LEYLEE24 Recipe Reviews (Pg. 1) - Allrecipes.com (18803356)

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Jasmine's Brussels Sprouts

Reviewed: Sep. 16, 2013
I used bacon from the butcher's shop, garden fresh brussels sprouts, sea salt, fresh ground pepper, and added a little thinly sliced onion... Delicious!!!
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Creamy Tomato-Basil Soup

Reviewed: Sep. 28, 2010
Very, very good! I used fresh basil that I grew myself, and it was so worth it. I made it exactly as written and I wouldn't change a thing.
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2 users found this review helpful

Avocado, Tomato and Mango Salsa

Reviewed: Aug. 14, 2010
This was abosultely delicious! My boyfriend and I found it impossible to save any for later because we couldn't stop eating it.
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Baked Ziti I

Reviewed: Feb. 13, 2010
I halved the recipe, and used a little more cheese than called for. Next time I will add a little more ground beef as well. I also layered the sauce under the cheese, as suggested by other reviewers. It turned out great, very delicious, I think the provolone tastes much better than ricotta would have. Will definitely make again!
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Spicy Honey Mustard Pork Roast

Reviewed: Jan. 27, 2010
This was so good! I used a little more honey and dijon (I had coarse ground dijon) than called for, and about half the pepper. I also added a little garlic salt. I used a boneless rib roast (probably more like 2.5 lb) and the meat came out so tender and juicy. The sauce mixed with the meat juices was so good! This one is a definite keeper, some of the best pork I have ever made.
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Dilly Scrambled Eggs

Reviewed: Jan. 26, 2010
Very good! I used a little dried dill in place of fresh. Goes very well with sharp cheddar cheese.
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Orange Amaranth Bread

Reviewed: Jan. 21, 2010
Has a very earthy flavor. Great spread with honey, or probably anything sweet (like jam). Delicate orange flavor reminds me of a scone I had once. The bread is moist and has a great texture. Amaranth is healthier than wheat, as it has a complete protein (rare for grains) and retains more nutrients when processed than other grains.
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Broccoli and Cauliflower Mac and Cheese

Reviewed: Jan. 15, 2010
So good and although there's lots of veggies they are not at all overpowering.
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Cheddar Cheese Bread

Reviewed: Jan. 3, 2010
I made this twice, because the first time I accidentally let it rise too long. I made the dough by hand and used my bread machine to bake it (for 60 minutes) - my bread machine tends to make misshapen loaves, I hate having the paddles baked in, and I live in a studio apartment with no oven. I also made a 2 lb loaf (16 servings). I replaced 1 cup of the flour with whole wheat bread flour and added 1 teaspoon vital wheat gluten. I also used 1 cup milk (whole milk) instead of dry milk powder in place of 1 cup of the water. I had to use more flour than called for, as the dough was very sticky. I'm not sure just how much I added, as I incorporated it as I was kneading the dough, but at least 1/4 cup, no more than 1/2 cup. I also buttered the loaf pan. The loaf has a moist crumb with good texture and flavor. The cheddar flavor is definitely noticable, I'm not sure why some can't taste it. Definitely use sharp cheddar like the recipe calls for. This bread makes great toast, we like to butter it and sprinkle some garlic salt on it.
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Caramel Frosting IV

Reviewed: Dec. 24, 2009
Very good, I used it to frost Snickerdoodle Cake I, everyone loved it.
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Amish White Bread

Reviewed: Jan. 14, 2010
This bread surprised me. I cut the recipe in half, making one loaf, and cut back the sugar just a tad (used just under 1/4 cup rather than 1/3 cup). I use my bread machine to bake bread in, but make the dough by hand. The dough didn't rise very much on the second rise, but as soon as it started baking it completely filled my 2 lb loaf pan. I overcooked it a little, the crust is a little too thick, but that's my fault - I'm still getting used to the bake only function and timing it right. The bread tastes wonderful. It's great and it's milk free!
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Fluffy Pancakes

Reviewed: Oct. 27, 2009
These were easily better than any buttermilk pancakes I've made from a mix. I made them exactly as stated, except that I used white wine vinegar (wasn't sure if it mattered but that's all I had, I think it's probably a little sweeter than distilled white vinegar). I usually add a little extra sugar and some vanilla extract to the batter when I make pancakes, but I was out of vanilla so I didn't; they were still scrumptious. The batter seems too thick at first, but let it sit for a minute and it's perfect - like one reviewer said, the batter foams up a little if you let it sit, I think this loosens it up a bit. At that point, I could not smell the vinegar anymore. Fluffy and flavorful! This recipe is a keeper, and so easy to make.
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Potato and Shiitake Mushroom Gratin

Reviewed: Sep. 28, 2010
I cut the recipe in half because I'm only cooking for two. I used dried shiitake mushrooms that I soaked in hot water for 30 mins, and fresh white mushrooms. I made exactly as written, except that I added a little butter after it was done. Very very good, will definitely make again.
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Old-Fashioned Beef Stew

Reviewed: Oct. 30, 2009
Everyone I served was very pleased with this stew!
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Peppered Shrimp Alfredo

Reviewed: Oct. 30, 2009
I used sundried tomato alfredo sauce and a blend of parmesan, romano, and asiago cheeses. I also cut the cayenne in half and added a little extra cream and cheese. It was absolutely delicious. I wanted an Olive Garden type dinner without having to go out and got just that.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Jun. 13, 2009
So flavorful! I did make a couple small changes, though. I used a 2.5 lb bottom round roast instead of 5 lb rump roast. However, I didn't alter the amounts on the other ingredients. I didn't have onion salt, so I added extra salt, 2 vegetable bouillon cubes, and 1 tsp powdered beef bouillon. I didn't have dried parsley, but I don't feel it would have added enough flavor that I would miss it. I also took a jar of pepperoncinis, poured a little of the juice in, then tore off the stems and seeds and tore the peppers into strips and threw those in. I really think the pepperoncinis added something that would have been missing. My boyfriend told me this is the best thing I have ever made! I put the meat on french hoagie rolls with provolone cheese.
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Snickerdoodle Cake I

Reviewed: Dec. 24, 2009
It was a lot like coffee cake. It was very good. I frosted it using Caramel Frosting IV and everyone loved it.
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Hummus III

Reviewed: Aug. 14, 2010
It's a good base recipe, but I like it garlicky, so I used 6 large cloves instead of 2. I also found myself adding more liquid as it was too thick for my mini cuisinart to handle at first. My advice is to start out with the recipe as written, then taste and add what you need as far as taste and texture go a little at a time. That's what I did, and 3 coworkers asked me for the recipe after trying it.
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Butternut Squash Cajun Fries

Reviewed: Jan. 14, 2012
I had half a squash left over, and no plans for it, so I decided to try this recipe. I can't really give my own opinion on these, though... by the time I was done in the kitchen, they had already been devoured! My friends, however, thought they were really yummy, so this rating is on their behalf! Next time I have some squash I will definitely try this again :)
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Scalloped Potatoes and Onions

Reviewed: Mar. 25, 2010
It is good for what it is, a dish to celebrate the potato with minimal distractions. I would have liked more sauce, although I was amazed at how good it was without milk. It had a nice flavor by itself, I just wish there had been more as the flavor was subtle. I found myself adding a little more salt and wishing I had added a tiny bit of garlic or more onion, or maybe a small amount of grated sharp cheddar cheese. I will use this recipe in the future, with minor additions, and more sauce.
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