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

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Michelle

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Spanish Flan

Reviewed: Jul. 23, 2007
This is my first time making flan and it came out very well. It has a nice custard flavor and consistency. It doesn't have the excess egg flavor. Next time I will make them in individual serving cups instead of a pie pan because it is a little runny and messy.
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One Bowl Chocolate Cake III

Reviewed: Sep. 7, 2008
Made them into cupcakes, and it's the best chocolate cake I've ever had! Very moist and full of chocolate flavor!
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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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Austrian Chocolate Balls

Reviewed: Sep. 18, 2008
These cookies are wonderful! They are great with or without the chocolate frosting. They are basically chocolate amaretto cookies.
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Homesteader Cornbread

Reviewed: Sep. 30, 2008
The only change I made was using corn oil instead of vegetable oil because I had it sitting in my cupboard. This cornbread is absolutely delicious! Perfect with chili!
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Brooke's Best Bombshell Brownies

Reviewed: Oct. 10, 2008
I made some modifications: I used 1.5 cups of white sugar, 1.5 cups of brown sugar (the brown sugar gives it a slight caramel flavoring, and gooey texture) I also baked these for 25 minutes, and kept the brownies in the oven for another hour and a half so the top layer is nice and crunchy, but still retaining the center soft and moist. Next time, I'll use less sugar because it was a bit sweet for my taste. Other than that, it's pretty good.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 30, 2008
Absolutely delicious. There is no need to make changes and adjustments to it.
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Pumpkin Cake III

Reviewed: Dec. 10, 2008
This is an excellent cake. It is very moist and easy to make! The only changes I made was adding some cloves, nutmeg, and ginger because I love spice. I will be making this very often!
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Big Soft Ginger Cookies

Reviewed: Dec. 21, 2008
Amazing! I followed the recipe word for word, but I used butter instead of margarine. These cookies are so delicious, and they stay soft!
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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 1, 2009
This is the BEST cornbread I've ever made and tasted. I made a double batch, in two 9" round pans. They baked in 30 minutes. They are moist, tasty, and addicting! The easiest thing to make. Thank you for sharing this wonderful recipe.
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Photo by Michelle

Rich Chocolate Frosting

Reviewed: Jan. 13, 2009
I made a 12-serving version of this instead of 32 to frost about 30-40 cupcakes. This is absolutely delicious! I cut out 1/3 cup of the powdered sugar, and used 1/4 cup of heavy cream, and 1/4 cup of Kahlua for a thicker consistency, and richer, adult taste. I frosted "Too much chocolate cake" found on this website. Truly a winner!
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Mom's Island Treasures

Reviewed: Jan. 16, 2009
Delicious! I used 3/4 cup butter which was plenty enough. I also added a 1/3 cup more of chocolate chips and coconut each. They bake in 8 minutes, and they don't flatten out. These are a keeper!
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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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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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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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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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Photo by Michelle

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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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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Photo by Michelle

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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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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Displaying results 1-20 (of 59) reviews
 
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