Scott d BBQ man Recipe Reviews (Pg. 1) - Allrecipes.com (136825)

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Key Lime Pie VII

Reviewed: Jul. 24, 2011
This pie was insanely easy and delicious beyond belief. I don't have access to actual Key Limes, so I followed another reviewers suggestion and added a little lemon juice. The pie set beautifully, held shape and texture and was awesome plain. I will try various toppings with future pies. Just an excellent recipe all around!
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1 user found this review helpful

Sweet and Sour Sauce I

Reviewed: Jun. 25, 2011
An excellent base sauce recipe. I altered this to make several different types of sweet & sour sauce. Going purely by the recipe this is better than any of the store bought sauces.
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2 users found this review helpful

David's Yellow Cake

Reviewed: Jun. 25, 2011
An excellent yellow cake. Beautiful crumb, moist and flavour all day! This my new yellow cake recipe!
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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 1, 2011
Quite possibly the best chewy cookie recipe I have found. The balance of ingredients was perfect and the directions simple but covered all the important factors. Excellent recipe!
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1 user found this review helpful

Creamy Rice Pudding

Reviewed: Dec. 14, 2010
This was an excellent recipe for creamy (aka stovetop) rice pudding. It was easy and exceptionally smooth. My wife prefers creamy to the custard style and this is my new favorite recipe for it.
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13 users found this review helpful

Maple Syrup Pudding

Reviewed: Jun. 18, 2010
First off let me say this is a decent recipe. For a non-steamed pudding it was nice. Simple, relatively quick, easy and inexpensive to make. The 10 minute beating of the initial wet ingredients is, in my opinion, not necessary. 3-5 minutes fo this small amount is acceptable, as long as you have a good smooth blend. Also, if you do not have (real) maple syrup, the average maple flavoured table syrup that the vast majority of us have in the cupboard is fine, and can often be flavoured more strongly than real syrup. As to the complaints I read... I do not feel this is a good forum for complaints. If you had issues making the recipe, tips or tweaks to make it better then by all means, but the out and out complaints and bashing are in poor taste. Especially when wrong. Being an American living in Canada, I have a broader view than some. Try and remember, the net is not confined to the US. Therefore anything you see online has a very good likelihood of being from elsewhere. Pudding is the British verb used to generically describe dessert ("If you don't eat your meat, you can't have any pudding, hoe can you have any pudding if you don't eat your meat?!"). American style pudding did not become common until around the 1930's. "Traditional Pudding" would be a bread or cake like dish, more often than not sweet these days. So, if you are going to complain, please make sure you know what you are speaking of. Thanks for the recipe by the way!
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16 users found this review helpful

Joey's Peanut Butter Cookies

Reviewed: May 22, 2010
I added 1/4c of flour and rolled the dough into balls by hand. Other than that, as many have said about varying cook times, this was an awesome recipe.
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1 user found this review helpful

Lemon Custard Filling

Reviewed: May 11, 2010
This is essentially a good recipe. I did make some tweaks tho that I think will solve most of the issues I see. First of all, as with any yolk custard, you want everything ready ahead of time. Do NOT mix the water with the egg yolks. Beat the yolks separately. Use only 3 tbl of Corn Starch. Add the dry ingredients to the pot to the pot, then add the water. Heat on med stirring constantly until thick and bubbly. Mixture will be VERY thick. Temper mixture into the yolks slowly until you have incorporated half of the mixture into the yolks. Scoop the yolk mixture back into the pan and cook for exactly one more minute. Remove from heat and blend in the lemon juice. Then blend in the butter and beat for 30 seconds. I think you will find a better taste and texture with this method.
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73 users found this review helpful

Egg-free Brownies

Reviewed: Mar. 15, 2009
Excellent recipe for egg free. I originally searched for an egg free recipe because I was out of eggs, but I also have 2 vegans at work so this recipe was a double joy. As others suggested I cut the Baking Powder to 1 tsp. Using melted bakers chocolate gives a more fudgy result, use cocoa powder for a more solid dessert. Adding the chips makes for a nice chocolatey burst, but the brownie stands well on its own. I also make a topping of 1c peanut butter, 1tbl butter, 2tbl corn or maple syrup. Heat in a double boiler and mix until smooth and well heated. 1-2c powdered sugar (I use 1c, my mom uses 2) and after its well blended pour over the cooled or slightly warm brownie. Mmmmmmmmmmmmmm
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2 users found this review helpful

Burger or Hot Dog Buns

Reviewed: Sep. 1, 2008
Overall a very nice recipe. Better for hamburger buns, but in a pinch, or for those of us who really are sick of the store bought junk, good enough for hot dog buns. I do not use instant yeast so for anyone else who does not, bloom your yeast in the ½c water and add the sugar about 2 minutes before your ready to start mixing everything to get the yeast good and activated. Make sure your milk is good and warm as well. For hamburger buns the given directions were excellent. For hot dog buns tho, I cut the dough into 16th's (roughly), or by weight (0.076kg = 76g = 2.68oz). I then roll them around the counter in a cupped hand to form a nice ball, which I then roll out into a snake, like playdough. I tap the ends a bit to make them flat, then proof them for 30-35 minutes. If you flatten them much they tend to stay flatish. We actually poke a hole down the middle of the finished product and push the dogs in, instead of cutting them in half. I would like to thank Sally for submitting this recipe.
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2 users found this review helpful

Snickerdoodle Cake I

Reviewed: May 2, 2008
All in all this was a very good recipe. I will not say you'll swear your eatiing a fluffy Snickerdoodle, but overall the flavour is there. I make snickerdoodles with varying additions to the outer sugar layer, and this translates well to this cake. Sometimes we do just sugar, sometimes I add cocao powder to the sugar instead od cinnamon. As with the cookies I use Vanilla (tsp or more ot taste) and that defenitely added a little something to this cake. I also found that if you enjoy the cinnamon/sugar topping but not the crunch of it, mix powdered sugar and cinnamon and sprinkle over individual peices prior to serving. If you try to do this over the cake as a whole and it sits overnight the sugar/cinnamon often goes goey or just melts in.
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Banana Banana Bread

Reviewed: Nov. 7, 2007
As simple as quick breads often sound, they can often go horribly wrong. I have made this recipe several times now and had absolutely no troubles with it what-so-ever! It always turns out perfect. Excellent flavour, colour and texture.
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3 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Jul. 21, 2007
An excellent recipe. I felt like I was back in my grandmothers kitchen.
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0 users found this review helpful

Black Joe Cake

Reviewed: Jun. 11, 2007
I found this to be a superb "everyday" cake. This is something, that while very good, isn't so terribly rich you only want it once in a while. The removal of eggs from a cake recipe also makes it great for those of us on a budget. I have experimented with the recipe a bit and have also found that 1-2 tbl of sour cream in the mix adds a nice kick.
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6 users found this review helpful

Braised Rabbit

Reviewed: Jun. 11, 2007
I think this is an excellent base recipe for braising rabbit. It is rather tasty as is, but also leaves room for personal preferences to be added. I personally prefer to just rub mny meats with oil rather than use a measured amount, but thats a personal choice. I have also tried adding fennel, rosemary, and allspice in different quantity and combinations.
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26 users found this review helpful

Hungarian Lecso

Reviewed: Jun. 11, 2007
A most excellent recipe for Snickerdoodles! The 1/2 & 1/2 with the fats still leaves the buttery taste, but allows the shortening (which has a higher melting point) to keep the cookie up longer in the oven. My wife prefers these with just sugar, I enjoy the cinnamon added.
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0 users found this review helpful

Chewiest Brownies

Reviewed: Jun. 11, 2007
I found this to be THE brownie recipe I was looking for. A nice thin crust on top, very chewy and moist. Excellent plain or with a frosting.
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0 users found this review helpful

Black Chocolate Cake

Reviewed: Feb. 24, 2007
This was a wonderful cake. Rich, very dark but not heavy on the cocao flavor as some can be. Was relatively easy to make and was a hit plain. I think this would be wonderful with a Ganosh style topping or a nice whipped cream style frosting.
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2 users found this review helpful

Boston Cream Pie II

Reviewed: Jan. 21, 2007
Lovely recipe! Easy enough for a novice to make a decedant treat. I was particularly fond of the icing!
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1 user found this review helpful

Coconut Cream Pie IV

Reviewed: Jan. 21, 2007
This was an excellent recipe! Theres room to improvise as you see fit, but you dont't HAVE to. It is excellent just as is. I like that in a recipe.
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1 user found this review helpful

Displaying results 1-20 (of 29) reviews
 
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