Scotty Recipe Reviews (Pg. 1) - Allrecipes.com (108)

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Scotty

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Bake Sale Lemon Bars

Reviewed: May 26, 2005
These were great. I made them for a bake sale, I overcooked them a little because my oven sucks. Will make again soon.
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4 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Jun. 16, 2009
It was great. Our neighbors have a pool and invited us over for dinner. I offered to bring all the food and cook on their grill. Who could pass on that offer. I had the cold leftovers for breakfast. I only marinated for 3 hours or so, but the salmon fillet was not that thick. Also, I am careful to pull out ALL the pin bones so the kids will eat it. That process leaves the flesh a little beat up at places for the marinade to get more surface area. The recipe says to flip the fish, that's crazy talk. I only cook with skin side down. I pull the fish when it's still pink inside, then remove the fish wrap it in foil to let the steam finish cooking without any loss of moisture.
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7 users found this review helpful

Jam Thumbprints

Reviewed: May 26, 2005
I've made this a couple of times now, loved them. Chopping and rolling in the nuts was the hardest part. Next time I hope to remember to fill the jam before baking for a better jam texture.
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4 users found this review helpful

Gramma's Date Squares

Reviewed: May 26, 2005
Great Recipe. Made as listed. Just the right amount of sweet. Next time I will use a 9 x 13 so the crust will be thinner and more like store bought texture, but would not change the flavor one bit.
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4 users found this review helpful

Scotty's Firecracker Pacific Salmon

Reviewed: Jun. 16, 2009
It was great. Our neighbors have a pool and invited us over for dinner. I offered to bring all the food and cook on their grill. Who could pass on that offer. I had the cold leftovers for breakfast. I only marinated for 3 hours or so, but the salmon fillet was not that thick. Also, I am careful to pull out ALL the pin bones so the kids will eat it. That process leaves the flesh a little beat up at places for the marinade to get more surface area. The recipe says to flip the fish, that's crazy talk. I only cook with skin side down. I pull the fish when it's still pink inside, then remove the fish wrap it in foil to let the steam finish cooking without any loss of moisture.
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2 users found this review helpful
Photo by Scotty

Galaktoboureko

Reviewed: Sep. 17, 2004
This was hard. Way more steps than I like in a dessert. SO, worth the effort. I made it for a company function and everyone loved it.
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31 users found this review helpful

Barb's Supreme Curried Ham and Egg Stacks

Reviewed: Jun. 28, 2005
I am very happy with the results. This would be great for a special occasion, but way too much work for just an ordinary breakfast.
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5 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Dec. 23, 2002
This was bland. And the meat took on the weirdest texture. What could I possibly have done wrong?
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68 users found this review helpful

 
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