Michelle Hattasch Recipe Reviews (Pg. 1) - Allrecipes.com (13281430)

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Michelle Hattasch



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Soda Cracker Pie

Reviewed: Nov. 22, 2009
My mom has been making me this for years, and this tastes just like her recipe. I top it with real whipped cream and strawberries. Most desserts and other pies are too sweet for me, but this is absolutely perfect. Enjoy!
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Lemon Poppy Seed Bundt Cake

Reviewed: Oct. 29, 2009
This recipe did not come out like I expected from all the rave reviews. First of all, the recipe says to bake the cake for 60 minutes, however I checked it at 40 minutes and it was already overdone. I thought the pudding mix would add something to the cake, but the end result didn't taste any better than a plain old cake mix cake. I will keep looking for a lemon poppy seed cake recipe that suits my tastes better.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Mar. 16, 2009
This turned out awesome! I made it for a family party, and it was gone in a matter of minutes. (I should have made a double batch!) One tip: the recipe calls for 10 oz of alfredo sauce, but the store only carried 15 oz jars, so I almost out in too much. If I hadn't noticed, the dip would have been ruined. I have to say, this is the best spinach dip I have ever had. I served it with veggies, tortilla chips, and pita bread. Highly recommended!
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World's Best Lasagna

Reviewed: Mar. 16, 2009
I have never made lasagna from scratch before, and this came out perfect! I made two pans: one with ground beef and pork italian sausage per the recipe, and one with ground turkey and turkey italian sausage for the non-red-meat eaters in my family. Both were incredible... my family was very impressed. I made a few modifications to match our taste and convenience needs: My family likes a lot of meat, so I used a full pound of the ground meat and 1.25 pounds of the sausage. I also followed the advice of several reviewers to soak the noodles in the 13x9 pan for 30 min. in very hot water, instead of boiling them completely. One tip: Since you are soaking the noodles in the pan which the lasagna will be baked in, you can lay out the noodles in layers to see how many you need. One of my pans has rounded corners, so I actually needed less noodles. That way there's no waste! I messed up the layers a little on the first one, but no worries because no one noticed. Since I was making this for a special event, I made the sauce and put them together the day before and kept them covered in the fridge overnight. I pulled them out 1.5 hours before baking. I needed to cook them about 20 minutes longer than the recipe states, but that is probably because they were still cool from the fridge. I can't empasize enough how good this recipe is, and well worth the time it takes! This is a recipe to keep!
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