Melissa Cook Recipe Reviews (Pg. 1) - Allrecipes.com (13772791)

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Chocolate Ganache

Reviewed: May 6, 2009
Absolutely wonderful! I've only heard of the word ganache whispered thorough the cooking world's grapevine, and was scared of it since I could pronounce it. I am not renown for my cakes turning out perfectly - but I can promise you that this made a simple, impossible-to-screw-up chocolate cake worth a restaurant showcase! Using semi-sweet chocolate chips and some heavy whipping cream, it took no more than five minutes for me to drizzle it over the cake halves and another five to paint it with pretty swirls of a spatula! You can't go wrong with this!
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Gypsy Soup

Reviewed: Apr. 22, 2009
My favorite soup/stew of all time! I get requests for this recipe every time I made it. I will happily say that this won the Parts Express Soup Cookoff of Springboro, Ohio(2008) hands down! After so much time making this, I have cut out nearly all steps and simply throw everything into the biggest pot I can find and let it steep until dinner is ready(give or take a few hours!). The smell has even attracted neighbors from across the apartment complex!!! Thank God I make a lot!
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Pinwheel Italian Calzones

Reviewed: Apr. 22, 2009
The taste is awesome, however I ran into a issue when it came to the pinwheel part. It worked, no doubt - but I think I might have wrapped them too tightly. Wonderful on the outside, but SO soggy and doughy on the inside. I just don't think it had time to breathe in the oven. So, if I loosen up on the wrapping a bit, I think it'll be alright. Such a cute idea, though. If I perfect it next time, I think the kids will love them!
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Chicken Pot Pie IX

Reviewed: Apr. 22, 2009
Truly incredible, we cannot get enough of this! I love it, the kids love it, my boyfriend loves it! I've had to resort to buying small portable pot pie holders(the tin-foily ones at the supermarket) so all the people at my boyfriend's work can get some! I use the Oil Pie Crust recipe every time.
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Fruit Pizza I

Reviewed: Apr. 22, 2009
A nice idea, but I've had an issue with it. Perhaps it's just my bad luck coming to smite my kitchen(again), but I'd much rather just make it with a traditional sugar cookie dough, frost it, and be done with it. Ungreased, as the recipe said, it stuck to my cookie sheet and I had to pry it off roughly with a spatula - and saved no piece larger than half my palm(which is not very big). This made frosting difficult, so I ended up smearing the broken, over-buttery pieces with globs from a fork. The only pretty part was drizzling it with cuts of strawberries and mandarin oranges at the last minute. I believe that I'm brave enough to try this again, but I wish it had turned out better this first time. Still, a wonderful dessert if it would but cooperate!
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Oil Pie Crust

Reviewed: Apr. 22, 2009
Oh my gosh, this is incredible! As known: only use oil pie crusts the day of, because oil has the tendency to separate, and then it's not half as tasty as the day before! HOWEVER, if eaten that day, what a pie crust! I follow it verbatim if making a "saltier" pie, like a chicken pot or what have you. And if using it for a sweeter dish like a dessert, I throw in two tablespoons of sugar, just to bring it all together. Delish.
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Bacon Chicken and Dumplings

Reviewed: Apr. 22, 2009
I felt as if I was back on the farm with my grandparents. Classic, with a little 'oomph'! The bacon really brings it up a notch. I go ahead(in every chicken and dumpling recipe I make), and add in egg-and-flour noodles that are just plopped in like the dumplings. It gives it a chewy, yet thick yum that I grew up with. Tingles my taste buds, at least!
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Crunchy Praline Topped Sweet Potatoes

Reviewed: Apr. 22, 2009
I think that these have quite a bit of potential, actually. Perhaps it's because I made this for the kids(and they naturally prefer things exponentially sweeter the younger that they are), I had to add more sugar to it and re-heat them to satisfy their little tummies! But(from an adult perspective), fantabulous, sweetie. I'm tempted to add marshmallows next time, just to make a "Mashed Candied Yam" sort of a thing! Brava!
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Clone of a Cinnabon

Reviewed: Apr. 22, 2009
These were incredible the first time I made them, and even better the second time around! The kids like them so much that, when Time allows, I bake a BUNCH for the weeks to come, and freeze them! Just a microwave away with some cream-cheese frosting, they aren't too shabby! Thanks!
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Cake Balls

Reviewed: Apr. 22, 2009
I give this recipe a four, primarily due to how it's supposed to work out (*laughing*), and biased only slightly by my recipe intervention... Ingenious, and surely a party-pleaser, I skipped the normal use for this recipe and hopped right on over to Earth Day Celebrations! Given my first time, I'm glad that I only made this for the kids I nanny for, and not a party. However, they didn't turn out a total trainwreck! Using an extra-moist cake mix, I baked it(of course), and totally ignored the frosting mixing into the ripped-apart-cake. Still luke-warm, and burning my palms slightly in the heat, I made the best spheres that I could - hey, I'm not artist - and shoved them in the fridge until I thought they were d decently firmed up. My "frosting/glaze" is simply milk and powdered sugar, peppered with some dots of food coloring(blue for the water, green for the land). So, completely coat your little earths in the water(blue), and stick 'em in the freezer until they're not all melty and runny. I then found myself a little paintbrush(with bristles that weren't all falling out!!! - and dabbed some Picasso-esque land masses with the green. Repeat in the freezer, and then glaze with some wispy white glaze for the icecaps and clouds! Voila!!!
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Beef Taco Skillet

Reviewed: Apr. 15, 2009
I think that this dish is so simple, yet so amazing. For it being so versatile, I keep it simple and stick to the recipe(which is a rarity in and of itself). However, instead of adding the tortilla chips in WITH the Mexican/beef combo yummy stuff, for fear of them getting soggy, I turn this into a dip and let the kids chow down from their own bowls full of it! Delicious and three thumbs up!
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Best Lemonade Ever

Reviewed: Feb. 20, 2009
Absolutely fantastic! Everywhere I go, I'm asked to copy the recipe down for others to have! It's grown to be such a common drink that I have detered from juicing my own lemons and now just pour out the bottled stuff. I refuse to use any other recipe for lemonade! With some experimentations done, the best advice I can give is: Do NOT deviate from the recipe - original is truly the greatest, and dissolving the sugar over the stove is the secret, not the proportions of sugar to water to lemon juice! Cheers!
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