Lindy Lessard Recipe Reviews (Pg. 1) - Allrecipes.com (10002564)

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Lindy Lessard

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Slippery Shrimp

Reviewed: Jul. 3, 2015
I've never been to Yang Chow, so I'm not familiar with this recipe. I love shrimp and I'd never tried a Chinese dish that I didn't love. I followed the recipe exactly as written. This recipe had an odd aftertaste to me.i wasn't sure if it was the sauce or the cornstarch on the shrimp that caused it. I also found that it required a longer cooking time than stated. The leftovers weren't edible. It was a waste of a pound of shrimp.
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Homemade Samoa Cookies

Reviewed: Mar. 30, 2015
Under the nutrition information, there is a tab that says 'see more' click on that and it will give you more info. This recipe it says for 1/20 of the recipe it has 594 calories.
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1 user found this review helpful

The Easiest, Yummiest Sugar Cookies EVER!!!

Reviewed: Oct. 8, 2013
I have to agree with 'SAGERS'. I had to add more flour to make this dough easy to work with. Mine turned out okay when they came out of the oven, but I really thought that they were tasteless. I was just going to pitch them, but on second thought I will wait until hubs gets home. He may have a different opinion of them than I do. I was wondering if the person who submitted them could have missed an ingredient when they were typing it in. To me, it just felt like they were missing something.
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1 user found this review helpful

Creamed Salmon on Toast

Reviewed: Sep. 9, 2013
I had never heard of this before! I made it for myself when my husband was out of town. I was really surprised at how much I enjoyed this. I love tuna noodle casserole, so I thought I might like it. I didn't have canned peas, so I used frozen ones, and I substituted vegetable broth for the pea liquid. Great one pan meal! Thank you for posting it!
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2 users found this review helpful

Shrimp Scampi

Reviewed: Jul. 15, 2013
This recipe is fantastic! I did have to change one thing in this recipe. I don't drink, therefore, there is never any wine in my house. Normally I would subsitute either apple juice or broth for the wine. With this recipe, I decided to use half white grape juice and half vegetable broth. I was afraid if I used all juice it would be too sweet. I was looking for a recipe that didn't call for wine, and that didn't have to be baked. ( it was 88 degrees the day I made it). This recipe is very good the way I made it and I'm sure it would be even better with the wine. The next time I make it, I may have to find a small bottle of Sauvignon Blanc or other dry white wine to use for it.
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Peanut Butter Bars I

Reviewed: Jun. 30, 2013
This is exactly the same recipe that my mom started making in the 19790's. I think that she found it on the back of a graham cracker box. This recipes is a love it or leave it kind of candy. My youngest brother loves it, my kids not so much. I do make this quite often. It's on of those recipes that you can make with your eyes closed. It makes a great addition to cookie gift boxes just because it is so easy. The only that I add is 3/4 teaspoon if vanilla extract.
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Layered Shrimp

Reviewed: Jun. 6, 2013
This is basically the same recipe as my shrimp dip that I submitted quite some time ago.
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Perfect Crab-Stuffed Mushrooms

Reviewed: Jan. 22, 2013
I am so glad that I saw this recipe! When I try a new recipe,I don't change a thing. I don't feel that it's fair to change a recipe and then review it. These don't need any changes. They are just wonderful the way they are. Perfection in a mushroom cap!
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12 users found this review helpful

Reuben Mac and Cheese

Reviewed: Aug. 25, 2012
I actually have a recipe very much like this that I found in one of my mom's cookbooks. (From the 80's) with one major exception - no panko. Love your version! I'm a vegetarian, so I leave out the meat. My friends love it, and one of them dislikes sauerkraut.
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3 users found this review helpful

Bacon Wrapped Water Chestnuts II

Reviewed: Aug. 23, 2009
I have tried almost every recipe for these on this website. Every sauce is slightly different, but this combination was outstanding. I have even used a honey based bottle barbeque sauce recipe on mine. I highly recomend that you at least double the recipe, because they will get eaten. Last weekend when I made them, I used 4 cans of water chestnuts and and 3 packages of bacon and there still weren't any left over.
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10 users found this review helpful

April's Deviled Eggs

Reviewed: Aug. 23, 2009
I tend to like my food salty, so I kind of ignored some of the other reviews on these. Big mistake. Normally I do put some mustard & pickle relish in mine. So I was expecting them to be close to the way I make mine. I'm not quite sure what the problem was, but they did not turn out as expected. Will not be making these again.
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11 users found this review helpful

 
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