Maureen Profile - (18276943)


Home Town: Crestwood, New York, USA
Living In: Los Angeles, California, USA
Member Since: Nov. 2005
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Quick & Easy
Hobbies: Gardening, Biking, Photography, Reading Books, Wine Tasting, Charity Work
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Recipe Reviews 6 reviews
White Peach Sangria
Made traditional red sangria and this peach sangria for a graduation party last summer. This PEACH SANGRIA was such a HIT! Everyone was raving about it. Easy to make...used peach schnapps rather than Vodka and did cut it with a small amount of Ginger Ale and Club Soda so it wasn't too strong or too sweet. And served over ice. I had multiplied the recipe 6x to make enough for 40 and we ran out quickly. Am only making peach sangria for a pre-wedding party this weekend.

0 users found this review helpful
Reviewed On: Jun. 25, 2013
Grandma's Meat Sauce
Needed something quick so I changed it a bit...cooked 1 lb hot chicken sausage and 3/4 lb sweet sausage with 1 lb of ground turkey. Then I sauteed lots of sliced garlic with chunked onions and zuchini, removed from pan in order to sautee mushrooms. Used two prepared marinara (TJ's) to which I added dried oregano and parsley then added the above ingredients and simmered together for 30 minutes. spooned over penne pasta. Delicious. Got several requests for recipe!

1 user found this review helpful
Reviewed On: Aug. 13, 2012
Seven Layer Magic Cookie Bars
Couldn't find my recipe I've used many times and was disappointed that the bar didn't cut well- ended up very crumbly. Found that the recommendation to mix the butter and crackers together didn't create a firm enough base to hold bars together. Have since found my old recipe which has you sprinkle the graham crackers over the melted butter in the pan, pour half the milk over then add less chips (so over it's not too chocately) add nuts then coconut then pour the balance of condensed milk over the entire mixture. It seems to come out firmer so you can cut bars that stay together. However, it was as tasty as ever...

84 users found this review helpful
Reviewed On: Oct. 8, 2010

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