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Best Bread Pudding with Vanilla Sauce

Reviewed: Jun. 16, 2014
I've made this once exactly as the recipe stated except for increasing the cinnamon(personal taste). I used my homemade bread, which is 100% whole wheat. The outcome was very good, but I wouldn't rave about it because I thought it was a bit bland, surprising since so many reviewers said it was too sweet. It may depend a lot on what bread you use. With homemade wheat bread, you may want to increase the sugar. The sauce was excellent. I very much enjoyed it with the sauce!
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No Bake Cookies III

Reviewed: Oct. 24, 2013
These were VERY good. I always make as directed the first time for rating purposes, although I did cook this one minute longer than the recipe. I don't think that would change the taste much though. The only reason it gets four stars instead of five is because I think they were overly sweet. I used peanut butter that was all natural and contained absolutely no sugar, and they were still too sweet for my taste. They would be even sweeter with regular peanut butter. Like other reviewers, I recommend cutting the sugar to 1 1/2 cups.
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Chicken Pot Pie VII

Reviewed: Jul. 8, 2013
As the description states, this recipe is great for playing with! My favorite is to use cream of mushroom soup with chicken, onions, carrots, and celery. Also, make sure you make the homemade crust. The crust just makes this pie!
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Tomato Chicken Parmesan

Reviewed: Jun. 3, 2012
Once you fix the recipe, it's 5 stars, but I can't give this recipe as written 5 stars because I think you should cook the chicken on on medium. Other than that, these are amazing =).
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German Sweet Chocolate Cake I

Reviewed: Jun. 3, 2012
The taste was wonderful. The only reason I didn't give it 5 stars is because I've made it twice now, and both times it kind of sank in in the middle.
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Zucchini Brownies

Reviewed: Jun. 3, 2012
These were good, but a little bland. I think that with some chocolate chips added they would be much better.
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Breaded Chicken Fingers

Reviewed: Jun. 3, 2012
These were amazing. I didn't have seasoned bread crumbs, so I just added a few spices to the plain crumbs I had. Other than that, I made it as written. Wonderful!
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Alfredo Sauce

Reviewed: Dec. 29, 2011
This is my go-to recipe for alfredo sauce. I make it as writtten every time with two exceptions. I use all parmesan because I never have romano on hand. Second, I think it's sinful to make alfredo without some minced garlic and a little pepper, but that's just personal taste ;). The egg yolks can be left out altogether if you're really having trouble with egg yolk bits in your sauce. I usually have my hubby either pour or stir really fast when I add mine.
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Carrot Cake III

Reviewed: Dec. 29, 2011
For lack of a better way of putting it, this cake is "just right." Just the right moisture, just the right carrot flavor, just the right amount of cinnamon flavor, just the right sweetness. Wouldn't change a thing. I made it as written, and we both loved it. That's saying a lot for my husband who isn't the biggest carrot cake fan. This recipe is also pretty forgiving if you don't have everything on hand. The second time I made it I was short half a cup of carrots, so I added just a bit of milk to make up for moisture content. Still turned out scrumptious.
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Fresh Pumpkin Pie

Reviewed: Nov. 7, 2011
Not the best pumpkin pie I've ever had, but good. I always make a recipe as written the first time if I intend to rate it, which was the case here. I think the only thing I did difference was add a sprinkle of cloves. To make it better, hold back on the honey. It was a little overwhelming, and add some extra spices. The pie cooks and sets just fine, even though it seems like it would be too runny when you mix it.
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Italian Beef Sandwiches

Reviewed: Aug. 27, 2011
I followed this recipe EXACTLY as directed. Rump roast, same spices, nothing added or taken away. I decided to have my first sandwhich with only the meat and no other toppings at all. I just might keep it that way because it was DELICIOUS! So flavorful, not tough or chewy at all! If it helps anyone, I used a glass cake pan (don't have a roasting pan), used a regular knife to cut it (it doesn't have to be perfectly sliced just as long as it's as thin as you can get it), cooked the meat in the au jus in the same glass pan until most of the red was gone and voila! VERY good and not much work.
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