SCIOTA Recipe Reviews (Pg. 1) - Allrecipes.com (1686200)

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Pasta with Peas and Sausage

Reviewed: May 9, 2014
WoW!!! Just take my advice and double the sauce. Its even more amazing the next day!!
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0 users found this review helpful

Country Apple Dumplings

Reviewed: Oct. 8, 2013
RUN! Run to the kitchen and start peeling apples!! This is the greatest, easiest and most delicious desert! Being fall, I threw a pinch of pumpkin pie spice in the sauce. I cut back a little on the butter and sugar, and used diet Squirt (a citrus soda like Mountain Dew) and used reduced fat crescent rolls. I'll tell you, I made the first batch using Stevia for Baking. Don't try this!' I had to dump and start over. The oil from the butter separated from the sugar and spices, and was all clumpy. You really must use at least mostly real sugar. Not only does this belong in my recipe box, it belongs glued to the top! I paired it with homemade vanilla honey ice cream from this site.... A-Ma-Zing!
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1 user found this review helpful

Cream Puffs

Reviewed: Aug. 12, 2013
WoW!!! Never made these in my life and they came out Perfect!! I don't like the custard style cream puffs. These were amazing! I followed the recipe to a T but for using cheesecake flavored pudding instead of vanilla, and adding vanilla extract to the dough. I used a tablespoon to drop the dough (on parchment paper) which obviously made them a little bigger, baked exactly 20 minutes. Sprinkled with powdered sugar. My co-workers think I am quite a talented baker (which I am ;-) but in reality, these were sooo quick and easy! You wont find a better cream puff recipe.
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3 users found this review helpful

Baby Back Ribs

Reviewed: Jul. 4, 2011
A most excellent find! The tin foil cooking method makes cooking killer ribs super easy and relatively mess free. I used pork ribs (not baby back) and found that I needed to leave them in for an extra 35 min. Only gave 4 stars because I wouldn't have known to take the membrane off if it weren't for reading all of the reviews. Thank You!!
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7 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Mar. 21, 2010
OMG!!! Amazing. A new favorite!! Dont pass this one by.
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3 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Jan. 16, 2005
Ive found some amazing recipes on this site, but this one in my opinion is the worst.
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4 users found this review helpful

Chicken Salad Spread

Reviewed: Nov. 22, 2004
This recipe is straight off the label of Tyson chicken in the can.
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114 users found this review helpful

Stuffed Pork Chops III

Reviewed: Nov. 16, 2004
Very good. I have a hard time cooking pork without drying it out. This was tender and juicy. There was a sigh of relief when I cut into it! I used StoveTop Stuffing instead of messing around with homemade. Came out great! A keeper.
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4 users found this review helpful

Creamy Orange Cake

Reviewed: Nov. 6, 2004
Pretty good, but I didnt like the cool whip icing. Too fluffy. I think next time I will use dream Whip so I can control the consistency. I bet this would be good in any flavor. Thanks.
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3 users found this review helpful

Shepherd's Pie VI

Reviewed: Nov. 6, 2004
Very good. Every bit as good as what Ive purchased in Irish restaurants. I made a few crutial changes to this recipe in order to arrive at perfection: add 1/4 cup of worstershire to the ground beef mixture before cooking. Without this, the meat is too bland. Also, add a packet of brown gravy mix to 1 cup of water (instead of 3/4 c. beef broth) and stir into the browned and floured meat mix to simmer for 5 min. This gives the meat a little bit of gravy, which the mashed potatos love! Finally, instead of 5 carrots, I add 8-10 oz. of frozen peas and carrots right on top of the meat mix and before the mashed potatos. It tasts great and adds color to the dish. This recipe is going in the favorites file. ***** stars for flavor and presentation!
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2716 users found this review helpful

Incredibly Delicious Italian Cream Cake

Reviewed: Nov. 5, 2004
Delicious! A special cake for any occasion. Moist and tasty! Any they are right about letting this set overnight for optimal flavor. Thanks :-)
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2 users found this review helpful

Breaded Chicken Fingers

Reviewed: Nov. 5, 2004
Very Very Yummy! My parents and boyfriend love these, too. The buttermilk marinate make these amazingly tender and juicy. I am going to start soaking all my chicken in buttermilk. This is a valuable cooking tip! And definately double dip for perfection. I drain the chicken into a strainer so as to catch the buttermilk mix in a bowl. After shaking all the pieces in ziplock bag, start over by dipping back into buttermilk mixture, then recoating in ziplock. Let all set for a few minutes, then start frying. It doesnt take long to reach the perfect golden brown on both sides. AA++ recipe.
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5 users found this review helpful

Red Enchilada Sauce

Reviewed: Nov. 5, 2004
Excellent, and very easy! I use this recipe to make "Enchiladas" - by Donna on this site. My family loves it.
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2 users found this review helpful

Enchiladas

Reviewed: Nov. 5, 2004
Mmm, Mmmm Good! Smells awesome, too! Just a few changes to make it even better. Definately use corn tortillas (dipped in hot oil so they will roll without cracking) instead of flour. I make the Red Enchilada Sauce recipe on this site. What a difference homemade makes, and it takes just minutes. Finally, add a packet of taco seasoning to the meat. I think this recipe is waayy to bland without. I even add a small pinch of crushed red pepper and a few diced tomatoes. Top with sour cream, black olives and shredded lettuce for an authentic mexican enchilada! Both my parents and my husband give two thumbs up on this recipe, as well. THanks Donna :-)
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420 users found this review helpful

Aunt Millie's Broccoli Casserole

Reviewed: Oct. 13, 2004
Very awesome! I used italian three-cheese blend by Kraft instead. This one's a keeper. Try It!!
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2 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Feb. 16, 2003
These were pretty good. One thing I can say is that they dont look like they're done cooking after 8 minutes, but they are. Dont make the mistake of overbaking them.
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454 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Feb. 16, 2003
AMAZING! The KING of all cheesecakes! This is the recipe you are looking for, Thick and Creamy! Ive made this 2X now with tremendous sucess. However, I found this crust to need some work, so this is the recipe I use: 1 1 /2 c. graham cracker crumbs, 1/2 c. white sugar, 1/4 c. finely chopped Unsalted nuts (walnuts, pecans), 1/4 c. melted butter, 1 tsp. cinnamon and a 1/4 tsp. nutmeg. Mix together and press into 9" springform pan. As for the cheesecake mixture, make Sure to start with room temp. ingredients, use a mixer to beat cream cheese and sugar, then hand-mix from there on. Feel free to add chocolate chips, toffee bits, etc. to the mixture before transferring into graham cracker crust. Use a water bath, (See Cheesecake section under Cooking Basics on this site) with the pan double wrapped in foil. When cheesecake is done, turn oven off, run knife around edge of the cake to completely loosen from the pan. Close oven door, leave in for 3+ hours, until completely cool. Refrigerate overnight. I make a homemade raspberry topping, as follows: 1 10oz. pkg frozen raspb., 2 tblsp. white sugar, 2 tsp. cornstarch & 1/2 c. water. In med. saucepan, mix sugar & corn starch well. Add water & bring to a boil. Add raspberries & boil for 5 minutes, or until thick. If you wish, strain the hot mixture to remove seeds. Place in refrigerator to completely cool. Place 1-2 tablespoons over chilled cheesecake, top with a curl of white chocolate. Award Winning!
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896 users found this review helpful

Kentucky Pecan Pie

Reviewed: Feb. 16, 2003
Very Very Sinful! Just cover the edges of the crust with aluminum foil after about 30 minutes, or when you notice the crust is getting a nice golden brown.
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4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Feb. 16, 2003
Excellent Recipe. Just what I was looking for. The only alteration I made was by adding small cubed potatoes cooked for about 8 min. before adding to mixture (just long enough to take the crunch out of them; they will cook the rest of the way in the oven). This is the only chicken pot pie recipe Ill be using from now on!
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61 users found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Feb. 16, 2003
Supreme! My dad's new favorite, and the only carrot cake recipe Ill ever use! AAA+++
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2 users found this review helpful

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