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

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Scott M.

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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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Chocolate Zucchini Bread I

Reviewed: Jul. 21, 2013
I make this recipe as written every year when zucchini is in season. My only change is to make 24 muffins and use the rest of the batter for one mini loaf. I bake muffins for 25 minutes and the mini-loaf for 50 minutes.
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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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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
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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

Pasta Primavera with Italian Turkey Sausage

Reviewed: Feb. 16, 2009
This recipe has become a favorite and regular. I leave out the bouillon, but leave everything else the same.
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Totally Tangy Baked French Fries

Reviewed: Jun. 15, 2009
We love this recipe so much that is a regular in our house (though we leave out the cayenne). We dice the potatoes, cook covered in the microwave for 10 minutes, stir, cook another 10 minutes, and they're perfect....cuts the cooking time by more than half!
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Creme de Menthe Bars

Reviewed: Aug. 10, 2009
Family favorite...been making this recipe for years...the only difference is that my recipe calls for 1/2 c. butter for the brownies instead of the 1 c. that this recipe calls for. Also...I cut the chocolate frosting step in half and drizzle it on top of the creme de menthe frosting instead of making it a full layer.
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Quinoa and Black Beans

Reviewed: Sep. 28, 2009
Loved it! I did use only one can of beans. Will make again.
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Lemon Asparagus Pasta

Reviewed: Jun. 23, 2013
We added garlic and diced chicken breasts and served this warm as a main dish. Delicious. Bright, simple flavors. Cooking time was spot on. Will be making this again when asparagus is in season.
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Cashew Crusted Chicken

Reviewed: Jan. 20, 2010
Very good. I used a 10 oz. jar of Smuckers "Simply Fruit" instead of the preserves (less sugar), and it turned out just fine with plenty of sauce to my liking. I cooked the chicken breasts for 40 minutes though. Will make again, thanks for sharing!
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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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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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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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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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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
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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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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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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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