MADSISTER Recipe Reviews (Pg. 1) - (137426)

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Holiday Cranberry Chutney

Reviewed: Oct. 12, 2009
Cheryl, you are the Cranberry Queen! Here I sit, on the morning of our Thanksgiving here in Canada (October 12), and I'm in heaven! I wasn't sure about this recipe but was committed to diverting from the standard berries, water, sugar combination no matter the cost. I stayed with your recipe for the most part, though was shooting more for a cranberry apple sauce so used two Granny Smith apples and reduced the sugar by a modest 1/4 cup. Again, I wasn't sure about the idea of serving the chutney on crackers with cream cheese, but I had some cream cheese left over from making a cheese cake so decided to give it a try on regular Ritz crackers. Yes! Absolutely divine, no doubt about it. I used all the spice called for in the recipe, and with some tripidation I must say, but I've no regrets at all. The reviewer who insists that the spice is overpowering and that the use of cream cheese is a waste of time because the spice drowns the flavor? Balderdash! It's sublime. Highly recommended. And a Happy Thanksgiving to you Cheryl!
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111 users found this review helpful

Apple Crisp II

Reviewed: Sep. 21, 2005
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 :~)
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Butter Tart Muffins

Reviewed: May 30, 2005
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!!
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1 user found this review helpful

Prawns of Passion

Reviewed: May 19, 2005
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.
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17 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Apr. 27, 2005
These biscuits are fine, I suppose. However, I am quite relieved I decided to take the advice of a couple other reviewers in omitting the 1/4 tsp salt. If I decide to make the biscuits again, I will probably reduce the amount of garlic powder to 1/2 tsp, as the full 1 tsp I believe overpowers the taste of the cheese in this recipe. And I used 5 ounces of sharp cheddar cheese, 2 ounces more than is called for in this recipe, so the cheese flavour should be quite prominent. Also, I will reduce the amount of butter!!! 1/2 c far exceeds what is practical for 20 biscuits. I'm no health nut and thus do not object in principle to the use of 1/2 c butter, yet I could not use even 2/3's of the butter mixture. The amount remaining sits covered in my fridge so I suppose I'll find some clever way to use it. And finally, as mentioned by others, the time required to bake these biscuits at 375 degrees fahrenheit will probably exceed 12 minutes. I baked these biscuits for 15 minutes to achieve a very light golden brown.
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1 user found this review helpful

Chocolate Covered Caramels

Reviewed: Apr. 9, 2005
Delicious candies! Home-made is always best, and nowhere is this more true than with candy. These remind me of the trademark Rolos chocolate caramels, only these, of course, are better. Having made this recipe several times over the last few months however, I wondered why I had such trouble melting the butter/chocolate mixture and keeping it workable while I finished dipping the caramels. The chocolate would stiffen far too quickly, and getting it back to a workable consistency was more difficult the second time round. I decided to read the reviews in an effort to discover what I might be doing wrong and though my particular problem wasn't mentioned, I did read of one reviewer who suggested eliminating the butter from the chocolate mixture. I hoped this would solve my problem and voila! I was not disappointed; the unadulterated chocolate mixture was now smooth and creamy and remained workable for a longer period of time. Butter or no however, I'd recommend having a little more than a pound of chocolate on hand. I've never managed to get by with only a pound. I use Callebaut milk chocolate chips for this recipe and others and am never disappointed. A good quality chocolate should be used because its flavour and texture are superior to that of cheaper varieties. To keep costs down, I purchase Callebaut milk chocolate in the bulk section of my grocery store. This recipe will always have a place in my recipe box. Thanks Cheryl!
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79 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Jan. 30, 2005
I copied this recipe yesterday and then made them today. I read quite a few of the reviews and decided to use 1/2 c butter & 1/2 c butter flavoured shortening, as is my practice when preparing regular chocolate chip cookies. I also used 1/2 c packed brown sugar and 1 c white sugar. I remembered reviews that these cookies can be dry when I had finished mixing the batter and realized that even the batter is stiff and dry. I decided to add a heaping tablespoon of liquid honey, which I made sure to incorporate well. I was worried but OMG these cookies were excellent. I always get complements on my cookies, but just as Kathy reported, people said I should sell these!! Thanks Kathy!
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1 user found this review helpful

Japanese-Style Deep Fried Chicken

Reviewed: Dec. 20, 2004
This chicken is absolutely excellent! A thin, crispy, tasty batter covering tender morsels of chicken. I served this chicken with basmati rice and steamed carrots. I check the local supermarked for rice flour and potato starch and found they had rice flour but no potato starch. Then I came across a gluten free all-purpose mix in the same store. The mix listed rice flour, tapioco starch and potato starch as the first three ingredients and thus I decided to give it a try. It worked perfectly. Definitely give this recipe a try. You won't regret it.
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36 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Nov. 2, 2004
This is an excellent recipe for a girl in a hurry. I have used this dough with the caramel sauce I found in another recipe on this site -- 1/2 c butter/margarine, 1/2 c vanilla ice cream, 1/2 c brown sugar brought to a boil over medium heat and boiled 5 mins. Pour into bottom of greased 9x13 baking dish and allow to cool while preparing cinnamon rolls. Place rolls in dish to rise and bake. I find it useful to bake the rolls covered in foil for 15 mins or so and then uncover the remaining time. This allows the rolls to be cooked through while preventing overbrowning. The caramel sauce is really what makes the recipe. I've received nothing but compliments and requests that I make more.
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1 user found this review helpful

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