michelle Recipe Reviews (Pg. 1) - Allrecipes.com (11666479)

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Best Tuna Casserole

Reviewed: Feb. 25, 2012
Very easy and fast. I made half the recipe and the four of us had leftovers. I added half a can of milk (I only used one can of soup because I halved the recipe) as suggested by other reviewers. I little bland, but the family ate it...which makes it a keeper for us.
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3 users found this review helpful

Cheese's Baked Macaroni and Cheese

Reviewed: Feb. 12, 2012
Really good. I used 3/4 tsp of onion powder because I didn't have an onion. I used turkey kielbasa. Think it was better unbaked... but I used whole wheat pasta which always needs more liquid. Slightly different flavour than plain mac and cheese. Would make again.
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Fabulous Beef Tenderloin

Reviewed: Jan. 8, 2012
A complete hit! Wish I could make it again today. Doubled the recipe for a 8lbs whole tenderloing (8lbs before trimming the fat). Used unsalted butter and the lowest salt soy sauce I could find. The meat was great, but the sauce was mildly salty. Cooked it for 60 minutes and when it came out of the oven the thickest part was 140 degrees. After 15 mins it was about 145, so perfect for us. Firm, but uniformly pink throughout. Added 2 trays of sliced mushrooms to the drippings in the last 15 mins. Cut easily with a dinner knife, didn't even need a steak knife.
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7 users found this review helpful

Angel Icing

Reviewed: Jan. 8, 2012
This was nice and glossy , but it didn't hold up on the cake as nice as 'Marshmallow Icing' from this site.
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2 users found this review helpful

Thai-Style Peanut Sauce with Honey

Reviewed: Jan. 1, 2012
kinda sweet, not peanutty enough for me. Sat on the counter for 3hrs. Everyone loved it.
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1 user found this review helpful

Baked Pork Spring Rolls

Reviewed: Jan. 1, 2012
great, flavourful and much better choice than fried. made exactly as directed. Might try just spraying with PAM next time.
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3 users found this review helpful

Challah I

Reviewed: Jan. 1, 2012
this was so easy. Followed the recipe exactly and it tastes great. Mine wasn't as egg-y as the bakery though. Made 2 enormorous braids.
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5 users found this review helpful

Sugar Cookie Icing

Reviewed: Dec. 25, 2011
first time trying it and it was perfect. it made more than enough for several dozen cookies, perhaps my cookies were smaller (less than 2") we had to keep stirring it so it would stay loose. Did half with almond extract and half with mint.
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2 users found this review helpful

Soft Sugar Cookies IV

Reviewed: Dec. 25, 2011
I've never liked sugar cookies, maybe because they were hard. These are soft, like the texture of shortbead. I only used butter, no shortening. Chilled the dough and rolled it between parchment so we could cut shapes. Used the 'Sugar Cookie Icing' recipe with it.
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2 users found this review helpful

Marshmallow Icing

Reviewed: Dec. 4, 2011
I have never made a cake that looked so pretty. Based on the other reviews I cut the sugar to 1 c and beat it for 10 mins. Amazing. Glossy and held its shape beautifully. Tastes like the inside of a great meringue.
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4 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: Nov. 27, 2011
Way too much liquid I should have drained it off. because there was so much liquid, plus the cheese, at it cooled it ended up as a solid mass. Tasty, especially with the fresh basil. Will try again, but will drain when the orzo is done about 8 mins for me.
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1 user found this review helpful

Spicy Maryland Crab Dip

Reviewed: Oct. 29, 2011
Will make this again! I used 3 cans of lump crabmeat and 2 tbsp of Old Bay. Wonderful. Next time I might bake it longer though, mine was a fairly wet.
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1 user found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Oct. 16, 2011
this is slightly unfair, I am rating this recipe on the results if you only use butter. Even after chilling the dough for an hour the cookies came out very flat and too delicate for my purposes (kid snack). Clearly other people have great success following the recipe, so my suggestion is you don't deviate from the recipe like I did
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1 user found this review helpful

Paul's Pumpkin Bars

Reviewed: Oct. 6, 2011
wow. faster than pumpkin bread and delicious. It does come out like a dense cake but doesn't crumble. I added one extra tsp of cinnamon and only used 1c brown sugar
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3 users found this review helpful

Applesauce Bars

Reviewed: Oct. 6, 2011
wonderful and have made several times. only changes ae to reduce sugar to 1/2 cup and bake in 8" square pan
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Golden Crescent Rolls

Reviewed: Sep. 5, 2011
really a 4.5 stars. the only thing was mine were very brown after only 9 mins. I made this with my 3yr old as a weekend activity. the yeast, the punching and the rolling were all lots of fun. I used butter instead of shortening.
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1 user found this review helpful

Creamy Vanilla Pudding

Reviewed: Sep. 4, 2011
I cannot believe you can make pudding without stirring constantly. I was worried about burning so I cooked it on medium and amazingly not a scorched piece to be found. I will definitely try this again...with some cocoa :)
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Chocolate Cornstarch Pudding

Reviewed: Sep. 4, 2011
This was tasty and simple to make. But I'm not crazy about the effort to constantly stir (as is generally expected with pudding). I tried the Creamy Vanilla Pudding method and that was so easy. Both recipes taste so much better than a package, but this recipe takes much more standing by the stove. If I hadn't tried the other recipe I may have rated this a 5.
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1 user found this review helpful

Five-Minute Blueberry Pie

Reviewed: Aug. 25, 2011
it took me 10 mins...but I had to make my own graham cracker crust. the fresh blueberries were unbelievable. This is so good and so easy I will make it again.
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Easy Beer Bread Mix

Reviewed: Aug. 20, 2011
interesting...does not taste like beer at all. Very easy and very quick. Followed the instructions except added 1/2c shredded cheddar and baked in a tube pan (40 mins) because I didn't have the right size pan. The odd thing was the batter was quite dry and lumpy before it went in the pan...and the cooked product is moist, but doesn't hold together? I would try it again as written but with a few extra herbs/garlic to amp up the savory flavour. The butter on top definitely adds a lot to the texture and flavour
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