mona Recipe Reviews (Pg. 1) - Allrecipes.com (10549402)

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Quick and Almost-Professional Buttercream Icing

Reviewed: Apr. 16, 2014
I felt like this was the first buttercream I've made that I actually liked! It is like the kind of frosting you get from the grocery store birthday cakes (meaning it's super sweet and crusts after piping), but that's what I was expecting, and the flavor was wonderful! I would definitely use this as my go-to buttercream recipe. No changes were made.
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White Frosting

Reviewed: Jan. 15, 2013
I added more vanilla for taste, but overall, this was a really nice frosting recipe. It had just the right amount of sweetness, and it was a good piping consistency to do swirls on top of cupcakes.
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Cream Puffs

Reviewed: Jan. 6, 2012
I really liked this recipe, but I do agree with other reviewers; it did leave out some important details. I added 1 tsp of vanilla and 1 TBS of sugar to the pastry dough. I also only used 3 eggs. The filling turned out wonderfully rich, but there's a lot of it. I think I may have been fine with just 1 package of pudding, 1 cup of heavy cream, and 1/2 cup of milk.
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Chess Cake

Reviewed: Jul. 30, 2008
The recipe was easy to make, but it turned out just a bit too greasy for me. I halved the amount of sugar added though, so maybe I should have halved the butter as well for the topping. But... I'm not sure I'll make this again. The bottom of the cake was also a bit coarse/hard in my opinion, and I would have rather had a softer cake on the bottom.
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Easy Chocolate Crackled Cookies

Reviewed: Jul. 24, 2008
The cookies smelled wonderful in the oven! I followed the advice of others and refrigerated the dough for about 30 minutes in the freezer. After baking, I let them rest a few minutes on the baking sheet before transferring to racks, and let them cool for only a few minutes before I ran out of patience and ate some. The texture inside was a bit cake-like, but that's slightly expected because of the cake mix ingredient. The cookie wasn't too sweet, and it had almost like a... bittersweet chocolate flavor. Easy to make, pretty good-- will make again some other time when I'm craving chocolate.
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Quick and Easy Alfredo Sauce

Reviewed: Jul. 6, 2008
I rated this recipe a 4.5 because there could have been more flavor to it. I added a bit of Italian herbs to it, and it seemed that it could have been a bit more salty. And, if you're eating for one, then scaling down the recipe to a serving size of one is more than enough for a plate of pasta. Good luck!
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Sean's Falafel and Cucumber Sauce

Reviewed: Apr. 15, 2008
This recipe was a tad time consuming, and it made a large amount of falafels-- almost too many for our family to consume. I made around 20 or 25 patties, made the baking powder to baking soda change, fried my falafels (then baked the leftovers the next day to heat up; they were actually better with a bit of crunch), and dipped it in a simple yogurt sauce that used the plain store bought yogurt, a dash of salt, a dash of pepper, and a tiny bit of lemon juice (I didn't have cucumbers). The taste of the actual falafel was a bit bland, but that could have been my fault; I added only half of a small onion, and 1/2 tsp of salt. I added a tiny bit of curry powder as well, and used penko (japanese) bread crumbs instead of the regular (which we didn't have either). All in all, I might make it again, but I think I'd go to a restaurant first before I invest all my time in making this dish again.
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Spanish Flan

Reviewed: Apr. 15, 2008
This flan was great, but a lot of work. I would do it again, but only if I had the time and energy, and maybe if I had company over. When my mom's mexican friends ate the flan though, they said that it tasted authentic-- so my work paid off? The reason I gave the recipe four stars though, was because it was only after I looked through a lot of reviews that I came up with the perfect [or near perfect] recipe. You can find one I typed up that's a variation of this, but just uses all the advice at http://engineeringllama.blogspot.com/2008/04/full-revised-spanish-flan-recipe.html
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