Lesalee Profile - Allrecipes.com (10137649)

cook's profile


Home Town: Washington, USA
Living In: Washington, USA
Member Since: Jul. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
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Recipe Reviews 8 reviews
Old Fashioned Potato Salad
This is the recipe I was looking for-very much like my Mom made when i was growing up. My only changes were to peel and slice the warm potatoes into a bowl and then pour 1 cup of comercial balsalmic dressing over them. I let them marinate while I cut up the rest of the ingredients. Also, I used diced baby dills in place of the relish. Everyone loved it. Thanks for the recipe!

2 users found this review helpful
Reviewed On: Nov. 12, 2008
Buttermilk Chocolate Cake with Fudge Icing
We love this cake!! It is so good. The frosting is very good, too. Simple and satisfying! I just made the cake again and it is still my favorite simple chocolate cake recipe. It seems pretty wholsome, too-not too sweet. I used evaporated cane sugar instead of white sugar in both the cake and the frosting and it tastes just the same. Great recipe!

0 users found this review helpful
Reviewed On: Oct. 20, 2008
Very good recipe. I followed the suggestions of some of the other reviewers and made some changes for my personal preference but I think it would be very good just the way it is. But I like potatoes as the first layer and just boiled up 4 medium baker's the day before and refrigerated them so they were redy to peel and slice when I was assembling the casserole. I kneaded 1/2 cup flour into the lamb (subsituted for the beef) before frying it and that helped the casserole hold it's shape. To speed up cooking the egg plant, I made a mixture of half water, half canola oil and salt and pepper. Then, I dipped the eggplant in it before spreading them out on a large teflon coated baking sheet and baked them at 425 degrees until brown on both sides. It worked out well.I didn't put any egg in the meat sauce, but gently stirred two beaten eggs into the bechamel sauce at the end. Also, I put a whole cinnamon stick in the sauce while cooking, and removed it before refrigerating it overnight.

4 users found this review helpful
Reviewed On: Oct. 20, 2008

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