Lesley Recipe Reviews (Pg. 1) - Allrecipes.com (10011236)

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Buttermilk Wheat Bread

Reviewed: Feb. 28, 2014
This is a great recipe, easy and deliscious. I did substitute 2 Cups all-purpose flour and 1 and 1/3 cups whole wheat flour instead of the measurements provided. I had to add another tablespoon of flour while the dough was mixing as it was a littlel wet. It didn't seem to matter that the buttermilk was cold. (I usually place room temperature ingredients in the bread machine, which may be the trouble people have when their bread turns out like a brick!)
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Ricotta Cookies II

Reviewed: Aug. 19, 2013
Followed the recipe exactly, but was disappointed in the result. Cookies tasted very bland; topping as directed was too runny to remain on the cookies and during the next few days, was absorbed by the cookie but still had little flavor...almond taste lost completely. Ok with a cup of tea. I also refrigerated the dough for easier handling. Not sure I will make these again, unless I tweak the recipe with orange or lemon zest. Liked the cakey texture.
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Mom's Zucchini Pancakes

Reviewed: Aug. 19, 2013
Very good recipe which helps me use all the zucchini from my garden! I always add a little more parm...but so good!
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Sweet and Savory Slow Cooker Pulled Pork

Reviewed: Aug. 19, 2013
This was best pulled pork recipe I've ever tried. Marinated in rootbeer 24 hrs, then allowed rub to remain for 12 hrs. Prepped over several days but worth the effort! Made this for friends in Colorado during vacation and they loved it too! Will keep recipe and share many times! I added some Bourbon BBQ sauce when making up sandwiches. Excellent...
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Perfect Ten Baked Cod

Reviewed: Apr. 5, 2013
Followed this recipe completely, except I didn't have Ritz crackers, so used Keebler Wheatables, crushed and some plain bread crumbs. Nice, mild, flakey, moist fish, low salt, wine and lemon juice provided good flavor, scallions were a nice touch. Easy prep. Will use this recipe again.
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Chef John's Beans and Greens

Reviewed: Nov. 9, 2012
This recipe was outstanding. Made with Parma crisps and served for main meal....could not have been better. AWESOME recipe....wonderful flavors! LOVE it and will make it again all winter!
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Grandpa's Oyster Stew

Reviewed: Oct. 6, 2012
This recipe was very tasty and uncomplicated to prepare. I used a dry white wine because I'm not crazy about sherry; I also used whole milk and half-n-half instead of the heavy cream, one tblsp of dried parsley (because that was what I had on hand) and garlic bread croutons....main meal with a salad....Perfect!
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7 users found this review helpful

Zucchini Bread VI

Reviewed: Jul. 26, 2009
Great recipe; similar to one my Grandma Amy made in her wood stove many years ago. I used the zest of 1/2 lemon (tblsp) and 1 tsp fresh lemon juice instead of lemon extract. Lovely!/Lesley
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4 users found this review helpful

Baked Fresh Cherry Pie

Reviewed: Jun. 28, 2009
Made this today from fresh sour cherries. Pitting them by hand took awhile, but the effort was well worth it. Plan to make another to take for 4th of July picnic. Used Pillsbury prepared pie shells, and used the tip from another chef to make the lattice-work top. Painted the top with egg wash, and the pie is picture-perfect. Very tasty! Thanks/Lesley
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3 users found this review helpful

Swiss Cheese 'n' Onion Quiche

Reviewed: May 5, 2009
I've made this a couple of times with added variations; 4 slices bacon chopped, vidalia onion and scallions, used fat free 1/2 & 1/2, cheddar, swiss and parmesan cheese mixed and sprinkled top with Mrs. Dash...it always comes out well. Also quickly puts together for a nice supper.
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Greek Salad III

Reviewed: May 5, 2009
Really love this salad; I used oil-cured olive varieties, kalamata, etc and added a bag of mixed dark greens just before serving...company always loves it! Lesley
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Braised Beef Short Ribs

Reviewed: Nov. 16, 2008
Made this for Sunday dinner. Absolutely delicious........my husband said these were the best short ribs he's even had. Great recipe......will make these again and again!!/Lesley
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11 users found this review helpful
Photo by Lesley

Fresh Peach Trifle

Reviewed: Aug. 22, 2008
Peaches are in season and this recipe is perfect for a stunning presentation and light and virtually fat-free enough to serve with anything. The angel food melts in your mouth. I used 32 ounces of Vanilla yogurt (twice as much as the recipe requires) and a packaged Angel Food cake. The lemon zest perks up the fresh peach flavors. GREAT!!
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Spinach Pomegranate Salad

Reviewed: Dec. 23, 2007
I have made this recipe twice for our annual car club Christmas gathering; everyone raves about it...the colors are beautiful and the flavors and textures are creative and interesting. The only thing I do differently is sometimes I use pecans instead of the walnuts, but I always toast the nuts to bring out more flavor. Absolutely DELICIOUS...and good for you too!/Lesley
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Man Pleasin' Jambalaya

Reviewed: Mar. 1, 2007
Very good recipe! Makes A LOT....instead of canned mushrooms, I sauteed 8 oz of sliced fresh and added them to the meat mixture. My husband likes Jambalaya more liquid, so I added more chicken stock after completing the cooking. Had some to freeze and leftovers for a couple of days. Tasty!!
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Eggplant Parmesan II

Reviewed: Feb. 20, 2007
Made this for my daughter and her family. Makes a LOT. I used extra cheeses and sauce. The eggplant holds up better than when fried and had more "tooth" to it than I like, but very tasty. Was certainly a lot lower in calories and fat.
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Banana Nut Bread II

Reviewed: Jan. 18, 2007
I made this bread because I had 2 bananas and all the ingredients in my pantry. Though I have a bread machine, I wanted to make a big oven loaf in a regular bread pan. I was a little concerned that there was so much batter, and thought it might overflow the pan. I used a glass bread pan at 325 degrees for an hour and it is perfect. Lovely golden color, incredible flavor, without adding any other flavoring. Freezes well, too.
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