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"Okay, I am correcting my previous review. They came out this time!
The directions are really unclear and I'm still leaving it at a 3, because you have to bring it to a full rolling boil or it won't set. However, as soon as it reaches a FULL boil, pull it off the heat.
I love these things, this recipe has a lot more peanut butter flavor th..."
Feb 19, 2012 on Food.com
"Just like every other recipe of Giada's I've tried, this didn't even come close to working. Potatoes fell apart and the dressing was just weird."
Feb 14, 2012 on FoodNetwork.com
"I've had these before, and unfortunately, this recipe leaves something to be desired. It needs more peanut butter flavor to be like the ones I like."
Feb 9, 2012 on Food.com
"With the new measurements, turned out fantastic.
Since I was baking in batches, I stuck the already cut dough circles into the fridge on the pans to keep the butter in them from melting.
Only took 14 minutes- watch them close!"
Jan 30, 2012 on FoodNetwork.com
"Tooth-achingly sweet! I halved the white sugar and switched in 1/2 c. of whole wheat for the regular flour, and it was STILL too sweet for my taste. My toddler was crazy for them, even with the whole wheat flour and reduced sugar.
Even though the dough seemed really wet, it didn't spread at all, but puffed like crazy. For my next batch I'm goi..."
Jan 17, 2012 on Food.com
"Batter is too heavy, yields a dry, heavy bread rather than a cake. It does not fit in the pan size indicated, either.
Also, it is much too sweet with the Vermont Maple Frosting."
Jan 12, 2012 on FoodNetwork.com
"I had never tasted marmalade before, but was looking for an "ooh!" homemade Christmas gift, and several of the people on my list pay like $10 a jar for marmalade and fancy jams, so I thought I'd give it a shot.
I'm not wild about the flavor, but marmalade fanciers like it. It seemed just a touch too sweet. I added a little sack of ..."
Dec 28, 2011 on FoodNetwork.com
"They make a pretty good imitation of the Sister Schubert's rolls you find in the freezer section. I'm looking for rolls that rise high, with a crust the color of George Hamilton and interior so delicate it could be confused with cobwebs. These rolls, though tasty, are not that recipe. They are too dense and too flat. Back to the drawing b ..."
Nov 16, 2011 on FoodNetwork.com
"Flawless method for fried chicken. If you want more flavor, add 2 T. salt and 1 T. garlic powder to the buttermilk brine.
Also, allow yourself PLENTY of time to fry the chicken. It may take 45 minutes to get all of it fried."
Nov 6, 2011 on FoodNetwork.com
"Got rave reviews at the barbecue I took it to. BUT I left out the cayenne. This coleslaw definitely has enough bite without it. I also added 3 T. brown sugar because the apple cider vinegar seemed to outweigh everything else until I added more sugar. I used 1/2 a shallot instead of 1/2 c. of onion, and entirely left out the green pepper. It was re..."
Oct 22, 2011 on Food.com