Scootir Recipe Reviews (Pg. 1) - Allrecipes.com (187193855)

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Sufferin' Succotash Salad

Reviewed: Feb. 17, 2013
Completely simple and fast to make, yet very tasty and pretty. A definite go to salad for summer menus and with BBQ.
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4 users found this review helpful

Matt's Garlic Salad

Reviewed: Feb. 12, 2013
Despite it's title I found this really wanting for flavor. Added a little more vinegar and garlic which helped but won't be making this one again.
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4 users found this review helpful

Baked Buffalo Chicken Dip

Reviewed: Jan. 6, 2013
Amazingly tasty dip - added a little dash of chipolte pepper to mine to give just a little extra kick and layer of flavor. Brought it to a dinner party and watched if fly from the bowl. Definitely a make again.
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4 users found this review helpful

Chef John's Caramel Apple Pie

Reviewed: Jan. 28, 2013
The best apple pie I've ever made. Easy to make and delicious. What more can you ask for?
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3 users found this review helpful

Chef John's Pumpkin Pie

Reviewed: Jan. 6, 2013
I'm a huge pumpkin pie fan but usual just bought a bakery one for convience. Never again! The depth of flavor in this recipe is some much better and the prep is so easy. Loved it!
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3 users found this review helpful

Bread Pudding

Reviewed: Dec. 28, 2012
Simple, reliable, tasty. Easy to modify with whatever you'd like (in my case white chocolate and cherries). Great recipe.
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3 users found this review helpful

Sous Vide New York Strip Steak

Reviewed: Dec. 28, 2012
I've been sous vide cooking for a while now and absolutely love the technique. Perfect every time with almost no effort. We cook this way so often now that I bought a little sous vide "oven" from Costco that has a permanent place on our countertop. If you haven't cooked this way you owe it to yourself to try.
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3 users found this review helpful

Oven Roasted Teriyaki Chicken

Reviewed: Jan. 13, 2013
Great recipe - authentic teriyaki flavor from a dead easy technique. I'm not a Splenda fan so used a cup of regular white sugar which worked out fine. Thought the cooking time was a little much so baked mine at 350 for 40 minutes and the chicken was well cooked. Even my incredibly fussy 13 year old loved it. I agree this a bit of a salty recipe but I confess I heart salt. This is a definite addition to my repeat recipes.
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2 users found this review helpful

Japanese Style Deep Fried Shrimp

Reviewed: Jan. 13, 2013
Easy, very crispy and not at all greasy fried shrimp. I added some chipolte pepper and cumin (1 tsp of each) to the spice mix to add a little depth of flavor. A variety of dipping sauces completes the dish. Even my "I never eat fried foods" wife vanished them from the plate.
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1 user found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Dec. 28, 2012
Great wings but I like them a bit hotter. An easy fix. Each to their own of course...
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1 user found this review helpful

Eggnog French Toast

Reviewed: Dec. 28, 2012
Easy, delicious - what more could you ask for?
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1 user found this review helpful

Oven Roasted Teriyaki Chicken

Reviewed: Jan. 13, 2013
Great recipe - authentic teriyaki flavor from a dead easy technique. I'm not a Splenda fan so used a cup of regular white sugar which worked out fine. Thought the cooking time was a little much so baked mine at 350 for 40 minutes and the chicken was well cooked. Even my incredibly fussy 13 year old loved it. I agree this a bit of a salty recipe but I confess I heart salt. This is a definite addition to my repeat recipes.
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0 users found this review helpful

Sticky Beef Sandwich

Reviewed: Jan. 12, 2013
Didn't like this one. Too much sauce and I thought the reduction process overcooked the already cooked meat.
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Southwestern Egg Rolls

Reviewed: Jan. 12, 2013
These were awesome. The filling is so good that they work as a simple wrap, oven baked or deep fried. Deep fried gives them the best crunchiness I found however which adds a really nice dimension to the dish.
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Chef John's Caramel Chicken

Reviewed: Jan. 5, 2013
Loved this dish - very easy and you get restaurant quality asian food in very little time. I only had a 10" sauté pan to work with and so it took about 25 minutes to reduce the initial bit of sauce, but as Chef John points out the chicken thighs are fine with that - I was simply patient and waited for some nice caramelization. My dinner guests just kept saying "Mmmm" with every bite. What more can a cook ask for?
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Best Ever Crab Cakes

Reviewed: Dec. 28, 2012
Very tasty but bordering on too much filling. Added a little more crab to offset the mix and we were happy happy campers.
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Buffalo Chicken Wing Sauce

Reviewed: Dec. 28, 2012
Very good sauce but pretty anemic if you like heat. Definitely spice it up a bit to give it some character
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Marinated Ranch Broiled Chicken

Reviewed: Dec. 28, 2012
An easy, decent tasting recipe. Great as a kid pleaser.
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Smokin' Scovilles Turkey Chili

Reviewed: Dec. 28, 2012
Great complex flavors. An excellent chili that excites the palate. My very fussy 13 year old who hates "hot food" even loved it. Better the next day when the flavors have had a chance to mingle.
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