SCGOPS Recipe Reviews (Pg. 1) - Allrecipes.com (1667965)

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Kung Pao Chicken

Reviewed: Dec. 29, 2001
Great recipe. Very flavorful. I added carrots and bell pepper to give it a broader range of flavors and textures. It costs more to make than it would to buy it at any of a dozen Chinese restaurants near my home, but I'm sure it's a lot lower in fat when I make it myself.
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2 users found this review helpful

Oatmeal Raisin Cookies I

Reviewed: Feb. 22, 2010
I love these cookies. I realize that cookies made with butter spread out a lot, so I space them far enough apart on the cookie sheet. And I add a little bit more cinnamon. Other than that, I follow the recipe as written, and they turn out great.
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3 users found this review helpful

Pumpkin Gingerbread

Reviewed: Dec. 27, 2008
Great recipe. I like it even better with added raisins and a little less sugar, but the basic recipe is moist, light, and flavorful, and everyone likes the results.
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1 user found this review helpful

Killer Artichokes

Reviewed: Jul. 28, 2007
Great recipe! This was the first time I ever cut artichokes in half to clean out the choke prior to cooking. I liked the end results much better than cooking them whole. I steamed the artichokes for 20 minutes rather than boiling them. As an added bonus, that meant that all of the garlic was still on them after the grilling step, rather than only half. The final product was very tasty. Variations using fresh lemon, or vinegar, or pesto, or sundried tomatoes will be fun to try. I definitely intend to make these often and experiment along the way.
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3 users found this review helpful

Cousin Cosmo's Greek Chicken

Reviewed: Jul. 16, 2007
I thought it was great, but I'll use cooking twine to hold the breasts shut next time instead of toothpicks. I'll probably also put kalamata olives in half of the breasts, so that those who like olives have a choice. For the people who thought the taste was bad (boyfriend almost hurled) perhaps you just don't like feta cheese made from goat's milk. I really like feta made with cow's milk but have trouble with the strong flavor in most goat's milk varieties.
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2 users found this review helpful

Homesteader Cornbread

Reviewed: Sep. 12, 2005
This is a great recipe! The cornbread turned out very soft and moist without being at all grainy. I used 1C of sugar and I love the end result.
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1 user found this review helpful

Cream Corn Like No Other

Reviewed: Apr. 5, 2004
I love this recipe. It's extremely quick and easy to make, with lots of flavor. I really like the results.
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4 users found this review helpful

Chocolate Bar Fondue

Reviewed: Apr. 5, 2004
This is a really easy recipe, and went over great at a party. Everyone liked the results.
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2 users found this review helpful

Aloo Gobi ki Subzi (Potatoes and Cauliflower)

Reviewed: Apr. 5, 2004
Great recipe! I loved the flavors.
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4 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Apr. 5, 2004
Because there are only two of us, I cut the recipe in half using 10 oz of frozen corn and 4 oz of creamed corn. It took 60 minutes to bake, but turned out fantastic. I'll definitely make this again.
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1 user found this review helpful

Coconut Ambrosia Salad

Reviewed: Mar. 15, 2003
This was a really big hit at the party I brought it to. It's terrific with fresh grapes.
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3 users found this review helpful

Savory Garlic Marinated Steaks

Reviewed: May 13, 2002
I quadrupled this recipe and used it to marinate 9 pounds of tip roast sliced into steaks. It was fantastic. Very flavorful and juicy. Everyone loved it. I also added some habanero sauce to a portion for those who like spicier food (including me) and it was even better.
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2 users found this review helpful

Curried Butternut Squash and Pear Soup

Reviewed: Jan. 8, 2012
I love the results this recipe produces. I also love that it is a very flexible base from which to create variations. Personally, I prefer a very flavorful combination of butternut squash, Granny Smith apples, onions, and garlic. But I've also been quite happy with butternut squash and pumpkin. And I'm just as happy using olive oil and no cream as when using butter plus cream. Simply put, you can do just about anything you want with this recipe. Use squash and parsnips, squash and carrots, extra curry powder and cinnamon rather than the ginger, etc. Use this recipe as a starting base and use whatever ingredients you have in your fridge and whatever seasonings appeal to you at the moment.
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3 users found this review helpful

Bread Pudding II

Reviewed: Nov. 27, 2002
I used slices from a loaf of supermarket sourdough bread and got excellent results. The taste, texture and aroma were all great.
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12 users found this review helpful

Steak Tip Marinade

Reviewed: Apr. 16, 2002
I quadrupled this recipe and used it to marinate 9 pounds of tip roast sliced into steaks. It was fantastic. Very flavorful and juicy. I also added some habanero sauce to a portion for those who like spicier food (including me) and it was even better.
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3 users found this review helpful

Korean BBQ Beef (Pul-Kogi)

Reviewed: Feb. 19, 2009
I followed this recipe exactly, and loved the results. I also reserved the left over marinade and reduced it to give people the option of putting an extra dose of flavor on the finished product. I used Kikkoman Koterin Mirin, a sweet rice wine.
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2 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Feb. 23, 2010
The biscuits definitely fluffed up big and tall. I had a bit of trouble gauging the right amount of milk to use. As the blurb describing the recipe says, it might take a few batches to get perfect results. Going forward, I'll probably use the recipe to make more, smaller biscuits. Even though I used a light-colored baking sheet, the bottoms burned slightly while the inside was still a touch undercooked. And that's using after having made 8 biscuits instead of six. I plan to aim for 12 biscuits next time, probably by aiming for thinner biscuits rather than smaller ones.
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1 user found this review helpful

Steamed Egg (Chawan Mushi)

Reviewed: Mar. 17, 2007
I wish I had listened to the earlier reviewers, rather than trying to exactly follow the recipe the first time. Half the broth would have been better, as it separated out somewhat. Cooking on low heat likely would have produced a smoother end result.
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9 users found this review helpful

Chicken Parmigiana

Reviewed: Feb. 18, 2002
Not enough sauce for putting on top of pasta, and the breading disintegrates too easily when baking with the sauce. You would be best off using a fairly runny tomato sauce, and heating it up first to cut down on the final baking time.
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0 users found this review helpful

Carrot Pudding

Reviewed: Dec. 15, 2012
I found the prep time to be inaccurate. I cut the recipe about in half (two and a half cups of mashed, steamed carrots, 1/2 cup sugar, 2 eggs, 2 Tbsp of flour, 1/2 tsp baking powder, 1/4 tsp vanilla). I suppose I could have used a bit more baking power and vanilla. And I used less sugar than the original recipe called for, but that was intentional. I like the flavor. I like the texture. I like the sweetness level that I ended up with. But I thought the recipe was an awful lot of work. And, with all the prep time, it took over twice as long as it says. If I make the recipe again, I'll use a food processor rather than an electric mixer. And I'll probably separate the eggs, beat the egg whites until stiff, and fold them in to help the pudding "puff" more.
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0 users found this review helpful

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