Chef Scott Recipe Reviews (Pg. 1) - Allrecipes.com (11717064)

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Oatmeal Raisin Cookies I

Reviewed: Sep. 29, 2009
Crunchy on the outside, soft on the inside. Delicious. I went to a 5-month culinary school training and the last month and a half was spent on baking. I got a Kitchen Aide for my graduation and use it sometimes. I cooked it a 350 degrees for 10-12 minutes. Check after 8 minutes. Should be medium to dark brown outside and medium brown inside. Check with toothpick. Perfect! Yum!
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5 users found this review helpful

Pumpkin Bread II

Reviewed: Oct. 10, 2009
I found the 300 degree oven recommended too low to complete the bread in an hour. No problem. I went a little more than one half hour to finish the middle, and it is delicious! Dense, not to sweet and bursting with flavor. Try 350 degrees for 40-45 mins. as one reviewer said. Our oven is 15 years old and could account for extra time.
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12 users found this review helpful

Apple Raisin Bread

Reviewed: Oct. 26, 2009
This bread is not as sweet as Pumpkin bread, but I think it is not supposed to be. I found with a well pre-heated oven I found it better to cook this 50 minutes, not the 55-60 as recommended. The first batch at 55 was dry, although the taste was great. The second batch at 50 minute turned out great and plenty moist. Of course, go the minimum and check with toothpick. Thanks for the great recipie.
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5 users found this review helpful

Peanut Butter Cookies VII

Reviewed: Dec. 16, 2009
This cookie turned out great, however, personally, I might back off on the sugar. My 13-year-old daughter and my mother in law, both sweet freaks, loved this cookie. I am developing a different palate and thought the cookie was a bit sweet. The composition of the cookie turned out fine. I do admit though, my Kitchen Aide always makes fine batter. My wife told me to use the paddle attachment when making a batter.
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5 users found this review helpful

Potato Skillet

Reviewed: Dec. 16, 2009
This dish rocks! I peeled two potatoes and diced them, as directed. I also put foil over the skillet to melt the cheese and it did not take long to melt. I also used thick cut bacon. Yum o licious!
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3 users found this review helpful

Pumpkin Bread VI

Reviewed: Apr. 14, 2010
This pumpkin bread is a not-to-sweet treat, starring pumpkin and a cameo by orange juice. The wheat flour reminds me of breads long ago, My 13-year-old daughter anxiously awaited to eat this bread as I mader it at night. I convinced her to wait til the next morning. She ate it all, but slowly. Not like chocolate, this moist cake will have you coming back for more.
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5 users found this review helpful

Blue Cheese Burgers

Reviewed: May 31, 2010
Wow. I made these burgers for my wife and I for our Memorial Day barbecue. The burgers were juicy and almost every bite featured blue cheese at almost every bite. I substituted green onion for the chives. Outstanding! I will make these again. Five stars!
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6 users found this review helpful

Raisin Spice Cake

Reviewed: Dec. 12, 2010
This is a moist dense cake. Adding back the raisin liquid was genius and the raisins are moist, too. The first time I made it was for a church dinner and it was one of 30 desserts, but those who ate it, loved it. I made it a week later for a family party and those who love raisin based baked goods loved it. Not a sweet, sweet cake, but delicious. A good fall cake. Bravo. I will make it again and again.
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8 users found this review helpful

Pasta e Fagioli I

Reviewed: Jan. 5, 2011
I added ground beef, forgot the salt and added a few crushed red pepper flakes, then added a touch of salt. This made the soup a sweet, hardy, delicious soup. I also cut the ham chunks small after reading one review that the ham was tough. I learned in culinary school that it is important to keep the vegatables and meats cut uniformly, so that they will cook uniformly. My wife and I went back for thirds, my 14 years old seconds.
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9 users found this review helpful

Pasta e Fagioli I

Reviewed: Jan. 5, 2011
I added ground beef, forgot the salt and added a few crushed red pepper flakes, then added a touch of salt. This made the soup a sweet, hardy, delicious soup. I also cut the ham chunks small after reading one review that the ham was tough. I learned in culinary school that it is important to keep the vegatables and meats cut uniformly, so that they will cook uniformly. My wife and I went back for thirds, my 14 years old seconds.
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5 users found this review helpful

Bacon and Potato Soup

Reviewed: Oct. 28, 2011
This is a nice light potato soup. I used some of the bacon grease as someone had suggested and have a hand blender, blending about half the potatoes to give it a nice auburn, yellow color. I also used regular chicken stock and regular Cheddar cheese to add to the flavor and center-cut bacon.
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7 users found this review helpful

Jewish Apple Cake

Reviewed: Nov. 8, 2011
Very moist and a great cinnamon taste throughout but not overbearing. I would use the glaze, it adds to the favor of the cake. Great for church events, family events and more. A real keeper. I would back off the time, just a bit, but our over runs hot.
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3 users found this review helpful

Southern Candied Sweet Potatoes

Reviewed: Nov. 25, 2011
This was a big hit at the Thanksgiving table. I already had the ingredients from making a Jewish apple cake. Sugar, butter, cinamamon and nutmeg, that's it. The cooking time carmelizes the sugar and you would swear there is brown sugar in this recipie. I hand cut the yams into 3/4 inch slices, some in half, giving a quarter moon effect. This is delicious.
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3 users found this review helpful

Double Chocolate Chip Macadamia Cookies

Reviewed: Dec. 9, 2011
This cookie rocks! It is like getting a great chocolate chip cookie, soft and yummy, and adding macadamia nuts. My oven runs hot, so I cut the temp by 25 degrees, used minimum time (8) and turned the cookies half way. I made them for a church sale, so I made 96 of em. Turned out great!
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3 users found this review helpful

Butternut Squash Soup with a Kick

Reviewed: Mar. 12, 2012
This soup rocks! The hot hits on the back end of the taste. Spicy with a cream sauce is always muted, so this recipie goes in the sweet, hot category. I have a hand mixer, so the job was relatively easy, after getting the squash cut and mixed. Try this. With a little bit of effort, you will get a wonderful and different soup. Not for the faint hearted in the kitchen, or the people who like bland.
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2 users found this review helpful

Butternut Squash Soup with a Kick

Reviewed: Mar. 12, 2012
This soup rocks! The hot hits on the back end of the taste. Spicy with a cream sauce is always muted, so this recipie goes in the sweet, hot category. I have a hand mixer, so the job was relatively easy, after getting the squash cut and mixed. Try this. With a little bit of effort, you will get a wonderful and different soup. Not for the faint hearted in the kitchen, or the people who like bland.
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2 users found this review helpful

Janine's Best Banana Bread

Reviewed: Mar. 25, 2012
A dense, but most, banana bread, this will be my go-to recipie when I make traditional Banana Bread. I added one cup of walnuts to the recipie. My family loved it!
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2 users found this review helpful

Janine's Best Banana Bread

Reviewed: Mar. 25, 2012
A dense, but most, banana bread, this will be my go-to recipie when I make traditional Banana Bread. I added one cup of walnuts to the recipie. My family loved it!
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2 users found this review helpful

Potato Kugel

Reviewed: Oct. 7, 2012
Light and fluffy this potato kugel was a hit with my wife and teenage daughter. Only thing I would do differently is to cut the onion smaller. I cooked it 15 minutes more until the larger onions were cooked. The flavor profile was delicious. Thanks again for a yummy recipie. Note: I used sour cream for dipping. Perfect.
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3 users found this review helpful

Pumpkin Bread IV

Reviewed: Oct. 22, 2012
This is a simple, but well received Pumpkin bread. I had my sister in law come up from Tennesse with her husband to my sister's house, so I took two loaves and kept one for my family. The sweet bread was still warm two hours later as I wrapped two loaves in foil 10 minutes after I took if out of the oven. The pumpkin comes in first, along with a hint of cinnamon, but it is the nutmeg that pops in your mouth. Delicious. The cloves come in last. Delicious, simple and warm. I would make this again. Watching the video helped in the process. I added the dry into the wet, but slowly. Cheers!
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3 users found this review helpful

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