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

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Scott M.

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Hot Italian Giardiniera

Reviewed: Aug. 3, 2013
An excellent recipe! I can this recipe and as others mentioned, you should not use oil when canning, it acts as an insulator and may not kill any botulism cells present. I skip the oil and after you drain and rinse the vegetables, bring 4 c. vinegar, the garlic, red pepper flakes, black pepper and oregano to a boil. Add the vegetables and olives and heat through until just about to boil. Pack the vegetables and liquid in jars and process in a hot water bath for 10 minutes.
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20 users found this review helpful
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Spicy Mango Sweet Potato Chicken

Reviewed: Jun. 1, 2008
I would definately make again...loved the sweetness of the mango. I don't like foods too spicy so I left out some of the hot sauce. I would have liked a bit more depth of flavor in the sauce... may play with ginger or curry next time.
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12 users found this review helpful

Creamy Horseradish Garlic Spread

Reviewed: Mar. 7, 2010
I tried this with beef and as a veggie dip, and enjoyed it more with the beef. I also mixed 1/2 cup of the spread with the hard-boiled yolks from 12 eggs to make deviled eggs and everyone loved them.
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9 users found this review helpful
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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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8 users found this review helpful
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Spinach Lasagna Roll Ups

Reviewed: Feb. 19, 2013
Pretty good. I omitted the extra teaspoon of salt and instead of cooking fresh garlic, I just added wet garlic to the cheese mix. I didn’t have a 14 oz. jar of pasta sauce, so I mixed what I had: 8 oz. can of tomato sauce, 6 oz. can of tomato paste, and 1 Tbsp. of dried Italian seasoning. I fit the 8 roll-ups in a 9x9 square dish and as a main dish, this recipe made 2.5 servings in this house.
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7 users found this review helpful

Syrupy Apples

Reviewed: Sep. 11, 2008
Exactly what I was looking for. EASY. I added a bit of cinnamon and thought it worked well.
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7 users found this review helpful

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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6 users found this review helpful

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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5 users found this review helpful
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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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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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4 users found this review helpful

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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4 users found this review helpful
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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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Butternut Squash Casserole

Reviewed: Apr. 13, 2014
Four stars as written. Five stars with these changes: Decrease sugar to 3/4 cup, use 1 quart (4 c.) of canned squash, and skip the topping.
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3 users found this review helpful
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Orange Pecan French Toast

Reviewed: Dec. 22, 2013
I liked how the orange came through, though it was a bit too sweet for my tastes. The caramel layer seemed thick and distracted from the French toast itself. I'm glad I tried this recipe, though it's not a keeper for me.
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3 users found this review helpful
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High-Fiber, High-Protein Breakfast Bars

Reviewed: Dec. 15, 2013
I make these regularly now and take them for a mid-morning snack at work. One batch I substituted applesauce for banana, and another batch I added a tsp. of cocoa powder. I think the original recipe is the best. Each batch I've used standard rolled oats instead of the quick-cooking oats, and I think the bars have been fine. Thanks for the recipe!!
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3 users found this review helpful
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Stuffed Zucchini Boats with Meat

Reviewed: Jul. 20, 2013
I enjoyed the concept and presentation though the overall flavor needed something more. Good way to use bountiful zucchini.
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3 users found this review helpful
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Country Apple Dumplings

Reviewed: May 1, 2013
One was enough. I had two and though they were delicious going down, it felt like a sugar-bomb in my stomach. I might decrease the sugar next time.
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3 users found this review helpful
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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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3 users found this review helpful
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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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3 users found this review helpful
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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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3 users found this review helpful

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