MeganPulsts Profile - (13367665)


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Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Slow Cooking, Asian, Mexican, Indian, Nouvelle, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Walking, Reading Books, Music, Genealogy, Charity Work
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Recipe Reviews 6 reviews
Honey Glazed Scallops
This came out pretty tasty with some adjustments. I used the same proportions of ingredients, but approximately tripled the sauce amount for use on a pound of scallops. I had large scallops, U10 (about the diameter of ping pong balls), and 15 minutes cook time was plenty. Instead of cooking the sauce in and hoping it would thicken, I spooned a little sauce over each for flavor, but let most of it simmer On the stove for the 15 minutes. It thickened to a nice caramelish consistency, and I ladled these over the scallops when plating. I also added about 1/4 cup coconut milk that I needed to use up; it was a perfect complement to the other flavors. Not a spice combo I would have come up with on my own (especially cooking in the lemon juice!), thanks for sharing this recipe! And anyone having liquid issues - most commercially sold scallops are injected with a solution to keep them from drying out, and this liquid is expelled during the cooking. The labels are supposed to disclose this. You can minimize this by draining them on a rack or small colander in the fridge overnight, then patting them dry before cooking.

1 user found this review helpful
Reviewed On: Jan. 27, 2014
Pierogies and Cabbage
This is on regular rotation in our house. I made it last night with 3 smoked sausage links instead of the bacon (cooking from memory, I forgot to remove the meat after browning and it overcooked, so won't forget again). We prefer using red cabbage over green, it really gives it a more complex flavor. I brown the pierogi a bit in the pan after the meat/before the cabbage, then let them finish heating by steaming them on top of the cabbage when you cover it. Excellent meal with ingredients that keep in the fridge/freezer a long time, so good for tossing together a weeknight meal. My husband always goes back for seconds, and sometimes thirds on this one.

0 users found this review helpful
Reviewed On: Jan. 4, 2013
Light Oat Bread
FINALLY - Sandwich Bread! This is the first bread machine recipe that I'd give up store bought bread for. I've never found one with this perfect combo of taste and weight. This is perfect for slicing into sandwiches, and tastes so good I ate a few slices plain (and it wasn't even warm still, since I made it overnight!) first thing. I did double the brown sugar (gravity/box error gone amazingly tasty!), and when it was "stirring" in there, it looked a bit dry, so I added maybe 1TB of olive oil on top so it all stuck together better. This was a PERFECT size for my 2-lb size Breadman Plus - came to within 1/2 inch of lid! Thanks for the share, litster5!

0 users found this review helpful
Reviewed On: Feb. 12, 2010

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