leigh Recipe Reviews (Pg. 1) - Allrecipes.com (13086456)

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Super Scrambled Eggs Number One

Reviewed: Oct. 20, 2013
Not much of a recipe. Tastes fine, but pretty basic.
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Sofrito

Reviewed: Aug. 30, 2013
It's nice to know acceptable substitutions. Not everyone has access to culantro and ajies dulces. There are real Puerto Ricans, nena, who use cilantro as well as culantro in their sofrito. This is a very good recipe. I like the Puerto Rican version of sofrito the best.
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6 users found this review helpful

Spinach Basil Pesto

Reviewed: Aug. 22, 2013
I prefer to use walnuts instead of pine nuts. Much less expensive and still tastes wonderful.
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0 users found this review helpful

Mushroom Chicken Piccata

Reviewed: Aug. 23, 2011
I like the addition of mushrooms, but classic piccata is not piccata if there are no capers and they're one of the reasons I love this dish.
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1 user found this review helpful

Rhubarb Cake II

Reviewed: Jun. 8, 2011
Too sweet and what's the point of making a rhubarb cake if you can't taste the rhubarb?
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1 user found this review helpful

Buffalo Chicken and Ranch Wraps

Reviewed: May 28, 2011
Way too much bacon. Blue Cheese dressing & no bacon would taste better to me. Needs improvement by decreasing the bacon if nothing else if you prefer this type of Buffalo Chicken wrap with the Ranch dressing.
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Garlic Teriyaki Edamame

Reviewed: Apr. 17, 2011
The pods aren't meant to be eaten, so why use them? Much better using shelled edamame.
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4 users found this review helpful

Jasmine's Brussels Sprouts

Reviewed: Apr. 17, 2011
Love Pancetta!!! Hate Brussels sprouts!!! I will try this with another vegetable. Broccoli perhaps.
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1 user found this review helpful

Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Mar. 21, 2011
Good sauce with one minor exception. I've never understood adding vodka to this sauce. It adds calories without any added flavor. White wine would be a better, more worthwhile addition. Even without wine, it would be good. Just don't bother with the vodka.
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Vegetable Shepherd's Pie

Reviewed: Mar. 17, 2011
Traditional Shephard's Pie is made with lamb. Turning it into meatless is fine, but I would personally leave out the tomatoes, soy sauce and sugar and add mushrooms to add something of a meatlike flavor. Thyme or rosemary would suit it better than basil. Needs A LOT of tweeking to make it resemble the traditional version which is delicious. Nothing against it being vegetarian, it's just that it's not exactly the best version.
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2 users found this review helpful

Corned Beef and Cabbage I

Reviewed: Mar. 17, 2011
Basic and nothing new or different about this recipe. My husband loves it. I'm not a boiled cabbage fan. I prefer to eat the corned beef with colcannon. The corned beef is delicious with mustard tarragon cream sauce.
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2 users found this review helpful

Italian Sausage, Peppers, and Onions

Reviewed: Mar. 14, 2011
I make this Hungarian-style, by adding chopped tomatoes & paprika instead of basil & oregano. Instead of butter, I chop a couple strips of bacon & remove excess fat then add the vegetables (that includes a diced, hot pepper because I love heat) in the pan & saute. Either version is delicious.
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Ethiopian Spiced Cottage Cheese

Reviewed: Mar. 14, 2011
The flavor using fresh ginger is far superior to the dried. If you don't use much ginger, cut it in chunks & keep it in the freezer in bags until needed. I have sensitive fingers so I either wear rubber gloves to handle hot peppers or my husband, who is not bothered by the capsaisin, chops them. It's delicious when made according to the recipe.
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5 users found this review helpful

Sarah's Applesauce

Reviewed: Mar. 6, 2011
Basic applesauce recipe. Personally, I'd leave the sugar out. I much prefer unsweetened applesauce. The apples themselves are sweet enough.
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6 users found this review helpful

Aaron's Missouri Burger

Reviewed: Mar. 5, 2011
I like a hamburger to taste like pure beef, not like meat loaf and brown sugar is added to the mixture, too? Thanks, but no thanks.
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9 users found this review helpful

Rosemary Pork Roast

Reviewed: Jan. 23, 2011
I always cut slits into the top of tenderloin and insert slices of garlic & fresh rosemary leaves into it, oil, then salt & pepper before roasting. Roasting is definitely better to me than using a crock pot as some suggested. Use the meat thermometer to prevent overcooking the tenderloin & turning it dry if that is what is happening to you. 155 degrees & very slightly pink is still perfectly safe to eat & leaves the pork moist.
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5 users found this review helpful

Buffalo Chicken Wings III

Reviewed: Dec. 11, 2010
I bake them (which was an option in this recipe) which is not traditional, but it is lower in fat & tastes just as good, but I only add Frank's hot sauce to them after baking. No butter necessary, definitely NO tomato sauce & NO additional seasonings. Mine taste like the wings I eat in my hometown of Buffalo.
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19 users found this review helpful

Cranberry Sauce

Reviewed: Nov. 23, 2010
This is the recipe I've always used except that nowadays I use Stevia to sweeten it.
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Fresh Beet Salad

Reviewed: Oct. 21, 2010
Left out peas. Not a fan of them.
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4 users found this review helpful

Refried Beans Without the Refry

Reviewed: Oct. 18, 2010
I leave adding salt (& less than the recipe calls for) until the beans have cooked so the beans will not be tough. Salt inhibits the cooking process like something acidic, e.g. tomatoes, does. Otherwise, a great recipe.
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2 users found this review helpful

Displaying results 1-20 (of 38) reviews
 
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