scootersandi Recipe Reviews (Pg. 1) - Allrecipes.com (14184341)

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Potato Rolls

Reviewed: Aug. 11, 2014
Delicious! So light & airy! I mixed them in the bread machine - used instant mashed potatoes & coconut oil instead of shortening. The dough was so wet that I added about 1/4c more flour while it was mixing, so it would knead properly by slapping all the sides of the bread pan. I took it out 15 minutes early, as it was rising over the edge of the pan. I made 20 large rolls, sprayed them with butter Pam & baked as directed in the toaster oven, covering with foil when they started getting too browned. I will make these often - they will be great as a dinner roll or for sandwiches. Thanks for posting, Derrick!
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Carolina Fish Cakes - tweaks

Reviewed: Aug. 10, 2014
I made this with 2 cans of salmon, doubled the spices and eyeballed the veggies. I baked the 1st batch, which was very tender & hard to flip over. Still had enough mix for 8 more, which I left mixed in the fridge overnight. Next day, I added dry onion, cumin & sprinkled with baking mix. I used a full-sized ice cream scoop to put them in panko crumbs + a little brown sugar, flattened a bit & put them on a foil-lined pan sprayed heavily with non-stick. Sprayed the tops, too. Baked in the toaster oven @ 375* on convection, turning over when 1/2 way done. Delicious! I will never make "plain" salmon patties again!
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Carolina Fish Cakes

Reviewed: Aug. 10, 2014
I made this with 2 cans of salmon, doubled the spices and eyeballed the veggies. I baked the 1st batch, which was very tender & hard to flip over. Still had enough mix for 8 more, which I left mixed in the fridge overnight. Next day, I added dry onion, cumin & sprinkled with baking mix. I used a full-sized ice cream scoop to put them in panko crumbs + a little brown sugar, flattened a bit & put them on a foil-lined pan sprayed heavily with non-stick. Sprayed the tops, too. Baked in the toaster oven @ 375* on convection, turning over when 1/2 way done. Delicious! I will never make "plain" salmon patties again!
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Christopholofigus's Infamous Jalapeno Relish

Reviewed: Aug. 8, 2014
I've made this several times, but obviously forgot to rate it...sorry, Mr. Infamous! This stuff is addicting - I need to buy jalapenos by the gallon now! I've always used and loved every ingredient listed (except fresh dill, which I never have, so use dry) and can't imagine why I never thought to put them together as a condiment on their own...It takes a Genius to "invent" simple stuff too, I guess! Thanks so much for thinking of us and posting this! PS to the reviewer that says it has "no taste of jalapenos" - I think you forgot to put them in OR your taste buds are shot.
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Addictive Sweet Potato Burritos

Reviewed: Aug. 2, 2014
These ARE addictive! So easy - I used canned yams & mostly followed the recipe - only adding enough water to the bean mix so it wouldn't be dry. I can't wait to get more yams to make these again - they will be eaten at least once a week here. I'm SO happy you posted this, Karena!
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Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)

Reviewed: Jul. 25, 2014
Delicious! This had just the right amount of "burn" for my taste. I boiled the shrimp according to Chef John's recipe, so they were very tasty on their own. I marinated the ingredients over night, adding the shrimp & avocado about 6 hours before serving. I used low sodium V-8, as I didn't have the clam-based stuff, and added more than instructed to make mine a little "soupier". This is the only way to have shrimp cocktail, IMHO, when you've got avocados.
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Unbelievable Rolls

Reviewed: Jul. 16, 2014
These were SO EASY and delicious! I used 1.5t regular yeast, 2T brown sugar, 1/4c coconut oil for 1/2 the recipe & a plastic bowl with a lid as suggested. I baked the 8 sandwich sized rolls in the toaster oven at 400*, but covered the tops with foil after 7 minutes, as they were browned enough. The top of the plastic mixing bowl kept popping off during the "rests", but the dough didn't rise too much (I guess the gas from the yeast was doing it?). The dough was easy to handle and I will definitely make it again, even for burger/hot dog buns because it's so quick & easy. Thank you so much, SHERLIE!
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Frozen Peanut Butter Pudding Squares

Reviewed: Jul. 16, 2014
Made this for Recipe Group 7/14/14 and they're a HIT! Good straight from the freezer, or slightly defrosted for a creamier textured filling. I didn't have store bought instant pudding, so made the "Hasty Pudding" recipe on this site using only 1.5c milk. Turned out great. I will put 3/4" of filling in each sandwich next time - I only put about a 1/2" thickness this time, as I didn't know if it would squish out when bitten into. It doesn't! Excellent no bake dessert! Thanks for sharing, Linda (LMT).
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Spicy Tuna Fish Sandwich

Reviewed: Jul. 10, 2014
I love all of these ingredients, so made it as my lunch. I doubled the jalapenos & added hot dog relish for some mustard "kick". I left out the cheese (crumbles?). Next time, I would add a lot more jalapenos, and this seemed to cry out for chopped dill pickles, onion and celery - in other words, my standard tuna salad with jalapenos added. I like some crunch to my tuna, which this just didn't have.
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Basic Corn Muffins

Reviewed: Jun. 26, 2014
Loved this easy recipe - and I "butchered" it! I used polenta (coarse grits), dried egg & nonfat dried milk. I did add an extra 1/8c water & let the batter sit 10 minutes to insure the large cornmeal absorbed enough to be moist. I used an 8x10 Pyrex (sprayed) pan & baked it in the toaster oven. I like a thinner slab of bread, so the honey butter can really shine! Addictive for me, my friend (who had more for "dessert" instead of fresh made PB cookies!) and the parrot. Thanks, Doug!
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Vikki's Red Bean Sausage

Reviewed: Jun. 26, 2014
I followed this almost exactly, except for doubling the garlic, only 1/2t cayenne & just 2 cans of beans (no light red beans). I used long green chiles from a can - mine were pretty mild. From some reviews, the spice was too much? How does anyone cook without tasting how hot something is before adding it to the ingredients? Do they forget you can add more at the end??? This was perfect served on brown rice cooked in chicken bouillon and Doug Matthews' corn bread. This is my go-to from now on!
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Vikki's Red Bean Sausage

Reviewed: Jun. 26, 2014
I followed this almost exactly, except for doubling the garlic, only 1/2t cayenne & just 2 cans of beans (no light red beans). I used long green chiles from a can - mine were pretty mild. From some reviews, the spice was too much? How does anyone cook without tasting how hot something is before adding it to the ingredients? Do they forget you can add more at the end??? This was perfect served on brown rice cooked in chicken bouillon and Doug Matthews' corn bread. This is my go-to from now on!
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Margherita® Sun-Dried Tomato and Salami Bruschetta

Reviewed: Apr. 10, 2014
This is really good. I used what I had on hand (different salami) and served it on homemade sriracha bread, which added a bit of spice. I couldn't wait to have the leftovers for breakfast - it's addicting if you love sundried tomatoes & calamata olives. I'm going to try it with pepperoni, too!
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Oven SPAM® Sandwiches

Reviewed: Apr. 10, 2014
I wasn't surprised that this was so tasty, since I like all of the ingredients. However, I used dill relish (no sweet on hand) and served on homemade pickle bread, which enhanced the dill flavor. I plan to make it again as soon as I get sweet relish. It's easy, fast & satisfying. I served it with collard greens & Fritos - a real "quickie" dinner. (can you believe my parrot likes Spam?!?!)
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Pickle-Juice Bread-Machine Bread

Reviewed: Apr. 1, 2014
This bread has great flavor - kind of nutty with a tang of dill. I mostly just use my machine to mix dough, which I did here. Mine will only make a 2lb. loaf anyway...It does the first rise, and this loaf didn't rise nearly as much as other breads I've done - and I used 1TBLSP instant yeast + 1TBLSP gluten. You do state your recipe makes a "dense" loaf, and it sure would have if I hadn't changed things! To make sure I got the max flavor of the pickle juice (I used 2c juice & no water) I put it in the fridge overnight. I then formed it into 4 little "French" loaves & let it rise, which took a long time because of starting cold. I then baked them @ 400* for 22 minutes. They are SO good, but not too dense, which I prefer. One loaf already gone for my dinner (with spicy tuna salad on it). I will be making this often - thanks for posting!
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Gourmade Stuffed 'Possum on the Half Shell'

Reviewed: Apr. 1, 2014
I've made this lotsa times - directions are purrrfect! Sumtimes I have to use road kill, though, since I caint shoot wurth a dang. Dandelion sauce is also good to fancy up the salad.
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Sweet and Spicy Tuna Salad

Reviewed: Mar. 30, 2014
DEE-licious! Of course, I tweaked it a bit: used bread & butter pickles I chopped (no relish on hand), doubled the sriracha & ate open-faced on toasted homemade bread. Between me & the parrot, we finished it off (5oz can)! I'm making it again today - double it, use dill pickles (no more sweet on hand) and will add a few pickled jalapenos. This is the first tuna that I don't miss having onions & celery in! (which is why I made this recipe - I'm out of celery & onion!)
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don't over cook beans

Reviewed: Mar. 30, 2014
NOTE: before cooking, BRINE the beans overnight in following: 1# beans 3T table salt 4 qts water let sit 8 - 24 hrs @ room temperature. Rinse well before cooking!
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Hasty Chocolate Pudding

Reviewed: Mar. 29, 2014
Amazing! SO easy & delicious! I couldn't stop eating it warm, waiting for it to cool enough to cover & put in fridge. I just now tasted it after it's been in fridge all night and still love it. I used 12oz canned goats milk (undiluted)+ 4oz water. I messed up by adding vanilla at the same time as the milk, but that didn't seem to hurt the flavor. This is so much easier than standing over the stove & making egg type custards and I will be making it often!
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Large Salmon Patties

Reviewed: Mar. 24, 2014
Very good patties! I cut the recipe in 1/2, then mixed as directed. Put mix in fridge for several hours, just to hold till dinnertime. I then made 5 generous patties & skipped the frying. I put canola on the silpat, coated 1 side of the patties, then turned them over so oil was on the top & bottom. Baked at 375* in the toaster oven on convection for 30 minutes. The bottoms were browned as if "fried", and the tops were "toasted" nicely. They are filling - I could only eat 1.5 with rice salad on the side. I was craving Dijon mustard, so used that instead of a cheese sauce (which I'll try on the leftovers). These are easy to make & good for stretching the budget. I will make them again - I bet this would make good tuna patties, too. Thanks, Tracy Ann!
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