Scott M. Recipe Reviews (Pg. 1) - Allrecipes.com (10961983)

Easy Mexican Casserole

Reviewed: May 3, 2012

Subbed greek yogurt for the sour cream. Great leftover. Will make again.

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This has been a regular family recipe since I can remember. We use bread crumbs instead of crackers and double the sauce. I tried baking the meatballs as others suggested, but prefer the flavor of pan seared meatballs (without the oil), though you need to be attentive, regularly turning them in the pan.

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Chicken and Biscuit Casserole

Reviewed: Dec. 22, 2011

Really good. I had leftover turkey from Thanksgiving that I used which I think really added to the flavor. Otherwise I did not alter the recipe. Will make again.

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Buckeye Balls II

Reviewed: Dec. 21, 2011

I would NOT recommend making these into bars as a reviewer suggested. I did and they were extremely difficult to get out of the glass pan. If the bars aren’t really cold, they fall apart. Even when you serve them, you can’t keep them that cold and they become messy to eat. The chocolate shell around the peanut butter ball helps hold it together and is easier to serve. If you do try to make these into bars, a 9 x 9 pan is way too small for a double batch. Great flavor though.

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Banana Pancakes I

Reviewed: Dec. 4, 2011

This is a great recipe. I used two frozen bananas and once I defrosted them they were a bit more wet than fresh bananas, so I reduced the milk to 1/2 cup and this gave a good consistnecy. I added 1/2 t. vanilla as others suggested. Oh, and prep and cook time was more than 15 minutes for me, for sure. Will make again.

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Creme Brulee French Toast

Reviewed: Nov. 27, 2011

This recipe was OK. I followed other reviewers and decreased the brown sugar to 3/4 cup and it was still too sweet. Aside from that it wasn't bad. I used standard wheat bread including the heals. I would NOT recommend using heals and now know why the recipe instructed to cut the crusts off; they form this tough, chewy layer.

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Cranberry Relish with Grand Marnier® and Pecans

Reviewed: Nov. 23, 2011

I substituted 1/4 teaspoon of ground ginger for the fresh root and it was just enough for a little hint of ginger. I also used Triple Sec in lieu of the Grand Marnier, omitted pecans (allergies) and increased the orange zest to 2-3 Tbsp.; its about what a small orange produced. Delicious, everyone enjoyed it, I will be making this again, thanks!

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Caramel Apple Jam

Reviewed: Oct. 23, 2011

Reminds me of apple filling in donuts or the apple filling for danishes. Will make again.

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Blueberry-Lemon Pound Cake

Reviewed: Aug. 5, 2011

I've made the recipe twice now. Once in a 10" bundt pan and once with 2 loaf pans. Both times I needed to cook for 90 minutes. Great recipe, will make again, but will add more lemon as I thought it was very subtle as per the recipe.

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Cherry Pie III

Reviewed: Jun. 27, 2011

Best cherry pie I've tasted. I picked and pitted 5 cups of cherries and doubled the filling recipe thinking that I would have enough for two pies. I used nearly all 5 cups in my 9.5" pie plate and it didn't seem over stuffed. I baked at 425 for 35 minutes, using foil to cover the crust edges for the first half of the baking. I also use lard instead of shortening. Will make again! ...and again...

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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Apr. 17, 2011

This recipe was just OK. I thought the sauce flavors were really strong and masked the flavor of the asparagus.

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Pineapple Beets

Reviewed: Feb. 21, 2011

This recipe makes beets bearable; thanks for sharing! I make this recipe regularly and prefer crushed pineapple over tidbits.

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Taco Pie

Reviewed: Feb. 18, 2011

My impression is that this recipe is Taco Dip for dinner... which may be a good thing for some people. The only change I made was to add refried beans as many reviewers suggested. The flavors were good, but the meal was very sloppy. I think I will stick to just making tacos in the future.

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Spinach and Potato Frittata

Reviewed: Feb. 13, 2011

Really good, a keeper. As others suggested, I decreased the amount of potatoes to 4 small red and I seasoned them while cooking. I used pepper, onion powder, garlic powder and seasoning salt; these changes worked out great. I also used pepper jack cheese in addition to cheddar.

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Marble Squares II

Reviewed: Feb. 12, 2011

A family favorite for years! Yes, these are definitely more cake like than your traditional brownies (that's why they're not called brownies), and no, I don't think they're super chocolaty, but they are still chocolate. I was surprised by other reviewers that said the sour cream made the dessert "tangy". I've never thought that these were tangy. Similar to another reviewer, I always add an egg to the cream cheese mixture, and we also melt 1.5 oz of unsweetened baking chocolate squares instead of the cocoa powder.

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Chicken with Sausage and Dried Fruit

Reviewed: Feb. 6, 2011

This dish was barely OK. My chicken came out dry too. I didn't think there was much flavor from the fruit in the dish and the turkey sausage really seemed like it didn't belong. I didn't finish the leftovers the next day. Sorry, but I won't be making this dish again.

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Simple Herb Rice

Reviewed: Feb. 6, 2011

I use this recipe all the time, it's great. Like another reviewer, instead of the bouillon cubes and water, I use a can of low sodium chicken broth. My preference is to use half the sage. I also just dump all the ingredients into my rice cooker and pop it into the microwave and cook per the instructions on the rice box. Thanks for sharing!

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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jan. 28, 2011

Delicious. I cooked my tenderloin in the oven as per the package instructinos and the flavor with this marinade was great. I did baste the tenderloin a few times while cooking, and if using the oven be sure to use a deep dish/pan so the liquid won't spill. My grocery store has a low sodium dry onion soup mix that I use.

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The Meatball that Fell Off the Table

Reviewed: Jan. 23, 2011

My mom made this recipe growing up and it is my all-time favorite meal, served over mashed potatoes. I like gravy so I always use two cans of soup, and our recipe doesn't use nutmeg. I'll have to try baking the meatballs, since you do have to be attentive turning the meatballs as they brown on the stove top.

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Valentino's Pizza Crust

Reviewed: Jan. 16, 2011

The recipe was OK, though it was very easy. The crust was very dense and chewy. With so many other pizza crust recipes on this site, I will try another one.

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