Michelle Fulkes Recipe Reviews (Pg. 1) - Allrecipes.com (11213264)

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Michelle Fulkes




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Super-Easy Rocky Road Fudge

Reviewed: Dec. 21, 2011
Exactly what I was looking for. I used the Gheridelli chocolate chips so it was a bit less sweet than Toll House but it was still rich but that's what I like in my fudge. I did only use 2.5 cups of marshmallows like the others have said and I WILL be making this again. Super easy.
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Easy Chickpea Curry

Reviewed: Oct. 24, 2011
Love it!! I've made it 2x and now it'll become a frequent meal in our home. I can't see the ketchup working so I didn't use it, I wanted it to keep it as lean as possible so I also omitted the sour cream. I didn't have garam masala but I just upped the other spices and it still was a big hit!
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2 users found this review helpful

Chocolate Cookie Buttercream Frosting

Reviewed: May 12, 2011
It's a good base to work from. I was looking for a chocolate buttercream frosting. I had to double the cocoa just so I could taste the chocolate. Super easy to make and will for sure use it again with 6 tblsp of cocoa ;)
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3 users found this review helpful

Herb Quick Bread

Reviewed: Sep. 16, 2010
This was exactly what I was looking for in terms of texture (nice crust on top, dense body) and ease. I didn't have caraway seeds so I used 1 Tblsp Thyme, 1.5 Tblsp Basil as well as a healthy sprinkling of a Salt Substitute Herb Blend, it was not bland. I might pull back a bit on the Basil. I forgot the Nutmeg, used 2% milk and Avocado Oil (it's all I use). I cut the recipe in half but kept the 1 egg, there's just 3 of us and I still have 1/2 loaf leftover. It took 40 min exactly. I gave it 4 stars because of the adjustments I made aren't the written recipe.
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Toll House® Blonde Brownies

Reviewed: Jul. 27, 2010
This was exactly what I was looking for. However I'm not a maple bar lover so I really was looking for a chocolate chip cookiebar recipe that I could use this one worked but for some reason I taste maple and I don't know why. I added walnuts and used 3 oz of semi-sweet baking bars cut up (was all I had). I also used a white whole wheat flour and it didn't seem to affect the flavor. I also put it in a 9x13" jelly roll pan for 20 min and it came out perfect.
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Fluffy French Toast

Reviewed: Jul. 16, 2010
It really does taste like the restaurants! The only flour I had on hand was white whole wheat and it worked out great. I used a sourdough loaf and cut my slices about an inch thick or so. I did let them soak the batter on each side for a while plus I poked my slices with a fork for better absorption. The only change I made was to double the cinnamon and add in 1/2 tsp of nutmeg. This was so easy to put together, the longest part of it was the cooking. If I was in a hurry I would've cut my slices a bit more thin, it took about 4-5 min on each side with a lid on my pan at med-low heat. You can freeze the leftovers like one cook suggested and use a toaster to reheat but with my thickness I had to choose the Frozen Bagel setting and turn it to #5 on the dial. Something to keep in mind if you're in a hurry in the mornings. I'm keeping this recipe, definitely doing it again and recommending it to anyone who likes/loves French Toast!!
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Granny's Brownies

Reviewed: Jun. 3, 2010
I didn't like the recipe at all. I used a glass 8x8 pan at 350 and needed to bake it for 55 min(the last 20 w/foil). I used semi-sweet bars, it was all I had on hand, maybe that was the problem. I used 4.5 oz just to use up my remaining .5 oz. I also added a bag of mint chocolate chips. They were the only thing that saved this brownie. It was really oily and that could've been from the chips, I did not add in the walnuts. For as much chocolate that went into this recipe, this was a really bland brownie. The edges do get crunchy and the middle is soft with a nice shiny crust on top, it turns out pretty. If you like chocolate and can tell the difference between regular dark chocolate and 60-70% cacao dark chocolate, keep looking, this brownie is not for you. I wasn't wanting something super chocolate-y but I do want to taste chocolate if I've put it in.
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Easy Alfredo Sauce I

Reviewed: Jun. 2, 2010
Based on the prev reviews I added cream cheese, it did add a nice tang to it. I warmed it up slowly and then brought it to a near boil but I couldn't get the lumps smoothed out. I also used Kraft grated Parmesan & Romano cheese and like one reviewer said, it never became smooth. I used light whipping cream and only 1/4 c of butter. I heated it up slowly and worked it for over 25 min and finally gave up and ate. I added a splash of salt and quite a bit of black pepper. The flavor was great but the texture is gritty.
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