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BarbaraJoScott

Jefferson City, MO, US
member

Recent Reviews


Re:Garlicky Roasted Artichoke Hearts

I would give this recipe a five star rating for brussel sprouts. That's what I had in the fridge. You need to cook them longer and on slightly lower heat, but the flavors are awesome. Love the panko and squeeze garlic idea. So easy! Goes well over roasted green beans and roasted root veggies as well! Plus, you can get GF Panko now... Thanks, FC! I remain a loyal reader.


Posted: 08:08 am on January 19th 2017

Re:Lemony Halibut en Papillotes with Leek Rice Pilaf

I made this recipe for Valentine's Day for my family, and everyone raved about the flavors. I used a red onion instead of the leek and 2 C (dry) Chimes 5 grain organic rice blend, as I was serving four people. The red onion turned the rice a lovely pale pink, which was a hoot considering the holiday and made for a nice contrast to the gleaming white fish and flash stir-fried broccoli and garlic I served on the side. I used the butter (Plugra), and it was delicious, but I also had a LOT more rice than your recipe called for, so perhaps that made the difference. I used more zest in the rice while cooking and added the remainder of the lemon juice at the end. I also substituted the juice of one blood orange for the white wine and used parchment cooking bags, which are more convenient. Thanks for another wonderful dinner.


Posted: 08:45 pm on February 15th 2014

Re:Jumbo Cranberry Oatmeal Jumbles

I have been baking these cookies for years now on air-bake cookie sheets. They receive RAVE reviews every time. Crispy-chewy goodness. And yes, even people who "hate coconut" LOVE this one. Thank you Nicole Rees! This is my favorite cookie recipe. And they are good on day two, three and four...if they last that long!


Posted: 12:04 pm on December 5th 2013

Re:Toffee-Style Brittle

I followed the directions for this recipe with unsalted, toasted hazelnuts, and the brittle came out VERY salty--as in "SALT LICK" salty. I have always been able to trust Fine Cooking recipes, so I didn't worry about the listed 1-1/2 TBS of salt required for this recipe. I had never made candy before, so...I went with it. BIG mistake. There must be a misprint with this recipe. I made a second batch with only half of the salt amount in the recipe, and it was still WAY too salty. (Sigh) I made a third batch using only 1/4 tsp of salt, toasted hazelnuts (last bag), and a hint of cayenne and toasted ground ginger. (It was an expensive day for me, being the test kitchen for FineCooking.com.) Also, oiling the pan for release left my brittle oily as well. I would suggest putting down a sheet of parchment paper into the pan. It peels right off of the paper. No mess, no greasy toffee.


Posted: 05:27 pm on December 4th 2013

Re:Double-Crust Jumble Berry Pie

This recipe is AMAZING! My husband loves it. Substitute 1/2 C Truvia baking blend instead of 1 C sugar and use two Pillsbury pie crusts (refrigerated rolls of crust) to lower the calories to around 300 per slice (8 sliced pie). I use blueberry, strawberry, raspberry and only 1/2 C blackberries (because I don't like too many seeds in my pie). Go heavy on the strawberries and blueberries to keep the pie from getting too "tart."


Posted: 12:06 am on August 14th 2013

Re:Goat-Cheese-and-Olive-Stuffed Chicken Breasts with Balsamic-Butter Pan Sauce

Delicious. Works well with Feta if that's what you happen to have in the fridge. Served with boiled green beans finished with sea salt, fresh pepper and a dash of sesame oil. Garnish beans with fresh cherry tomatoes, halved. The colors and texture combinations are quite nice. I had some issues with the butter scorching, as it took a while for the chicken to cook through. I would recommend using a higher temp friendly oil and finishing with a pat of european butter for flavor.


Posted: 11:45 pm on July 22nd 2013

Re:Lemon Shortbread Bars

Gooey deliciousness. I added about 1 tsp of ground ginger to my recipe, because I love ginger. Based on another reviewer's remarks, I used a glass dish and omitted the aluminum foil, which I hear isn't healthy for cooking anyway (if touching the food). I buttered the dish well as instructed and sliced the edges with a sharp knife after it had cooled for an hour. I measured and cut out 19 squares with a sharp knife -- dipping it in scalding water frequently, so as not to leave tear marks on the surface. I carefully lifted out one corner with said knife and a silicone spatula. The rest came out very easily with the spatula. I love lemon, and these bars are divine! Happy baking. (And thank you Fine Cooking for teaching me how to cook/bake. Ive been a loyal subscriber for many, many years.)


Posted: 06:30 pm on June 17th 2013

Re:Sautéed Asparagus with Butter & Parmesan

This is a very simple, yet tasty recipe that has become a family favorite. I also like to jazz it up with toasted almonds or pine nuts.


Posted: 08:35 pm on July 21st 2008