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

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Scott M.

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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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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
Photo by Scott M.

Spinach Brownies

Reviewed: Dec. 22, 2013
Really good and super easy! Like others, I halved the butter and sautéed onions and garlic first. I also threw in some red pepper flakes. I mixed everything ahead of time and let it sit in a bowl in the fridge until it was time to bake it. Served this as the vegetable with dinner.
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Overnight Caramel Pecan Rolls

Reviewed: Dec. 22, 2013
This is my go-to breakfast recipe when I host overnight guests. I've made these many times and don't change the recipe at all. The dental floss trick works great!
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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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Photo by Scott M.

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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Photo by Scott M.

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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3 users found this review helpful
Photo by Scott M.

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
Photo by Scott M.

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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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

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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2 users found this review helpful

Asparagus Quiche

Reviewed: Jun. 22, 2014
Delicious. Like others, used the bacon grease to sauté the asparagus and also sautéed garlic and onions.
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Photo by Scott M.

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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Donut Muffins

Reviewed: Jun. 17, 2012
Good stuff. 1/2 teaspoon of nutmeg was enough for me.
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Photo by Scott M.

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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1 user found this review helpful
Photo by Scott M.

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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