Don Lehr Recipe Reviews (Pg. 1) - Allrecipes.com (11818432)

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Don Lehr

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Taco Seasoning I

Reviewed: Feb. 1, 2015
This is great stuff. I make a big batch and store it for next time. You can experiment with it too. I like spicy, so sometimes I add more spice. I'll never by boxed stuff again
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Delicious Ham and Potato Soup

Reviewed: Jan. 28, 2015
This recipe is great! The only changes I made was to add more ham only because I like it chunky. If you do add more ham I would suggest doing away with the extra salt added as the ham will salt it up on it's own. I made it a second time using scallions instead of onions, for my daughter's sake and added a pack of mushrooms. It was really good. this soup is very flexible and very good. Can't go wrong
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Four Cheese Mashed Potato Stuffed Portobello Mushrooms

Reviewed: May 11, 2014
I liked this. I pretty much followed the recipe except I forgot to buy the pepper. It still came out good. The scallions are a nice touch
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Beefy Mushroom Barley Soup

Reviewed: Feb. 18, 2013
I thought this was very good. I followed the recipe and was very happy.
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Cajun Baked Catfish

Reviewed: Sep. 29, 2012
Simply love it. It's so easy and good. Personally I add a bit more pepper, but I like it spicy. Thank you for posting!
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London Broil II

Reviewed: Apr. 2, 2012
I love this recipe. I've used it many times now. I've tweaked it to where I add some rice vinegar, some lime juice (was out of lemon, but lime seems to work great), a healthy amount of sodium free smoke sauce, cayenne pepper and a little bit (like 1/2 tsp) of habanero sauce. The habanero doesn't make it real spicy, but man it adds flavor. I skip the foil and go with the ziploc bag, much less messy. Just try to flip it now and then. Also, probably the most important, I save a little bit of the marinade (kept separate from beef) and brush it on the top of the roast when put on the grill. Oh...and I would do this marinade overnight. No gravy required!
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Sauteed Mushrooms in Garlic

Reviewed: Apr. 2, 2012
I used this recipe with sliced portabellas. I added a tiny bit of soy sauce too (I like salty). It was awesome! I use red wine with just about everything and this fit right in. I think I might try a little smoke sauce and maybe some onions in the next batch
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Asparagus Side Dish

Reviewed: Jul. 25, 2010
Perfect, simple side recipe. If you don't like the tomatoes you can leave them out and they're still fine. Thanks
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3 users found this review helpful

Grill Master Chicken Wings

Reviewed: Jul. 19, 2010
I've been wanting a deep fryer for a long time now just so I could make some good wings. With this recipe I no longer feel the need. I've made it twice now and it is spectacular. The second time around I only made a minor change and that was using slightly less soy sauce. I'm a salt fan, but I found that the extra teaspoon in the sauce was unnecessary. It could be because I use the high test soy sauce. Also, I used frozen, pre-cut wings simply to save time. But, either way, both attempts came out great. These are easily the best tasting wings I've ever had. Thanks PartyFil-Grillmaster for sharing this recipe.
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Colleen's Slow Cooker Jambalaya

Reviewed: Jan. 24, 2010
I thought it was ok. I stuck to the recipe religiously and personally, I thought it had good spice but needed a little flavor. I ended up adding about 1 1/2 teaspoons of Creole seasoning. That did the trick for me. Though, i did end up sprinkling a little more on my plate, but I like things salty. I also thought it was a bit soupy and more like gumbo. Maybe it rice was cooked together it would have been better.
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Emily's Famous Chili

Reviewed: Jan. 23, 2010
This is very good. I stuck to the recipe with the exception of adding mushrooms because I'm a shroom fanatic and they make any chili better in my opinion. The Chipotle is a must. That's what gives it the special kick. I might try next time with beer instead of water. Thank you.
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Grilled Whole Turkey

Reviewed: Jan. 9, 2010
Very good. My only warning is pay attention to the turkey. Mine cooked a lot faster than 4 hours
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Jammin' Tarheel Chili

Reviewed: Nov. 26, 2009
This turned out really good and spicier than I thought, which is fine with me. My only suggestion when preparing this chili is to serve it the next day after you make it. It's so much better after it sits for a while. I wasn't really impressed with it when it was fresh, but fell in love with it the next day. For mushroom lovers like me, it could stand to have some more shrooms in it too.
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