MADSISTER Profile - (137426)

cook's profile


Home Town: Rocanville, Saskatchewan, Canada
Member Since: Mar. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Indian, Italian, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books
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Recipe Reviews 8 reviews
Apple Crisp II
Excellent! Used as many apples as would fit in 9x13" baking dish. Doubled crumble mixture, adding 1 tsp cinnamon and increasing butter to 1 1/2 c so it would turn out crisp, not crunchy. Added 1/2 c chopped walnuts to white sugar/flour/cinnamon mixture and increased cinnamon to 2 tsp. Used 2 tsp vanilla and 2 tbsp lemon juice, reducing water to 1/4 c. So good it was bad...we ate it for breakfast :~)

0 users found this review helpful
Reviewed On: Sep. 21, 2005
Butter Tart Muffins
I don't know that I've reviewed a recipe I thought unsatisfactory and I won't be breaking any habits with my review of these muffins. They are delicious! I have made them on several occasions and have a double batch baking as I write. I decided to read all of the reviews on this recipe in an effort to determine if my results were similar to others. Specifically, that the muffins didn't seem to be quite done at 17 minutes. I've taken the suggestion of one reviewer in particular this time around, reducing the temperature to 350 and increasing the baking time to 25 minutes. I think this will work very nicely. One review has left me baffled in that this individual found the muffins to be dry! I can't help but think that an error was made in the measurement of ingredients as I've never found these muffins dry. They are quite rich and very moist, even too moist if not baked for an adequate period of time. All considered though, these are highly recommended. I've not had maple syrup on hand on any occasion that I've baked these muffins, and thus in keeping with the butter tart, have used light corn syrup with great success. Thanks!!

1 user found this review helpful
Reviewed On: May 30, 2005
Prawns of Passion
I'm almost at a loss for words, this dish is so good. Thank you so much Diane!!! My fiance absolutely adored your recipe and I felt as though I were eating a meal in a fine Italian restaurant. When I was preparing the garlic butter to be used in broiling the prawns, I was busy and inadvertently left the garlic to saute until it was a very light golden brown. Well, I thought this would be fine as it was, but that the garlic would be burned if left under the broiler the amount of time required to cook the prawns. So, rather than starting over again, I strained the butter from the garlic and tossed the prawns in the garlic-infused butter to broil. Then, as we were in the mood for pasta, I prepared rotini and tossed it with the garlic and a little olive oil. I served the pasta with some of the tomato garlic mixture and then the prawns spooned over. Sprinkled the lot with parmesan and parsley. We couldn't have been happier with the result. Diane is absolutely correct in saying that this is sexy food. Needless to say, the recipe has earned a spot in my five star recipe card file.

18 users found this review helpful
Reviewed On: May 19, 2005

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