MISSLEEC Recipe Reviews (Pg. 1) - Allrecipes.com (18065096)

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Hermits I

Reviewed: Oct. 22, 2010
The recipe itself is fine but for drop cookies, 12 - 15 @ 375 is WAY too much. Took them out at 6 minutes otherwise they would have been charcoal. I dropped the oven temp to 325 and went for about 10 to 12 minutes and that seemed to work much better.
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Photo by MISSLEEC

Chocolate Cavity Maker Cake

Reviewed: Oct. 12, 2010
Unquestionably the BEST chocolate cake I have ever made or eaten. Definitely use the mini-size chips, they add moisture & silkiness and just enough texture. I topped this with a simple ganache made from equal parts espresso-flavored 60% chocolate and heavy cream. Seriously to die for.
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Cheddar Biscuit Cups

Reviewed: Sep. 21, 2010
Super fast & easy and totally adaptable to just about any kind of cheese. I added some fresh chopped basil & an Italian cheese blend. Perfect with a chef's salad! One note: If you're using paper liners, let them cool considerably and the paper will peel off far cleaner than when they're warm.
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Parmesan Puffs

Reviewed: Feb. 18, 2010
Very nice, I'd go at 350 for about twenty to thirty minutes and I did add black pepper, garlic, etc.
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To Die For Blueberry Muffins

Reviewed: Feb. 14, 2010
Outstanding muffins! Cook time was closer to 35 minutes and next time I may throw in a little lemon zest and vanilla into the batter but man....these rocked just as-is!
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2 users found this review helpful
Photo by MISSLEEC

Boiled Bagels

Reviewed: Dec. 6, 2009
This was my first attempt at bagels and I'll definitely do it again! Great recipe, easy to follow and delicious result! I posted four photos of them in varying stages of completion. :)
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Photo by MISSLEEC

Poppy Seed Bread

Reviewed: Nov. 21, 2009
Quick, easy and delicious! My modifications: triple the amount of poppy seeds and add a half teaspoon of lemon extract (or orange, or use fresh citrus zest). This will definitely be a repeat recipe!
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6 users found this review helpful
Photo by MISSLEEC

Split-Second Cookies

Reviewed: Sep. 30, 2009
Lovely cookies in a flash with what you have on hand! I used strawberry jam and drizzled melted white chocolate over them after they were backed and sliced. Next time I'll sub almond extract for vanilla. Be sure you do leave the 4" of space between rolls when baking, they do spread.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Aug. 25, 2009
Wonderful recipe and far better than grocery deli bought! I adjusted the spices a bit but not much (more garlic, a little rosemary) and put the birds in breast side down. Went about four hours at 250 then cranked to 375 to crisp the skin for about ten minutes. Fabulous!
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1 user found this review helpful
Photo by MISSLEEC

Tater-Dipped Eggplant

Reviewed: Jan. 13, 2009
Gotta love a versatile recipe like this! But I couldn't leave well enough alone, of course. My modifications: Omitted the butter and used parchment paper on a sheet pan. Used one egg plus about two tablespoons of Italian dressing and two tablespoons of creamy Caesar dressing then dipped in the potato flakes with some additional parm and cracked black pepper. Sprayed the tops with a little Pam and baked them at 350 for about thirty minutes and did not turn them. They were delicious and disappeared at dinner!
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Photo by MISSLEEC

Spiced Pecans

Reviewed: Dec. 31, 2008
What a wonderful, simple recipe! Great flavor, great crunch. I added some whole almonds to the pecans and the result was top-notch. I'll definitely make these again, they're an easy way to impress guests!
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Awesome Slow Cooker Pot Roast

Reviewed: Dec. 30, 2008
Easy as can be and plenty versatile; I used one can of cream of mushroom and one cream of celery because it's what I had on hand. I added a good dose of cracked black pepper and that was it, no leftovers and plenty of compliments!
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Photo by MISSLEEC

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 21, 2008
Fantastic recipe! If you have instant oatmeal on hand like I did, six packets will equal the three cups of rolled oats required; just cut the sugar by about a quarter cup otherwise they can get wicked-sweet due to the flavoring in the instant. I used Quaker's 'Holiday Spice' but you could surely use Maple & Brown Sugar, Apples & Cinnamon or Regular Flavor...probably a couple other varieties, too! They turn out a little flatter/chewier with the instant oatmeal but the cookie eaters in this house seem to dig that. ;)
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Grandma Minnie's Old Fashioned Sugar Cookies

Reviewed: Dec. 24, 2007
Without a doubt the best roll & cut sugar cookie recipe ever. Not at all sticky and the cookies turn out consistently attractive and the texture is lovely, even on the last few cookies when you've reworked the dough and incorporated the inevitable additional flour from the board. This one is a keeper!
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General Tsao's Chicken

Reviewed: Jun. 7, 2007
Everyone in my family loved it but when I make it again, I'll reduce the cornstarch in the sauce mixture by at least half; the half cup was far too much and I had to cut the sauce considerably with water/stock. I substituted powdered ginger for fresh and red pepper flakes for the chilis. Left out the MSG but even with the substitutions and omission, I know there was still something missing. Hoisin sauce, maybe? Don't get me wrong, it was excellent but I'd love to find that missing ingredient. ;)
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Colorful Fried Rice

Reviewed: Jun. 7, 2007
Very easy and very good! I think I used a touch more oil to prevent sticking to the pan. Make sure you keep things moving until the egg is set, it'll stick in a flash if you're not watching it.
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Easy Cream Cheese Pie

Reviewed: May 21, 2007
This is the essential in-a-hurry-pie recipe. The cherry topping can be substituted with whatever you have on hand. Foolproof, every time.
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Shredded Beef for Tacos

Reviewed: Feb. 22, 2007
This is a REALLY nice change from doing tacos or burritos with ground beef and the flavor was excellent. The roast I used was just over two-pounds and while it wasn't hard to shred by any means, it took more effort than I had anticipated. I can't imagine a four pound roast being tender enough in the time allowed. However, I have to admit that I did leave out the wine and the extra acid probably would have helped things along. I used two cans of Ro-Tel type tomatoes & chilis, one packet of taco seasoning and four teaspoons of chopped garlic. (I never met a recipe I didn't modify.) I'll certainly make it again, husband & kids LOVED it, as did I! This one is a keeper.
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Gourmet Pumpkin Pie

Reviewed: Jan. 23, 2007
Very nice, lighter than a traditional pumpkin pie. However, I did add a good deal of pumpkin pie spice to the filling as it would have been very bland without it.
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Baked Garlic Parmesan Chicken

Reviewed: Jun. 7, 2006
Excellent recipe! The olive oil is a lovely idea and adds a nice flavor (depending on the brand, of course); the chicken stayed wonderfully moist which, when dealing with mass-quantity purchased frozen chicken breasts, is a huge plus.
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3 users found this review helpful

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