ScallyW Profile - (187355671)

cook's profile


Home Town:
Living In:
Member Since: Nov. 2012
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 4 reviews
Easy Mouthwatering Baked Ravioli
Was planning to do cheese ravioli in a mushroom sauce but fancied something with a bit more to chew on so I did half of that and half of this. Ground beef, threw in some mushrooms, garlic, a PINCH of salt and the remnants of a pot of bolognese sauce that I had left over. 3-cheese ravioli plus mozzarella and cheddar cheese. Didn't have Parmesan so I left that out which was fine as I don't particularly like it much. Very nice meal, easy and quick to prepare.

0 users found this review helpful
Reviewed On: Apr. 30, 2014
Pork Tenderloin with Dijon Marsala Sauce
I should have liked this. It had all the ingredients for me to like it but it was awful! I don't know if it was the lack of precise measurements or what type of ingredients were to be used but for me, and my husband, this was a disaster. A 'cup' of something isn't helpful, grams or ml would be a better way to describe things, at least then we only have ourselves to blame if we go overboard, my 'cup' of Marsala wine was what killed it I think. It was overpowering and made it totally unpalatable. Or it might have been that it wasn't specified if it was sweet Marsala or dry and as I could only get sweet, I took a chance on that thinking that I had a 50% chance of being right. Who knows if dry Marsala would have made it better but if I ever get up the nerve to try this again, I'd try it with dry and a smaller 'cup'. The saving grace was that I didn't serve the sauce over the meat so we were able to still eat the meat, which was good.

0 users found this review helpful
Reviewed On: Apr. 18, 2014
Cream Soup Base
Living in Spain means there isn't the availability of many tins of soups in flavours I like so I made this cream soup base to use in a Chicken Divan. I made it with mushrooms sautéed in butter and it was out of this world. After so many 'taste tests' to check that I really did like it, I almost didn't have enough for the Divan. I'm sure it would be nice with other flavours but I don't know that I'd be able to resist just doing mushroom everytime. Great recipe. One comment about quantities though - I didn't want 8 servings though so I halved the amounts but ended up still using about 2 cups of milk as it was extremely thick at first.

0 users found this review helpful
Reviewed On: Feb. 2, 2014

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States