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"Needs some spices! Really tasted too bland to me without any excitement, other than the basic onion salt and pepper taste. Need to add some zest!"
Mar 21, 2013 on Food.com
"This came out kind of rubbery for me - not as moist and soft as I would have hoped. I was disappointed."
Mar 15, 2013 on Food.com
"I actually used Sour Cream instead of light cream (because I didn't have any and it was excellent. What a great recipe. I did not get the chicken breasts down to 1/4" and so had to cook them longer (traditional 'until the fork pierces and juice runs clear' but wow was this yummy!"
Feb 28, 2013 on Food.com
"Very yummy. Definitely sweet, topped with ice cream, whipped cream, heavy cream, just amazing."
Feb 2, 2013 on Food.com
"Very yummy - be sure to pound the chicken well so it's not too chunky. Use top quality spaghetti sauce!"
Feb 2, 2013 on Food.com
"I'd say be sure to use good quality almond paste. I tried this (and was careful to check expiration dates, etc. and the almond part of the cookie tasted burnt, tho cookies were not burnt. Just not at all what I expected, tho love almond things, and baked carefully following instructions."
Feb 1, 2013 on Food.com
"Delicious! I used Reese's peanut butter and the taste was incredible. Only difficulty is storing them too early, you have to wait until the chocolate has really hardened, or store them in a single layer. But they are so worth it!"
Jan 30, 2013 on Food.com
"I think I expected more, and when I read the calories per serving I was probably biased before I tried it. Just didn't have enough pzazz for me. Agreed with previous comment that cheese mixture was too overwhelming for broccoli."
Jan 1, 2013 on Food.com
"Well anything with real butter combined with this recipe is heavenly as far as melt in your mouth, no doubt. So delicate are the cookies you do have to be careful in moving them from cookie sheet to rack and rack to frosting/topping, for they crumble so easily. I put too many drops of food coloring in the glaze and ended up with a too pinky toppin..."
Dec 2, 2012 on Food.com
"I have always loved these cookies. I found the glaze too thick to drizzle and had to add in twice as much whipping cream to make it thin enough to drizzle. I'm not sure I don't prefer these with just a sprinkle of powdered sugar as the glaze makes them a bit too sweet. Still very good, and you absolutely must use butter, no substitute, or it's not..."
Nov 29, 2012 on Food.com