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

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Scott K

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3BC (Best Baked Bean Casserole)

Reviewed: Jan. 23, 2011
Excellent baked beans. I made bbq ribs, mashed potatoes and these beans. The beans were everyone's favorite. I didn't measure anything, but otherwise didn't make any changes to the recipe
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19 users 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

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

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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10 users found this review helpful

Chicken Primavera with Pasta

Reviewed: Apr. 27, 2011
Very good. This is the recipe on the back of the tub of cooking creme. I wasn't expecting much from this recipe, but it surprised me and turned out to be very good and was easy and quick to prepare. You can put basically any vegetables you have on hand in this dish. I added a bag of frozen stir-fry vegetables and also went through the fridge and added whatever was available (zucchini, carrot, celery). This recipe is a great way to add veggies to your diet.
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8 users found this review helpful

Best of Everything Veggie Burgers

Reviewed: Dec. 20, 2010
I really wanted to like this recipe, but had a difficult time with the mush texture. The flavor was OK, but not great. Like many other reviewers, I had a very difficult time keeping the burgers together while cooking them. I tried putting the patties in the fridge for an hour before cooking, but they still fell apart. I halved the recipe and it still made 6 patties.
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8 users found this review helpful

Indian Shrimp Curry

Reviewed: Jun. 27, 2011
Very good. I cut the fat down to about 14g per serving by using only 1 tbsp oil and substituting light coconut milk. I used fresh ginger and added about a tsp red curry paste for some extra spice. I did have to add some cornstarch to thicken the sauce a bit. Just mix water and cornstarch in a bowl before adding to avoid lumps. Crushed cashews or pistachios would be an excellent thickener as well, but I was trying to keep fat low.
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7 users found this review helpful

Mexican Pork Chops

Reviewed: Nov. 28, 2010
Very easy and good base recipe, but definitely needs a few changes to get to 5 star. Chops are very tender using this cooking method. I strongly suggest the following changes: -Season chops with seasoned salt and dip in flower before frying in oil -Add cumin, cayenne, crushed red pepper, fresh cilantro, and sliced green onions to the rice mix -Double rice to 1 cup -bake right in the skillet, no need to dirty a baking dish I would also recommend: -Swap black beans for kidney beans -Add chopped jalapeno peppers
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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

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

Chicken Veronica

Reviewed: Nov. 6, 2010
Very good recipe. I agree with other reviews to double the sauce. I used half-and-half to cut down on the richness a bit. I also suggest seasoning the flour with seasoned salt. It was still a heavy meal, but with fantastic flavor! It didn't take 45 minutes of prep; more like 30.
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6 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

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

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

Slow-Cooker Chicken Tortilla Soup

Reviewed: Sep. 15, 2011
Very good. I definitely recommend adding beans (black or white or both). Cook breasts in crock and shred 30-60 minutes before soup is finished. Great heated for leftovers. I'll make this again!
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4 users found this review helpful

Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Apr. 13, 2011
Excellent as written, but definitely room for changes based on personal preference. I personally feel that this recipe screams for 6-8oz fresh, chopped spinach added when the onions/garlic are just about done. I've also added green or red peppers and minced celery. LIGHTER VERSION - for a still very tasty, but significant reduction in fat/calories: -use turkey sausage -omit or reduce olive oil -substitute ff evaporated milk for cream (adds a slightly cooked flavor, but it is concealed by the other flavors of this dish)
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4 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

Beef and Cabbage Stew

Reviewed: Dec. 13, 2013
Excellent stew! I make this in the crock pot. Just brown the meat, put it in the crock pot and cover with the rest of the ingredients. Cook on low all day and it comes out great! Another great excuse to eat cabbage. Great as-is, but I've also added corn, peas, cauliflower, etc.
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3 users found this review helpful

Breakfast Supreme

Reviewed: Dec. 27, 2011
Way too much meat. I cut the meat down slightly, but should have done more. I would suggest half of what this recipe calls for.
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3 users found this review helpful
Photo by Scott K

Garlic Ginger Stir Fry

Reviewed: Mar. 11, 2011
Excellent stir fry and very healthy! I left out the broccoli and added celery. Next time I'll probably try adding more veggies like zucchini, yellow squash, or anything else I might have on-hand. One tip is to partially freeze the chicken to make slicing it very thin easier.
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3 users found this review helpful

Displaying results 1-20 (of 43) reviews
 
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