Connie Recipe Reviews (Pg. 1) - (10072462)

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Chocolate Chip Cookies V

Reviewed: Feb. 23, 2013
I've made this one twice. The first time I followed the recipe except I used whole wheat flour instead of all-purpose. The cookies came out all right, good flavor and chewy and all that, but you could definitely detect something was a little off. The WWF resulted in a kind of graininess that was unpleasant. The second time, I made these cookies exactly per the recipe and they were delicious with excellent texture. Viva all-purpose flour! I craved a little bit more vanilla flavor so I might use vanilla pudding next time rather than the white chocolate.
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Carrot Souffle

Reviewed: Mar. 18, 2011
Very very nice. Way too sweet. I cut the sugar down from 3/4 C to 1/2 C and it was still way too sweet. Mine also turned out soupy but I think it's because when I food-processored the carrots, I added some water to help with that process. So if you Cuisinart the carrots be wary of adding water. In general the dish was a success and I would definitely try it again with less sugar and less water.
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Slow Cooker Chicken and Dumplings

Reviewed: Feb. 7, 2011
My husband really liked this, but I thought it was really bland and visually unappealing. Changes I made: I added about 1.5 cups of frozen broccoli. For the "enough water to cover", which I didn't understand at ALL as an instruction, I used 2 soup cans of bouillon. I agree with others that 30 minutes is not long enough for the dough to cook -- I cooked mine about 75 min and it probably could've used another 10 minutes. I also cut the breasts up into matchbox-sized chunks since that's how I remember this dish from childhood. When I went to add the dough, the dish was very brothy. I wasn't sure what it was supposed to look like at this stage of cooking but it looked like chicken soup so I ladled out about 3 ladles' worth of the liquid. In the end I was pleased with the consistency and the broccoli came out nice. The chicken was dry and bland (perhaps dry because I cut it up into smaller pieces so it cooked faster?). Really this dish just needs something to kick it up a notch, pardon the expression.
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Chewy Chocolate Cookies III

Reviewed: Dec. 15, 2006
These are absolutely yum. I used butter-flavored shortening (all I had on-hand) and I added Nestle's mint-and-chocolate swirled chips to them which made them pretty and Christmasy. I did not add nuts because they're going to be gifts and you never know, with nuts. Wanted to say that the photo on this recipe does not reflect the true brownie-ish color these cookies have. The photo makes them look sort of golden but they're truly brown like brownies. I agree with everyone saying "don't monkey with the temp or time in the oven." They'll come out of the oven puffy like gingerbread cookies but let them rest and they flatten out and have a lovely final appearance.
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