ChefLes Recipe Reviews (Pg. 1) - Allrecipes.com (18658828)

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Homemade Pizza Supreme

Reviewed: Jul. 5, 2007
Great Recipe, but I did not cook my dough first. Just make sure you preheat your oven to 450-475 before you bake it and you will have a perfect crust. Just like they do in the pizza shops...
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98 users found this review helpful

Ukrainian Dill and Garlic Pickles

Reviewed: Jul. 14, 2007
This is exactly how my husbands baba made the pickles. I have made them myself now, and they are great. (I usually add an extra hot pepper or 2). Don't be scared if the jar bubbles when you open it, thats the way it is suppose to be. Enjoy
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37 users found this review helpful

Pierogi I

Reviewed: Nov. 18, 2008
These are good.....I find freezing them on a parment paper lined baking sheet first is better than the butter method. After a couple of hours just put into a freezer bag.
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26 users found this review helpful

Greek Saganaki

Reviewed: Feb. 2, 2006
I tried this and was truly dissapointed. As the other members, I lived in a Greek neighbourhood and enjoyed saganaki weekly...You have to use Kasseri or keflatoria (mis spelt I know) and at the end of frying and just before serving transfer to a hot cast iron pan and pour 1 oz of Uzzo over cheese and light with a match....Use your lemon to distinguish the flame...OPA...
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25 users found this review helpful

Maple Syrup Taffy

Reviewed: Oct. 10, 2009
My husband and I and our 4 daughters live in Northern Ontario Canada and each winter our friends bring us maple syrup from Quebec. My husband made wooden molds for us to pack the snow in and we make these with the kids....What a hit....Great way to make the winter fun! Enjoy everyone
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15 users found this review helpful

Green Onion-Parmesan Mornay Sauce

Reviewed: Dec. 31, 2007
Wow, this was great. I stuffed some mushrooms with wild and white rice, onions, garlic and parsley, added a little of this sauce to the mixture. I stuffed the mushrooms and placed in a cassarole dish and poured the remaining sauce over them and topped with some more swiss and parm cheese. Baked at 350 for about 25 min.....yummmy
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14 users found this review helpful

Aebleskiver

Reviewed: Nov. 28, 2006
These are perfect. I am also danish and like the other reviewer I use a knitting needle to turn them. I love to serve these to my kids friends after a sleepover, its a real treat.
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7 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 25, 2012
These were very good. I didn't change a thing in the recipe. I think the key here is to let them sit with the flour coating so that it sticks to the wings. A definite "make again".
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4 users found this review helpful

Dip For The Stars

Reviewed: May 16, 2010
This was awsome, and really easy to prepare. This recipe makes alot though. Thanks!
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4 users found this review helpful
Photo by ChefLes

Turkey Burgers

Reviewed: Dec. 29, 2009
These were really good. I did however not add the salt as the other reviews suggested and I would say depending on your turkey watch the water. I will be serveing these on small buns with cranberry sauce on the bottom and some stuffing on top.
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4 users found this review helpful

A Pad Thai Worth Making

Reviewed: Jun. 5, 2008
This was very good. I would definatly make it again. Thanks for the recipe.
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4 users found this review helpful

Love the Mama Lemon Bars

Reviewed: Jan. 24, 2010
These were a little thin, and I think the crust overcooks.
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3 users found this review helpful

Soft and Chewy Peanut Butter Cookies

Reviewed: Apr. 18, 2009
I used the advise of another reviewer and I added about 1/2 cup more flour to the mixture and I refrigerated the dough for about 30 minutes. I used a large scoop to put the dough on a cookie sheet, so mine didn't become flat. However, the fork marks that I had on top we just about gone at the end of the baking process. The cookies were really good and chewy, which is what I was looking for. I will make these again. Thanks for the recipe!
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3 users found this review helpful

Potato and Cheese Filling for Pierogi

Reviewed: Oct. 8, 2008
Really good, but I added 1 1/2 of a small box of velveeta cheese...yummmmo
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3 users found this review helpful

Buttermilk-Battered Calamari

Reviewed: Jan. 18, 2007
I found this to be very good, the only thing that I did was drege the squid pieces through the flour first, then buttermilk then the flour again. I found the batter stayed on nicely.
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3 users found this review helpful

Best Fried Green Tomatoes

Reviewed: Sep. 16, 2012
I had never tried these before and they are really good. I did however add a little parm cheese to the cornmeal mixture. I also followed another posts recipe for a dipping sauce of sour cream ranch dressing and hot sauce. I would make these again but I think I would like to try a sweeter dipping sauce like a mango chutney or something like that.
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2 users found this review helpful

Kalamata Olive Tapenade

Reviewed: Feb. 14, 2012
Very Good and Very Easy
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2 users found this review helpful

White and Wild Rice Pilaf

Reviewed: Feb. 14, 2012
I used the advise of the other reviewers and this Pilaf was fantastic. Very easy. I only had cooked wild and white rice on hand, so after I sauted the vegetables I added in the cooked rice and about 3/4 cup of chicken stock, let the stock cook off and it was perfect. My entire family loved it. Served it with a proscuitto wrapped stuffed chicken breast with herbed goat cheese.
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2 users found this review helpful

Traditional French Canadian Tourtiere

Reviewed: Dec. 27, 2011
Good Flavor to the pie, but I still find them all a little dry. I am not a big fan of Ketchup, so I tried it with a little HP, is was ok. A friend told me to mix kethup and worchestershire together. I think i will try that next.
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2 users found this review helpful

Rhubarb Crunch

Reviewed: May 30, 2010
Love it! The kids loved it!
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2 users found this review helpful

Displaying results 1-20 (of 54) reviews
 
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