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

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Scott Simmons



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Lamb Chops with Balsamic Reduction

Reviewed: Sep. 29, 2005
A savory dish without garlic?! Oh, the humanity! I set this precious dish on a bed of wild greens, avocado & seasonal tomatoes with a whisper of bleu cheese. An incomparable success! A glass of good red wine cleared the tongue, readying it for more, more, more! (added 05/12/07: Fry a sliced pear or two until golden brown after you fry the meat. Pour the prepared vinegarette over both!)
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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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274 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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231 users found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: Jul. 28, 2006
So delicious! If unable to find Thai basil, just add more cilantro and mint. Method for softening Rice Paper: alternate between sheets of wet paper towels. Within 3 minutes they will be soft enough to handle but not so soft that they disintegrate. Method for rolling:When rolling, don't start by covering the contents then pulling in. Rather, cover half the contents, then pull in and roll. This makes them firmer, and a lot easier to eat.
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159 users 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

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

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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49 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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43 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

Indonesian Pork Satay

Reviewed: Jun. 6, 2006
TOO SALTY! Rinse the peanuts 3 times if they are salted, then dry them with paper towels and dry roast them in a medium hot pan for 4 to 7 minutes, shaking the pan several times, until the nuts are no longer steaming and begin to aquire a color. Use low sodium Soy Sauce. But this recipe was delicious. The green onions were a delightful note. If you can grab your hands on 1 tbs of dried lemon grass and 1 tsp of fish sauce (in addition to removing the salt from the peanuts) you'd be giving yourself a treat indeed!
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34 users found this review helpful

Wow! Is that Caviar?

Reviewed: Jul. 1, 2006
I thought this was delicious. I served it at a family get-together. People were afraid to try it. "Fish eggs? We use that as bait here in Oregon!" A few suggestions: Use a piping bag, or the corner of a plastic zipper bag to add the sour cream/cream cheese topping. That way, you can leave spaces for people to see what is underneath. Also, next time, I will use 2 TBS of capers, rinsed, in the egg mixture. I placed the onions on a paper towel & put them in the refriegerator, but no juices were given off. Anyway, if I really thought the onions were runny, I'd slice them first, shake salt on them, and then put them in the fridge. A half hour later I'd take them out and rinse off the salt, pat-dry with paper towels, and then dice the onions. I garnished the corners with fresh fennel fronds. It was a lovely touch.
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31 users found this review helpful

Fry Bread Tacos II

Reviewed: Apr. 8, 2005
Marvelous. SO SIMPLE! My instant read thermometer was essential. Oil must be at 365 degrees to make a perfect texture. NO colder.
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26 users found this review helpful

Pan Seared Salmon II

Reviewed: Aug. 7, 2006
Very nice. But two skillets? You can easily put in the peppers, oil, garlic and lemon while the salmon is frying... I did. And it wanted a quater cup of heavy cream for a smoother, less oily sauce.
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25 users 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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25 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

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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19 users found this review helpful

Asian Pasta Salad

Reviewed: Apr. 3, 2005
I multipied this recipe for 32 servings. I only used 1/2 the amount of pasta recommended. I cooked the garlic and ginger in the sesame oil, then added my Asian-style salad dressing. My dressing was sesame-oil based. The dressing had no soy sauce, so I added quite a bit (then found I didn't need to add salt). Wow! Everyone liked it very much. I had so much left-over (although there were 35 people at the party, there were 6 salads)... a guest needed to leave early, as she was going to her brother's birthday party the same day. She asked if she could take the remainder of the pasta salad to share with them. SUCH a great banquet or potluck food. There is no meat or eggs to spoil!
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19 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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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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15 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

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