MYSTERYSQUIRREL Recipe Reviews (Pg. 1) - Allrecipes.com (1007933)

Vintage Lemonade

Reviewed: Apr. 15, 2012

Delicious. Just what you want in a lemonade. I followed others suggestions and zested the lemons. After the lemon zest and sugar sat, I piled it on cheesecloth and made a "ball" so that I could drop it in the pitcher, pour water on top and just let it sit for the 20 minutes and then fish it out. Seems to have worked well. Tried when tepid and tastes sweet and tart. We did not add any extra lemon juice - as after you just start to think "way too sweet" you really get a punch of tartness so it got left as is. Seeing as I had the extra lemons on hand in case it wasn't tart enough, I zested the other 6 from the bag and made a lemon simple syrup with the zest, thinking that maybe we could modify this recipe for making 'glass by glass' and easier to keep on hand. Can't wait to drink more tomorrow, after it has chilled and is served over ice.

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Butter Tart Muffins

Reviewed: Jan. 2, 2011

Easy to make, great taste. My muffins didn't rise as much and had a lumpy finish - I had enough batter for 20 muffins in regular muffin pans filled 2/3 full as I usually do, even though the recipe said it only yielded 12, so not sure if I should have just filled more, or what. The batter was very thick, more like a drop biscuit dough / cookie dough in texture and consistency, so that might be why. Possibly the instruction to "cool slightly" could be open to instruction which may have been my problem. Or the custard was cooked too much to begin with. The taste and texture warm are great, will try again and hope for muffins that look more like those in the pictures!

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Lemon Raspberry Jumbo Muffins

Reviewed: Jan. 2, 2011

Made as is, except without a jumbo muffin pan made regular sized muffins. They were not very lemony, which may be a fault of the brand of lemon extract I bought, I am not sure as it is not something I normally stock in the kitchen. I was thinking that next time I start thinking about baking these I'd add the zest of a lemon to the batter, or maybe zest a lemon and use a mortar and pestle to grind it in to the sugar before hand to extract more of the lemon oils? Will try again as they rose beautifully. Thanks for sharing

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White Chip Chocolate Cookies

Reviewed: Dec. 24, 2010

These are fabulous cookies as is, or with modifications. I like to use 1/2 white and 1/2 brown sugar. Sometimes I also use 1/2 butter and 1/2 golden crisco, and the batch that is making the house smell so delicious right now had 1 tbsp of instant espresso powder added to the dry ingredients. Also added a splash of milk, as the dough was looking a little too crumbly. With modifications or not, these are often requested by friends and family!

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Parmesan Roasted Corn on the Cob

Reviewed: Jul. 5, 2010

Delicious and different, but worth trying. We usually just soak our corn and grill on the BBQ in the husks, but I saw this recipe a while ago and wanted to try it. Easy to make, and nice to eat because you don't put extra butter on once it is cooked, so less messy than usual. Also this is the first time I bought the non-stick foil, and accidentally wrapped one ear with the dull side out. That ear had all of the cheese and seasonings cook off onto the foil, while the others had a nice 'crust' from the Parmesan and seasonings. Everyone else liked it as is, so am giving it a 5 star rating. The only thing I would do different is to use a bit less salt, as I think the mayo and the Parmesan would be enough on their own.

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Mocha Chocolate Chip Banana Muffins

Reviewed: May 8, 2009

Until today I have always made these with either strong brewed espresso or strong coffee instead of using the instant coffee granules. Using just coffee, these muffins make an awesome banana chocolate chip muffin, no hint of a mocha taste (we usually use a cream cheese filling - similiar to black bottom cup cakes!). Bought the instant espresso granules at Wal Mart, of all places, and used those tonight. The muffin had a good mocha taste. Not sure which I like better, both ways are really good!

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Big Soft Ginger Cookies

Reviewed: Dec. 6, 2008

My favourite recipe - We`re including this cookie in this year`s frozen cookie dough buckets - which is my son`s gift to family for Christmas. Form the cookies as indicated, but freeze on a cookie sheet until solid, then place into freezer storage container to cook later - with the instructions to thaw at room temperature for 15 minutes to 1/2 hour before cooking. I double this recipe, and then have enough to keep some around in our own freezer too!!

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Zucchini Cookies

Reviewed: Sep. 7, 2008

Hope to change this recipe to a higher rating - they're easy to make, the dough tasted good, cookies puffed up excellently.. but at 8minutes, on parchment paper, at the temperature of 375 as instructed, they were burned black on the bottoms. Of course I had to do two pans beside each other too, lol. NOW I'll try what's left at a lower temperature and see what happens there! (Can't say they taste good - as the bottoms are too black to even eat! :( )

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Banana Cake Cookies

Reviewed: Apr. 22, 2008

We made these tonight without the icing and my son loves them! Will try them with some sort of icing next time, as they're quick and easy, and taste just like the tops of a banana muffin. Thought: If you've tried the Oreo Cakesters, wouldn't this be a good variation? Might make a cream cheese frosting and make a sandwich cookie out of them... Day old these cookies leave a LOT to be desired. If someone has a hint on stopping them from getting so smushy please share!

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Beef or Chicken Marinade

Reviewed: Apr. 6, 2008

We love this for a chicken marinade. Haven't tried it on beef yet, but look forward to this summer!

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Light, Crisp Waffles

Reviewed: Nov. 10, 2007

Made these for Saturday Brunch. Lighter and cripsier than the other recipes that I've used. Will probably double the recipe and freeze some for weekday breakfasts too. We keep on falling back on this recipe - so I should change the rating to 5 stars! My son likes the yeast waffles better, but these don't have to sit over night!

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Creamy Cinnamon Rice Pudding

Reviewed: Dec. 25, 2006

Very good rice pudding recipe! I'm a novice at making rice pudding and I can't believe how much you get from only one cup of rice. Tastes great, but not used to adding the cinnamon into the pudding itself - we usually sprinkle on top. We'll be making it again and see how it goes with just sprinkling the cinnamon on at the end.

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Slow Cooker Chicken Cordon Bleu

Reviewed: Nov. 14, 2006

Easy to prepare in the AM before work. Used frozen chicken and let it cook most of the day. Because I have a smaller slow cooker I was only able to use 4 chicken breasts. Also found that there was too much liquid maybe, as the stuffing was kinda mushy as it had absorbed a lot of the liquid. Really enjoy the taste and the simplicity! We will be making this again.

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Caesar Salad I

Reviewed: Sep. 1, 2003

Recently we had a pot luck dinner at work, and I made a doubled batch of this dressing for my ceasar salad. Everyone loved it, from kids to adults alike! Easy to make, even coddling the egg.. and will definately make again! Thank you for sharing this recipe!

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Darn Good Chili

Reviewed: Jan. 17, 2003

For years my mother has made the same old chili. After I made this chili for her, she wanted the recipe and says she'll never go back to her old recipe! Spicy and easy to make!!

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43 users found this review helpful