SCL Recipe Reviews (Pg. 1) - Allrecipes.com (1403617)

cook's profile

SCL

Reviews

Menus

 
View All Reviews Learn more

Yam and Apple Casserole

Reviewed: Dec. 30, 2012
I found and saved this recipe a number of years ago but had thought it not "fancy" enough for my Thanksgiving table, so I never tried it. Was I wrong! I finally made it yesterday for just my husband and myself and think I may serve it next Thanksgiving instead of the other wonderful preparations I have been using (also from this site). I would be terrific for "every day", too. It is simple to prepare, not cloyingly sweet and uses much less butter and sugar than other recipes. The apples softened a lot in the oven. The sweet potatoes, though soft, kept their shape. The blend together was perfect. (By the way, boiling them whole and then plunging them into cold water so they were not too hot to handle made peeling a breeze. The skins simply fell off by slightly rubbing.) I was a bit concerned that the sauce was too thin and runny when I put it in the oven, but it thickened up nicely, especially after taking off the cover for the last half hour. The only thing I have to work on is presentation, because I wouldn't want to put a 13x9 Pyrex baking pan on the dinner table. Next time, I am considering layering in circles in a round casserole dish or dividing into two smaller, square Corningware pans that might make a pretty presentation.
Was this review helpful? [ YES ]
2 users found this review helpful

Garlic Chicken

Reviewed: Dec. 11, 2011
We liked it very much and will make again. Easy and quick. My suggestion is to place the chicken on a rack in a rimmed baking sheet (which I didn't do, but will do next time). That way, the chicken should be crisp on the bottom as well as the top and won't bake in its own fat. I used panko bread crumbs which really added crunch. I also added some chopped fresh rosemary in the garlic-olive oil infusion and the bread crumb-parmesean coating.
Was this review helpful? [ YES ]
0 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Dec. 3, 2011
Phenomenal! We bought two pounds of mushrooms on sale and I was looking for a recipe to feature mushrooms. I also had some sour cream to use up and this was perfect. Like other reviewers, we only drink skim or 1% milk and use fat free or low fat sour cream. It was so rich, I can't imagine using whole milk and regular sour cream. I used parsley flakes because I didn't have fresh, but I think the fresh would be even better. The hit of lemon at the end is the secret to brightening up the entire soup and next time, I might even increase it a bit. The acid really helps to balance the rest. Restaurant quality without a doubt.
Was this review helpful? [ YES ]
1 user found this review helpful

Butter Flaky Pie Crust

Reviewed: Nov. 25, 2011
I consider myself experienced making pie crust (otherwise, why bother?), but was concerned about using butter and a food processer. I decided to be careful, but not extreme. I diced the butter and froze the pieces. I put the food processor blade in the freezer an hour before I used it and ice cubes into the measured water. After I pulsed the flour and salt, I poured the water a little at a time and pulsed after each addition. The most helpful comment from other reviews was not to wait until the mixture came together in a ball. When the mixture looked like coarse crumbs (without using all the water), I dumped it on the counter and formed a flat disc, touching it as little as possible. It held together easily. After refrigerating overnight, rolling it out was easier than expected. I used a silicon mat dusted with flour. I also dusted the rolling pin. I just flipped the silicon mat upside down putting the crust in the pie plate and then pealed back the mat (it stuck a little; next time more flour on the mat). The dough was softer than a shortening dough. My usual fluted edge spread more when baking and lost its pattern. Next time I will try a sharper edge. The exposed crust edge was unbelievably flaky and tasted fantastic. It was definitely lighter than a shortening crust which is much drier and denser. The bottom of the crust was a bit tougher to get a fork through because I think I did not roll it out thin enough. Can't wait to try again.
Was this review helpful? [ YES ]
4 users found this review helpful

Eggplant Rollatini

Reviewed: Jun. 4, 2011
I followed Chuckster's variation and then made two additional slight modifications. I chose to go with Chuckster's changes because I preferred baking the eggplant slices rather than frying them to avoid the extra oil. I also liked sweating the slices first with salt. While I don't find eggplant particularly bitter (which is why many people start with this step), I think it helped soften the slices, making them more pliable and easier to roll up. I sliced the eggplant about 1/8 inch rather than 1/4, using a mandoline. My guess is that made the slices even easier to roll up. Second, I used cottage cheese rather than ricotta because that is what I had on hand (and I use cottage cheese rather than ricotta when I make lasagna). Even though I suspect I had more rolls because I sliced the eggplant thinner, I still had enough of the cheese mixture for the filling as written. I did find the sauce a little skimpy and will use two jars next time to make sure I have enough to cover the rolls so they don't dry out and to serve with the rolls and angel hair. Can't wait to make it again!
Was this review helpful? [ YES ]
8 users found this review helpful

Vegetable Filo Pie

Reviewed: Jan. 11, 2011
I couldn't understand how reviewers could find this recipe bland with garlic, onion powder and feta, but it was. Maybe it depends on the mix of vegetables. I used eggplant, zucchini and broccoli, two of which admittedly don't have particularly distinctive or strong flavors. I used probably more than twice the amount of vegetables and also doubled the egg mixture to compensate as others did and thought I had "dumped" in enough extra seasoning, including the dill and even oregano. Still disappointing flavor-wise, although my family disagreed with me. Steaming also doesn't impart any flavor, as sauteing would, but I liked the idea of not adding extra fat, so am not inclined to change that technique. I think the basic concept is promising though, and would try it again with even more and stronger seasoning. I didn't have the patience to let the filo completely defrost and paid the price of the sheets breaking. I used pieces for the bottom anyway and that worked, and had large enough portions to hang over the sides of the pan and fold over the top anyway. Just didn't put them across the entire bottom of the pan. Next time, I'll wait longer or take the filo out of the freezer sooner!
Was this review helpful? [ YES ]
3 users found this review helpful

Grilled Pesto Vegetable Tart

Reviewed: Apr. 18, 2010
My husband likes everything and would probably have rated this tart 4 stars. I have a few quibbles. First, I found that it look much longer to roast the vegetables in the oven to get them soft and slightly browned than called for. Second, while I used a regular size eggplant (not baby) and a large zucchini, I did not use any summer squash. I did add a few mushroom chunks. Even so, I almost could not fit the vegetables on the tart pastry in a single layer. Last, I used the amount of pesto recommended and thought it needed more. I could hardly taste it on the finished baked tart. The end product looked terrific, but I would recommend alternating the veggies as they are laid out on the tart, not in rows. That way, when it is cut, each piece gets a sampling of each vegetable. I liked it well enough to try again with more pesto and maybe some additional other seasonings.
Was this review helpful? [ YES ]
10 users found this review helpful

Zucchini Bread III

Reviewed: Nov. 27, 2009
I have made it twice now and loved it both times. Followed others' suggestions about substituting 1/2 apple sauce for the oil and oats for the wheat germ. Didn't know the amount and just did the full 1/4 cup. Worked fine. Only issue is that the recipe doesn't specify the size or number of loaf pans or how to prepare them. I used just one 9 5/8 x 5 1/2 and the batter filled it to the top. I should have known it was too much, but didn't want to try to take some out, etc. When baking, it extended over the sides. In the future (and there will be), I intend to use two loaf pans, greased and floured. Make sure to let the bread cool completely before trying to get it out of the pan. The loaf is quite dense/heavy and will break apart if it is still warm.
Was this review helpful? [ YES ]
8 users found this review helpful

Ricotta Stuffed Squash

Reviewed: Oct. 26, 2009
Although my husband liked the filling, I was very disappointed. I agree that it was bland (even though I was a little more generous with the herbs, onion and garlic than written). The filling never "bubbled" and the tomato sauce just dried out on top of the zucchini. I would not make this again.
Was this review helpful? [ YES ]
1 user found this review helpful

Oven Roasted Potatoes

Reviewed: Jan. 16, 2009
My husband says this is his favorite way to have potatoes, like french fries without the frying. I tried using fewer spices and all the spices listed and we like the entire mix. We also now prefer cutting the potatoes in wedges (as shown in the picture, but not as described in the recipe) which makes it easier to have a crisper outside and softer inside. I also scrub the potatoes well and leave the skin on.
Was this review helpful? [ YES ]
1 user found this review helpful

Jill's Vegetable Chili

Reviewed: Jan. 16, 2009
I can't understand why one one review of this recipe shows. I originally saw it a number of years ago and never try recipes less than four or five stars. We love it. Not usually having cubed turkey or chicken on hand, I usually use either ground turkey or ground beef. It lends itself well to a vegetarian version, too.
Was this review helpful? [ YES ]
16 users found this review helpful

Spanakopita

Reviewed: Oct. 10, 2006
I can't believe it was so-o-o-o good. I, too, followed another reviewer's suggestions and used a 9x9 casserole dish, two packages of spinach and no cinnamon. Be sure you use a casserole deep enough because it can start out fairly high. I used olive oil instead of butter to brush the phyllo layers, and added some fresh garlic when I sauted the onions. Another step saver -- I thawed and drained the frozen spinach, then added it directly to the softened onions/garlic without steaming first. I can't wait to make this again!
Was this review helpful? [ YES ]
37 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States