Michelle Recipe Reviews (Pg. 1) - Allrecipes.com (11801748)

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Sweet and Sour Chicken I

Reviewed: Jan. 28, 2012
The chicken took 8 minutes for me, and tasted like chicken nuggets :) Way better than takeout!
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Country Chicken

Reviewed: Dec. 11, 2011
My family really enjoyed this dish. We put it over mashed potatos, then for the final touch sprinkled with bacon pieces- YUM! - next time I will halve the butter since it seems excessive- I used boneless skinless chicken breast cut up, and they turned out very moist. I added garlic and red pepper to the butter when sauteing the chicken which added a little something "extra." For the gravy I used 5 cups boillon/water total, then when I added it to the chicken I simmered it for 30 minutes uncovered. I also added 2 Tbsp of cornstarch to thicken it. A tip for those who get clumps is to put about 1/4 cup of gravy in a bowl sprinkle it with the cornstarch and whisk VERY well. Add it to the pot and you get a nice smooth thick gravy. You'll also have lot of leftovers to enjoy later.
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Basic Truffles

Reviewed: Feb. 4, 2011
I was disappointed with this recipe. I was expecting a smooth consistent texture and what I got was quite dry and hard (drier in the center than on the edges for some reason). I used a high quality chocolate chip $$ that I normally do not purchase. I feel that they were wasted on this recipe. I thought the cream would make it -well- creamier. But that does not seem to be the case. I will keep looking for the perfect truffle recipe.
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Fudge Truffle Cheesecake

Reviewed: Aug. 18, 2010
This was a HUGE hit. We made a rasberry sauce that we drizzled over each piece and it was incredibly deliciopus. My dad decided that this was the best cheesecake that he had ever had (which is saying a lot since we eat a lot of cheesecake). I used the waterbath technique plus I left it in the oven that I turned off an hour past it was supposed to come out. That way there were absolutely no cracks, it looked gourmet.
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Lemonade Cheesecake

Reviewed: Jul. 19, 2010
I followed the recipe as directed. It was not very sweet (needs about extra 1/2 cup sugar I'd say). I liked how easy it looked, but maybe too easy. The recipes on the graham cracker crust container is superior to this one.
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Best Moist Chocolate Cake

Reviewed: Jul. 13, 2010
I loved the texture of this cake, very tender. Great flavor, my family loved it. On the down side I had tried to make it into a roll cake to freeze, and it cracked in several places which I attribute to how tender the crumb is. Still delicious with Cream Cheese icing. By the way I added 1/2 cup sour cream for extra moistness.
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Slow Cooker Tapioca Pudding

Reviewed: Feb. 22, 2010
This is the best tapioca ever! I have tried numerous recipes that required whipping egg whites and other labor intensive work and none have turned out as great and delicious as this recipe. I did add Vanilla like some other reviewers suggested.
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Chocolate Chocolate Chip Cookies II

Reviewed: Feb. 10, 2010
Delicious! I used white chocolate chips and they turned out great. I also substituted oil for half of the butter to make it a little more healthy :) The cookies are very crispy, just the way I like them with a glass of milk.
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Grandma Zauner's Dobosh Torte

Reviewed: Oct. 25, 2009
I baked this in three 9 inch pans and they looked beautiful. However, I wasn't pleased at all with the taste or texture. The cake was dry, hard and spongy (I followed the recipe exactly so I don't know if some people just prefer this type of sponge cake or not, but I didn't like it). The icing was good, but separated on me (too much butter in my opinion). While not in edible it wasn't the delicious cake I was expecting based on the other reviews unfortunately. On top of that the cake is very labor intensive. I would not make again.
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