LaurieL Recipe Reviews (Pg. 1) - (16436935)

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Pasta with Scallops, Zucchini, and Tomatoes

Reviewed: Jul. 8, 2012
Delicious! I made this with fresh zucchini, garlic, paste tomatoes, thyme and basil from the garden. Added 1T dry vermouth to the pan after browning onion, garlic and zucchini then added fresh peeled and chopped tomatoes and chopped fresh basil and thyme. Separately pan-seared four large ocean scallops per serving then finished poaching in the sauce. Added some salt and fresh ground black pepper, then served over rice. Yum! Definitely a do-again!
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4 users found this review helpful

Beef Stew VI

Reviewed: May 17, 2012
Simply delicious! I like a "juicier" stew so added a little more beef stock when done to reach desired consistency. Add garlic. I also cook the stew until the potatoes are falling apart, then they thicken the stew so the cornstarch isn't needed. Best madrasah ahead so flavors can mingle overnightt. Double the batch and freeze half for. Delicious no-hassle dinner later. Yum!
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2 users found this review helpful

Peppered Rib Eye Roast

Reviewed: Mar. 11, 2012
Delicious! Fabulous! Cook this! I cooked a 5 lb ribeye roast for dinner tonight -- amazingly good. I used half as much soy sauce and vinegar, and substituted catsup for tomato paste. I decided to cook the roast on short notice, so marinated it for one hour in the refrigerator then two hours on the counter (to bring roast to room temp). I preheated the oven to 400 degrees, then dropped the temp to 350 degrees when I put the roast in on a rack. It took 2.5 hours to reach medium to medium-rare doneness, Tender, juicy and delicious. Definately a do-over.
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1 user found this review helpful

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