on the salad, all of the ingredients came together quite nicely and it tasted like something you'd have in a gourmet restaurant. My husband, who has never cared for beets, even ate almost his entire bowl of salad. The different ingredients didn't seem like they would mesh well, but they combined quite nicely and the salad looked very pretty as well. I'm glad I tried it.
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14 users found this review helpful

Spring Rolls

Reviewed: Sep. 22, 2006
Warning, these are addictive! Even with a few substitutions (our local grocery didn't have all the correct ingredients), these were the best spring rolls we have ever had. My husband couldn't stop eating them!! They were not as time intensive as I expected, and we were able to freeze half of them to eat at a later date.
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14 users found this review helpful

International Pancakes

Reviewed: Jun. 10, 2010
These are not that great. They are very sweet (I think that's the part that makes them like the IHOP ones?) but other than that have pretty much no flavor, they are really bland. I followed the recipe exactly as well (although I did sub white whole wheat flour instead of ap flour) and didn't have a problem with the consistency like some other reviewers did. I just didn't think they had any flavor. Even my kids weren't that impressed with them. I won't be making this recipe again.
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13 users found this review helpful

Labneh (Lebanese Cream Cheese)

Reviewed: Jan. 14, 2009
I made this with homemade yogurt. It is delicious! Next time I might let it sit longer, some in the middle didn't seem to drain quite as well as the rest. I only made 1/4 recipe, that worked out to be a good amount for our family. I'm really happy I tried this recipe, thank you for sharing it.
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13 users found this review helpful

Eight-Day Icicle Pickles

Reviewed: Aug. 5, 2011
I just tried these for the first time and I am a little disappointed. They are not near as good as my great-grandmother's recipe for icicle pickles. It was fun to try a new version and do a side by side comparison, but from now on I will stick with our old favorites (which takes longer and has a stronger syrup). I followed the recipe except that I omitted the food coloring, as I didn't think it was healthy to add the extra dye.
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12 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

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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11 users found this review helpful

Spicy Roasted Pumpkin Seeds

Reviewed: Oct. 30, 2010
I only had about 2 cups of pumpkin seeds. I cut the butter to 2 tsp (I find that it only needs about 1 tsp per cup usually) and the seasoned salt to 1 1/2 tsp but kept the garlic powder the same. I did not add regular salt, I didn't think it was necessary. I checked at 45 min and they were done and did not need further cooking. We thought these were good, but not the best we have ever made. I might add more garlic powder next time (my husband is a big garlic fan).
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11 users found this review helpful

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