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This is an excellent recipe, with the reduction of butter to 1/4 c. or less. I can tell from their comments that a lot of people probably used Kraft Parmesan in the can. You cannot use that junk in recipes! That's a topping only! You have to use the real stuff from the refrigerator section in any recipe that calls for Parmesan mixed in a sauce. Also, some people use "grated" when they really mean "shredded." Even though this recipe said grated cheese, they did not mean Kraft grated cheese in the can.

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21 users found this review helpful

Sweet Chunk Zucchini Pickles

Reviewed: Sep. 25, 2012

You can process these in boiling water bath for 10 min.

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1 user found this review helpful

Candied Lemon Peel

Reviewed: Aug. 21, 2012

If you have ever eaten commercial candied fruit peel, you will notice that they do not remove the pith! Do like several others suggested and blanch the peel in fresh water at least twice, for 10 minutes each time. This removes the bitterness and tenderizes the peel. When it's done enough, a toothpick should easily pierce the peel. Then make the the syrup with fresh water and boil for 5 minutes. Add peels and simmer 15 to 20 minutes or until translucent. Drain and let dry several hours before rolling in sugar to coat.

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6 users found this review helpful

Peach Blossom Fuzz

Reviewed: Aug. 27, 2011

"Instead, it tasted more like a banana-orange smoothie." Did you use fresh orange juice or concentrate? That can make a big difference. I have found that using reconstituted concentrate gives a much stronger flavor than bottled or fresh squeezed. In things like this, fresh is always better. The flavor of the peaches also has a lot to do with it. You might reducing the juice and adding water or more ice. I eliminated the banana, used 1/2 c. juice and 1 c. ice, and it tasted like a fuzzy navel. Delicious

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3 users found this review helpful