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Dsnider

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Reviewed Peanut Butter Cornflake Cookies

Feb 19, 2012 in null on Food.com

Okay, I am correcting my previous review. They came out this time!
The directions are really unclear and I'm still leaving it at a 3, because you have to bring it to a full rolling boil or it won't set. However, as soon as it reaches a FULL boil, pull it off the heat.
I love these things, this recipe has a lot more peanut butter flavor t...

Reviewed Fried Smashed Potatoes with Lemons

Feb 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

Just like every other recipe of Giada's I've tried, this didn't even come close to working. Potatoes fell apart and the dressing was just weird.""

Reviewed Peanut Butter Cornflake Cookies

Feb 11, 2012 in null on Food.com

I'd give this zero stars if I could. It did not set! They caution you so much about not overboiling the sugar and water, but I allowed mine to come to a full boil and then mixed in the peanut butter. The corn flakes got soggy and I ended up with little glops of soggy nasty peanut butter-soaked corn flakes. Ick! I'm no fool in the kitchen, I make ...

Reviewed Peanut Butter/Corn Flakes Cookies

Feb 9, 2012 in null on Food.com

I've had these before, and unfortunately, this recipe leaves something to be desired. It needs more peanut butter flavor to be like the ones I like."

Reviewed Cranberry Orange Scones

Jan 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

With the new measurements, turned out fantastic.
Since I was baking in batches, I stuck the already cut dough circles into the fridge on the pans to keep the butter in them from melting.
Only took 14 minutes- watch them close!""

Reviewed Peanut Butter Banana Cookies

Jan 17, 2012 in null on Food.com

Tooth-achingly sweet! I halved the white sugar and switched in 1/2 c. of whole wheat for the regular flour, and it was STILL too sweet for my taste. My toddler was crazy for them, even with the whole wheat flour and reduced sugar.
Even though the dough seemed really wet, it didn't spread at all, but puffed like crazy. For my next batch I'm go...

Reviewed Raspberry Crumb Coffee Cake with Vermont Maple Frosting

Jan 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

Batter is too heavy, yields a dry, heavy bread rather than a cake. It does not fit in the pan size indicated, either.
Also, it is much too sweet with the Vermont Maple Frosting.""

Reviewed Orange Marmalade

Dec 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

I had never tasted marmalade before, but was looking for an "ooh!" homemade Christmas gift, and several of the people on my list pay like $10 a jar for marmalade and fancy jams, so I thought I'd give it a shot.
I'm not wild about the flavor, but marmalade fanciers like it. It seemed just a touch too sweet. I added a little sack of cloves...

Reviewed Homemade Dinner Rolls

Nov 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

They make a pretty good imitation of the Sister Schubert's rolls you find in the freezer section. I'm looking for rolls that rise high, with a crust the color of George Hamilton and interior so delicate it could be confused with cobwebs. These rolls, though tasty, are not that recipe. They are too dense and too flat. Back to the drawing board. ""

Reviewed Oven-Fried Chicken

Nov 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Flawless method for fried chicken. If you want more flavor, add 2 T. salt and 1 T. garlic powder to the buttermilk brine.
Also, allow yourself PLENTY of time to fry the chicken. It may take 45 minutes to get all of it fried.""

Reviewed Emeril Lagasse's Coleslaw

Oct 22, 2011 in null on Food.com

Got rave reviews at the barbecue I took it to. BUT I left out the cayenne. This coleslaw definitely has enough bite without it. I also added 3 T. brown sugar because the apple cider vinegar seemed to outweigh everything else until I added more sugar. I used 1/2 a shallot instead of 1/2 c. of onion, and entirely left out the green pepper. It was r...

Reviewed Oatmeal Crumb Topping

Oct 1, 2011 in null on Food.com

Halving the recipe makes the right amount for a dozen muffins. Don't melt the butter if you are using it on muffins-it will sink in too much. A little too rich, in my opinion, to be a muffin topping. Awfully good on top of apples as apple crisp, though, but don't melt the butter for that, either. Three stars because of the melted butter thing."

Reviewed Peach Cobbler

Sep 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yuck! More like a peach cake than a cobbler. Way too much topping for the amount of peaches.""

Reviewed Lemon Bars

Sep 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Disappointing! I am an experienced baker, and I expected so much more from this recipe. I have many better uses for that much butter and half dozen eggs. I could have made 2 of my usual recipe if I was going to use that many eggs.
The crust seemed overly buttery. I know it's a shortbread. I also know that shortbread does not leave a butter...

Reviewed Southern Red Velvet Cake

Mar 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Gag! WAY too oily. My grandma's recipe uses Crisco, and only half a cup. That much oil makes it oily, not luscious and moist. It also needs 2 T not 2t. of cocoa. Otherwise it doesn't have light chocolate flavor, it has no chocolate flavor. It was also less dense than traditional red velvet. Everybody wanted to know what was missing. Just not traditional...

Reviewed Tunnel of Fudge Cake (Cake Mix)

Mar 14, 2011 in null on Food.com

WOW!!! So easy and the flavor is amazing. I would love to serve this to guests. I made two changes- water inst..."

Reviewed Maple Pecan Rice Pudding

Feb 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I consider this a good base recipe because it can stand a lot of variations and still come out fantastic.
I made this on a whim, so I didn't have all the ingredients. I switched two medium eggs for the ex-large egg, and 2% milk for half-n-half. In addition, I added 1/2 t. of cinnamon, and didn't have maple syrup so I added an extra 1/4 c....

Reviewed Maple Pecan Rice Pudding

Feb 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I consider this a good base recipe because it can stand a lot of variations and still come out fantastic.
I made this on a whim, so I didn't have all the ingredients. I switched two medium eggs for the ex-large egg, and 2% milk for half-n-half. In addition, I added 1/2 t. of cinnamon, and didn't have maple syrup so I added an extra 1/4 c....

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