Lesalee Recipe Reviews (Pg. 1) - Allrecipes.com (10137649)

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Slow-Cooked Steak Fajitas

Reviewed: Sep. 12, 2008
Wonderful flavor! The leftovers make great tacos or enchiladas the next day, too. This beef is very tender, though. Not the recipe you are looking for if you want crispy meat. I really like recipes that can be made ahead for entertaining.
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8 users found this review helpful

Moussaka

Reviewed: 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.
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4 users found this review helpful

Old Fashioned Potato Salad

Reviewed: Nov. 12, 2008
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!
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2 users found this review helpful

Mashed Chipotle Sweet Potatoes

Reviewed: Sep. 11, 2008
I liked that this recipe can be made a day ahead. Also, it has a smooth and creamy texture. However, I found I don't really care for chipotle peppers in adobo sauce. Next time I make this recipe I think I'll subsitute something sweet like crushed pineapple.
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2 users found this review helpful

Black Bean and Corn Salad II

Reviewed: Sep. 12, 2008
Very, very good salad. I used it with fajitas but it would be a good compliment to any Mexican meal. It makes a lot of salad, so it's good for a big group. I didn't make any changes to the seasonings as they are excellent the way Jen has them. I did subsitute whole grape tomatoes for the larger tomatoes, though when I read the review about the tomatoes making the salad too soggy to eat the leftovers the next day. And it worked. We enjoyed the salad the next day, too.
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1 user found this review helpful

Buttermilk Chocolate Cake with Fudge Icing

Reviewed: Oct. 20, 2008
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!
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Buttermilk Pancakes II

Reviewed: Oct. 20, 2008
They turned out perfectly and everyone loved them. Thankyou for a easy and delicious recipe.
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Cherry Chicken Lettuce Wraps

Reviewed: Sep. 12, 2008
Extremely good! I like the water chesnuts subsituted for the cherries and use Chineese cabbage for the lettuce.
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Crispy Orange Beef

Reviewed: Sep. 11, 2008
Good recipe and great presentation! I did make several changes to the procedure, though. I bought the top sirloin already thinly sliced and stacked it and cut it into strips. Then I layered all the strips out onto wax paper and put another piece on top. Then I pounded all the pieces with a mallet. After reading other reviews that said the meat is not crispy, I asked the butcher, who said to dip the meat in seasoned flour, then egg, and then back in the flour again. Now let it dry about 10 min before frying. A little time consuming, but it turns out flavorful and crispy, just like a good restaurant! I'd rate it a 5 star with these changes. And I'll definitely make it again!!
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Macadamia Crusted Mahi-Mahi with Fresh Mango Ginger Chutney

Reviewed: Sep. 11, 2008
This recipe was marvelous! I've had something similar at Bahama Breeze and it was nice to be able to make it myself. All the guests loved it, even those who aren't big fans of fish. I used swordfish instead of the mahi-mahi and cut each steak into 4 pieces. The breading is wonderful with the toasted nuts all around the fish. And the chutney is delicious-a great compliment to the dish. I added a little chopped fresh pineapple to it as I was using it in a salad.
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