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    superlib

    upstate NY

    Chef #153576

    upstate NY

    Joined: Jul 22, 2004

    11 reviews by superlib

    1 - 10 of 11 sorted by Date | Rating | Helpful

    Reviewed Pilgrim Bread
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      |  By Lise in Indiana

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    "I followed the recipe exactly, and this bread turned out absolutely amazing. Very flavorful, sweet, and a nice soft crumb with a firm crust. Fabulous!"

    Sep 10, 2009 on Food.com

    Recipe #354840

    Reviewed Hawaiian Zucchini Bread
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      |  By Grace Guderjahn

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    "I have to admit, I changed this recipe a lot to make it healthier. Instead of 3 eggs, I used 1 egg and 2 egg whites, and I cut out 1/2 cup of the sugar. I also skipped the pecans. However, these changes didn't change the fact that this is an amazingly tasty bread! I made mine as muffins, and they're very light, sweet and moist. I will absolut..."

    Jan 9, 2009 on Food.com

    Recipe #11984

    Reviewed Spiced Pumpkin Bread
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      |  By Bev

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    "This bread is absolutely incredible. Soft, moist, with a perfect texture. What's not to love? I made it with fresh pumpkins, which I microwaved until they were cooked and then puree'd in the blender. This is by far the best pumpkin bread I've ever eaten, and has elicited moans of delight from all who taste it."

    Nov 7, 2008 on Food.com

    Recipe #18014

    Reviewed Basic Italian Bread
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      |  By Dee514

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    "This recipe is fantastic and easy to make. Its also pretty forgiving - I didn't notice that the first 3 times I made it, I didn't put enough water in at the 2nd step! But it still turned out great.My only recommendations for this recipe are to up the amount of salt to 3tsp, and to let the Biga sit on your counter for far longer than 6 hours. ..."

    Sep 27, 2008 on Food.com

    Recipe #49389

    Reviewed Beer Bread
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      |  By Gerald Norman

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    "This bread turned out amazing - and was so simple to make I could hardly believe it. The crust was nice and crunchy, and the butter adds a nice touch. The inside of the bread is moist and tender.I used bread flour and newcastle. I think next time I would follow other reviewers recommendations and halve the amount of butter - at least half of ..."

    Mar 30, 2008 on Food.com

    Recipe #73440

    Reviewed Oatmeal Cottage Cheese Pancakes
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      |  By bramble

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    "No, they don't taste like real pancakes. But they sure do taste good! I make 'em exactly like the recipe, but add 2tsp of honey to the batter. They're tender and tasty - I eat them with jam or just by themselves.They're also absolutely simple to make. I use my stick blender to blend the ingredients together, which makes for simple clean-up.M..."

    Jan 4, 2008 on Food.com

    Recipe #43072

    Reviewed Cornbread
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      |  By JANIC412

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    "I love cornbread. I mean, REALLY love it. For years, I've been making the standard recipe from the can o' cornmeal, and been quite happy with it.. but now that I've tried this, I'll never go back. I followed the recipe exactly and it turned out moist and tender. I made mini-muffins and a small loaf, and they're great."

    Dec 31, 2007 on Food.com

    Recipe #4496

    Reviewed Roasted Sweet Potato Sticks
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      |  By Daphne2002

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    "This was simple to prepare and the flavor is wonderful! I don't usually make savory sweet potatoes - but I intend to now!For kids lunches, you could cut the sweet potatoes into fun shapes instead of making sticks - this is great finger food."

    Oct 21, 2007 on Food.com

    Recipe #55989

    Reviewed Southern-Style Oven Fried Chicken
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      |  By Trixyinaz

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    "I couldn't believe how good this turned out. When I had it all prepped and ready to go into the oven, I thought it looked unappetizing and didn't even want to bother baking it - and then it came out and I gave some to the husband, he raved over it! Even asked if I'd marinated the chicken first, which I hadn't.. it was so tender and nice tasting ..."

    Feb 5, 2007 on Food.com

    Recipe #59272

    Reviewed Risotto Primavera
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      |  By Pinaygourmet #345142

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    "This turned out really good. However, I made quite a few changes, some of which I think are necessary.The most important: The rice doesn't only have to be coated in oil. You actually saute it in the oil until most or all of the pieces of rice are translucent all the way through. This helps the risotto absorb more of the liquids and have a mor..."

    Jan 3, 2007 on Food.com

    Recipe #202649

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