Manda&Anna Recipe Reviews (Pg. 1) - Allrecipes.com (187382962)

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Fried Chicken with Creamy Gravy

Reviewed: Jan. 10, 2013
Not what I expected. Chicken was burned and undercooked. The gravy was good, though, will use that part of the recipe again.
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Tiramisu Layer Cake

Reviewed: Jan. 10, 2013
Made this for my birthday today. I had hoped it would not be frustrating, but it turned out to be a little more work than I expected. I cut out the coffee liquer (since my toddler will be having a slice, and I didn't want to risk it since the filling and frosting aren't cooked). First, my complaints. I did use cream cheese instead of marscapone, because it wasn't available. It was very hard to 'fold' the frosting into the filling, perhaps I didn't beat the filling enough? Either way, the filling was not very easy to spread, I think next time I make this, I'll just add some of the cream and a little more sugar into the filling and then beat it at a high speed. The frosting, however, was AMAZING, it was so easy to spread, I just hope it sets in the fridge and doesn't dissolve. I did add some cream of tartar to the frosting, just a trick I learned about whipped cream. One the frosting sets, right before serving, I'm going to add the garnish. :3 The frosting and filling were delicious, I licked the bowl.
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Simple White Cake

Reviewed: Jan. 10, 2013
I used magarine and stevia (which are usually fine substitutes), but I had to add more milk, almost twice as much, and this cake had NO lift! I should have tested it before making it for my birthday, it's a good thing I'm soaking it in espresso, layering it with cream cheese and covering it in chocolate!
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Biscotti Toscani

Reviewed: Dec. 29, 2012
I used this recipe as a base to try out some different flavors of biscotti to use up holiday baking leftovers. The dough came out much firmer than I expected, and I suspect that it might have been better to flatten it more; it rose more than I thought it would during the first baking. Also, 5 minutes on each side during the second baking didn't seem to be enough. After turning them over, I raised the heat to 350. I made butterscotch mocha and cherry anise (half batch of each, as a test), and they came out very nicely. Fun experience.
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Blueberry Scones

Reviewed: Dec. 27, 2012
I love blueberry scones, but every time I try to make them, the dough is either too wet, or so bread-like that the blueberries get crushed in the kneading. While this dough was a little too sticky to knead (I ended up adding about 1/3 cup flour during kneading), it turned out great. The scones are so delicious, moister than most I can get in stores. I did also add a little vanilla extract. But honestly, this is going to be my basic scone recipe from now on. Excellent.
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Broccoli Risotto with Cream and Lemon

Reviewed: Dec. 25, 2012
Delicious, and I would definitely use this as a base for any risotto. I made mine with vegetable broth and brown rice, since some of my family are vegetarian and we're trying to be health conscious. The amount of broth used did not seem to be affected by the change in rice, I used an entire box. I used a little less cream and a little more cheese, also more lemon juice based on other reviews. I did not have chives, so I stirred in green onions at the end. I should note that using uncooked broccoli and having it cook in the risotto is a bad idea; gets mushy and kind of brown. I also did not use white wine, as I don't generally keep it in the house and I'm not going to buy a bottle just for one dish. I checked, and many people said the dish is fine without it. Other than that, delicious! I will be making it again and using it to experiment with other flavors of risotto!
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Chocolate Bar Hot Chocolate

Reviewed: Nov. 21, 2012
I'm going to try this with the pumpkin spice bark I got on clearance. :3 Should be a wonderful compliment to Thanksgiving dessert!
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Chinese Steamed Buns

Reviewed: Nov. 18, 2012
After reading all 106 reviews, I decided to try this recipe, with my own filling and whole wheat flour. I started as the recipe stated, but I think a 1/4 cup of wheat flour was too much, because it became very, very thick. I added more warm water. Though the bag of flour did state to only use 25-50% of what was called for in recipes using APF, I found that I ended up using about the same amount as this recipe calls for, which makes sense since most of the more lengthy reviews said they had to use between 1/4 c. - 3/4c. more. The dough was still very sticky, and I couldn't get it smooth (may have been the flour), but I let it rise for 2 1/2 hours as the recipe stated. Since my goal was to create a healthier version of the steamed buns I used to get at the Hong Kong Market in New Orleans, I only got about 7 buns out of this, and they weren't as big as I would have liked. During the second rising, they didn't appear to rise at all, and they only rose a little while steaming. This might have been me, I may have over kneaded them. However, I found that while filling them, the dough was elastic enough to allow me to pack it in, and using a spoon to get the edges thinner than the center was a good tip! I also added some vinegar to the water before setting the buns to steam, which I think kept the buns sweet. A tip for those using steam plates: I put mine in a large pasta pot and sprayed it with cooking spray, rather than using wax paper squares. It worked perfectly, no sticking!
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