Lee Recipe Reviews (Pg. 1) - Allrecipes.com (10845284)

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Slow Cooker Beef Stew IV

Reviewed: Feb. 13, 2011
Just wonderful...
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2 users found this review helpful

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Reviewed: Jan. 18, 2009
Tender, easy, tasty. What more can I say. I found this to be just what I needed to make sure my very nice cut of beef came out tender and tasty. I will use this again.
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Broccoli Chicken Casserole I

Reviewed: Sep. 28, 2008
Very good added the mile instead of the mayo as suggested. Also added salt 1/8 tsp and 1/8 tsp pepper.
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1 user found this review helpful

World's Best Lasagna

Reviewed: Mar. 9, 2008
Waht more can be said the base recipie is wnderful and just about anything you do to it works as well. Very easy and fun. Everyone loves it!!
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Buffalo Chicken Dip

Reviewed: Dec. 23, 2007
This is a great and easy appetizer to make and is very well received and I have never brought any home from any party. I read the reviews before making it and like many others I made a few modifications that I think helped make the recipe better. I used 1 lb of skinless chicken breasts which I cleaned, sliced into strips and par boiled for 15 minutes, drained, and cooled for a few minutes. When the chicken is cool it will be very easy to shred with your fingers. I used a large skillet where I placed 1 Cup of Frank’s Red hot which is what is used in Buffalo, NY at the Anchor Bar to make real Buffalo chicken wings. I also added a ½ stick of butter which is also a very common ingredient in the preparation of Buffalo chicken wings. While the chicken and Frank’s is warming slowly, I mixed one cup of Blue cheese dressing and the cream cheese until smooth and placed it into the refrigerator until I was ready to make the dip. After the chicken and Frank’s were good and warm I placed this into a plastic container for later use as well. This gets everything ready for the next day or for later in the day to just place it together and warm in the oven. When I was ready for the dip I pre-heated the oven to 350 placed the blue cheese mixture into the bottom of a 7x11” baking pan and layered the chicken onto the top of the blue cheese. I topped the whole thing with a small amount of shredded mozzarella / provolone cheese and po
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Flatlander Chili

Reviewed: Dec. 1, 2007
This Chili is so very good. I made as the recipe suggested only adding additional red beans and more onion.
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Hearty Beef Stew

Reviewed: Jan. 21, 2007
Imade this recipe for my family a few weeks ago and did not have any left. I did find that if you double the recipe you need to first start the crock pot on hight or plan on a longer cook time , say 7 to 8 hrs. I did find that cooking longer really allowed the flavors to mingle nicely. I left out the mushroom and added more of the other vegies to make up the difference. But all in all a very nice recipe and I am making my second batch today and I will make it again. I did add the extra 1/4 cup of flour as was recomended by somone else and that did help to thicken it up nicely at the end but it really is not necessary.
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The Best Meatballs You'll Ever Have

Reviewed: Jan. 13, 2007
Everyone loved the meatballs. I followed the advice of the last few raters and baked them before placing them into my sause. They came out very moist and tender with excelent flavor. I will make these again.
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