Scott Simmons Recipe Reviews (Pg. 3) - Allrecipes.com (18059623)

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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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111 users found this review helpful

Pinwheel Italian Calzones

Reviewed: Jul. 21, 2007
It made twice the amount of filling that I needed. Use two crescent roll tubes in stead of one, or use the remaining filler and add it to the pizza sauce. I thought it was odd not sauteing the onions and mushrooms, and I also found it odd that no egg or tomato paste had been added as a binder. I added one tsp of garlic. You find yourself wanting to add more ingredients: black olives for instance, some fresh basil. But remember to use 2 tubes instead of one, because you'll have a lot of left-over filling. It took 18 minutes to cook. The flavor of the dough was bland. It would be better if dusted with onion and garlic powder. Powder, not salt. These are salty enough. It really needs the dipping sauce to add the tomatoey taste. Excellent recipe but had to give it 4 stars for the "woulda coulda shoulda's"
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41 users found this review helpful

Peach Ice Cream

Reviewed: Jul. 20, 2007
Excellent as-is. Better when you substitute 3 TBS of half&half with 3 TBS peach schnapps. If you do add almond extract (as one reviewer did) add two or 3 drops of it, no more. This is a delicate dish. The peach is there, but almost elusive. If it isn't enough punch, you can add diced frozen peaches after the ice cream freezes. "Cooks Illustrated" recommended the Krups ice cream maker that I have. But it only allows for 1 quart of ice cream, and I didn't realize this. Ice cream expands, so I wasted a ton of product (could have put it in ice cube trays and frozen it, though). It froze perfectly. My ice cream maker paddle makes a back-and-forth motion when the ice cream is done, so there's no guesswork. My ice cream maker took 1/2 to freeze (probably longer than usual because of the Schnapps). Perfect texture, taste and sweetness.
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5 users found this review helpful

Napa Cabbage Salad

Reviewed: Jul. 8, 2007
I didn't find it too salty at all. What I did was poured the seasoning packet on the coleslaw and mixed it well. This helps to macerate the coleslaw. I toasted the almonds first, in a skillet over medium head until I could start to smell them. Then I added twice the amount of sesame seed and a tablespoon of brown sugar until coated. Remove the almonds just before you think they're perfect, because they'll continue cooking out of the skillet. These puppies are H-O-T! I also added just a teaspoon of fish sauce in to the oil dressing. RR quote, "Just enough to make 'em go "hmmmm... what is that?"" When I served it, I completely forgot about adding the scallions. Amazing, the entire thing was gone in a flash. But next time, I'll remember the scallions.
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Potato Rosemary Rolls

Reviewed: May 12, 2007
I loved the flavor and texture. Went very well with "Lamb Chops with Balsamic Reduction." TIP: Substitute a tablespoon of the water with a tablespoon of lemon juice. The bread has a subtle tang to it). TIP: When rolling them out to 10 inch ropes, first roll each out about 4 or 5 inches. By the time you finish all 12, the 1st one has relaxed gluten, so roll it out to 10 inches and repeat in the same order. This makes it much easier to roll out to 10 inches.
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9 users found this review helpful

Buffalo Chicken Wings III

Reviewed: May 8, 2007
Needed broiling time, rather than setting time under temp. 250 oven. Wings were absolutely delicious, but were a bit soggy. After dipping, broil for a couple minutes on each side.
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9 users found this review helpful

Marinated Tuna Steak

Reviewed: Apr. 22, 2007
Very nice dish. The marinade is so simple, yet addicting. Would be nice with a scattering of sesame seeds and green onions.
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0 users found this review helpful

Chocolate Chip Muffins

Reviewed: Mar. 24, 2007
I just felt like muffins tonight, so I found this recipe. SUPER EASY. I used 1 cup of milk and 1/2 tsp vanilla. These items were too important for the author to miss, so I rated this 4 STARS.
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61 users found this review helpful

Lemon Fluff Cake

Reviewed: Mar. 11, 2007
My bad. I greased but did not flour the cake pans. And I used all-purpose flour. It did not singularly come apart from the pan. So I used it as a basis for a bananna split cake, layering the cake, vanilla pudding, strawberries and banannas. The cake itself was divine. I should have floured the cake pans.
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2 users found this review helpful

Best Ever Tuna Salad

Reviewed: Mar. 4, 2007
Should haev been 1/2 cup of onion. Besides that, perfect. (And I love onion).
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2 users found this review helpful

Beef Yakitori

Reviewed: Feb. 19, 2007
Outstanding marinade. I made some meat for dinner for my parents, meat for a small party, and meat the next day for a lunch between me and my best friend. VERY efficient and delicious. Omit the green onions and ginger? Are you crazy? They're what MAKE this dish!
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2 users found this review helpful

The Supreme Shepherd's Pie

Reviewed: Dec. 30, 2006
Huge pot roast and I didn't know what to do with it! This is a great recipe. Prepare for lunch at work! I added 1/4 cup horseradish and scallions to the mashed potatoes for sophistication. I sauteed mushrooms for texture.
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20 users found this review helpful

Feta and Olive Meatballs

Reviewed: Oct. 27, 2006
Wowza! In keeping with other suggestions, I added 1/2 lb ground sirloin, a tsp. of cumin seeds and two cloves of minced garlic. The additional meat took care of the "too much egg" problem and added so much flavor tot hese meatballs.
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12 users found this review helpful

Shrimp and Feta Cheese Pasta

Reviewed: Oct. 25, 2006
Loved this. Definitely needs salt, but I am a big believer that salt should be added minimally at first, and let your diners add it to their individual preferences. Yes, increase wine to 1/2 cup (or even a full cup) and let it reduce after cooking the shrimp. Also, a local restaurant does a version of this, but uses browned butter and dried hazelnuts.
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1 user found this review helpful

Golden Yam Brownies

Reviewed: Oct. 15, 2006
It was carrot cake without the cinnamon. Yummy and delicious. Many people were astounded that it was not as sweet as it looked. This made the dessert perfect.
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0 users found this review helpful

Bread Machine Bagels

Reviewed: Oct. 1, 2006
EASY! Crunchy and chewie. Dividing it into 9 bagels seemed problematic (compared to an even 8 bagels) but I weighed it and divided the number of ounces by 9. Each roll = 2 3/4 oz. After 10 minutes baking, I added 1 tablespoon grated extra sharp cheddar on top of each bagel, then baked it for 12 more minutes. I'll never buy store-bought bagels ever again.
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3 users found this review helpful

Pasta with Fresh Tomatoes and Corn

Reviewed: Sep. 12, 2006
Made exactly as listed, except used fresh basil. Very good! The next day I reheated it, and added roasted crushed hazelnuts and a few leaves of fresh spinach.
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2 users found this review helpful

Nectarine Pie

Reviewed: Sep. 12, 2006
It was delicious. The red pits of the nectarine bled off, and added a wonderful color to the pie. I added orange zest, a pinch of mace, nutmeg and ginger. It firmed up nicely after it cooled down.
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1 user found this review helpful

Displaying results 41-60 (of 94) reviews
 
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