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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Apr. 19, 2014
I made a gluten-free version of this recipe...the scones were amazing. I followed the recipe with three changes. First, I used Bob's Red Mill gluten-free flour, which allows for a 1:1 replacement of wheat flour in baking recipes. Gluten provides the 'stickiness' to hold bread products together, so I needed to add xanthum gum to achieve the same cohesion (3/4 tsp per cup of flour for muffins and quick breads like scones). I bought both the gluten-free flour and gum at a local health food store. Second, I used agave nectar as a sugar replacement. I used the amber variety of nectar, but you can use the light or raw varieties as well. The amber variety has a subtle maple-like flavor, the light variety has a neutral mild flavor, and the raw variety has a richer flavor. The nectar to sugar conversion is 1/2 cup of nectar to 1 cup of sugar. I used 1/8 cup of nectar in this recipe, and added it once I sifted the dry ingredients together, but before the butter. Finally, I used non-flavored, unsweetened almond milk in place of traditional milk (1:1 conversion). This was my first time making gluten-free scones, and I was nervous about making the aforementioned substitutes. I was stunned and stoked at how amazing the scones tasted like authentic Scottish scones. My family and I enjoyed the scones with authentic Scottish and English jams I bought in Europe last year. Enjoy and stay hungry, my friends!
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Thai Chicken Pizza

Reviewed: Mar. 4, 2014
The recipe was easy to follow and turned out delicious, as per my family and co-workers (leftovers). The sweet taste and crunch of the fresh bean sprouts and carrots balanced with the smooth, slow burn of the peanut sauce. The only change I made was to reduce the peanut butter from 1/4 cup to 1/8 cup (same as many previous reviewers). The "slow burn" produced by the brand of Asian peanut sauce I used, which had some spice, was an unexpected and pleasant surprise.
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Pasta With Tuna Sauce

Reviewed: Feb. 8, 2008
Ok...so you already know I rated it four stars. But read on to how I got there. I am surprised and impressed with this dish. It is so simple that I thought, "How could this possible be good?!" But if the tough chefs at AllRecipes.com let it be posted that it must have merit; and it does! I prepared it mostly as directly with two exceptions. I used roasted red peppers sliced instead of red pepper and I used diced tomatoes instead of crushed. These were personal preferences and really not enough to change the essence of the dish. If you're looking for quick and surprisingly tasty and filling dish for your family, then click "Print Recipe" on this tasty tuna dish and get busy cooking.
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52 users found this review helpful

Wheat Germ Drop Cookies

Reviewed: Apr. 21, 2006
The idea is innovative, but the reality falls short of the dream in an, "it's the thought that counts" type cookie. This recipe has promise IF modified. As is it is bland is it's taste. The appearance and texture are pleasing: a warm brown color and soft center. I split the batter into three sections on my first try to experiment with it since others reviewed it as "bland." I made one batch "as is," one batch with cinnamon in place of nutmeg and one batch with fresh, plump raisins. All three batches still needed a little something different such as white sugar. But I'll have to find out how that turns out next time. For now, I give it three stars, because you're certainly on to something here. I look forward to reading future reviews with other variations.
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5 users found this review helpful

Green Beans with Bread Crumbs

Reviewed: Apr. 21, 2006
This is a delightful way to "kick up" green beans. I used Bird's Eye Frozen Beans and Carrots Medley. I used Italian spice (Oregano, Sage, Thyme) in place of oregano alone. I used half the bread crumbs and half the cheese. This gave it a lighter flare for a summer time dish. I completed the dish with a splash of lemon juice. I LOVE vegetables and these were wonderful!
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Baked Omelet Roll

Reviewed: Apr. 15, 2006
I give it three stars on taste, but 2 additional stars for coolness, ingenuity and versatility. I adjusted the recipe to half the flour (1/4 cup) and half the time (10-12 minutes). I sprayed a dark 9 X 13 baking pan with Pam (bottom and sides). The mixture appeared "poofed" initially upon exiting the oven, but I poked it gently with a fork to deflate it. I added shredded cheese only because I didn't have anything else on hand; next time I'll add other traditional omellete-related items. It rolled perfectly and presented beautifully. I placed it seam side down on a serving dish, draped thin strips of American cheese (cut into 1/4 inch diagonal strips) diagonally over the top to look like cheesy grill marks. I surround it with a moat of freshly made hashbrowns and sprinkled a handful of a diced tomato over it all for color. My "mealers" ranged in age from 3 years to 35 years. They eat had some and there was nothing left. My kids helped make it, which made the end result more fun and fulfilling for everyone involved. Thanks for submittng this interesting and innovative twist to the traditional egg breakfast!
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Grilled Shrimp Scampi

Reviewed: Apr. 2, 2006
This is the simplest recipe for shrimp scampi that I've come across. While I think it rates a "4" on taste overall, I still give it a "5" because of the level of taste such few and simple ingredients produced...plus the fact that almost anything tastes better grilled. Thanks for the submission.
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Guinness® Corned Beef

Reviewed: Apr. 2, 2006
This truly deserves "5 of 5 Stars." My wife is Irish and grew up with this traditional meat. She raved that this was the best she had ever tasted. I used a four pound corn beef, light brown sugar, and two bottles of Guiness beer. I cooked it in my slow cooker on high for eight hours. The next morning I made fresh corned beef hash with the left overs. I combined cubed corn beef and cubed potatoes (five) in a skillet and cooked it until the potatoes were down. I did not use butter or oil, and relied in the oil/fat in the beef and the starch in the potatoes. I used cooking spray to keep it from sticking. This is great for St. Patricks Day or any day for that matter. Thanks for this submission.
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