Doris Cheung Recipe Reviews (Pg. 1) - Allrecipes.com (1209832)

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Caramelized Turnips

Reviewed: Jul. 11, 2014
Super easy and delicious! Thanks!
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Chef John's Dark Chocolate Mousse

Reviewed: Apr. 18, 2014
Made this for a potluck dinner--I quadrupled the recipe and served it in a large casserole dish. The dish was practically licked clean by the end of the evening. It was easy to make, and everyone loved it. Even the gluten free folks could enjoy it.
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Paul's Pumpkin Bars

Reviewed: Jan. 21, 2014
These are good, but they're more like cake than bars.
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Tuna Noodle Casserole from Scratch

Reviewed: Jan. 20, 2014
Great comfort food dish. I added an extra can of tuna for more protein. I also made a gluten-free version with GF elbow macaroni and potato starch instead of the flour. Thanks for sharing!
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2 users found this review helpful

White Chocolate Chip Oatmeal Cookies

Reviewed: Oct. 3, 2013
This was a good recipe with a lot of potential. I think 3 cups of flour is probably ok if you use the stir-lightly spoon-level method like you would for a cake. I don't usually do that for cookies, so I came out with almost too crumbly dough like others here experienced, so I added 2 additional tablespoons of softened butter. I toasted 1 1/2 cups of pecans and also added 1 cup of white chocolate chips to the dough and made the first 2 dozen. In the remaining dough went an additional 1 cup semi-sweet chocolate chips for a loaded cookie. The dough is quite stiff, so I pressed each dough ball down to about 2/3" thick, and they came out great. All four dozen were gone in no time!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 3, 2012
These were yummy. I love almond, so I increased the almond extract to 1 tsp. Dough was easy to work with, and the cookies came out perfect. They had a nice light crunch after they cooled, but by the next day, they had a softer crumb due to the moisture of the jam. I had stored them in a loose container, but maybe I should have left them uncovered altogether?
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Pecan Nut Crust

Reviewed: Apr. 20, 2012
I'd ground up a bunch of pecans and was 1/2 cup short, so I made up the difference with almond meal. This is a great crust for gluten free diets and Passover. I skipped the cinnamon when I made an icebox key lime pie. It was a big hit. I will use this again for pumpkin pie and include the cinnamon. Thanks for sharing!
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Chicken Matzo Ball Soup

Reviewed: Mar. 8, 2012
Easy to make and hits the spot--especially if you're sick and have no one to make this for you! I used a combo of chicken and vegetable stock for more dimension. Yum!
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Almond Squares II

Reviewed: Jan. 29, 2012
I thought these would be like chewy almond brownies, but they were more like almond tea cookie bars. They would go great with tea, but they don't work as part of a dessert buffet--other dessert flavors would completely overshadow these.
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Pumpkin Cake II

Reviewed: Jan. 9, 2012
This was an easy, tasty recipe. I followed some of the other reviewers and used 2/3 cup sugar, 1 15-oz can of pumpkin, 1/4 cup milk instead of water, and added 1/2 tsp nutmeg. I live at high altitude, so I added a scant 1/4 cup flour and baked the cake in a heavy-gauge Bundt pan at 350 degrees for about 30-35 minutes. A dusting of confectioners' sugar is all you need, but the cream cheese glaze or a caramel glaze would go well too!
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Pumpkin Cheesecake II

Reviewed: Nov. 23, 2011
Takes some time to bake and cool, so don't wait til the evening to start. Recipe was worth the effort--everyone came back for seconds and thirds! I also made it with the maple/whipping cream sauce but doubled the pecans and toasted them first. Next time, I'll try with a gingersnap crust.
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Cinnamon Coffee Puffs

Reviewed: Jul. 2, 2010
These taste even better as mini muffins if you skip using paper liners and brush the entire muffin with butter and roll in cinnamon sugar twice. I brought these to work, and my colleagues couldn't stop popping them in their mouths! Bake for about 10-12 minutes. Yields 24 mini muffins.
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Frosted Banana Bars

Reviewed: Jul. 2, 2010
These were easy to make and yummy! I used homemade cream cheese frosting--if you're going to make something from scratch, why slather fake stuff on top? They're more like cake than a bar, and they taste better chilled.
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Chocolate Cavity Maker Cake

Reviewed: Jan. 20, 2010
Chocolatey and quick to make.
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Pecan Sandies

Reviewed: Jan. 20, 2010
These were pecany, sandy, and delicious. Thanks!
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Raisin Sour Cream Bars

Reviewed: Nov. 24, 2009
This is a great alternative to oatmeal raisin cookies. Plus they stay moist and delicious!
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Delicious Gluten-Free Pancakes

Reviewed: Sep. 7, 2009
These were just as yummy as wheat pancakes. I used 2 tsps of sugar instead of the sugar substitute, added 1 chopped up Granny Smith apple, and 1 cup of chopped walnuts. I also prefer a thicker pancake, so I only used 1 1/3 cup water. Thanks for sharing AC6AA!
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Smoky Chicken Spread

Reviewed: May 22, 2009
I made this for a happy hour get together and served it with herbed focaccia that I had toasted on the grill. It was a huge hit! Thanks!
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1 user found this review helpful

Peanut Butter Temptations II

Reviewed: May 22, 2008
These cookies were rich and delicious! To make them extra over-the-top, I pressed a peanut butter cup into each cookie after taking the pan out of the oven, and once the pb cup got soft and gooey, I pressed another one into it. Double delicious!
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Passover Chocolate Mandelbrot

Reviewed: Jun. 29, 2007
This recipe was yummy! It was like a cross between a toasted quickbread and biscotti. I made one batch with chocolate chips and walnuts and another dried cherries and almond slices. All my Jewish friends loved it and couldn't believe it was kosher for Passover!
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