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    Fiddler

    Chef #208125

    Joined: Apr 07, 2005

    47 reviews by Fiddler

    1 - 10 of 47 sorted by Date | Rating | Helpful

    Reviewed Lemon Bars
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      |  By Dib's

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    "I am very surprised this recipe is so highly rated. The top was so sickly sweet I think the '2 cups sugar' must be a typo... it was so sweet it left that weird feeling in the back of your throat. I followed the recipe exactly yet ended up throwing half the batch out."

    Sep 17, 2012 on Food.com

    Recipe #9989

    Reviewed Mexican Cosmo
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      |  By Rita~

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    "I won't give an official rating here as I altered the recipe a fair bit BUT let me say this was an EXCELLENT drink.Instead of lime juice/sugar I used Lime Cordial and instead of Triple Sec I used Cointreau...... turned out wonderful!"

    Jun 17, 2010 on Food.com

    Recipe #209715

    Reviewed Kittencal's Honey-Garlic Glazed Meatballs
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      |  By Kittencalskitchen

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    "Delicious! I do not recommend the red pepper flakes being optional, I think they should be required in order to balance the sweetness. I followed the recipe exactly using frozen meatballs, and with a full 1lb of meatballs there was plenty of sauce to go around. I will make this again in the crockpot for cocktail meatballs as I found it much tast..."

    Mar 20, 2010 on Food.com

    Recipe #293368

    Reviewed Banana-Oatmeal Bread
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      |  By Vino Girl

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    "Not bad but not spectacular. I did not love the texture so I would suggest that anyone using whole rolled oats soak them in the buttermilk for a while prior to mixing with remaining ingredients.The colour was nice and golden and the top had a nice sweet crusty-ness to it. Not overbearing with the banana flavour but I would have preferred more b..."

    Mar 11, 2010 on Food.com

    Recipe #100513

    Reviewed Savoury Chicken
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      |  By evelyn/athens

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    "Wow, was this ever wonderful. I used bone-in, skinless chicken breasts which I thought would dry out but they didn't, they were very tender. I did need to reduce the liquid for closer to 30 minutes which made less then 2 cups but it resulted in a thicker/richer glaze. A perfect recipe for when company comes."

    Mar 30, 2008 on Food.com

    Recipe #60844

    Reviewed Cinnamon Swirl Quick Bread
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      |  By Kim D.

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    "This was so delicious. The texture is very soft and it melts in your mouth when you eat it. The top has a delicious crisp crust which you need to cut gently to prevent it from breaking off. To avoid sticking I lined the pan with wax paper leaving 1/2" edge sticking out on the sides to use as handles to pull the loaf out of the pan easily."

    Mar 30, 2008 on Food.com

    Recipe #92016

    Reviewed Dark Chocolate Ganache
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      |  By NcMysteryShopper

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    "I will not rate this due to my mistake but just a warning, do not take your eyes off the simmering butter and cream. Mine boiled over and I did not wait long enough to let it cool back down so my chocolate seized up. I would use this recipe again but probably use the double boiler method."

    Mar 23, 2008 on Food.com

    Recipe #37844

    Reviewed Kittencal's Moist One-Bowl Dark Chocolate Bundt Cake
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      |  By Kittencalskitchen

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    "I can't say this cake was a huge hit in my house, mainly because we found it much too oily. This was likely due to a combination of the quantity of oil in the recipe and the fact that I liberally applied the recommended Pan Coating after reading all the reviews about sticking. My cake didn't stick but the surface was not very firm. Also, this ..."

    Mar 23, 2008 on Food.com

    Recipe #71876

    Reviewed Alton Brown's Overnight Cinnamon Rolls
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      |  By That Napa Chicken Ranch

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    "I chose this recipe because of the ability to make it the day before. I will use the method again but with a different recipe. I found that they were a bit overcooked after only 25 minutes, the icing was too runny and not cream cheesy enough and they weren't big and puffy."

    Dec 25, 2007 on Food.com

    Recipe #181969

    Reviewed Lennie's Special Shortbread
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      |  By Lennie

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    "Perfect shortbread! and easy too!Two tips:- use salted butter, it seems to have better flavour in the end.- Don't pour the vanilla on the dry ingredients or you end up with brown specks in the dough."

    Dec 8, 2007 on Food.com

    Recipe #14059

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