Scott Simmons Recipe Reviews (Pg. 2) - Allrecipes.com (18059623)

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Scott Simmons

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Spicy Potato Soup II

Reviewed: Oct. 8, 2009
Excellent. You can have toppings for this at the table: cilantro, cheddar cheese, bacon bits, sour cream, sliced green onions, croutons... and, of course, a bottle of tobasco!
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4 users found this review helpful

Jeanie's Falafel

Reviewed: Aug. 27, 2009
I used panko. I needed to use a food processor. It wouldn't stay together otherwise. I ran the food processor until the dough balled up, like bread dough. Then I used a 1 1/2 inch melon-baller to create the balls. I needed to add about 4 tablespoons of water. It was delicious! Cooked very, very fast. Don't walk away.
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4 users found this review helpful

Individual Egg Tarts

Reviewed: Jan. 3, 2009
Delish. I have done this using Ritz Crackers as a crust before, but the crackers always dissolved into the eggs. This is a great recipe with a nice crust. I added chives.
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2 users found this review helpful

Braised Flank Steak with Lemon and Garlic

Reviewed: Dec. 26, 2008
Amazing! 10 minutes of sauteeing, then an hour and a half of hands-free cooking. Who could ask for anything more? I bloomed the garlic and the cloves during the last 1/2 minute of frying the meat. Then I deglazed with the stock. Sauce needed more salt/pepper, and I added 1/2 teaspoon powdered gelatin to the stockstock just before serving, as the flour on the meat didn't add enough viscosity (for my taste). HIGHLY RECOMMENDED.
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2 users found this review helpful

Mild Curry Powder

Reviewed: Jul. 30, 2008
It says mild curry powder. Curry is a mixture of spices. ANY change you make to a curry, and it becomes yours and not the author's. PLEASE at least a few of us need to rate it AS IS. It's not like chicken recipes where you get to say "3 more minutes in the oven and a squeeze of lemon saved this recipe." A curry is something you accept or don't accept. That is my story and I'm sticking to it. I think this rendition of a mild curry is excellent. As another reviewer stated, it didn't have any of the sweet spices. I am a home chef for a food publication and just recently, a recipe was given to me that required "curry powder." I bought a bottle, but it's at work, since I also fix lunch for the office. I was desperate because it was the last night to review the test recipe. This mild curry powder was a fantastic base for the "curry gravy." It lends itself to hundreds of variations. But just let this one be.
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219 users found this review helpful

Cauliflower Radish Salad

Reviewed: Jul. 19, 2008
The author of this recipe is 2,100 miles away from me, and yet thie recipe is almost identical to my Mother's recipe. Mom doesn't include water chestnuts but everything else is the same. She uses regular Best Foods Mayonnaise (Hellman's) but if you want to use reduced fat, I'd suggest you stay with the Best Foods (Hellman's) brand. It's the best. Mom also sliced the flowerettesinto 5 or 6 slices each. The author called for 2 tablespoons dry ranch salad dressing mix. Mom uses a package of Good Seasons(r) Cheese and Garlic Dressing mix and also a half cup of sour cream.
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15 users found this review helpful

Black Bean and Couscous Salad

Reviewed: Jul. 9, 2008
Salt, salt, salt. Salt, salt, salt.
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4 users found this review helpful

Grilled Salmon I

Reviewed: Jul. 4, 2008
I added dried ginger. It's a great recipe.
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4 users found this review helpful

French Baguettes

Reviewed: Jun. 27, 2008
Stunning. I even purchased some buttermilk to replace some of the water (to add flavor). I forgot to add the buttermilk, and you wouldn't notice the difference! Amazing taste with just water, flour and yeast! I'm almost embarrassed on how EASY it was and how DELICIOUS it was!
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5 users found this review helpful

Roasted Tomato Salsa I

Reviewed: Jun. 26, 2008
So good. Cut andSeed the tomatoes (don't core thm) before you roast them. Add a bell pepper, cored and halved and roast it too. Put them on a wire rack on top of a rimmed cookie sheet so the heat will surround the vegetables instead of allowing them to boil in their own juices (although I still add the juices back into the salsa before pureeing). Adding a teaspoon each of garlic powder and onion powder makes this dish transcendent.
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14 users found this review helpful

Baked Tortilla Chips

Reviewed: Jun. 15, 2008
Very nice technique. I didn't have lime juice, so I added "True Lime" to the dry seasonings (a powdered lime in tiny packets).
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2 users found this review helpful

Bob's Bean Salad

Reviewed: Apr. 27, 2008
I thought it was delightful. For breakfast, I sprinkled bacon on top and at it with poached eggs.
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5 users found this review helpful

Jambalaya with Fresh Fruit

Reviewed: Apr. 27, 2008
I used Ingredient Search for pineapple, chicken and sausage. This is the only recipe that came up. I read to the end, and almost cried when I saw "apples" and "mango." I thought the author of the recipe was going overboard. Just the pineapple would have been sufficient. Glad to hear the author didn't add those two atrocious ingredients. I made this dish WITHOUT the apples and mango, and it came out splendidly.
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8 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Apr. 18, 2008
My boss came in yesterday with a pork tenderloin and 2 bell peppers in one arm and a slow cooker in the other. She said she had an appointment at 5:00, and asked me to cook it so it would be ready for her family by 6:00. Up to the challenge, I went to allrecipes.com and found this wonderful recipe. We had all the ingredients in our office kitchen except the onion soup mix. I had dried boullion, and used that with the sliced peppers.
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7 users found this review helpful

Faux Jerk Chicken

Reviewed: Apr. 11, 2008
Delicious. But I made a mistake. I shut the lid to my charcoal grill. I didn't grill the chicken, but I smoked it. The smoke overwhelmed all of the other flavors imparted by the marinade. But the instructions were impeccable, and the chicken was moist. For lunch, I reheated it in the microwave in the defrost setting, turning over a few times through. It maintained the moisture and the flavor of the chicken.
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17 users found this review helpful

Asian Fire Meat

Reviewed: Jan. 3, 2008
A couple of options regarding the marinade: If done in a wok, cook the meat and veg first. Put on a plate, then add the marinade to the wok and reduce. Pour on top of the meat/veg. If done in a skillet, make sure it is 12" which covers a very large cooking area. Flared skillet is even better. Make sure liquid evaporates as quickly as possible. You want browned meat. In either method, make sure your pan is screaming hot. You can always add soy sauce, but you can't take it away. So marinade your meat using 1/2 soy sauce and 1/2 stock or water. Don't marinade the sesame seeds. As you're heating up your pan, put the sesame seeds in and swirl a couple of times in the dry pan. Reserve and add on top of the cooked mixture. That way, the sesame seeds get toasted, then relax to let the oils re-distribute. Who wants a wet sesame seed? I don't know if it's Chinese, but I added scallions (green onions) at the end. Fabulous. IN the end I separated the meat from the sauce, and cooked soba noodles in the sauce with some water added. This is a great starter recipe. Expand your horizons with it. I made spring rolls with some, and red lettuce leaves with others. Either way it was delicious.
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42 users found this review helpful

Oxtail Soup II

Reviewed: Sep. 21, 2007
Fry the oxtails first. Don't crowd the pan. Get them nice and brown. Deglaze with 1/2 cup of red wine then proceed with the recipe.
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46 users found this review helpful

Six Can Chicken Tortilla Soup

Reviewed: Sep. 3, 2007
Very low calorie and quite nice. I tasted it. Spice it how you want... spices carry negligable calories.
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0 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Jul. 30, 2007
I used skinless thighs. They didn't crisp as they would have if they were with the skin on. Don't cry of there's too much sugar or salt. You have enough time to taste the baste before you start marinating the chicken. I always use fish sauce with these kinds of recipes but remember, don't exceed 1 tsp; it is a very strong flavoring ingredient. I cut some very thin slices of cabbage to lay the chicken onto, which intensifies the flavor by nullifying the pungencies but pushing the texture. YUM.
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1 user found this review helpful

Ricotta Gnocchi

Reviewed: Jul. 23, 2007
The first time I ever made Gnocchi, like many others. This could have cooked 4 to 5 minutes without damaging them, and the quick 1 to 2 minutes was not enough to cook the flour dough. Shook my boots with the garlic powder: YUM! I soaked this in the sauce for a day before serving. HEAVEN. Too much black pepper for many people. Halve it if you are uncertain.
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106 users found this review helpful

Displaying results 21-40 (of 89) reviews
 
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