silentturnip Recipe Reviews (Pg. 1) - Allrecipes.com (10232117)

Rolled Fondant

Reviewed: Nov. 27, 2011

Tastes good and easy to work with!! When my fondant seems to be too dry to work with, I rub my hands with shortening and kneed it in. Makes it easy to work with and gives it a shiny look. I've read reviews on substituting corn syrup for the glucose so would just like to comment that I only had 1/4 c of glucose and used 1/4 c of corn syrup and it worked out fine.

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Creamy Peanut Butter Pie

Reviewed: Jun. 16, 2011

I made the peanut butter balls III from this site and chopped those up to add to the pie rather than buying peanut butter covered chocolate. I put a layer of chocolate and caramel sauce inbetween the filling. Cut back a bit on the sugar in the filling and it was still more than sweet enough. Delicious!

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Beer Batter

Reviewed: Mar. 22, 2011

Easy, simple, delicious. For those of you who said your fish was soggy when cooled, most beer batters will become soggy when cooled. To crisp up, reheat in oven around 375degrees for about 7-10 minutes or so (microwaves will make soggier). For those of you who think the batter was too thick, thin it out with more beer for a thinner coating.

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Beer Batter

Reviewed: Mar. 22, 2011

Easy, simple, delicious. Most beer batters will become soggy when cooled. To crisp up, reheat in oven around 375degrees for about 7-10 minutes or so (microwaves will make soggier). If the batter is too thick, thin it out with more beer for a thinner coating.

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1 user found this review helpful

Play Dough Cookies

Reviewed: Mar. 5, 2010

Delicious and moist if not over-cooked... I baked them about 10 minutes. One you make your rope of color, twist it before rolling it into a cookie. I dipped the stick in eggwhite before inserting in cookie as recommended by reviewer.

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Banana Cranberry Muffins

Reviewed: Feb. 26, 2010

Unlike most people that have rated this recipe, I did NOT change a thing. Sweet enough and moist. DELICIOUS! I prefer a bit sweeter so next time may drizzle with a vanilla glaze (icing sugar, milk, vanilla extract).

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2 users found this review helpful

Buttery Soft Pretzels

Reviewed: Feb. 25, 2010

I made 8 large pretzels and used them to make sandwiches. I baked them at 400degrees for 10 minutes and they were a bit overdone on the bottom and a bit underdone in the centre. I cut them open and toasted them before assembling the sandwiches... awesome flavour and texture.

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Lemon Cranberry Muffins

Reviewed: Feb. 25, 2010

Not enough lemon flavour! But texture was awesome... not too sweet. Next time I will use zest of one lemon along with the extract. For extra lemon flavour, I added lemon juice to icing sugar and drizzled the glaze on the top of the muffins.... excellent.

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Prosciutto Wrapped Asparagus

Reviewed: Feb. 8, 2010

Everybody loved them! I used cream cheese and put them under the broiler until nice and crispy brown. Drizzled balsamic reduction on them after.

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Moroccan Meat Cigars

Reviewed: Jan. 19, 2010

I cooked up the ground beef with the exact amount of spices and it wasn't even close to being enough flavour. I added 5 times of each spice called for, along with an extra 1/2 of crushed tomatoes and lots of salt, and they were awesome.

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Chocolate Covered Cherries

Reviewed: Jan. 2, 2010

Delicious.... but best after sitting for atleast 2 weeks at room temperature. Would like to know how to make it more like a cherry blossom with nuts.

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4 users found this review helpful

Dry Ranch Style Seasoning for Dip or Dressing

Reviewed: Jan. 2, 2010

Make a big batch and keep it in your cupboard for seasoning various things. I just add it by taste to equal parts mayo and sourcream for the dip version.

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Crispy and Creamy Doughnuts

Reviewed: Jan. 2, 2010

The name does not fit the doughnut. The dough was tougher than the actual ones that are trying to be duplicated. Very bland. Not worth the effort.

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Lobster Bisque

Reviewed: Jan. 2, 2010

I minced my onions and added about 2 tbsp total of W sauce. It was fantastic and a great base for any kind of bisque.

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8 users found this review helpful

Lemon Sorbet

Reviewed: Jan. 2, 2010

It was very sour at first but the more I ate it, the more I enjoyed it. This recipe served 6 people, but can make up to 8 small servings because it is very tangy. I grated the lemon peel with the smallest holes on my grater. I poured the mixture into a glass bowl with a lid and froze it, mixing it every hour. Took about 5-6 hours for it to form into a sorbet consistency. I served it with a sweet raspberry reduction (simmer fresh raspberries with sugar).

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Caramel Popcorn

Reviewed: Oct. 25, 2009

Golden! Tried it at every 15 minute interval and it was best after the full hour in the oven. I tossed the popcorn in a brown paper bag as I slowly drizzled syrup... blobs of syrup that fall will spread out if you shake it while it's still hot/soft. I transfered it to a large lighty sprayed baking sheet and baked according to recipe. I think this is the first time that I've had caramel popcorn without the popcorn being stale! I'll be giving this away to my special friends during the holidays.

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Butternut Squash Pizzas with Rosemary

Reviewed: Oct. 24, 2009

Alone, the butternut squash did not do it for me. But on the honey wholewheat pizza crust with caramelized onion, mozza and fresh parm, it was absolutely delicious! I was surprised that even the pickest of my family loved it! See my submitted picture of butternut squash to see the easiest way to cook the squash. Thanks for the fabulous recipe, I will be making this over and over again!

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Boston Baked Beans

Reviewed: Oct. 22, 2009

I thought the beans were really sweet, I'll make it next time with no sugar and add sugar as it cooks and I taste it. I cooked the bacon seperately and added it right before eating since my stepdaughter is vegetarian. I couldn't find dry navy beans, so I used canned navy beans, threw everything in the crockpot on high at lunch time, and it was ready for dinner. Thanks for the recipe.

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