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    EQJunkie

    West Virginia

    Chef #292789

    West Virginia

    Joined: Feb 11, 2006

    Birthday: Jun 19

    12 reviews by EQJunkie

    1 - 10 of 12 sorted by Date | Rating | Helpful

    Reviewed Snickerdoodle Biscotti
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      |  By CookbookCarrie

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    "This is an excellent biscotti. It seems very sweet to me, and I think the next time I will use 3/4 cup sugar and if that still seems so sweet then the time after that will try with half a cup. Like some other reviewers, I added cinnamon to the dough, about a teaspoon. No problem kneading that dough into submission! The first 30 minutes baking a..."

    Dec 13, 2012 on Food.com

    Recipe #90003

    Reviewed Zucchini Bread
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      |  By Sackville

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    "Whoever said this was dry baked it too long. I took it out of the oven after 55 minutes, but probably should have taken if out after 50 minutes. This bread is just excellent, and we will definitely make it again. Next time will be putting a piece of parchment in the bottom of the loaf pans, though, to make it easier getting it out of them."

    Jul 6, 2009 on Food.com

    Recipe #17123

    Reviewed Texas Sheet Cake
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      |  By mahatfield

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    "Just curious, Marcia Hatfield, but did you live in the Ottawa, Ontario area back in 1975-76? Your recipe for Texas Sheet Cake is identical to the one my mother made for many many years and passed on to me. Back in either '75 or '76, our family was camping at Lake Mississippi in Ontario, and befriended a family of Hatfields who were camping nearb..."

    Aug 13, 2007 on Food.com

    Recipe #13554

    Reviewed I Hate Ricotta Meat & 2 Cheese Stuffed Shells
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      |  By TheDancingCook

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    "This was very good. I'll make it again."

    Jun 13, 2007 on Food.com

    Recipe #56846

    Reviewed Country White Bread or Dinner Rolls (Bread Machine
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      |  By DDW

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    "This recipe is simply fabulous. I did a couple minor changes to it. Added a tablespoon of dry milk powder and used 1 1/2 teaspoons of bread machine yeast. I cut the dough into 12 rolls and put them in a 12x12 inch Pyrex baking dish. When they were raised, I brushed them with an egg beaten with a teaspoon of water before baking. The rolls came ..."

    May 24, 2007 on Food.com

    Recipe #71373

    Reviewed Kittencal's Famous Coleslaw
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      |  By Kittencalskitchen

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    "This is the best coleslaw I have ever had, and I even had to substitute the buttermilk with soured milk (the buttermilk I "thought" I had was too far past the exp date to use. I omitted the green onions since I don't care for them in coleslaw. I have a feeling I'll be making this recipe often!"

    Apr 5, 2007 on Food.com

    Recipe #102617

    Reviewed Pickled Eggs
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      |  By CountryLady

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    "Omigosh these were so good! I doubled the recipe and just pickled the whole 2 dozen in a very large jar. I simmered 8 cloves of garlic in the vinegar mixture and didn't remove them. I also added some red pepper flakes, hoping they would give the eggs some heat, but it didn't. So next time I'll be trying a new addition. Even without the heat they a..."

    Mar 7, 2007 on Food.com

    Recipe #55102

    Reviewed Famous Challah
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      |  (1 person found this helpful) |  By Tante B

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    "Oh my, this came out wonderful. Next time I'll need to decrease the baking time by a few minutes, as the bottom got kinda dark. Will definitely make this again!"

    Feb 25, 2007 on Food.com

    Recipe #90765

    Reviewed Caramel Sauce
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      |  By Dancer^

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    "This was a lovely sauce, though it's flavor and color don't say "caramel" to me. But I'm a coffee freak, and really loved the mocha flavor to it. It would make a wonderful addative when making a milkshake! I'll make it again."

    Feb 19, 2007 on Food.com

    Recipe #23443

    Reviewed Ugly Naked Chicken
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      |  By HeatherFeather

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    "HeatherFeather, this dish was fabulous. I added half a teaspoon of crushed red pepper flakes for an added kick. When I took the chicken out of the pan, I saved the juices and thickened with a tad bit of cornstarch for a thin sauce...and while rice was finishing cooking, I pulled the chicken from the bone and added some of the sauce to the now bo..."

    Feb 4, 2007 on Food.com

    Recipe #40106

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