misheclark Recipe Reviews (Pg. 1) - Allrecipes.com (10438241)

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Broccoli and Chicken Stir-Fry

Reviewed: Feb. 2, 2015
I think this recipe would be very good as written, but the great thing about stir fry is being able to change ingredients based on what you have on hand. I replaced some of the broccoli with strips of orange and yellow pepper. I added a clove of minced garlic to the sauce, and I added some chopped cilantro after I was done cooking. It turned out great and was very easy to make.
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English Toffee

Reviewed: Jan. 30, 2015
Mine turned out oily. I followed the directions carefully, cooked slowly, and the humidity outside is only 30%. I don't know what else I could have done.
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Mom's Apple Fritters

Reviewed: Dec. 7, 2014
These were kind of bland and a lot of mine didn't cook all the way through. If I try them again I'll add some cinnamon and vanilla to the batter and try to thin it out with a little more milk.
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Pork Meatballs in White Wine Sauce

Reviewed: Sep. 7, 2014
I was looking for something I could make to eat with leftover risotto, using ingredients I had on hand. I'm glad I decided to try this, as I usually avoid recipes without many reviews. I was surprised by how quickly the wine evaporated after I added it. Maybe my burner temperature was too high, but the wine was gone after about 5 minutes - there was no sauce to speak of. I continued cooking for the full 15 minutes. Luckily, the meatballs were moist and had great flavor, even without the sauce. The only complaint we had was that they were a hair too salty. I will make these again with less salt and try cooking at a lower temperature.
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Best Egg Rolls

Reviewed: Jul. 22, 2014
I made this recipe using a coleslaw mix instead of cabbage and carrots. We thought they were a little bland on their own, but were great with a dipping sauce. I will try adding a little more ginger and garlic next time.
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Jenny's Black Forest Cake

Reviewed: Apr. 16, 2014
I used the cake portion of this recipe and it was perfect. It was really chocolatey, moist, and not too dense. I didn't use this filling recipe. I put cherries and whipped cream between the layers and frosted with a chocolate ganache frosting. I decorated the top of the cake with more cherries and whipped cream.
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New York Cheesecake

Reviewed: Mar. 16, 2014
I needed a plain cheesecake recipe to make a blackberry swirl cheesecake. I mixed the sour cream into the cream cheese mixture and skipped the extra sugar since I was adding sweet pie filling. I cooked as directed and let cool in the oven. It was perfect. The texture and cheesecake flavor were both spot on.
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Curry Stand Chicken Tikka Masala Sauce

Reviewed: Jan. 11, 2014
This is one of our favorite recipes. I usually substitute sour cream or plain yogurt for the whipping cream. Since I'm only cooking for two, I like to make the whole recipe of the sauce and freeze half of it. Then when I don't feel like cooking I just have to saute some chicken and add in the frozen block of sauce.
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Toffee Bars

Reviewed: Jan. 16, 2012
These were great. I wanted something sweet and not too chocolatey. I used crushed Heath candy instead of the chocolate and pecans on top.
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 26, 2011
This was a great Thanksgiving dessert. I used an extra 4 oz of cream cheese, an additional 1/4 cup of pumpkin, and increased all the spices. I made my crust in a 9 inch cake pan. Baked in a water bath at 350 for about 40 minutes. The plain cheesecake layer was a little too small to really taste. Next time I will use gingersnaps for the crust and will reserve the plain cheesecake batter to make a pumpkin swirl cheesecake.
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Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Oct. 27, 2010
I used the recipe to make mini cheesecakes, as another reviewer suggested. I used ginger snaps in the bottom of lined muffin cups and filled with batter. Baked at 325 for about 20 minutes. Made 28 cheesecakes.
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