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Best Toffee Ever - Super Easy

Reviewed: Dec. 3, 2009
Use a wisk to stir it, will keep it from separating. Came out a little soft at 285 degrees, hardened better at 300. I used dark chocolate chips instead. I also used hazelnuts instead of almonds and I briefly toasted them first in a 300 degree oven and stirred some in the pot right before pouring it out, as well as put some on top of the chocolate.
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Supreme Strawberry Topping

Reviewed: Mar. 4, 2008
Came out great! Couldn't believe how much liquid came out of just the strawberries! Tripled the recipe to top an entire cheesecake, but cut back the sugar a bit. Might have used a little cornstarch to thicken it, as it was a little runny.
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Best No-Bake Cheesecake

Reviewed: Mar. 4, 2008
Wonderful! The cream made it so light and yummy. I used a 10" springform, and the crust came out a little thick, might use less next time. Also, thought the cake could have used a bit more sugar, tasted more salty than sweet. Also used the Supreme Strawberry Topping on here and tripled it to cover the entire cake (look for my review on that page).
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Cheese and Broccoli Chicken Soup

Reviewed: Dec. 10, 2007
I started by browning the chicken cubes in a little oil, then removed them. I then also sauteed some onions and garlic in a little more oil, added the butter and the flour. I also didn't remove the roux and just continued by adding the water and boullion, which I used 5 cubes, instead of 3. I used frozen broccoli and added cubed potatoes, and added the browned chicken back to simmer. I used an extra cup of cheese (as the pre-shredded cheees came in a 4 cup bag) and added heavy cream (as it was the only container that came in 8 oz.). It came out wonderfully, but think I would either add more broccoli and chicken, or use less liquid. And might cook the brocoli and potatoes separately and add towards the end, as they mosly broke apart.
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