frenchchick123 Recipe Reviews (Pg. 1) - (19579136)

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Banana Banana Bread

Reviewed: Nov. 20, 2011
It was very good, but I was hoping it would be more moist...probably because I recalculated the recipe and ended up with "2&1/2 eggs" for ingredients, lol. I made it a second time, added some baking powder & oil: Thanks to Shelley A. and my add ons, I have finally made the moist banana bread I have wanted to make for years!! I also add chocolate chips at my daughter's request, from time to time.
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Chicken Cordon Bleu II

Reviewed: Nov. 20, 2011
I enjoyed this recipe, but would omit rolling in flour when I make it again. I doubled the sauce thanks to everyone else's suggestion. I served the sauce on the side as my husband doesn't care for cream sauces, the rest of us finished every drop!
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Tiramisu II

Reviewed: Jul. 23, 2012
This was my first attempt at making this desert and it was great. I made it in a 13x9 pan, used 3 packages of lady fingers and followed others' advice to use 8oz marscapone & 8oz cream cheese (diluted with a bit of cream only), I folded the whipped cream into the cheese mixture. I used Kahlua and rum...more than suggested by others! Delish! A word of advice from a French master pastry chef's daughter to those of you who end up with watery, flat whipped cream: Use a brand with CREAM only (no carrageenan) with at least 36% butterfat.
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Ultimate Twice Baked Potatoes

Reviewed: Apr. 7, 2013
This was my first time making these, I always add or subtract a little to my liking and consistency; I forgot to buy green onions, so we did without it. I made them the night before Easter, I was feeding 10 people and had no room in my fridge to keep them overnight so I baked the potatoes and scooped out the middle and put it in a covered bowl, then covered the hollowed potatoes as well and left everything on the counter overnight without adding any of the dairy products that would spoil. I warmed the flesh the next day in the microwave, heated the milk and added all other ingredients. I used a pastry pouch with a decorating tip to make them a little more fancy, then put them in the oven while the meat was resting on the counter. They were a hit!
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