Emily S Recipe Reviews (Pg. 1) - Allrecipes.com (10759479)

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Emily S

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Pumpkin Waffles with Apple Cider Syrup

Reviewed: Apr. 22, 2012
These are amazing! The apple cider syrup is what makes it for me. I love to make extra for regular pancakes later on. I have made this recipe for a long time, but was looking for a recipe that didn't require egg white beating, to save time. Couldn't find a better recipe, and today it occurred to me why. Adding pumpkin makes for a dense waffle, so you need to add the whipped egg whites to counteract that. That's what makes this recipe perfect. Also, if you want this waffle to taste more like pumpkin pie on its own, just add more sugar. The purpose of making them like this is that you are planning on pouring syrup all over them, so you don't want them to be overly-sweet to begin with. Love these, crave these!
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Fierro Chicken

Reviewed: Jul. 15, 2009
So tasty, kids loved it. We didn't have cream so I used milk, and it was great. Some people said it was too thick, and I wonder if using milk helped that problem . . .
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Sweet and Sour Chicken III

Reviewed: Jul. 11, 2009
My rating on this is all a matter of preference. I just wanted everyone to take note that this is a soy sauce based sauce, so is more of a deep flavor and less of a tangy flavor. I prefer the tangier ones that get most of their liquid from pineapple juice and chicken broth, with a hint of soy. So, for some people this might be their ultimate recipe - go for it! But for me, a different flavor is my ideal sweet and sour.
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Sweet and Sour Chicken I

Reviewed: Oct. 19, 2008
I agree with other users that it needs 2T soy sauce in the sauce and a little more garlic salt in the batter. Then, this is really fantastic!
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Sandy's Chocolate Cake

Reviewed: Jan. 21, 2007
I followed the recipe exactly, and it turned out perfectly. One note on this, though, is that there is definitely enough batter for 3 layers, even two big ones doesn't use it all. . . After reading everyone else's reviews I have to put in a plug for the frosting - I really love it and so does everyone else I serve it to. It's different than buttercream, but it compliments the cake wonderfully.
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