less2saw

"My friend, you have nailed it!!! Yet again!!! My eldest son has told me that he will make good use of any of the bulk mix left over that I don't use ~ haha! I have forwarded him the recipe! Very nice, and I think that perhaps this is the one that I was hoping for since the last one I reviewed went MIA. This is as close to KFC as I've had with..."

Feb 12, 2012 on Food.com

"You really are a spice guru! Thanks, I use Lawry's on everything and ran out this morning! Needed some right away for my eggs! This whips up quick (except for the superfine sugar which I had to make because I don't keep it on hand and our breakfast was a success. Thanks, it will be my go-to now , rather than going to the store! Very nice!<br..."

Mar 8, 2011 on Food.com

"Another great recipe from the "spice guru". And this certainly does deserve an outstanding rating because the ingredients and method transformed the really lousy cut of pork chops that I had on hand and turned them into tender, moist and edible meal. And it was delicious to boot! Thanks Bazaar for another great coating recipe. I will do this r..."

Jan 14, 2011 on Food.com

"I make this recipe, or at least very similar, mine calls for 1/3 cup white sugar, 1/3 cup shortening, and 3/4 cup apple. This has been a family favorite and a regular go to in winter! I am not reposting with the change in quantities as the recipes are so close. This is a nice cake donut, and I make mine in a mini muffin tin. We all enjoy them ..."

Jan 13, 2011 on Food.com

"This is another killer recipe by the "spice guru" himself. Would love to hear the story about the changes over time because this site isn't loving me these days. ~nudge~nudge~"

Jan 11, 2011 on Food.com

"I have made these twice now. I let the muffin rise an extra 10 minutes this time, and changed the cooking temperature to LOW. My range cooks a bit hot, and found the lower setting game me a better texture. Like jamieisjewish, they nearly burned on medium and didn't rise properly. I also found that by turning them more frequently I achieved a b..."

Jan 6, 2011 on Food.com

"I make this square, with one slight difference. I just put a single layer of plain graham wafers (9 in the bottom of the pan and drizzle some of the pineapple juice that I drained of the crushed pineapple over them. Don't bother turning on your oven for this method as it doesn't require baking. Then add the layers over top of that. I crush 6 ..."

Nov 9, 2010 on Food.com

"I made this for Thanksgiving, and found that I overwhisked the mixture in my enthusiasm to not cook the eggs. BEWARE! DON'T OVERWHISK! Or the mixture will be too fluffy and then will settle down as it cooks. I was thrilled to have SO much brulee when I was dividing it into my ramekins, so was able to "top" them up after the inevitable flop in ..."

Oct 13, 2010 on Food.com

"I didn't read the entire recipe before I mixed it up, and added all of the liquid to the yeast before adding the dry ingredients. MISTAKE!!! Because of the huge amount of liquid the dough was very soft after I had added the flour called for, and I needed to add a full 2 cups more flour before I could even handle it. I would definitely make this..."

Jul 22, 2010 on Food.com

"I was going to submit my recipe for Blonde Borwnies, but it is almost identical to this one. We double the chocolate chips that are in this recipe, and only use 1/4 teaspoon baking soda. I never put nuts in mine, but may start now that I've read your version. Those are the differences! It is an excellent recipe, and I made it for years as a su..."

Apr 6, 2010 on Food.com