Scott M. Recipe Reviews (Pg. 4) - Allrecipes.com (10961983)

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Scott M.

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Italian Spinach Sausage Pie

Reviewed: Feb. 10, 2013
We really liked it, will make again. The only change was to add a good heaping tablespoon of chopped garlic since we are garlic lovers. My 9.5" pie plate was full and this was rich. As I do with fruit pies, I covered the crust with foil for the first half of baking to make sure the crust doesn't burn. I cooked for 60 minutes; the crust was golden brown, though the pie never did bubble.
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Sweet, Sticky and Spicy Chicken

Reviewed: Feb. 5, 2013
One of the better recipes we've had in a while. As suggested by others, we dredged the chicken in flour and black pepper. Instead of the fresh root, we used commercially-available chopped ginger in a jar (not the pickled ginger). We did not add any hot sauce and I thought the ginger and black pepper was a good "spicy" flavor for my Midwest palate. Will definately make again and will double the sauce next time. I think adding some carrots or broccoli would be nice too.
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Classic Cuban-Style Picadillo

Reviewed: Feb. 5, 2013
This recipe was really quick and easy which works well for weeknights. Our grocery store had different flavors of sazon, so like another reviewer, I found on online substitute which called for equal parts ground corriander, cumin, garlic powder, and paprika. By using the substitute I was able to leave out the salt too. I didn't have pitted olives, so I just used the standard green manzanilla olives, ~18 of them or 1/3 cup. Next time I'll finely dice these olives to have a more even distribution in the dish. I really liked the sweet of the raisins with the salt of the olives.
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Brooke's Best Bombshell Brownies

Reviewed: Feb. 1, 2013
With only two of us here, I didn't want to make a full pan of brownies. I chose this recipe because I had all the ingredients on hand and because it was easy to cut the recipe to one fourth. I baked it for 35 minutes in a 7" x 7", 1-quart Corningware dish and it was perfect. Needed a fork to eat it warm out of the pan because it was gooey and falling apart, but it was exactly what I wanted. Even better with a bit of vanilla ice cream on top. I will keep this recipe on hand! UPDATE: I decreased my rating to 4 stars. After eating these, it felt like a sugar bomb in my stomach. I will decrease the sugar next time for sure.
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Spanish Style Albondigas in a Sunny Mediterranean Sauce

Reviewed: Jan. 29, 2013
Based on other's comments, I checked the sodium content of the pancetta at the store before purchasing, and there was 6 times more sodium per serving compared to low-sodium bacon (which still has plenty salt)! Sorry, but I substituted bacon for pancetta. That substitution didn't really figure into my rating. The dish was good; though I think I put high expectations on the dish with the exotic name and all the ingredients. I have made other red sauces before and this sauce didn’t really seem all that different. The meatballs were denser that what I’m used to and I really didn’t taste the fresh oregano or Worcestershire. The wine in the sauce certainly made it sharp. I encourage people to try this recipe, but for me, it was too much fuss and the overall flavor seemed more Italian to me than Spanish or Mediterranean.
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Pineapple and Apricot Skillet Chicken

Reviewed: Jan. 24, 2013
I rated this 3 stars, though my spouse said 4. I used Captain Morgan spiced rum though could not taste any of the rum flavor in the dish. I wouldn't use the word "bland", but agree that the dish needs a little something else. I think my orange zest came through more bitter than typical, which may be why I didn't like it as much. If we make this again, I will certainly use a very fresh orange (or orange juice?) and check these reviews again to see how others have altered the recipe. Oh, and the bell pepper I had was on the larger side, so I felt that one was plenty.
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Strawberry Oatmeal Breakfast Smoothie

Reviewed: Jan. 21, 2013
Really good. Like others, I ground the oats in the blender first to make them fine. I also omitted the sugar and vanilla, though my soy milk was vanilla flavored. Will make again.
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Lemon Pie Bars

Reviewed: Jan. 21, 2013
Great flavor. I increased the filling to 1.5 what was called for and thought it was the right amount. I then baked the filling for 28 minutes to get the top to set. I was surprised that the filling was still gooey and more like custard/pudding, but it was good. Will make again.
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Wisconsin Native's Beer Cheese Soup

Reviewed: Jan. 21, 2013
The beer flavor was too strong for me and didn't seem to belong. I enjoy beer and used a relatively mild-tasting Miller Lite for this recipe. Sorry, I won't be making this again.
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Chicken Breasts Pierre

Reviewed: Jan. 13, 2013
Very good. We diced our chicken first, before coating and pan frying in olive oil. As others suggested, we added onions to the sauce; 1/4 c. of green onions is what we had on hand and I thought it worked well. Since the chicken pieces were smaller, we only simmered for about 20 minutes at the end. Served over rice. Will make again.
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Peanut Butter and Pumpkin Dog Treats

Reviewed: Dec. 29, 2012
I tried them and thought they had no flavor even after doubling the pumpkin, but the dog sure loved them! As another reviewer commented, treat the dough like pie crust dough: add one tablespoon of water at a time until the dough is workable.
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Spinach and Bacon Quiche

Reviewed: Dec. 26, 2012
Good recipe. I subbed 1% milk since that is what I had but will buy cream or half & half next time. My quiche cooked in 55 minutes and all the filling was perfect for my 9.5" pie plate. Since I made this for breakfast, next time I will prep the bacon and thaw the frozen spinach the night before.
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Pecan Pie V

Reviewed: Nov. 25, 2012
Awesome recipe. I like to add pecan halves to the top of the pie for decoration. I do so about half way through baking otherwise they begin to sink in the filling and cannot be seen.
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Creamy Apple Dip

Reviewed: Nov. 11, 2012
Delicious as written. My preference is not to add sugar as others suggested; it takes away the health factor.
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Italian Cookies II

Reviewed: Jul. 21, 2012
Exactly what I expected after reading the reveiws: light, cake-like, not too sweet, and done after 9 minutes. I cut the frosting in half and could have used a bit more, but a full batch of frosting would have been too much. They were good for a change.
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Donut Muffins

Reviewed: Jun. 17, 2012
Good stuff. 1/2 teaspoon of nutmeg was enough for me.
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Easy Mexican Casserole

Reviewed: May 3, 2012
Subbed greek yogurt for the sour cream. Great leftover. Will make again.
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Waikiki Meatballs

Reviewed: Dec. 23, 2011
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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Displaying results 61-80 (of 111) reviews
 
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