Micki Recipe Reviews (Pg. 1) - Allrecipes.com (10159091)

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Micki

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Sweet Restaurant Slaw

Reviewed: Mar. 2, 2014
I really liked this recipe. One thing that I would change is the amount of sugar. I like EVERYTHING sweet, but this was way too much sugar even for me. I started with a 1/3 cup and didn't even add all of it. I probably ended up adding about a 1/4 cup. Definitely add gradually and taste test as you go to fit your personal taste! Otherwise, I really liked this recipe. Like I said, I like everything sweet so this was a hit for me with the sugar adjustment.
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Best Breakfast Cookie

Reviewed: Apr. 14, 2013
These are really good! I was skeptical, but I was very pleased. I baked at about 340 for 8 minutes because I didn't want them overdone. I watched them carefully and they came out great! Mine are really moist and even fall apart. I like all my cookies underbaked a bit. It makes a ton. I put most in the freezer and just pull them out as I need them so they don't get stale sitting on my counter. Haven't had one from the freezer yet, but cookies usually freeze pretty well so I'm sure they'll be just as good. To those making their own prune puree, definitely use baby food prunes or Lighter Bake, which is an oil substitute you can find at the store in the baking aisle. I think it's kind of hard to find these days, but if you can find it, that would work, too. I will be making these again for sure. I use these for my pre-work out "snack" in the mornings.
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Oven Baked Chicken Teriyaki

Reviewed: Feb. 17, 2013
I really liked this recipe! I was skeptical, but happily surprised. I followed the sauce recipe exactly except used chicken broth instead of mirin (not a staple in my kitchen). And the only other changes I made were using one less breast and adding shrooms and onions. One tip, which others have also suggested, use low-sodium soy sauce. It was pretty salty and I added no salt to the meat or veg when sauteeing. I also did this on the stovetop instead of in the oven. I will definitely make this one again!
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