Scottley Recipe Reviews (Pg. 1) - Allrecipes.com (1193916)

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Wedding Cake Icing

Reviewed: Nov. 1, 2002
Awesome, awesome, awesome! I've used this recipe for a lot of different baked goods requiring icing. It has a fantastic texture, is very easy to work with, spreads out to a satiny smoothness with an offset spatula dipped in hot water, and can be very versatile with a few drops of your favorite extract added. Definitely a keeper!
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37 users found this review helpful

Baked Pork Chops I

Reviewed: Dec. 15, 2013
I didn't make the soup sauce, but did everything else according to the recipe. These turned out to make very good oven "fried" chops. My gang loved them. Even my picky 12 year old devoured it. Will hang on to this recipe.
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2 users found this review helpful

Yellow Squash Casserole

Reviewed: Dec. 15, 2013
Good recipe. I asked for squash from the grocery store, but my shopper didn't quite get enough for the crowd I had to feed. This recipe came in handy. Of course, I added extra cheese and a little Parmesan. This recipe is a keeper.
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0 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Aug. 30, 2013
Oh, sweet Lord! That sauce should be monitored by the DEA.
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0 users found this review helpful

Best Brownies

Reviewed: Aug. 21, 2013
Angie, will you marry me? Yes, they are that good.
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0 users found this review helpful

Healthier Grandmother's Buttermilk Cornbread

Reviewed: Aug. 21, 2013
My family prefers more savory cornbread so I only added a healthy dash of sugar and I don't think it could have turn out any better. I was worried that I used instant homemade buttermilk (whole milk and vinegar) would make them taste weird or too dry, but it turned out delicious and stayed moist. I've already been recruited to make this recipe to use for the Thanksgiving dressing. I'm really looking forward to that!
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1 user found this review helpful

Scottley's Avacado Salad

Reviewed: Jul. 30, 2010
What can I say? I love it.
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0 users found this review helpful

Charleston Breakfast Casserole

Reviewed: Feb. 19, 2007
I'm Scott M. (Now Scottley), and I'm glad so many of you like this recipe. I'm especially proud that many of you make this as a holiday dish because it's perfect for just such events. And with Christmas just around the corner, I hope many more of you will try this recipe. It lends itself well to breakfast, brunch, lunch or even dinner. If bacon isn't your thing, try it with country ham, your favorite sausage, shrimp, or even smoked salmon layered-in for an unexpected surprise. Served with crispy pan-seared hashbrowns, some fresh fruit, and a flute of mimosa (or OJ and giner ale for the little ones), it might make you a rock star in your own kitchen.
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3 users found this review helpful

Russian Mushroom and Potato Soup

Reviewed: Feb. 6, 2007
Wow! My roommate doesn't care for most soups, but she literally couldn't believe I made this from scratch. This was awesome!
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2 users found this review helpful

Easy Alfredo Sauce II

Reviewed: Nov. 4, 2006
I was really skeptical about this. Especially since I was using this as a last minute dinner idea for a date. But it was really good. Even my rommate had second helpings the next day -- and she never does that! Goes great with the grilled chicken, broccoli (or spinach), and penne dish I use it for. Definitely a keeper.
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2 users found this review helpful

O'Brian's Potato Casserole

Reviewed: Apr. 4, 2004
Delish! (Just a note: Some of what looks like melted butter may be oil/fat from the cheese, not butter. That still doesn't make it health-food, but sometimes you just have to live a little.) This is quick, easy, and very tastey so I'm all for it. Plus, you can add accent ingredients to put your personal tounch on it. This can be made fancy for more formal meals or a casual brunch dish.
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3 users found this review helpful

Russian Tea

Reviewed: Feb. 28, 2004
Always a hit. My better-half can't have the holidays without this around the house.
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8 users found this review helpful

Easy Fruit Cobbler

Reviewed: Feb. 15, 2004
I made this with really lousy peaches (They were the only ones available so I added 1/4 cup of sugar to them after slicing them and let them "steep" for a while.) But the cobbler was still very good despite the substandard peaches. Even my super-picky other-half enjoyed it about it and went for more the next day -- which NEVER happens. Tonight I'm trying it with a canned cherry pie filling and I'm going to experiment with a butter, flour, and sugar crumb topping.
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 12, 2003
Definitely a hit! Makes the prettiest cookies I've ever made -- and tastey too. I used a small spring-loaded ice cream scooper to make uniformly sized cookies and gave them p-l-e-n-t-y of room on the cookie sheets. Avoid the temptation to leave them in the oven a few extra minutes though. I didn't think my first batch looked done so I let them bake a few extra minutes, but they turned out a little too crunchy. 15 minutes was perfect (for my oven anyway). My picky gang was very impressed.
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3 users found this review helpful

Bread Pudding II

Reviewed: Dec. 15, 2013
Need a quick, easy, inexpensive dessert? This one will do it. Topped mine with lemon curd. Another recipe worth keeping.
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1 user found this review helpful

Cowboy Macaroni

Reviewed: Aug. 21, 2002
Quick, easy, and good. Great stick-to-your-ribs kind of meal.
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2 users found this review helpful

Easy Key Lime Pie I

Reviewed: Aug. 17, 2002
This is a definite chart-busting hit. Easy, quick, and delicious. Just the right balance of sweet and tart. As an experiment, I'm going to try it with lemon juice too. Wish me luck!
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1 user found this review helpful

Fourteen Layer Chocolate Cake

Reviewed: Jul. 29, 2002
This delicious cake, when prepared correctly, will ruin any other chocolate cake for you. It seems to be primarily a "southern" thing though. (I'm southern, by the way.) And each cook ultimately has to adjust and tweek their recipe a little. I don't know exactly why, but the same recipe always turns out a little differently in each cook's kitchen. (Maybe that's a southern thing too.) At any rate, once you've had it done right, it's bound to become one of your all-time favorites. One tip I've learned is to make two smaller batches of icing/frosting. The icing between the layers is supposed to be a little on the soupy side allowing the thin cake layers to partially absorb it. The icing on the outside of the cake should be a little stiffer, but still not as thick as conventional icing. Neither icing should be "fluffy" in the versions I've savored in the past. It's labor-intensive and time-consuming, but oh-so-good once you've got the right recipe [for you].
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12 users found this review helpful

Garlic Cheese Biscuits

Reviewed: Nov. 1, 2002
I had to practice a couple of times to get the baking temp and time just right for my tempramental oven (I call it Chernobyl), but once I hit upon the right combination, I was blown away with these tasty little jewels. Now if I can just find Red Lobster's stuffed mushroom appetizer recipe, I'll be all set.
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9 users found this review helpful

Displaying results 1-20 (of 36) reviews
 
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