Lesko Recipe Reviews (Pg. 1) - Allrecipes.com (13389037)

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Best Brownies

Reviewed: Jan. 21, 2012
I'm my moms 15 year old daughter and I cooked these things to perfection, I think the people who say these are bad obviously don't know how to cook or that they can't follow directions cause these clearly are the BEST BROWNIES... If you can't cook just stay out of the kitchen and hire a chef.
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Jif® Peanut Butter Blossoms

Reviewed: Dec. 18, 2011
Pretty good. I agree with another reviewer that they could be more peanut buttery. I used a small cookie scoop, doubled the recipe and made 10 dozen good sized cookies. I used butter instead of shortening because mmmmmmm butter, but this will make your blossoms a bit flat.
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Jam Filled Butter Cookies

Reviewed: Nov. 22, 2011
I put pumpkin butter in them. They are like little pumpkin pies. I added some vanilla and used one egg instead of 2 egg yolks.
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4 users found this review helpful

Delicious Pumpkin Bread

Reviewed: Oct. 16, 2011
Very good! My 7 year old loved it. I added vanilla, doubled the cinnamon and added cloves. I also baked 16 mini loaves (probably the size of two cupcakes each) at 32 minutes. I used pie pumpkins. I baked seeded halves face down in water before pureeing like I cook other squash.
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2 users found this review helpful

Tarte aux Moutarde (French Tomato and Mustard Pie)

Reviewed: Sep. 3, 2011
This was great and so easy! I didn't have herbs de provence, so I just added some fresh herbs from my garden. I think the key is to use a great mustard and a great cheese.
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Red Wine Reduction Steak Sauce

Reviewed: Dec. 22, 2010
Very good! I am making a beef tenderloin and a prime rib on xmas eve and I wanted a sauce that I could make ahead. I read that you can make a reduction and refrigerate it two days ahead. I used beef consomme because I had no broth. I only used one can of consomme, but doubled everything else. I ended up with about a cup. I couldn't throw out the veggies, so I threw some pecans, cream cheese, parm and seasoning in them, took out my Cuisinart stick and made two veggie "pates" that my 14 year old and 18 year old approved of. My son gives this sauce 5 stars.
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Prosciutto Wrapped Asparagus

Reviewed: Nov. 23, 2010
Everyone loves this. I just have to remember to make a lot! It looks so fancy :-) I agree with one reviewer who said to use the best prosciutto that you can get and it will be less salty but very good.
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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Nov. 23, 2010
Aha! I actually followed this recipe. It's a very good basic cookie recipe. The dough is easy to work with until it gets too warm. Just throw it back in the fridge for a bit when this happens. My first batch turned brown around the edges....be careful not to roll them too thin. That was my problem. My thicker cookies turned out beautifully.
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BREAKSTONE'S Classic Cheesy Potatoes

Reviewed: Oct. 31, 2010
This is my grandma's recipe...and my aunt's recipe. Everyone claimed this recipe as their own. We always saute an onion in a stick of butter and mix it with the potato mixture and crumble potato chips on the top instead of Ritz. A holiday favorite!
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Fluffy Peanut Butter Frosting

Reviewed: Oct. 6, 2009
I think reading all of the reviews really helped modify this one. I used 1 1/2 cups of powder sugar and only a little bit of 1/2 and 1/2. I made sure it was super fluffy before adding any peanut butter. It only took maybe a teaspoon of 1/2 and 1/2 to turn it fluffy. I followed another person's suggestion and added the peanut butter a tablespoon or so at a time and then had my taste testers tell me when to stop. I also used another person's suggestion and used reduced fat Jif. I frosted a banana cake with this, and the finished product was described as "dangerous."
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Zucchini Casserole II

Reviewed: Oct. 6, 2009
I would consider this more of a zucchini stuffing than a casserole. That doesn't really matter, because my family was fighting over the leftovers. I agree with many that this is better the second day.
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Easy Chili I

Reviewed: Oct. 6, 2009
This was so very good. I used chili grind for the meat, and I used extra jalapenos since I was trying to use mine up from the garden. I always up the garlic content, so I used a few cloves. I followed one users advice and browned the meat and onions in a flavorful beer. I added a can of tomato paste. I couldn't find my bay leaves, so I left that out. I used the white chili beans because that's what I prefer...but other than that I followed the rest of the recipe and it turned out very well. I will make this again.
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