MrsRatfire Recipe Reviews (Pg. 1) - Allrecipes.com (10466657)

cook's profile

MrsRatfire

Reviews

Photos

Menus

 
View All Reviews Learn more

Peach Cobbler Dump Cake II

Reviewed: Aug. 21, 2011
Mrs. Ratfire says this recipe is FUN and so easy! Yes, it is a fruit dump cake, you can substitute so easily using fresh, canned frozen peaches etc. Mrs. Ratfire used a combination of canned and fresh! Delightful dishy for your casual dessert or to make with the little rats in your abode! It is impossible for this to be as good as from scratch- it is a dump cake and requires NO skill or work. For what you have to do, it is quite dandy! If you want Grandma's homemade, you will have to make grandma's homemade- I will post it soon!
Was this review helpful? [ YES ]
3 users found this review helpful

Vanilla Ice Cream

Reviewed: Jun. 10, 2011
Super Easy! I almost did not miss the eggs. I do not know why the recipe said to refirgerate before making into ice cream- as it was not heated, I see no value in this step. If you heat ingredients, yes, frigerate to bring back to cold. I swap whole milk, 2 & 2/2 and heavy cream- whatever I have I use. With this kind of recipe- it comes out of frig. so what is the point? Taste it as it is freezing in your maker, if too vanilla for you, add more sugar, if not vanilla enough, add more of that. I always leave some space in the top of the maker to adjust. Sometimes I add more milk to soften the blow down of the fat taste. It will freeze with the reat of it and will churn nicely. Check it at 20 minutes- it will be well enough along to check the flavor and adjust. Even if you make this full size- no room for space, there will still be space in a Cusinart ice cream maker to add and adjust. For giggles I tried the vanilla pudding mix in it- mistake, made it grainy. If I had cooked the pudding and dissolved it, may have been ok. In general, I am not a fan of processed foods and this may be just me going YUCK, don't like the taste of mixes. I have a robotic pot mixer- NOT the cheap ones on TV, the expensive one by Arndt. If you get one of those, it is really helpful for making cooked custards as it will still continuously. thanks for all the posts and the recipe. Kristy
Was this review helpful? [ YES ]
10 users found this review helpful

Kettle Corn

Reviewed: Nov. 25, 2008
I like the smidgen of salt as well added to this treat. I have the BEST tip for popcorn pan. Use your Wok. Use a big lid from any frying pan- the popcorn goes upward with the shape and you will burn nothing! I use a few table spoons of Peanut oil for added flavor to cook the kernels in. To make the butter a bit more healthy, I use Lee Iaacocca's butter spread. Actually is a very good butter substitute! Thanks- Mrs. Ratfire
Was this review helpful? [ YES ]
2 users found this review helpful

Easy Grilled Chicken Teriyaki

Reviewed: May 26, 2008
I followed recipe with the below changes: Used Legs & Split Breast w/bones-cut it right down the breast bone making each big breast into 2-trimmed any hanging fat w/scissors of chicken pieces. Made double batch-used extra garlic-cut fresh & chunky.I keep fresh peeled garlic in my freezer and use it as needed.I added some honey-maybe a 1/4 cup per batch to teriyaki and fresh lemon juice per recipe. - put in big gallon zip lock and tossed chicken. Marinated overnight. Cooked chicken with generous amount of sauce from marination in a 350 degree oven in large cast iron pan, covered, about an hour. Wood burning Big Green Egg grill outdoors was heated up. Put chicken on grill and grilled both sides for flavor & look. Mopped it a bit with the teriyaki out of the cast pan. We closed the cooker at times to give it the smoky flavor. I sliced a whole pineapple into rings- coated in seaseme oil. As we removed chicken, I put on the rings and gave them a grilled look and flavor. While chicken was on grill, I added some powdered arrow root to slightly thicken the teriyaki sauce in the cast pan. Corn starch would be fine too- just a very small amount. After it looked grilled, I put it all back in the cast iron pan and basted with the sauce from the pan. I brought back in the house. On the stove, I cooked some brown sugar, butter and used some of the teriyaki sauce still left in the bag from the marination. As this had raw poultry in it, it is important to let it come to a bubbly boil.
Was this review helpful? [ YES ]
7 users found this review helpful

 
ADVERTISEMENT
Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States