ScorpioGG Recipe Reviews (Pg. 1) - Allrecipes.com (13534628)

Super Al's Cocktail Sauce

Reviewed: Mar. 30, 2012

I use this sauce in the place of ketchup on hamburgers, hot dogs, etc.. But then, I like spicy.

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1 user found this review helpful

I had a bottle of Pina Colada mix on hand and I added a bit of it to the strawberry sauce. Mmmm! Now I keep a bottle on hand mainly for this use. The mix doesn't have the rum added to yet in this form, so the whole family can enjoy it -- kids and all.

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2 users found this review helpful

Pan Fried Tilapia Sandwich

Reviewed: Feb. 25, 2012

I love making this recipe using soft tortillas and eating as fish tacos.

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60 users found this review helpful

One Pot Tuna Casserole

Reviewed: Jan. 30, 2012

I have been doing a very close version of this stovetop tuna casserole for a few years. I add some chopped up celery and onions to the the large pot of water and simmer them until soft before I add the pasta and the peas. Being a family of one (me), I use half of the pasta amount but otherwise use the remaining ingredients as listed. Sometimes I put in 2 cans of tuna (I can find only 5 oz cans here in Michigan). I often crush up some potato chips to top each serving (I bet some crushed fried onion rings from a can would also be very good). This is some good stuff and it's even better the next day. For that reason, I sometimes prepare it a day in advance.

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5 users found this review helpful

Egg Sandwich

Reviewed: Jan. 8, 2012

It's just like a McDonalds breakfast sandwich only using toast, and I make this often for a very quick breakfast. I'll sometimes add a cooked sausage patty or some bacon to the sandwich after the eggs are cooked. I spray the inside of the bowl with some butter flavored cooking spray, mix the egg and milk mixture in it, and then nuke it for about 80-90 seconds (that's all it takes). The egg slides right out without having to use a spoon. I find that if the sandwich is assembled right away, including the cheese, that the cheese melts from the heat of egg and meat (if using) and there is no need to return the sandwich to the microwave.

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2 users found this review helpful

Slow Cooker Turkey Legs

Reviewed: Dec. 2, 2011

The amount of poultry seasoning given in the 'Ingredients' list and then given in the 'Directions' don't jibe. I'm pretty sure that the amount sprinkled on each turkey leg is supposed to be 1/2 tablespoon and not the 1 1/2 tablespoon shown in the 'Directions'.

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2 users found this review helpful

Horseradish Pork Chops

Reviewed: Oct. 21, 2011

Very good recipe as is, but it is also excellent with a mixture of ground horseradish and apple sauce. The bite of the horseradish and the sweetness of the apple sauce is a great combo with pork.

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1 user found this review helpful

Juicy Marinated Steaks

Reviewed: Jun. 26, 2011

I seldom marinate a quality steak but when I do, I do pierce the steak with a fork to allow the marinade to do it's work and I have never had a steak lose it's juices or dry out when poked PRIOR to cooking. And I have grilled many, many great steaks in my life. One hint: For perfect medium-rare steaks, grill for 10 minutes per inch -- 2 minutes on the first side and the remaining time on the other side.

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65 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jun. 23, 2011

In a pinch, the one cup of heavy whipping cream can be substituted with 1/3 cup of melted butter stirred into 3/4 cup of milk. Please note that this substitute will not whip so it's only for recipes such as this one.

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4 users found this review helpful

Caramel-Apple Crisp

Reviewed: Apr. 8, 2011

Served warm and topped with butter pecan ice cream and a drizzle of some more caramel is really yummilicious.

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11 users found this review helpful

Shelby's Microwave Meat Loaf

Reviewed: Apr. 1, 2011

For my family of one (me), I cut this recipe in half and used ketchup to avoid opening a can of tomato sauce and only using half of it. This was a minor adjustment and so I believe that my 5 star rating was deserved for the recipe as written. The meatloaf was very good, saved a lot of cooking time and I will definitely add this to my regular meal selections. I'm looking forward to a meatloaf sandwich with the leftovers. :-)

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24 users found this review helpful

Erica's Delicious Slow Cooker Beef Roast

Reviewed: Feb. 21, 2011

I have done roasts basically this way for years and they always turn out great. Someone mentioned about "an odd taste that a few in the family did not like". It could well be that the roast took on a burned taste if it was actually browned on all sides for 15 minutes over med-high heat. That is much too long for the browning process. Two or three minutes on each side is plenty of time at that temp and anything longer would give it a hard, possibly burned crust.

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13 users found this review helpful

Saucy Cajun Chicken Breasts

Reviewed: Feb. 17, 2011

Not to be picky, but it sure doesn't take a whole bottle of barbecue sauce to coat 2 chicken breasts. A 1/4 or 1/3 cup would be closer to accurate. Also when chicken breasts are mentioned, I'm thinking that it means chicken breast halves and not whole chicken breasts. There isn't anything cajun about this recipe, but it is a good alternative to same ol' same ol' chicken.

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15 users found this review helpful

Sweet Onion Pie

Reviewed: Feb. 15, 2011

3 strips of fried, diced bacon is really great when added to this pie. Use the drippings and some butter, if needed, to saute the onion and garlic. 2 - 3 teaspoons of sugar and a pinch or two of grated nutmeg are also great additions.

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3 users found this review helpful

Superfast Asparagus

Reviewed: Feb. 14, 2011

I'm always a fan of good microwave recipes, especially the simpler ones like this one. If you're not an admirer of wine, use some white grape juice, apple juice, or it will work with just water and maybe a splash of lemon juice. Also, don't feel bashful about adding seasonings to your taste -- like a sprinkle of garlic salt, pepper and Parmesan cheese, for instance. Also, keep in mind that the 3 minutes microwave time makes for a crunchy asparagus, so if you and your family like a softer aspargus just zap it a little longer. With the ease of the microwave, some of it can be made crunchy and some softer -- nothing could be more simple.

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6 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Feb. 12, 2011

I buy either the 4 pound can of peanuts or the 2 pound can of cashews over at Menards (yes, they sell more then hardware and lumber) mainly for this recipe. Either of them work well and as a bonus, they are inexpensive. This is truly a very good recipe that I have used for at least a couple of years. I'm going right out to buy a clear glass 4-cup measuring cup with a handle especially for making this brittle as some others have suggested. I believe that it will make an easy recipe even easier

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4 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Feb. 12, 2011

In a pinch, mix 3 tablespoons of softened butter with 6 tablespoons of milk to replace the 1/2 cup of whipping cream.

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14 users found this review helpful

Hidden Cheeseburger

Reviewed: Feb. 10, 2011

Great idea, but I think that the patties could be smaller, such as 1/4 or 1/3 pounds each. 1/2 pounders are too big for most appetites. If you can eat a half pound of meat, you can always put two of them on your plate while others have one.

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5 users found this review helpful

Monterey Chicken

Reviewed: Feb. 5, 2011

To make your own teriyaki marinade sauce, mix together 1 (6 oz) can of pineapple juice, 1/4 cup of packed brown sugar and 1/4 cup of soy sauce in a saucepan and cook until the sugar is dissolved. With wire whisk, whip in 1/4 teaspoon of ground ginger, 1/4 teaspoon of garlic powder and 1 dash of celery salt (to taste); continue cooking until well mixed. Allow to cool before using.

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9 users found this review helpful

Cornish Game Hens with Rice Stuffing

Reviewed: Feb. 3, 2011

In the Better Homes and Gardens cookbook, 'Cooking for Two' (1968), the rice listed is long grain rice with a cooking time of 20 - 25 minutes. It also calls for a teaspoon of lemon juice to be added after the bouillon cube, and to baste the birds with the 1/4 cup of butter during the last 15 minutes of roasting time.

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33 users found this review helpful