Leby Recipe Reviews (Pg. 1) - Allrecipes.com (11368964)

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Roast Pork with Maple and Mustard Glaze

Reviewed: Jan. 26, 2010
This was a fantastic pork roast recipe! Next time I make it, I plan to spice it up with a dash of hot sauce, but the blend of maple syrup, Dijon mustard and soy sauce together were wonderful. My husband dubbed it a keeper after his first bite.
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Lemon Bars I

Reviewed: Jan. 26, 2010
Very nice, simple-to-make lemon bars. I whipped these up for company last week when I needed to get dessert together quickly, and my mother-in-law promptly asked for the recipe! I wish I could have claimed it as my own!
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2 users found this review helpful

Cheryl's Spinach Cheesy Pasta Casserole

Reviewed: Jan. 26, 2010
This is a casserole that's easy to make and tastes great. Instead of baking it in one large casserole dish, I made two smaller servings in Corningware dishes so we could eat one that night, and freeze the other for a busy night. That came in handy -- and it tasted just as good reheated.
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Cinnamon and Lime Chicken Fajitas

Reviewed: Jan. 26, 2010
We LOVED these fajitas! Don't be scared off by the odd combination of potatoes and cinnamon -- they truly make these fajitas. We spiced ours up a little more with some hot sauce (and as an added bonus, we used our leftover potatoes for hash browns the next morning) but other than that, this recipe doesn't need any changes. It made for a very relaxing dinner that was easy to make and a great change of pace from the usual flavor combos!
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3 users found this review helpful

Banana Banana Bread

Reviewed: Jan. 26, 2010
This banana bread has been a huge hit with everyone in my family! The texture is a perfect balance of moist, fluffy, and chewy, and the flavor absolutely bursts out of every bite. I could eat an entire loaf at a time.
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Roasted Root Vegetables With Apple Juice

Reviewed: Jan. 26, 2010
These veggies are exceptionally delicious, especially when paired with an apple and pork main dish. Although, come to think of it, the veggies really ought to be the main dish! Don't be afraid to make this recipe even if you're missing one or two of the vegetables called for; I've made it with and without carrots and regular potatoes, and loved it each time. Unfortunately, scrubbing, pealing, and chopping this number of vegetables is quite time-consuming; if it weren't, this would be a staple in my house instead of just a special occasion dish. UPDATE 11/25/10: Cut your roasting time by pre-boiling the veggies for a bit. This also helps prevent the veggies from drying out and developing sharp, hard edges.
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Hawaiian Waffles with Pineapple and Coconut

Reviewed: Jan. 26, 2010
After tasting this recipe, I've been reluctant to go back to plain waffles! To keep the focus on the flavor of the coconut and pineapple, I prefer adding a few drops of agave nectar instead of maple syrup. This is my weekend breakfast of choice!
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2 users found this review helpful

Fluffy Pancakes

Reviewed: Jan. 26, 2010
Simply put, this is the best pancake recipe I've ever used. They cook up almost unbelievably thick and fluffy, yet stay light and, as promised, fluffy. Saving leftover batter for the next day yields great tasting pancakes as well, but they don't get as thick and are somewhat denser. Sprinkling these pancakes with chocolate chips makes for a wonderful treat.
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Chicken Tikka Masala

Reviewed: Jan. 28, 2010
Although it requires a lot of ingredients (and lots fo time and dishes, too!), this is a very nice tikka masala. The balance of flavors is wonderful, especially when paired with raita and a nice glass of riesling. That said, be careful that you don't overdo the salt! I did that in two ways: I used kosher salt (I just grabbed whichever bottle of salt was closest -- first mistake), and then I let the sauce reduce by simmering it too long as I prepared other dishes for dinner. Make sure you follow the directions and taste as you go, and you'll enjoy a dish that rivals any Indian restaurant I've visited.
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Naan

Reviewed: Jan. 29, 2010
I was so impressed with this naan! It was my first attempt at making any kind of kneaded-dough bread, so I was a little intimidated, especially when the dough was so sticky that I had trouble getting it off my hands (this wasn't a problem after the 1 hour rise time). I think perhaps my problem was that I used "as much flour as needed" as the instructions specify, instead of sticking to the 4 1/2 cups called for in the ingredients list; because I was having trouble getting all the flour absorbed into the dough, I just stopped at about 3 1/2 cups. Still, it came out great, looked just like the picture, and tasted as good as any naan I've ever had. Cooking bread on a grill was also just plain fun!
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Cucumber Raita

Reviewed: Jan. 29, 2010
This raita went really well with our Indian dinner last night. Because I was making other dishes that called for plain yogurt, though, I bypassed Greek yogurt and used regular -- the results were just fine. I also halved the amount of cucumber that I used, as I wanted this to be an accompaniment to my tikka masala, not it's own dish, and I opted for dried mint since I already had it on hand. Perfectly satisfactory!
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2 users found this review helpful

Mango Lassi-Come-Home

Reviewed: Jan. 29, 2010
Even without cardamom, this lassi recipe makes a great drink that's perfect for sipping along with dinner, or for savoring on its own as dessert. Because I already had plain yogurt in the house for other recipes, I whipped up substitutes for the lemon yogurt and vanilla yogurt -- I mixed lemon juice and sugar into two cups of plain yogurt, and vanilla extract and sugar into the other cup of yogurt. It worked great! I also used a whole mango and just tossed it into the blender in chunks instead of pureeing it, and while that meant my lassi wasn't perfectly smooth, the texture was actually really nice.
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Carrot Rice

Reviewed: Jan. 29, 2010
I honestly just made this rice for fun -- with tikka masala, I didn't think I needed extra flavor. But it was wonderful! I left out the peanuts and ginger, since I didn't want to go overboard on flavor, but I was so happy I spent the time making this. It was a wonderful addition to dinner. I'll be sure to make it again!
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Gobi Aloo (Indian Style Cauliflower with Potatoes)

Reviewed: Jan. 29, 2010
Very good, and very easy. As many other reviewers suggest, adding water to the pan will help the veggies cook thoroughly and keep from burning; I decided to add more oil a little bit at a time though, because I didn't want the cauliflower to get that mushy texture and watered-down taste that comes with steaming. Also, I used fresh grated ginger, because that was what I already had in the house, and it tasted incredibly fresh and vibrant. This dish heated up great for leftovers, too.
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Restaurant-Style Potato Salad

Reviewed: Mar. 16, 2010
Even without the celery, pimento, dried parsley and carrot (I didn't have the first three on hand, and I'd never had carrots in potato salad and didn't see the need to add it), this recipe was great. The flavors balanced perfectly, and best of all -- because I left out four ingredients -- it was incredibly quick to make.
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Quick and Almost-Professional Buttercream Icing

Reviewed: Mar. 16, 2010
This is my new go-to recipe for vanilla frosting, and I've used it to make fancy cupcakes twice in the past month. For some batches I've had to add extra sugar, though, as the creamed butter became too soft to decorate with. I made my first batch with real butter, but then discovered that using vegetable-based butter spread didn't negatively impact the flavor -- it was less fattening and still delicious!
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French Toast I

Reviewed: Mar. 16, 2010
Delicious! My only problem with this recipe was that, over medium-high heat, my French toast was still soggy one minute and over-browned the next. I would recommend turning down the heat after a couple of minutes' cooking. Aside from some dark spots, the final product tasted wonderful, and the texture was a perfect crispness on the outside and still chewy inside.
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Roast Chicken with Thyme and Onions

Reviewed: Apr. 20, 2010
I used dried thyme instead of fresh, and I know it made a huge difference. Instead of bursting with flavor, the chicken was so mild I used the leftovers in a Mexican dish the next evening. I'll definitely make this again with fresh thyme!
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