MickeyB Recipe Reviews (Pg. 1) - Allrecipes.com (13882107)

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MickeyB

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Chicken Enchilada Soup II

Reviewed: Dec. 31, 2012
This tastes EXACTLY like that popular casual dining places Enchilada Soup! The only difference I experienced was simply a slightly more textured soup which, may have been due to the fact that I used a heavy cast iron enameled pot. It was still absolutely delicious and I will definitely be making it again!
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Spicy Chicken Thai Soup

Reviewed: Dec. 31, 2012
I'm rating this again as I was unable to edit my original review for some odd reason. *Definitely do not use three tablespoons of fish sauce. I would either use one tablespoon, or none at all. Also, as a lover of all things hot and spicy, the red curry paste does not add much, if any, heat. I used half of the jar and it still had almost no heat. In my opinion, it only adds flavor. If you like heat, go ahead and use the curry paste for flavor and buy some chili paste for heat :)
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Peanut Butter Bars I

Reviewed: Sep. 4, 2012
I am a peanut butter fanatic. I make PB cookies quite often, and also buckeyes. I saw this recipe and was so excited. It did not meet my expectations. Not only that, but the bars have sat in the fridge uneaten for almost a week. Will not make again, sorry. Texture was off, and PB flavor was almost non-existent. I don't understand all the high ratings. I can only assume that these aren't big PB lovers!
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Honey Mustard Dressing II

Reviewed: Jul. 15, 2010
I did not want to set my fork down for a second because this was so tasty! I had tried to find the perfect honey mustard dressing/dip at various stores for years! Who knew it was this easy to make! It literally took less than five minutes. I read a few reviews before making it and decided to quadruple the recipe and I'm so glad I did! It set over night and I'm having it with a grilled chicken salad. Heavenly! You'll love it!!!
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Best Buttercream Frosting

Reviewed: Sep. 2, 2008
I made this frosting for the second time in just a couple of days. The first time I used it, I didn't have all-purpose flour on hand so I used self-rising four. The flavor was okay but the texture was pasty and had tiny globules in it. I was convinced it was the flour I used so I tried it again. Although the texture was better, it still had tiny globules in it. I can't understand how fellow posters have gotten a perfect result, even on the first try! I'm also confused by the fact that the recipe doesn't tell you at what temp to cook the flour & milk. I tried both a medium and high heat and got the same results. I stirred until there was almost a ball, and let it get to room temp before mixing it with the sugar/butter. As vague as the intructions were, I followed them implicitly. I'm left baffled.
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