Scott K Recipe Reviews (Pg. 1) - Allrecipes.com (11895804)

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Scott K

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 10, 2009
Very good. I used pork sausage and omitted the turkey liver. Everyone liked this stuffing!
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Pumpkin Cheese Swirled Pie

Reviewed: Dec. 1, 2009
I have this recipe a 3 because it was just "average". I expected more of the cream cheese flavor. I even used 4 ounces of cream cheese hoping for additional flavor. The pumpkin pie flavor simply overpowered the cream cheese. This pie was good, but was like any other pumpkin pie I have ever had. With this recipe, I expected a positive twist on an old favorite. I brought this pie to a family dinner for 6 adults and had over half of it left at the end of the night. I did make the crust from scratch with plain graham crackers, sugar and butter. I highly recommend anyone making any pumpkin pie use a hand made crust. It was the best part of this pie and not difficult at all.
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Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing

Reviewed: Dec. 12, 2009
Very good roast. The stuffing was superb. I did cut the stuffing in half and still had some to cook on the side. Next time I'll season the meat a little more, but I do recommend this recipe. It was excellent and very easy.
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11 users found this review helpful

Slow Cooker "Sloppy" Swiss Steak

Reviewed: Dec. 22, 2009
Very good twist to a classic. Very easy to prepare and the whole family enjoyed it. If you like traditional swiss steak, this recipe is worth a try!
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Cabbage and Noodles with Ham

Reviewed: Dec. 24, 2009
Just a few ingredients come together for a wonderful flavor. I always struggle with what to do with leftover ham. This recipe is a perfect way to use some of it! My wife likes a little more butter, but I try to keep it down and add during cooking only if necessary.
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Veggie Lasagna Florentine

Reviewed: Jan. 4, 2010
Very good recipe. Tasty and healthy! I made a few changes based on what I had available in the fridge. The biggest changes were the addition of red and green peppers in the sauce and fresh parsley in the spinach/cheese mixture. I also used ricotta cheese instead of cottage cheese. You can basically add any fresh vegetable you have on hand. I had leftovers the next day and it was just as good, if not better than the first time around.
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1 user found this review helpful

Afghan Beef Raviolis (Mantwo)

Reviewed: Jan. 10, 2010
Restaurant quality! An excellent dish that was a LOT of fun to make. I added finely chopped red peppers and green onions to the beef mixture for color and because I had them. I also had to use green peas instead of yellow based on what was available. I steamed the raviolis and also had some trouble with them sticking together. I might try brushing them with olive oil next time. I highly recommend this dish. If I could give it 6 stars, I would!
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13 users found this review helpful

Shredded Beef Enchiladas

Reviewed: Jan. 15, 2010
Excellent! A lot of time to make, but worth it. I made a few changes, but doesn't everybody? Probably biggest change was to cook the beef all day in a crock pot with a layer of sliced onions on the bottom and can of Rotel poured on top. I then chopped those onions and added to the shredded beef mixture. Like others, I also made the "Ten Minute Enchilada Sauce" to use with this recipe. To cut down on the grease, I skipped frying the tortillas in oil. Instead, I dipped them in the enchilada sauce, coating both sides, before filling and rolling.
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Ten Minute Enchilada Sauce

Reviewed: Jan. 15, 2010
Excellent. This recipe is so easy there is absolutely no reason to buy that canned junk. I doubled the recipe and froze half for later. After reading many reviews that said there was too much chili powder, I used half of what was called for. I was happy with the results. I coated tortillas with this sauce and used them to make the Shredded Beef Enchiladas recipe on this site (http://allrecipes.com/Recipe/Ten-Minute-Enchilada-Sauce/Detail.aspx). I highly recommend this combination!
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Indian Chicken Curry (Murgh Kari)

Reviewed: Jan. 24, 2010
Excellent Indian dish! I cut the cayenne pepper in half because my kids won't eat anything spicy. My 8 yr old ate it, but my 4 yr old thought it was still too spicy. My wife and I loved it! We just had leftovers for lunch and it was just as good reheated.
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Ground Beef Wellington

Reviewed: Feb. 2, 2010
I rarely rate recipes poorly, but everyone in my family threw their dinners away and heated up leftovers when I made this. I followed the recipe exactly except used fresh parsley instead of dried. After cooking for 25 minutes I cut the rolls in half to serve. The ground beef was bright pink in the middle. I couldn't put them back into the oven or the crescent rolls would have burned. I had to microwave each roll for approximately 5 minutes to cook the meat. I couldn't believe I spent this prep time to end up microwaving my dinner. The flavor was terrible. I can't figure out what I could have done wrong. I have been cooking for 10+ years and know what I'm doing.
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2 users found this review helpful

Chicken Milano

Reviewed: Feb. 2, 2010
I LOVED this recipe. I used low-fat half and half to cut the calories and it was still sensational. I'm sure its even better with cream. I normally don't like chicken meals as leftovers, but this one was still good 2 days later for lunch. I'm putting this one into regular dinner rotation. Thank you!
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1 user found this review helpful

Crispy Orange Beef

Reviewed: Feb. 10, 2010
I love this recipe and don't change a thing. The whole family eats this one without complaint. This is a rarity in my house with 2 young boys.
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Sonoran Tilapia

Reviewed: Mar. 1, 2010
Excellent! I normally don't like fish and have been looking for a recipe that is good enough that I can add to regular rotation. This dish did it! I'm very happy that I'll now be able to have fish on a regular basis. Restaraunt quality for sure!
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6 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Mar. 28, 2010
Huge hit with my family. It isn't my favorite, but it has made it into my regular rotation based on how much the rest of my family likes it. Two young boys and my wife love it! And it is incredibly easy to make. I strongly suggest everyone try this recipe.
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3 users found this review helpful

Homemade Flour Tortillas

Reviewed: Aug. 20, 2010
Excellent tortillas and much easier to make than I expected. I didn't have lard so I substituted 2 TBS butter. This made them less authentic, but the flavor and texture was excellent. I put them in a folded kitchen towel as I was making them and they stayed warm and soft long after dinner. When they cooled, I put them in the fridge, still in the towel. The next day, they're still soft and taste great.
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5 users found this review helpful

Pesto Sauce

Reviewed: Sep. 11, 2010
Very good pesto! One tip, to make the green color more pronounced and prevent browning from oxidation during storage, blanch the basil in salted water. Submerge in boiling salted water for a few seconds, then run under cold water.
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6 users found this review helpful

Bread Machine Pizza Dough

Reviewed: Oct. 9, 2010
WOW! I consider myself a pizza expert after having spent 6 years of my young life cooking in various pizza joints and continuing my love of pizza by making homemade crust at home for many years. And, my brother has owned a pizza place for 12+ yrs. This recipe made the best pizza crust I have ever had. I had "make your own pizza night" with my 8 and 5 yr old boys and they both agreed it was the best pizza ever. I used best for bread flour. Otherwise, I followed the recipe exactly. I used miller light because that's what was in the fridge. I'm planning on going with yuengling lager next time! After the dough cycle, I split the dough into 3 balls and put on plates rubbed w/ olive oil and covered with plastic wrap. I let the balls sit in the fridge for a few hours. I made 2 kids sized (10") pizzas and a 12" Stromboli with this recipe. This is my new pizza dough recipe!! The kids rolled it, I tossed it. The dough was very workable using either method.
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7 users found this review helpful

Tomato Curry Chicken

Reviewed: Oct. 18, 2010
This is a very good base curry sauce. Baking the chicken seems to really keep it tender. I've made this recipe 3 or 4 times now, each time with a different variation. I feel that the curry should always be doubled. I have also added garam marsala and cumin (2tsp curry, 1tsp garam marsala and 1/2 tst cumin). I suggest adding any combination of chopped red potatoes, chick peas, cauliflower, fresh chopped tomatoes, chopped fresh cilantro, heavy cream. The possibilities are endless!
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7 users found this review helpful

Gerry's Chicken Enchiladas

Reviewed: Oct. 19, 2010
Restaurant quality! These are the best enchiladas I've ever had and my wife and kids agree. I made only a few minor changes. I did not marinade the chicken, but sprinkled seasoned salt on the meat once it was shredded. I used green pepper instead of chile peppers to keep it mild for the kids and did not coat the tortillas in cream to cut the calories. I added about 2 oz cream cheese to put the calories back in! I used homemade flour tortillas because once you go homemade, you never go back! I used Rotel or the diced tomatoes w/green chiles which adds a little cilantro and lime. I definitely recommend cutting the chicken into larger pieces to make it easier to shred. I cut each breast into 4 pieces and may try keeping them whole next time. I also highly recommend adding cream cheese to the meat filling.
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4 users found this review helpful

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