Michelle Recipe Reviews (Pg. 1) - Allrecipes.com (10365633)

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Creme Brulee

Reviewed: Jun. 6, 2010
I followed Chef Peon's suggestions and my creme brulee came out fabulously! It is very easy to make, it's just time consuming. Heating the cream took the longest. I heated the cream at low heat for an hour and it never started to bubble! Next time, I'll turn up the temperature a bit so I don't have to wait so long again! I found that if I topped a ramekin with a thicker coat of sugar, it will be more crunchy, which is what I want!
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Creamy Blueberry Pie

Reviewed: Jun. 6, 2010
I followed the instructions word for word, but I added a dash of cinnamon to the topping and a dash of vanilla extract to the sour cream mixture. I made this pie effortlessly. I will definitely make this again!
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Sangria! Sangria!

Reviewed: Dec. 12, 2009
Delicious! I omitted the sugar because it was sweet enough. For one batch I used Menage a Trois, and the second batch I used Blackstone Merlot. Both were delicious, and the fruits are great to nibble on too. :)
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Red Velvet Cupcakes

Reviewed: Sep. 19, 2009
These were a little on the not-so-sweet side, however, frosting fixes the problem. I only used 1/4 cup of cocoa powder because red velvet isn't supposed to have that much anyway. Overall, I had very great responses. Thanks!
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Sturdy Whipped Cream Frosting

Reviewed: Sep. 18, 2009
I followed the recipe exactly, and it never became stiff! It was just a cream cheese puddle. I tried saving it with powder sugar, but it never became stiff. A waste of money and time. Never again.
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To Die For Blueberry Muffins

Reviewed: Aug. 23, 2009
I followed the recipe word for word. I baked it for 20 minutes, and it came out beautifully. I love the crunch of the streusel topping, and the inside of the muffin is moist and delicious! Will definitely make again and again!
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Urban Legend Chocolate Chip Cookies

Reviewed: Jul. 8, 2009
This is a pretty good chocolate chip cookie recipe. I omitted the nuts due to my picky eaters. Next time I will reduce the amount of sugar (this is a really sweet cookie), and only blend half of the rolled oats for a crunchy texture.
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Black Forest Cake II

Reviewed: May 2, 2009
Absolutely delicious! I made them into cupcakes, and filled the cupcakes by using a small cookie cutter to cut a hole, then filled it with the cherries and powdered sugar mixture. I didn't use the heavy cream mixture. Instead I topped the cupcakes with regular buttercream frosting, maraschino cherries, and dark chocolate shavings. Will definitely make again!
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Mouth-Watering Stuffed Mushrooms

Reviewed: Apr. 8, 2009
These are so good! It's so easy to make, it's unbelievable! I used a whole package of mushrooms (roughly 28), and I still had some stuffing left over. I used the left over stuffing in a couple of bell peppers. I added canned crab to some of the mushrooms and peppers, and that was also fantastic!
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Neiman Marcus Chocolate Chip Cookie

Reviewed: Mar. 24, 2009
I followed this recipe to the T. I rolled the dough two different ways: I made one inch balls and left them like that, and the other I made one inch balls but flattened them. I baked both types for 10 minutes. The first one came out a nice soft cookie, and the flattened one came out crunchier. I prefer the crunchier one, but the other is very good too. They don't taste exactly like the Neiman Marcus cookies, which was expected, but they were a little too sweet for me. I'll probably cut down the brown sugar to 3/4 cup instead of a full cup.
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Sweet Restaurant Slaw

Reviewed: Mar. 13, 2009
Oh My God. Seriously, this is awesome. I've never made coleslaw before, and this is amazing. I added the sugar to taste, and used slightly less than a half cup. This is the best. Thank you!
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Mocha Bundt Cake

Reviewed: Mar. 13, 2009
Don't skip out on the liquor! I used Kahlua and it came out fabulously! I poured some Kahlua mocha glaze over the cake (Kahlua, some espresso, cocoa powder, and powdered sugar). Will make again.
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Pineapple Upside-Down Cake II

Reviewed: Mar. 10, 2009
Different from the other pineapple upside down cakes I've had before, but I can't point out what it is. Mine didn't turn out very pretty, but it was delicious. The brown sugar syrup surfaced to the top while baking, but didn't overflow. It glazed over the cake, giving it a nice caramel flavor. The texture was a little funny, but I'll make this again and update this review.
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Old-Fashioned Vanilla Pudding

Reviewed: Feb. 27, 2009
This is a wonderful simple recipe. I used vanilla bean paste instead of extract which gave it a nice appearance and taste, but I doubled the amount because I love vanilla. One batch makes about 3/4 cup. I intend on using this as a filling for a vanilla cake, so I added another tablespoon of cornstarch to thicken the pudding a little more. For those who are getting lumps in their pudding, the reason for this is you're not stirring enough or not as often as you should. Stir once or twice every 10 - 20 seconds to make sure you won't get any lumps. If you do end up with lumps, after chilling the pudding, strain it. If your lumps are cooked egg yolk, you didn't properly mix in the yolk.
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Black Chocolate Cake

Reviewed: Feb. 26, 2009
A great recipe for dark chocolate lovers because it isn't that sweet, but has the chocolate flavor. I topped my cake with a semi-sweet chocolate Kahlua ganache.
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Satiny Chocolate Glaze

Reviewed: Feb. 24, 2009
This is so easy to make! There is no need for a double boiler when you can use a Pyrex measuring cup, and just use the microwave. The glaze pours on so easily, and the results are much better than just using microwaved chocolate chips (the lazy way).
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Royal Icing II

Reviewed: Feb. 13, 2009
Great recipe for sugar cookie cut outs! It hardens very nicely without there being the gooey middle.
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The Best Rolled Sugar Cookies

Reviewed: Feb. 13, 2009
I live in Hawaii where it is humid so I had to add another cup of flour because the dough was too sticky to handle. I also "floured" the parchment paper with powdered sugar, which worked wonderfully. I like my cookies thick, so I rolled them to about 1/2", and they baked in about 8 minutes. I iced them with royal icing. Next time I will probably add more vanilla extract and salt for flavor.
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No Bake Chocolate Oat Bars

Reviewed: Jan. 29, 2009
What a great recipe! I like that it's easy to modify, by using different chocolates or adding coconut flakes to it. I added coconut flakes to the oat mixture. It is so good, and dangerously addicting! There's quite a bit of butter, so either add more oats, or use less butter. Personally, I love the crunchy oats, so I'll probably use a cup more next time.
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Eggnog Cake

Reviewed: Jan. 27, 2009
This cake is moist, but way too sweet! It didn't even need the filling and frosting. There is quite a bit of eggnog flavor. I only ate it to taste the cake, and that was it. I would recommend this to those who enjoy very, very sweet cakes.
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