Maureen MacK Recipe Reviews (Pg. 2) - (18515256)

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Maureen MacK




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Beef Stroganoff III

Reviewed: Sep. 18, 2006
WOnderful recipe! The only changes I made were to use fresh mushrooms and served it over mashed cauliflower...true low carb. I found it easier to transfer the sauted beef (my local grocery store now carries chuck strips as well as sirloin) to a bowl while I cooked the onions and mushrooms. The result was a tender and flavorful delight. Patience is the key in getting the sauce to thicken. My husband loved it.
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3 users found this review helpful

Creamy Blueberry Pie

Reviewed: Aug. 20, 2006
I made this to bring to dinner at a friends house. It was wonderful! I cut back a bit on the sugar and added cinnamon and nutmeg to the sour cream mixture. I also added fresh lemon zest and lemon juice to the berries. I thought people were going to lick their plates!
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1 user found this review helpful

Stuffed Pork Chops with Gorgonzola and Apple

Reviewed: Jul. 14, 2006
These were easy to prepare and tasted good, but baking for an hour was far too long. I had 1 1/2" chops and they were dry. Next time I may try flouring and egg washing the chops and pan frying first then finish them in the oven.
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New England Clam Chowder I

Reviewed: Jul. 10, 2006
A good start for chowder base. I use salt pork rather than bacon. I only use clam broth and begin by cooking a couple of potatoes till mushy to give the broth some thickness. A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. Light cream and freshly ground pepper are added to the hot chowder just before adding the clams. I have never used canned clams, but I'm sure they are similar to fresh. I don't trust a chowder that "you can stand a spoon in". I make a simiar corn chowder with chicken broth and celery when the corn is fresh and plentiful.
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Rosemary Braised Lamb Shanks

Reviewed: Jun. 25, 2006
This was a wonderful dinner! To those who say there was too much patient and REDUCE the sauce. Thanks for a great recipe.
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67 users found this review helpful

Herbed Pecan Crusted Scallops

Reviewed: Jun. 18, 2006
Not my favorite...I was inspired to use my herb garden but the herbs overpowered to delicate scallops. I'm a New Englander, so perhaps I'm just used to a simple broiled or grilled scallop.
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2 users found this review helpful

Fried Soft-Shell Crab

Reviewed: Jun. 10, 2006
I made these last night as it was the first time I was able to get soft-shells at my fish monger's. Just great served on toasted rolls with lettuce and tomato with just a touch of mayo! I seasoned the flour with salt and pepper and a bit of Old Bay seasoning. Yum...
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13 users found this review helpful

Salmon With Scalloped Sweet Potatoes

Reviewed: Jun. 6, 2006
WOnderful blending of flavors. I used it with wild salmon was great!
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1 user found this review helpful

Steak Tip Marinade

Reviewed: Jun. 3, 2006
I made this a couple of nights ago for my husband...he loved it, as did I. I'm planning to use it for a "Welcome Home" BBQ for my brother-in-law who is returning home from Iraq in July! I used chuck strips...they seem to have more flavor. I also feel that the BBQ sauce you use is very important to the outcome of this recipe. Thanks for a keeper!
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3 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Jun. 2, 2006
This is a hit! My daughter and husband love lamb chops and this was a special dinner last night. The sauce had just enough sweet/tartness to bring out the lamb flavor beautifully. I would like to try it on both chicken and pork as others have recommended. Thanks for a teriffic recipe!
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Scalloped Potatoes II

Reviewed: Apr. 16, 2006
Wonderful potato dish...I used light cream and infused it with garlic before pouring it over the potatoes. I'm hoping there will be leftovers!
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0 users found this review helpful

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