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

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Banana Sour Cream Bread

Reviewed: Jul. 21, 2012
This is easy & delicious & makes a lot of bread! Everyone loves that it's so moist. I did use some of the substitutions to save calories (applesauce/greek yogurt/splenda) and it's still getting rave reviews!
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2 users found this review helpful

Carolina-Style Barbeque Sauce

Reviewed: Jul. 30, 2012
Excellent! It turned out a little too "hot" for me, so I added a little apple sauce at the last minute, but it has fabulous flavor! Used it on Chef John's grilled pork chops - so moist & delicious! You've GOT to try this! Easy & well worth the time. (oh - I 1/2'd the salt in the brine of the chops, but could still taste it...)
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7 users found this review helpful

Molasses Brined Pork Chops

Reviewed: Jul. 30, 2012
Loved these chops! I cut the salt to 1/4c (would use 1/8c next time), but otherwise followed recipe. Deeelicious! So moist, juicy & tender. Cut a bnls pork loin into 1" chops & they came out perfect. Try this with his Carolina BBQ sauce - excellent! Thank you Chef John - I love your videos & all the recipes I've made so far!
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10 users found this review helpful

Chicken Parmesan

Reviewed: Aug. 5, 2012
I made this exactly as directed and it was GREAT! So easy and fast - fabulous use of bnls/sknls chicken breast. It came out moist & tender with the crunchy top - perfect. Served it on angel hair pasta with buttered italian bread and it was a hit. Thank you John - your wife is lucky to have you! I love your videos & sense of humor, and your food is excellent! (swoon...get me the fainting couch!)
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27 users found this review helpful

Cheese Herb Bread

Reviewed: Aug. 26, 2012
4 stars for flavor - not 5, because mine fell, too! I read all the conflicting reviews, so decided to try it as written (since so many had excellent results). I'm not one of them - mine is 1/2 the height it should be, and very dense. But my parrot & I are really enjoying the flavor - on our 2nd pieces now! I will try again...No loaf will ever go to waste, it can always be made into croutons or crumbs ...
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1 user found this review helpful

Chef John's Baked Eggs

Reviewed: Sep. 1, 2012
First, I have to say (again) how much I love Chef John's videos!! And his recipes! I made these baked eggs as written, and they are delicious. I just now made them again, but with a Mexican flare using Goya Recaito (cilantro cooking base) and it's another hit! I think you could use any sauce/spice/cheese you like and it will come out great. Thanks again, Chef!
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7 users found this review helpful

Yogurt Cheese

Reviewed: Sep. 15, 2012
Mine was inedible due to too much garlic, and I'm a garlic lover! I will make this again to try it with different spices, as I think it will make a nice spread.
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2 users found this review helpful

Guam Fried Rice

Reviewed: Sep. 25, 2012
This is EXCELLENT! My new favorite fried rice recipe. I was skeptical because there aren't any "seasoniongs" (salt/pepper/etc.) but I resisted & didn't add any. Delicious! I guess the Spam & diced vegetables plus the soy sauce did the trick. I used 3c brown rice, as that's all I had already cooked. As per other reviewers, I added 3c cole slaw mix & diced scrambled egg at the end. I LOVE this rice! Did I say you should try it? Because you should!! And to think yesterday was the first time I'd heard of "Guam" fried rice or "Lumpias" (filling already done, just need to roll them now.) I couldn't cook at all if not for Allrecipes, it seems! I don't trust anything without a bunch of reviews & hints, and I love it! And I'd need a whole 'nuther page to regale Chef John...A big THANKS to this submitter and all the rest of this network - Hooray for home cooked meals!!
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4 users found this review helpful

Fluffy French Toast

Reviewed: Oct. 7, 2012
Just finished eating this - it's great! I made the Portugese sweet bread (this site) last week, just to use for this french toast, and it was worth it! I cut the slices about an inch thick, soaked them & fried slowly so they'd be done in the middle. To serve, I slathered on oleo, poking slits so the butter could soak in better. Drizzled with butter-flavored syrup and WOW! I'd be cleaning up the kitchen now, but am too full (couldn't stop eating!) Thanks for a great recipe! (I left out cinnamon & upped sugar to 1.5Tbsp)
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1 user found this review helpful

Crispy Fish

Reviewed: Oct. 24, 2012
We really liked the crispiness of this and it had good flavor. I didn't find that it held any more oil than any other coating (used canola). I had exactly 1# of cod - 4 fillets - but only needed 1/2 the amount of coating mixed. No problem - I froze the rest for next time. Thanks for posting!
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3 users found this review helpful

Holiday Rum Balls

Reviewed: Nov. 10, 2012
I got addicted to these the first time I made them! I used 8oz. of Chef John's chocolate chili cookies - took from freezer & let them dry out for a couple hours after crumbling up. They tasted fantastic! The raisins & chocolate chips really added to the flavor, and I'm craving them ever since. I'm making more now (same way) but will use brownies next time - which I will bake & dry out especially for these. (I bet any cookie or cake would work). I hope I'm not making the Chef mad - I swear I'll actually follow the recipe soon!! LOVE Chef John, his videos & recipes!! Thank you SO much!
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10 users found this review helpful

Parma Crisps

Reviewed: Nov. 28, 2012
These are excellent & SO simple! Of course, I knew I'd love them - they're from Chef John! Had them with "beans n' greens" the other night and am making them again tonight to have with a plain salad (these will be the star!!) GENIUS putting the cheese on both sides...Thanks again, Chef!!
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12 users found this review helpful

Russian Black Bread

Reviewed: Dec. 11, 2012
This bread is SO good!! I used the bread machine to mix it - bloomed the yeast in bottom of pan first - then made as listed except used molasses (didn't have dark corn syrup) and left out the optional fennel. When the "dough" cycle was finished, I flattened the bread & rolled into a log, cut it into 12 pieces, put them in greased muffin tins & let them rise till doubled. Baked @375* for 23 min. They are big & beautiful and the taste and texture are excellent - close grain, a little chewy, and sturdy - great for sopping up gravies or making a sandwich. I highly recommend it!
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1 user found this review helpful

Egg in a Hole

Reviewed: Dec. 29, 2012
I have eaten this regularly ever since I was old enough for solid food! It was called "chicken on the roof" in our house, and still is in mine. I love hearing all the different names and had never heard of scrambling the eggs for it. It's also good with a slice of cheese put on when you flip it, then some ham or bacon & syrup over all (if you're feeling calorically deprived that day!!)
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1 user found this review helpful

Rye Beer Bread

Reviewed: Jan. 7, 2013
The first rise (in the bowl) was OK, but once in the pans it took 1.5 hrs to rise to a barely acceptable loaf size. Then they "shrank" during baking and came out small & dense (like a quick bread. Flavor was good, but won't make again because of the rising trouble (even after so much yeast!)I am at high altitude, but haven't had this problem with other breads.
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3 users found this review helpful

Broccoli Cranberry Salad

Reviewed: Jan. 16, 2013
We loved this! And it's pretty healthy, too. I didn't measure the salad ingredients, but made dressing as written. Will be making this often. (I used frozen broccoli I cooked, drained & chilled) Thanks for posting!
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1 user found this review helpful

The Best Parmesan Chicken Bake

Reviewed: Jan. 17, 2013
I think if you don't like this dish, you have to blame your brand of marinara. If you have a delicious sauce, you're going to have an easy to fix, one dish baked delicious meal! So easy & great tasting! Loved it! Thanks for another winner, Chef! I love your recipes - we apparently have the same tastes!
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3 users found this review helpful

Chef John's Sloppy Joes

Reviewed: Feb. 1, 2013
My friend that loves sloppy joes but hates the mess really liked these. I liked them too, but next time will leave out the brown sugar. Everything else about them was great (of course - it's Chef John!!)
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2 users found this review helpful

Fresh Panko

Reviewed: Feb. 20, 2013
I never throw any bread away now - I make my own Panko like rhis - any flavor/type of bread works. Saves a lot of money - they're pretty expensive at the store.
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4 users found this review helpful

Risotto with Chicken, Sausage and Peppers

Reviewed: Feb. 21, 2013
This is excellent! I used bnls/sknls thighs & italian sausage, as it's what I had on hand, and a red & green bell pepper. Wasn't sure which paprika to use, so used 1/2 hot + 1/2 smoked. Didn't have orzo, either, used risotto. Now it seems I shouldn't even be rating this recipe, since I didn't really make IT! Sorry...but the seasonings are what really made the dish, and they are great. I liked having a lot of meat in it, but I'm only feeding 2 - more pasta/rice is a definite budget stretcher. I will make this again and try orzo then. Thanks again, Chef! I love your videos & recipes!
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1 user found this review helpful

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