tucaz Recipe Reviews (Pg. 1) - Allrecipes.com (11448461)

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Robbi's M&M Cookies

Reviewed: Jun. 6, 2013
BLEEDING M&M'S?? You bet! :-D I am really surprised that some pros did not bring this up at all. The M&M's need to be put on to of the ball of dough, if you want them to look pretty, like in the picture. BUT, bleed as they bake, because the cookie expands, hence a trail of color that does not make for a pretty cookie. I tried a couple different things, and what seem to work the best was to slightly push with my hand the ball of dough, then apply 3 to 4 M&M's on top of each cookie. That helped *tremendously*. I also used butter, no white sugar at all, and they were plenty sweet!.
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Thai Shrimp and Noodles

Reviewed: Jan. 6, 2012
Was disappointed. Agree with all reviewers that say sauce is plain and lacks something. I added more soy sauce, red pepper flakes, honey, added garlic (surprisingly, as others have noted, recipe did not call for any) and still could have been more flavorful.
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Donut Muffins

Reviewed: Nov. 21, 2011
I am giving these 3 starts because even though the taste is really good once you reduce the amount of nutmeg by half (otherwise it overpowers the batter), the recipe does NOT yield 24 mini muffins as the ones pictured. In order to get 24 as puffy as those, you probably need to 1 1/2 the recipe, if not double. We do not use white sugar or white flour at home, so I used whole wheat flour (King Arthur's) and Sucanat. The kids loved them, and so did we.
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Rick's Special Buttercream Frosting

Reviewed: Jun. 20, 2011
I am giving this 3 stars because I have made icing like this before and I was hoping for something better. I might have beaten it a big too long, as the icing seemed :loose". I used 1/2 butter, 1/2 shortening and about 4 c of sugar and it was STILL too sweet for my taste. For those of you that had a great consistency, for how long did you beat the fat?
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 24, 2010
The cheesecake needs more sugar, and it does not have enough pumpkin flavor. It was ok for us, nothing out of this world. I will probably not make this recipe again, but will try to alter it to find a better flavor and consistency.
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Coconut Cream Cake II

Reviewed: Nov. 13, 2010
This cake tastes a bit strange. I used Pillsbury Moist White Cake, and I'm a bit disappointed with the flavor, especially after reading the wonderful reviews. Even after the sour cream and the coconut cream, I taste the boxed cake in here, I might try to make it with a different brand, as this Pillsbury has its own particular taste maybe due to the pudding already added in the mix.
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Chocolate Eclair Cake

Reviewed: Jun. 27, 2010
I am giving this dessert 3 starts because it is good and quick, but if you are looking for an amazingly home made tasting dessert, this is NOT it. I almost never buy anything boxed, and had mixed feelings about this cake. If I was to make it again, I would double the crackers in the layers (instead of a one-cracker layer, I would do a two-cracker layer) I dipped the crackers in milk for a couple of seconds before putting them in the cake, I made it about an hour ago and it is ready to eat. No need to refrigerate overnight. Also, I used Betty Cocker ready frosting.
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Barbeque Chicken

Reviewed: Jun. 27, 2010
I am giving this a 3 stars because it was simply good. NOT great. The chicken does end up very, very tender, but lacks a bit of flavor. I have made my own barbecue sauces before, and I thought this would be too runny, so I omitted the water, and it was still runny, almost like broth. This sauce definitely needs to have some barbecue sauce substituted for the water, definitely some paprika and garlic too. I will make it again but will make significant changes. Good, not close to be great.
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Cream Cheese Pound Cake

Reviewed: Jun. 23, 2010
I use 2 2/1 cups of sugar, which is plenty. Also, 2 tsp of vanilla and 1 tsp of almond extract. Make sure your eggs, butter and cream cheese are room temperature before you begin. You will not be able to have just one slice!
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