ERIDQUA Recipe Reviews (Pg. 1) - Allrecipes.com (1272880)

Jay's Signature Pizza Crust

Reviewed: Jul. 2, 2011

Easy and yummy! I doubled the recipe and made 3 pizzas.

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Definitely light and fluffy, but I didn't care for the flavor. There was definitely a vinegar taste to them. If I ever make these again I will cut back on the vinegar. You don't need that much to make the milk sour.

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Pumpkin Gingerbread

Reviewed: Dec. 20, 2010

I turned the oven down about 10 degrees and cooked it a bit longer and that seemed to help keep the outside from burning. The recipe says to "lightly grease" the pans, but next time I'll grease them better because I had one loaf stick and I couldn't get it out in one piece. I would also stir the spices into the dry ingredients first because they seemed to clump up when added directly to the wet ingredients. Overall a great recipe.

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Iced Pumpkin Cookies

Reviewed: Oct. 29, 2010

Excellent recipe exactly as written! I used my medium scoop for these and they came out perfect shape and size.

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Rosemary Carrots

Reviewed: Feb. 21, 2010

I thought this was a nice change from plain carrots. Mine turned out too spicy though. I think I added a tiny bit too much pepper. Plus, my pepper was brand new and so it was really potent. So I'll be sure to cut back next time.

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Sour Cream Waffles

Reviewed: Feb. 2, 2010

I thought these were great as is.

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Asian Beef with Snow Peas

Reviewed: Jan. 28, 2010

This recipe turned out pretty good. I think the only thing I will do differently next time is maybe add more cornstarch because the sauce never really thickened up at all.

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Holiday Ribbon Gelatin

Reviewed: Jan. 28, 2010

I brought this to a family Christmas party a few years ago and I've been asked to bring it again 2 or 3 times since then, so I guess everyone must have liked it! I enjoyed it and thought the 3 layers went well together.

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Oven Pot Roast

Reviewed: Jan. 28, 2010

Easy and good. I used beef consomme instead of the vermouth. I added chopped carrots and potatoes during the last hour of cooking and they cooked up nicely.

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Left-Over Turkey Pot Pie

Reviewed: Jan. 28, 2010

I thought this was a very easy recipe and it yielded great results. I wanted potato in mine so I diced up one potato and boiled it until it was just barely tender, then added it in with my other veggies (I used frozen peas and carrots). A very tasty pot pie. I think you'll be pleased with the results if you try it.

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Pumpkin Pancakes

Reviewed: Jan. 28, 2010

These pumpkin pancakes came out very fluffy and light (I previously tried the highly rated pumpkin pancakes recipe from this site and they came out very heavy and dense in comparison to these). The syrup was a bit thin, and tasted like spiced apple cider, but it complemented the pancakes very well. There was enough syrup that you could probably make the pancakes twice to use it up.

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Homemade Maple Syrup

Reviewed: Dec. 21, 2009

This is a great recipe to have on hand for those days when you want pancakes but realize you are out of syrup! It's also a great alternative to the chemicals and corn syrup in the store bought stuff. When making this recipe I assumed the syrup would taste like store bought "fake" syrup, but I actually think it tasted more like real maple syrup. The recipe is great as is, but it would be fun to experiment as others have done by adding butter or vanilla or more brown sugar. Give this recipe a try and I'm sure you'll like it.

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Roast Chicken with Rosemary

Reviewed: Nov. 16, 2009

Very moist, not a whole lot of flavor to it though.

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Pumpkin Apple Streusel Muffins

Reviewed: Nov. 8, 2009

Absolutely wonderful! I followed the recipe ingredients list exactly and couldn’t be happier with the results. My muffins were soft, tender, fragrant, and had high, beautiful crowns! Here are some tips to help you achieve great results: First, I used fresh, green Granny Smith apples. I always bake with tart apples so that the final product doesn’t come out too sweet. They complemented the pumpkin wonderfully. I filled my muffin cups nearly all the way to the top and used muffin liners for easy extraction from the pan. Rather than making 18 muffins I made 12, plus 2 mini loaves to give away to friends. I took the muffins out of the oven at 25 minutes but left the mini loaves in the full 35. I lightly greased the mini loaf pans and the bread came out with no sticking. One more thing, make sure that your spices are fresh. Some reviewers stated that their muffins didn’t have enough spice flavor, but perhaps the spices were just old. They lose their potency over time. Happy cooking!

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Apple Pumpkin Muffins

Reviewed: Nov. 8, 2009

Absolutely wonderful! I followed the recipe ingredients list exactly and couldn’t be happier with the results. My muffins were soft, tender, fragrant, and had high, beautiful crowns! Here are some tips to help you achieve great results: First, I used fresh, green Granny Smith apples. I always bake with tart apples so that the final product doesn’t come out too sweet. They complemented the pumpkin wonderfully. I filled my muffin cups nearly all the way to the top and used muffin liners for easy extraction from the pan. Rather than making 18 muffins I made 12, plus 2 mini loaves to give away to friends. I took the muffins out of the oven at 25 minutes but left the mini loaves in the full 35. I lightly greased the mini loaf pans and the bread came out with no sticking. One more thing, make sure that your spices are fresh. Some reviewers stated that their muffins didn’t have enough spice flavor, but perhaps the spices were just old. They lose their potency over time. Happy cooking!

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Divine Hard-Boiled Eggs

Reviewed: Feb. 15, 2009

I've been boiling eggs this way all of my life. It always works for me. Just to reiterate what a couple of other people said, if you use older eggs, they will peel easier. Fresher eggs are always harder to peel. So, don't blame the recipe if your eggs don't peel well. Next time just use them closer to the expiration date and they'll peel easier. One tip that I've heard that might help, though, is adding a teaspoon of salt to the cooking water right after taking them off the heat. The salt doesn't actually make the egg inside salty, it just loosens the shell to make peeling easier. Give it a try and see if it works for you!

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Poppy Seed Muffins

Reviewed: Feb. 8, 2009

The texture of these "muffins" was very strange. My husband said that they were gritty, and I agree. They were also very oily. It just seemed like the ingredients didn't incorporate well together. They also turned out more like cupcakes than muffins. The ONLY reason I gave these 2 stars is that my husband said they had good flavor (but I used lemon extract instead of almond).

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Clone of a Cinnabon

Reviewed: Aug. 7, 2008

Impressive if you've never made homemade cinnamon rolls before, but nothing out of the ordinary compared to other cinnamon roll recipes I've tried. Just your basic homemade cinnamon roll. I think the thing that sells this recipe is that it is so easy to toss the ingredients into the bread machine and let it do most of the work, but you can do that with any recipe, so... Anyway, I just wasn't all that impressed. Good, but not the best ever.

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Banana Bread V

Reviewed: Aug. 7, 2008

I had some over-ripe bananas and thought I'd make a few mini loaves to give away to neighbors (since I, myself, don't care much for banana bread). Well, the loaves turned out so beautiful and smelled so great that I couldn't resist trying a piece. I ended up surprising myself my eating the whole mini loaf! I still had 2 to give away and both neighbors asked for the recipe! Yum, yum!

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Blueberry Muffins II

Reviewed: Jun. 9, 2008

Delicious! I already had two neighbors who I shared with ask for the recipe! Just a comment or two about the recipe itself: When I was preparing these the batter was quite thick, but that turned out not to be a problem as the finished product was perfect. Also, I filled 12 muffin cups almost to the top and had enough batter to make 2 mini loaves as well. To prevent sticking, I used paper liners, which worked perfectly. For my mini loaves I just used PAM spray on the pans and they came right out of the pans after cooling. No trouble with sticking whatsoever. Thanks for the fabulous recipe!! I followed it exactly and would not change a thing.

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