Lesia Recipe Reviews (Pg. 1) - Allrecipes.com (10827387)

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Rugelach II

Reviewed: Dec. 15, 2006
Following the recipe exactly, I determined that something must be wrong with the quantity of flour required. The dough was more like frosting than cookie dough, very "wet". I rolled it out anyway, thinking that once the dough is inside the fridge it would solidify, but alas not. The dough melted within minutes being taken out of the fridge. I scraped up the dough from the wax paper, and put it into a mixing bowl and added about 1/2 cup more of flour. Not wanting to over dry the dough I worked with it and determined that the recipe could use 3 cups of flour instead of the 2 listed. The cookies turned out OK nevertheless. The filling is a nice combination of tart and sweet. I'll try it again but tweek the flour until the dough consistency is "dryer".
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Savory Vegetable Beef Stew

Reviewed: Jan. 19, 2007
Absolutely THE BEST beef stew recipe I have ever tried. Delicious! My family devoured it. Thank you for sharing it with us.
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2 users found this review helpful

Easy Roasted Pork

Reviewed: Nov. 5, 2008
I have had repeated failures with pork loins roasts in the past, boneless or not, no matter which way it was prepared, always turning out dry. Thinking that it would turn out differently this time, I gave it a try using John Morrell's boneless centercut pork loin, and had mixed results. Half of the pork which had more dark meat (tenderloin) was moist but the other half (all white) was very dry. Reading the other reviews leads me to believe that those who had "fork tender" results used a pork tenderloin, whereas those who had dry results used a pork loin roast. Two different cuts of meat, with the tenderloin being by far the best cut of pork. Always tender and flavorful, no matter how its prepared. I'll agree with most that the sauce was sweet, but certaintly added an interesting taste to an otherwise bland cut of meat.
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Eggnog Cookies III

Reviewed: Dec. 15, 2006
These cookies turned out light and airy. Wanting to taste the eggnog, I used a dusting of nutmeg on top. Watch the oven closely and pull out when the bottom edge turns light brown. Try not to overbake.
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Jeanne's Chocolate Kiss Cookies

Reviewed: Dec. 15, 2006
The cookies turned out just fine, only after adjusting the recipe slightly. Maybe its the humidity of Houston, but the dough was more like frosting that cookie dough, and was impossible to roll into balls in this state. I needed to add an additional (1) cup of flour to bring the dough to the right consistancy before making the balls. I also cooled them slightly in the fridge before baking.
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Creamy Potato Pork Chop Bake

Reviewed: Feb. 7, 2009
Since I did not take the hashbrowns out of the freezer early enough to completely defrost, I went ahead and mixed the ingredients into the semi-defrosted potatoes, placed them into the casserole dish and begin baking it while I sauteed the pork chops. When all the chops were sauteed, I removed the dish from the oven and topped the potatoes with the pork chops and covered it with foil. Back into the oven it went for 1 hour to ensure the potatoes and chops were fully cooked. The topping added only a few extra minutes of baking time, and all came out nicely cooked. Not having any onions, I used 1 package of dry onion soup mix instead. I must say, that it was quite salty for my taste, so I might use 1/2 package the next time. Overall, it was good.
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