Pammy J Recipe Reviews (Pg. 1) - Allrecipes.com (18647036)

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Broiled Lobster Tails

Reviewed: Apr. 6, 2015
FANTASTIC! Followed as directed but used butter spray on both sides of plumped tails. MMMMMMMM good! Nice big tails also. I thawed frozen tails in refrigerator overnight, unwrapped, split shells and placed in a covered ice bath until ready to broil...Sooooooo good..and I have an electric stove/broiler :-( but they still came out fabulous!
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Manhattan Filet with Pan Sauce Bordelaise

Reviewed: Apr. 6, 2015
Made these for Easter dinner; followed instructions to a T" but used filet mignon! OMGEE What an absolutely awesome amazing steak!! Seared to perfection with a nice crust, finished them off in the cast iron skillet. Since they were filet mignons, didn't have scraps for Bordelaise but I topped themw/Bearnaise sauce and served with Broiled Lobster Tails, Baked Potato and Sauteed Garlic Asparagus (recipes on here). Husband RAVED all night! Fantastic...I may never grill or broil another steak again! Dry rub & refrigerate uncovered overnight was the difference! 10 Stars!!
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Baked Maryland Lump Crab Cakes

Reviewed: Aug. 11, 2008
I made these last night. Purchased the Maryland Jumbo Blue Lump Crabmeat (expensive but soooo worth it). Followed the recipe pretty much exactly except I used 2T mayo and 2 jumbo eggs mixed with light cream (about 2T) rather than Egg Beaters. Refrigerated the cakes (8) for about 1 1/2 hours, then popped in oven. They were good but kinda bland..as if something was missing. Not sure what exactly they needed but they were delicious anyway. Prepared a remoulade for them and served with a salad and an excellent Sauvignon Blanc. Will definitely make these again but will add maybe some onion powder, celery and a touch more of Old Bay to spice 'em up some more. Thanks for the recipe!
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Beef Stroganoff II

Reviewed: Nov. 8, 2005
Excellent recipe! Tried it this evening. I prepared the beef last night (I bought & cubed 2 pieces of London Broil) & let it marinade in beef broth, garlic, seasoned salt, pepper and a decent merlot overnight because I knew I wouldn't be making this until today.) The only variation was I tweaked other member suggestions and added 2/3 cup beef broth and 1/3 cup water to cream of mushroom soup, added additional mushrooms and 1 cup of light cream. After simmering for 15 minutes, I added 1 cup sour cream (not fat free), dash of worstershire sauce, dash of nutmeg and parsley flakes. AWESOME results...not thick at all, very rich and creamy and totally delicious. Kinda fattening with this variation but so what...you can work it off in the gym tomorrow which is what I will do!!! Will definitely prepare again!
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