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

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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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39 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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13 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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11 users found this review helpful

Carrot Rice

Reviewed: Jul. 3, 2013
I'm addicted to this rice! I only had Jasmine rice on hand, but followed everything else and it came out excellent! I did grind the peanuts as directed, but wonder why I can't just use peanut butter? (ground peanuts = peanut butter) I'll try it next time (tomorrow!!) I did add butter when serving, so it held together better...
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10 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

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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8 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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8 users found this review helpful

Authentic Mexican Breakfast Tacos

Reviewed: May 4, 2013
I love Mexican food, and especially tacos! (However, I've come to prefer tostadas or quesadillas, as you get all layers of ingredients in each bite.) When I make this, I add the eggs into the cooked chorizo, so they mix with the juices (okay-FAT!) for more flavor. And to save a pan, you can heat your tortillas right over a gas burner - they get nice charred spots on them. And yes - BOO to grumpy BEACHQUEEN1! I know for a fact that lots of Mexicans DO eat bottled sauces & salsas - not everyone has the desire to make everything from scratch!
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5 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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5 users found this review helpful

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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4 users found this review helpful

Cheddar Bacon Ranch Pulls

Reviewed: Nov. 1, 2013
This bread is addicting! I hardly ate dinner with it as a side dish. I used grated cheddar and a loaf of homemade Sriracha bread (this site), homemade Ranch dry mix (this site) and it was delicious with the background "heat" of the bread. I will make this often and try with other breads, too. Thanks for posting!
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4 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

How to Make a Tuna Melt

Reviewed: Feb. 8, 2014
I've rated this even though I used what I had on hand - "regular" canned tuna(don't have oil-packed)and used sriracha chili (don't have sambal). I liked the whole capers in the mix, the chile, and especially the crisp toast. I let the top cheese get a little browned & very much enjoyed this for brunch today - might even make it again for dinner tonight! Even Scooter liked it (no onions in hers!) Thanks again, Chef John (if you're listening) - I'm a huge fan of your videos & recipes!
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3 users found this review helpful

Slow Cooker Philly Steak Sandwich Meat

Reviewed: Dec. 4, 2013
I loved the way the meat turns out tender & moist from these ingredients. I don't usually like pot-roast-type meat, as it always feels "dry", even with juice & gravy. This meat is so tender & juicy - I guess from the chemistry of the beer/whiskey/spices? (I felt like a mad scientist mixing the many seasonings!) It is SO good! I think I ate 1/3 of it during the day - I had to make sure I didn't overcook it, right? The juice is so good I want to drink it...I used 2# boneless beef short ribs sliced 1/2" thick, doubled the seasonings & cooked 8 hours on low. Fabulous! I will use this recipe over & over and have been thinking of adapting it for a pork loin I've got on hand...
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3 users found this review helpful

Pennsylvania Dutch Pickled Beets and Eggs

Reviewed: Jun. 22, 2013
These are delicious. I love beets & eggs, but never pickled them together, and had only had "hot" pickled eggs in the past. Glad I tried this! I served them on a green salad with ranch dressing and they were a hit with my guest! Very pretty after 4 days - the color was all the way through to the yolks. I'm making them again today - they will be a "regular" around here, for sure! Thanks for posting the recipe.
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3 users found this review helpful

Curried Cashew, Pear, and Grape Salad

Reviewed: May 1, 2013
Delicious! I loved the cashews & so did my parrot! I was worried about the rosemary, but loved the taste it added. I went a little "light" on the spices, but used the full amount of brown sugar. I'll use the full amount of spices next time. I couldn't quit eating the nuts (so many I had to toast more!) Thanks for a different salad - I think grapes are a great summer ingredient!
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3 users found this review helpful

Ciabatta Bread

Reviewed: Mar. 16, 2013
I had a hard time rating this, because mine was just a "pool" of dough, as others have stated. You can't cover it, either - too sticky. The first time I made it, I had floured the top & covered with wax paper, which I had to bake with it on or deflate the dough - which was only about an inch high as it was! It had spread to almost cover the pan...I loved how it turned out! Perfectly crunchy top & bottom & airy/chewy inside. I cut it into sandwich-sized pieces, then split them to make a top & bottom. I don't like a thick bread - I used to cut the middle out of store-bought ciabatta rolls, using the middles as more sandwich slices (but no nice crust). I assumed I made the bread with too much liquid, so made it a 2nd time being very careful to measure everything exactly. Same watery dough the 2nd time, but I didn't care! The flavor & texture are excellent - with or without toasting. I purposely spread it as much as possible (about 10"x12") sprayed it with Pam and the plastic wrap to cover it & let it rise. It didn't get much higher, and the covering stuck anyway, so it deflated some when I removed it. It came out 1" high - just thick enough to split in two. I'm rating this 5 stars because I personally LOVE it like this and will continue to make it for myself. (first flop I've ever liked!)
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3 users 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

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

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

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