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    Scoutie

    Northern California

    Chef #195589

    Northern California

    Joined: Feb 13, 2005

    Birthday: Oct 08

    456 reviews by Scoutie

    1 - 10 of 456 sorted by Date | Rating | Helpful

    Reviewed Southern Buttermilk Biscuits
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      |  By P4

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    "Just made these tonight and they were delish! I must be getting old because I didn't use the food processor, just did it the old-fashioned way. I also freeze my butter and grate it on the largest holes. My sis had hers with butter and honey, I had 1 with country gravy, then another with butter and preserves. (my dessert Thanks for posting!"

    Apr 15, 2013 on Food.com

    Recipe #26110

    Reviewed The Adirondacker Burger
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      |  By Boomette

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    "Well, this is my second attempt to review this, apparently the other one did not go thru. This is a great burger, we LOVED the sour cream sauce, the horseradish is perfect!! I did not have any dill, I used some Montreal Seasoning. Also, used Iceberg lettuce, slices of red onions and fresh tomatoes from the garden when building the burger. O, also..."

    Apr 10, 2013 on Food.com

    Recipe #431307

    Reviewed Un-Boiled Chicken
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      |  By ThatBobbieGirl

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    "Excellent and oh so easy! I used a whole chicken and I did add a bay leaf and some peppercorns to the water. Moist and very good for so many different recipes. Like you said, saving up the skin and bones to make broth is an efficient and easy thing to do. Thanks for sharing, Bobbi! :"

    Apr 10, 2013 on Food.com

    Recipe #33104

    Reviewed Sarah's Tilapia
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      |  By blueguitargirl1985

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    "I have made this over 4 times and can't believe I forgot to rate it! It's easy and delicious! I do think the Panko crumbs are a must. Like others, I also have added a bit of garlic powder, Italian seasoning, etc...just depends on my mood. Thanks for posting!"

    Apr 9, 2013 on Food.com

    Recipe #166118

    Reviewed Grilled Ham and Gouda Sandwich W/Caramelized Onions
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      |  (1 person found this helpful) |  By MackinacBride

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    "This a great sammie! I was just getting ready to post it, I saw it in Bon Appetit, March 2005. I don't use the frisee. Leaving the lid off of the pan for a bit when carmalizing the onions, will quicken up the process, just watch them and stir frequently. I also don't bother dirtying up another pan, I just take the onions out of the first pan and..."

    Feb 25, 2012 on Food.com

    Recipe #129051

    Reviewed Fettuccine Con Carciofi
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      |  By MsPia

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    "I am transferring my recipes from some of my favorite food magazines here for safe-keeping. I was so glad to see this here, it is truly delicious! I must admit, when I don't have the time, I have used canned artichoke bottoms instead of doing the from scratch. (hanging head I have even used marinated artichoke hearts if that is all I have on hand..."

    Feb 25, 2012 on Food.com

    Recipe #448622

    Reviewed Braised Short Ribs With Dijon Mustard
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      |  (1 person found this helpful) |  By Grace Lynn

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    "Thanks, I was just getting ready to post this, but checked for it first. I have been making this for quite some time now. I took the advice of other reviewers from the Epicurious site and add 8 large whole cloves of garlic in with the shallots. Sometimes I add a few sprigs of fresh rosemary. And if you can't find any good tomatoes, I have subbed d..."

    Feb 25, 2012 on Food.com

    Recipe #92195

    Reviewed Catalan Mushrooms With Garlic & Parsley
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      |  By kelly in TO

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    "YAY! I was just going to post this yummy recipe and here it is! I first saw it in the Cooking Fresh magazine, 2005. I make them all the time, they go great with grilled dishes. Sometimes I add fresh juice from half of a lemon when I add the parsley and garlic. Thanks for posting!"

    Feb 25, 2012 on Food.com

    Recipe #256426

    Reviewed Rigatoni with Bacon, Spinach and Two Cheeses
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      |  By Miss Annie

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    "I was just going to post this and here it is! The original recipe comes from a restaurant in Dublin, CA. I got it out of my Bon Appetit magazine (1998 from their favorite restaurant recipes section. I always use unsalted butter because the cheese and bacon add plenty enough salt. Thanks for saving me the trouble of having to post this, this is a ..."

    Feb 25, 2012 on Food.com

    Recipe #36253

    Reviewed Beef Tenderloin With Port-Balsamic Sauce
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      |  By frozenmargarita

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    "I was just going to post this, did a search for it and here it is! I first saw it in Bon Appetit magazine, 1998. The recipe comes from Acqua, a restaurant in Florence. I think using a good Port and making sure to use unsalted butter are the keys! Thanks for posting, this is very good for those special occasion dinners."

    Feb 25, 2012 on Food.com

    Recipe #185365

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