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Reviewed: Jun. 11, 2007

A most excellent recipe for Snickerdoodles! The 1/2 & 1/2 with the fats still leaves the buttery taste, but allows the shortening (which has a higher melting point) to keep the cookie up longer in the oven. My wife prefers these with just sugar, I enjoy the cinnamon added.

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Scott d BBQ man

	Cooking Level: Expert Home Town: Odessa, Missouri, USA Living In: Etobicoke, Ontario, Canada
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Reviewed: Feb. 2, 2006

All that complaining about it being authentic didn't mean anything to us, we had nothing to compare it to. The bottom line is if you are looking for a recipe to use these ingredients in, this is the one. My son LOVED this and he is pretty picky. My husband said it was okay. He could take it or leave it. It was okay for me.

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Reeseepeesee


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Reviewed: Jul. 1, 2005

This was very good, but didn't have enough sauce for us, so I simply used a 24oz can of spaghetti sauce and added 1/2 cup of water.

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DECAR48


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Reviewed: Jan. 31, 2005

despite the dialog regarding the authenticity of this recipe, it is a good, basic cold weather meal. It is easy and quick to prepare. My only change would be to use a more spicy pasta sauce or some red pepper flakes for a little 'kick' as the tomato taste is a little strong for my taste. Overall it is a keeper. Thanks.

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Alan Hollister

	Cooking Level: Intermediate Home Town: Memphis, Tennessee, USA Living In: Chicago, Illinois, USA
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Reviewed: Jan. 28, 2005

I tried this recipe mainly because I had all the ingredients on hand, but it was a bit of a disappointment. It never seemed to "come together" -- perhaps a longer cooking time or a slow bake in the oven would have improved it. It just tasted exactly like the individual ingredients that went into it.

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VERRILL3


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Reviewed: Jan. 26, 2005

Traditional YUCK! The only think authentic about this dish is the correct spelling of the name. This dish dosn't even deserve 1 star.

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Elenor

	Cooking Level: Expert Living In: Windsor, Ontario, Canada
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Reviewed: Jan. 22, 2005

The recipe might be very good, but unfortunately doesn't fit the name. Being a Hungarian, I've been born and raised on this food, and this recipe is more likely to be called paprika potatoes. Lecso never has any potatoes nor spaghetti sauce in it, you might stir in eggs or rice for additional thickness. Sadly a very altered recipe, far from original!

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IMOLA


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Reviewed: Jan. 20, 2005

This was very good. Wonderful on a cold night. This recipe is very similar to all the other Hungarian Lesco recipes, with the exception of the jar spaghetti sauce. The other recipes refer to it as a condiment and served over rice and noodles whereby this is stew-like.

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SHADOWMERV

	Cooking Level: Expert Home Town: Waukesha, Wisconsin, USA Living In: Sussex, Wisconsin, USA
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Reviewed: Nov. 18, 2004

A hearty and easy recipe. Try cajun flavored smoked sausage for an extra kick!

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AFREVERT


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Reviewed: Feb. 4, 2004

This was FANTASTIC! A soup that eats like a meal. I got stuck with Idaho potatoes instead of new potatoes but they tasted good too. I didn't have any fresh garlic. I didn't cook it for very long so the vegetable were a little firm which made it seem like a meal. Ymmmy! I'll definitely make it again.

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XYZWYATT

	Cooking Level: Intermediate Living In: Nashville, Tennessee, USA
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Reviewed: Jul. 13, 2003

This is a dish my mom used to make in Poland. She did not use the potatoes and used 3 colour pepper (yellow,, red and green) then served it warm with black rye bread and butter. I like this variation and so do my kids. Easy and fast to prepare.

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IWONA


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Reviewed: Jul. 13, 2003

It is quite a good recipe. I have to protest though; it has absolutely NOTHING to do with the real Hungarian lecsó, which is a completely differnt dish. It has many variations in Hungary, but NONE with potatoe and garlic!!! ( I recommend a look into a Hungarian cook book!)

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Zrinyi Miklós

	Cooking Level: Intermediate Living In: Kristiansund, More Og Romsdal, Norway
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Reviewed: Apr. 5, 2003

Nice, hearty stew. Very easy to make.

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THEMUNCH_TX

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Katy, Texas, USA
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Reviewed: Apr. 5, 2003

This was delicious! Great on a cold winter's night. We had it with salad and black bread and there were no leftovers. Even my 2 year old ate it. Will definitely keep this in my file.

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Reviewer:

three reds


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