Scott Simmons Recipe Reviews (Pg. 5) - (18059623)

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Scott Simmons



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Bourbon Whiskey BBQ Sauce

Reviewed: Mar. 22, 2005
Very nice, but I think this is too much work, when I can run out and use Bull's-Eye ® at $1.89 for 18 oz. After tasting the original recipe, I added 2 tsp. dried mustard, 2 tsp. cumin and just a pinch of Chinese Allspice. The original recipe was very, very nice.
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3 users found this review helpful

Barbecue Tofu Sandwiches

Reviewed: Mar. 21, 2005
I'm amazed! I've been doing this recipe since my college days! Don't cut it too thin - you'll end up with "potatoe chip" consistency. Shake on some garlic powder as you add the onions. After it absorbes the sauce, I usually flash grill it on a very hot grill until the sauce has marks on it.
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1 user found this review helpful

Thousand Island Dressing I

Reviewed: Mar. 11, 2005
I never rate a recipe without doing it exactly as the author described (and you shouldn't either). It turned out 4 star. Then I customized it to serve 8. I was worried about the amount of pickle - but it was just fine. I would have rated it a 5 after the following additions for a serving of eight: 2 minced shallots, an additional teaspoon of evaporated milk, 1/2 teaspoon dried mustard. I used this on my reuben sandwiches and it turned out perfectly delicious!
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23 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Mar. 7, 2005
Wow! The best pizza crust. I used my bread maker for the kneading and rising. I made one pizza the first day and refrigerated the remaining dough in an oiled plastic bag with plenty of room for expansion. The next day, I made 4 individual calzones with the remaining dough. SIMPLY FANTASTIC.
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2 users found this review helpful

Fruited Rice Salad on the Half

Reviewed: Feb. 25, 2005
It certainly was missing something. The avocado certainly overpowered the stuffing. It needed more zing - some rice wine vinegar, perhaps, garlic, a sprinkling of pepper flakes, something. The stuffing "complimented" the avocado (dried fruits, vinaigrette...) but there was no contrast. The textures were spot on, however.
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8 users found this review helpful
Photo by Scott Simmons

A Plus Fair Corn Dogs

Reviewed: Feb. 16, 2005
Absolutely fantastic! I never rate a recipe without doing it exactly as written. The instructions missed the bacon fat which was in the ingredient list (I remembered to include it). It was very good - a thick, melt-in-your mouth, hot dog "tempura!" In my second batch, I replaced the corn meal with crushed Onion Flavored Sun Chips, reduced the salt by half, and added 1 tsp paprika and 1/2 tsp onion powder. The sugar in the recipe cooks the batter very fast, so I used room-temperature hot dogs before dipping it into the batter. An A.B. TIP: Put batter into a glass for easier dipping. The resulting flavors were exciting and surprising! When deep frying, they didn't want to flip to cook the other side, so I weighed them down with a perforated disk. So wonderful! Perfect shape, texture and taste. TRY THIS, FOLKS!
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267 users found this review helpful

Cashew Avocado Chicken Salad

Reviewed: Feb. 8, 2005
The texture and taste was fantastic. I used canned chicken breasts and found the recipe to be terrific. After an initial taste of the original recipe, I added a finely diced stalk of celery and one green onion (so as to not overpower the dill). A slice of lettuce gave it real sandwich appeal. The recipe's inclusion of avacado was simply genius.
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3 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 7, 2005
I believe the instructions were too generic. "Hot Sauce" is not specific at all - even to the type of peppers used. The difference of 10 minutes vs. 15 minutes can be an enormous difference in 375 degree oil.
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5 users found this review helpful

Peppy's Pita Bread

Reviewed: Dec. 22, 2004
3 out of 12 pitas puffed up. The remaining ones did not, but they were chewy and delicious. I will use a hot baking stone next time. I'm sure that was the problem.
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3 users found this review helpful

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