Scott Simmons Recipe Reviews (Pg. 1) - Allrecipes.com (18059623)

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Udon Peanut Butter Noodles

Reviewed: Dec. 16, 2014
Amazing.
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Tempting Tuna Salad

Reviewed: Nov. 25, 2014
Apple is a classic ingredient to tuna, though it's not "widespread knowledge." The taste is fantastic. I just added a table spoon of red onion... so good. Thanks.
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1 user found this review helpful

Apple Crisp III

Reviewed: Nov. 27, 2013
A perfect starting point. I am so glad I made this.
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Ron's Bread Machine White

Reviewed: Oct. 6, 2013
I've made many many bread machine breads. This one is very nice. Crust is delicious. Bread is moist.
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4 users found this review helpful

French Bread Rolls to Die For

Reviewed: Aug. 24, 2013
Nice recipe. It made a LOT of dough. I followed the recipe exactly except I threw a few ice cubes into the oven to create steam at the beginning of baking. I read that technique in a French cookbook.
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2 users found this review helpful

Bread Machine Thin Crust Pizza Dough

Reviewed: Aug. 7, 2013
This recipe rocks! It was enough for 2 crusts, so I put 1/2 of the raw dough in an oiled zip bag and put it in the refrigerator. Dough tastes better anyway when it has a day or 2 in the fridge. I cranked up the heat in my oven to 550 with a pizza stone in there and let it preheat for 30 minutes. I put the rolled out dough on a rimless baking sheet dusted with cornmeal, put toppings on the raw dough, and slid off the baking sheet directly onto the pizza stone and cooked for 7 minutes. Cracker crust, the best I've ever made, and it was so EASY and DELICIOUS.
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12 users found this review helpful

Baba Ghanoush

Reviewed: Jul. 16, 2013
Very good.
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1 user found this review helpful

Spinach Brownies

Reviewed: Jun. 22, 2013
It did need some acid. And definitely more salt. A little nutmeg wouldn't hurt, I don't think. It pairs well with dairy and spinach. Thank you for the recipe.
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2 users found this review helpful

Jalapeno Popper Mushrooms

Reviewed: Jun. 22, 2013
Great recipe. I baked them on a wire rack over a cookie sheet so they wouldn't get soggy, and so the bottom of the mushrooms will get the benefit of dry heat. I also put the stuffing in a sandwich bag, clipped off a corner, and squeezed the stuffing into the mushrooms (much easier and less messy). Next time I'm definitely leaving the ribs in, maybe even add another jalapeno or two. And I would add lemon juice to the stuffing - it needed acid imho. But they're also fantastic just the way they are.
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Energy Bars

Reviewed: Jun. 4, 2013
Excellent. I didn't have sunflower seeds, so I substituted finely ground pecans. I forgot the salt that other reviewers recommended, but I'll remember next time. I also added 2 tablespoons of black strap molasses to the maple syrup and used dried cranberries instead of raisins. I only had cake flour, not pastry flour, but it did the trick and was not "cakey" in the slightest. That is what makes this recipe so good. It's versatile!
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2 users found this review helpful

Steel-Cut Oatmeal

Reviewed: Jun. 4, 2013
One of the most important things you need to do is to toast the oatmeal first in a dry pan. Ooooh, so good.
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8 users found this review helpful

Roasted Swiss Chard with Feta

Reviewed: May 29, 2013
Wow. Swiss chard is d-i-r-t-y! I cleaned it up and ran it through a salad spinner several times. The drier, the better if I'm going to roast (and not steam) them. I mixed it in a zip lock bag instead of dirtying up a bowl. I used fat free feta. It could have used a little more time in the oven. But tasted great!
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Tooth-Splitting Gingernuts

Reviewed: May 27, 2013
Very good! I added 2 teaspoons of Cardemom to it, but besides that, no changes. When I put them back in the oven to dry, they were on a cookie rack so the bottoms would dry out as well. They were crunchy. And addicting! Don't balk at the amount of ginger. They are, after all, ginger cookies!!!!
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Easy Greek Yogurt Cucumber Sauce

Reviewed: May 26, 2013
I prefer mint instead of oregano.
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Chicken Pot Pie IX

Reviewed: May 25, 2013
It was very good. I boiled the vegetables and chicken in the chicken broth, then used the liquid in the recipe, thereby adding more flavor to the broth (it seemed such a waste to drain all that goodness away... boiling chicken and vegetables does make a chicxken broth, does it not? Waste not, want not. And it was sooo good!
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3 users found this review helpful

Corn Tortillas

Reviewed: May 13, 2013
That easy? I'm buying a tortilla press, because I won't buy store-bought any more! Delicious.
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1 user found this review helpful

Eve's Chicken Quarters

Reviewed: Apr. 16, 2012
Brine the chicken first in 2 quarts water and 1/2 cup salt 1 hour. First cut slits in chicken 1/8 inch into meat at 1 inch apart. Then brine. Full flavored chicken and the fat will melt off. I also used riesling and used the full amount of liquid. Took a bit longer but not much.
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2 users found this review helpful

Simple Country Ribs

Reviewed: Dec. 16, 2010
As the author says: LIGHTLY OIL GRATE. These ribs stick to the grate, so make sure it's oiled. (I also chose to use red wine instead of water for the stove-top braise. Then I reduced it to a sauce).
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5 users found this review helpful

Displaying results 1-20 (of 94) reviews
 
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