lita lee Recipe Reviews (Pg. 1) - Allrecipes.com (188827257)

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Mexican Lasagna II

Reviewed: Oct. 7, 2014
I made a mini in a 6 inch cake pan, thinking I needed the support, but after it was done, I could see all the layers stayed in place really well, so next time I will just assemble and bake and serve on something flat like an ovenable plate. I used 4 six inch tortillas which made 3 layers with 12 ounces of ground beef and chopped onion and garlic. No taco seasoning, so I used chili powder, cumin, red chili flakes, salt, pepper, and some water and tomato powder to make meat moist. I layered the meat with sliced tomato and queso cheese, topping with sliced tomato and cheese. It was delicious, and made 4 servings. Nice layering when cut, and you can cut it with a fork. Will most definetly make again!
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Louisiana Crawfish Etouffee

Reviewed: Jul. 30, 2014
I used shrimp instead of crawfish, since most recipes are good for both. I used chopped tomato instead of canned tomato sauce, seafood stock instead of water, and added a half a teaspoon of slap your mama Cajun seasoning. Not sure why other recipes are using canned soup but good ingredients make a good etouffee.
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Chayote Squash Side Dish

Reviewed: Jun. 4, 2014
I loved this, but with a few changed. No sugar or vinegar, more onions and red pepper flakes, and added lime and pine nuts. Delicious!
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Black Magic Cake

Reviewed: May 17, 2014
Bakes up very dark, somewhat dense, and very chocolate, just the way I like it. Mine fell a little in the center so I quickly put it back in the oven for another 7 minutes. Had to level the layers, but no big deal because it was delish! Didn't do the toothpick test which could have prevented falling, and maybe beat it a little too long (?) Tastes and looks so good, would definitely make it again. Made a 2 layer chocolate mint birthday cake with 1 minute chocolate icing recipe from this site and green peppermint buttercream and junior mint garnish. Making this this chocolate cake recipe again for sure!
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Avocado Deviled Eggs

Reviewed: May 17, 2014
Delish! I used real bacon and pickled jalapeno slices for garnish. Made it chunky for a nice guacamole taste and appearance. Would definitely make this for a St Patty's Day party!
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Sauerkraut Rye Bread

Reviewed: Nov. 19, 2013
This bread is really good...I am now on my second loaf! When I have a lot of time, I make a poolish with 1 cup of water, 1 cup of flour, and 1/2 tsp of yeast and let in bubble for an hour or two before continuing with recipe....be sure to subtract what you use from recipe when continuing. It adds a lot of complexity for any bread recipe. I doubled the recipe to make one Pullman loaf for sandwich bread. It rises while baking a couple inches above the top, but not over the edge. I chopped sauerkraut fine, dried on paper towels, and used 3 TBS caraway seeds for my double recipe. I coated parchment lined pan with pam and sprinkled with corn meal for extra crunch and slashed the top lengthwise before putting in oven to bake for one hour. Easy pop out from parchment to cool. I use a thermometer to check doneness, which at 200', finishes with a crunchy crust and moist, but not wet inside. If you did not know sauerkraut was an ingredient, it is not really detectable, kind of like zucchini in zucchini bread for moisture. Makes a good all purpose bread for toast, any sandwich, and super Panini sandwiches. Only a two person household, so I pre slice, freeze first, and then vacuum seal in four packs, and it tastes like fresh. This recipe is definitely a regular in my bread cycle.
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Lobster Dip

Reviewed: Sep. 25, 2013
Surprised this did not wow me since it had such high reviews. Needs some doctoring up, as in leave out the butter, definitely either more fresh lobster instead of canned, or less cream cheese, a couple dashes of old bay seasoning, a scant squirt of ketchup, a dash of cayenne, and clove of minced garlic, for more complexity. Otherwise, the original recipe tasted to me like seasoned creamed cheese with lobster bits.
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Asian-American Slaw With Peanuts and Jalapenos

Reviewed: Mar. 28, 2013
This is a super bold tssting coleslaw and welcome change to mayonaise based coleslaw which I think is okay but not great. I followed the recipe as written and it hits all the sweet savory tart and spicy notes that makes you go back for more. Very tasty!
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