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

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Black-Eyed Pea Gumbo

Reviewed: Jan. 20, 2015
Really good! I love everything in this recipe, so it was a no-brainer for me. I changed it a little: used 28oz Rotel instead of any plain diced tomatoes and didn't cook rice in it. I served it on baked potatoes with garlic bread on the side. I will make it again for sure.
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Shrimp Deviled Eggs

Reviewed: Dec. 11, 2014
Really great & different flavor! I was a bit leery, but decided to make 1/2 the recipe to test - boy was I sorry I hadn't made them all! Will make these often - and if you like the ingredients, you'll like them mixed!
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Cherry Crunch

Reviewed: Dec. 10, 2014
This is so easy & good! I pre-baked the bottom layer for 10 minutes and added 1 tsp. almond extract to the cherry pie filling as recommended by reviewers, then followed the recipe. The top wasn't crunchy when we ate it the next morning, even after warming it on "broil" for 10 minutes. No matter - it was still tasty with coffee & ice cream.
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Mimi's Slumgullion

Reviewed: Dec. 10, 2014
I liked this one-pot meal combining several of my favorite foods. I steamed the carrots & potatoes separately (in the mwo) for a few minutes, then sautéed the meat and onions before adding them. I added the bell peppers last, as I like them with some crunch. I cut the pieces into a large dice like hash & served with sunny side up eggs on top & Sriracha biscuits on the side. Very satisfying & will be making it again - maybe with different meats and adding mushrooms & cabbage.
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Sriracha Biscuits

Reviewed: Dec. 9, 2014
These are excellent! I made some subs - coconut milk & coconut oil, and added an extra 1.5Tblsp Sriracha. They have just enough heat, but they don't burn your mouth. They really are easy to mix & portion. I got 9 large ice cream scoopsful, which is a "normal" sized biscuit to me. I can't imagine 2" balls only making 6! (And if you make 6 they'd be like little loaves of bread...)The Sriracha bread on here is good, and so is this - what next? Cookies??? Hmmm....
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Chef John's Garlic-Studded Roast Pork

Reviewed: Nov. 6, 2014
I made this per instructions, but served it on Chef John's "beans & greens" instead of using the salad topper. Excellent flavor - juicy & tender. A keeper for sure! Thanks, CJ! I love YOU and all of your recipes that I've tried. (Yours are the only videos I watch...so entertaining & informative!)
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Hard Boiled Eggs in the Oven

Reviewed: Nov. 5, 2014
I just tried this method & got PERFECT EGGS! No green ring & no spots on the eggs. There was a spot on the membrane at the large end (air pocket) but not on the shell or egg itself, so peeled away with the shells. I used the toaster oven on convection @ 325* & put 6 eggs in a silicone muffin tin for 22 minutes. I'm so happy to have found this! Devilled eggs can be a part of my life again!! (I hate pouring boiling water down the drain.) Thanks, user!
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Real NY Jewish Rye Bread

Reviewed: Nov. 5, 2014
YAAAYYY!! I finally made a loaf of rye that is edible! Before, the dough never rose correctly, so the bread was dense. I had given up, but still had about 2 cups of rye flour left in the bag so decided to try once more. I'm so glad I did! I followed the recipe, mixed it with the bread machine and it came out light & fluffy and delicious. I stopped the machine for 1/2 hour after it mixed, then re-started it on "dough". I can't wait to make another loaf with the rest of the flour & will be buying more soon...Thanks, Dad!
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Sweet Pea Mockamole

Reviewed: Oct. 18, 2014
This is a really good dip, even if you aren't "fooled" by it. I'm not, but love peas, so tried it. It's now my "go to" dip - and I have friends that actually think it's guacamole! Really glad I've got this recipe, especially if I don't have avocados on Mexican food night.
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Pipirrana (Spanish Potato Salad)

Reviewed: Oct. 9, 2014
I am a mayo-lover at heart, but try to not eat it at every meal, so made this salad. I like it, but it needs something more for me. I'm resisting mayo (as I made "Kidney bean salad" too, which has plenty) so I'll try adding zesty Italian to this before glopping it up...I'm going to add another small can of tuna, too - not fishy enough for me! Thanks for posting, AZAHAR, as I love every ingredient in this & will make it often (with my little tweaks).
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Asian Barbecue Burgers

Reviewed: Oct. 3, 2014
These were SO good! I love hoisin & sriracha, so had to try these. I made them as directed, but would add a little more sesame oil next time because I love that flavor, too. I cooked them on the George Forman grill and served on toasted ciabatta rolls with slaw mixed with the Yum Yum sauce Saveur mentioned. They went well with Baking Nana's pineapple fried rice & the Napa cabbage salad. Thanks for posting this, OC!
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Thai Pineapple Fried Rice

Reviewed: Oct. 3, 2014
I made this because of the curry and was not disappointed. It's really tasty, though next time I'll use low sodium soy & not the fish sauce (1360mg sodium per tblsp!!). I plumped the raisins(with water)and would use them again. This definitely needs some color - diced carrot goes great with the yellow curry tint. I'm still having leftovers - for breakfast today with an over easy egg & fried Spam sounds good! My parrot has been extra picky lately, but she loves this rice! I never thought she'd go for curry, but I knew I'd love it...Thanks, BN!
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No Bake Granola Bars

Reviewed: Sep. 26, 2014
I'm going to always keep these on hand - they are the first small item that actually satisfies my hunger & keeps me full for 2 or 3 hours plus are healthy, too! Not low-cal, but for a "meal", not bad. I like the high fiber and protein content, and the taste is good, too. I made them as stated, but heated the ingredients in the MWO to make stirring easier (still a JOB!) Because the mix was warm & I used mini chips, they melted into the batter, but the taste was good anyway. I'll try regular sized chips next batch. I froze some, and they were just like fresh when thawed. I packed them a little too hard in the pan, so will go a little lighter next time, so they're softer to eat. Thanks for the recipe, Jessica et al!
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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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