Mary Lou Nadeau Recipe Reviews (Pg. 1) - Allrecipes.com (188619462)

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Mary Lou Nadeau

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Traditional French Canadian Tourtiere

Reviewed: Jan. 2, 2015
Wow - this recipe was a huge hit - by far it is my favourite tourtiere recipe. My French Canadian hubby loved it - thanks so much. I made a few changes as I had only 14 1/4 pounds total of about equal portions of lean ground pork, veal and beef so I used about 2/3 of the other ingredients called for. I used 6 bought frozen Tenderflake pie shells for bottom crusts and made 1 recipe of "Never Fail Pie Crust" using 1 pound lard (Tenderflake brand). The one recipe makes 6 pie crusts. After adding meat mixture to each pie shell, I added 1 beaten egg and the 1 tablespoon of the drippings - I think I would add closer to 2 tablespoons next time as you need to adjust for how deep and filled your pie shells are. Mix in well. Top with top crusts. I got 6 pies out of this. I froze them unbaked covered with plastic wrap, then foil wrap. You can freeze for up to 2 months for best quality. To bake, I pre-heated oven to 400 f. Remove wraps and bake frozen pies 15 minutes, then reduce heat to 375 and bake another 30-40 minutes until a nice golden brown and heated throughout. Let rest 10-15 minutes and serve with gravy or ketchup. As a footnote, I wanted to add that the seasoning amounts were perfect. Just a respectful reminder to people that many dried herbs and spices have shelf lives of 3-6 months or less so if you are finding recipes bland - it may be that you need to replace them.
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Zucchini Cake III

Reviewed: Aug. 6, 2013
Great recipe, works well in a Bundt pan too. However, baking time is way off- likely a typo. Should be 53-60 minutes maximum. Also would use cream cheese icing instead of glaze as glaze does absorb back into cake. I would add raisins,about 1 cup. I use olive oil. Additionally, I would add the dry ingredients into the wet and only mix until just incorporated. Very nice moist texture.
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Murgh Makhani (Indian Butter Chicken)

Reviewed: Aug. 5, 2013
Wow, this was a big hit! I did triple all ingredients and used cut-up boneless, skinless chicken breast. I cooked cut-up chicken breast in a non-stick dry grill pan and cooled. Then I marinated it in the yogurt/tandoori masala mixture in a plastic bag in the fridge. I reduced the oil used to about 1 tbsp. that I cooked the onion/ginger/garlic paste in. I was unable to find Indian chili powder and so I used regular chili powder which worked out just fine. Fabulous recipe, great instructions, easy to do.
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World's Best Lasagna

Reviewed: Jun. 16, 2013
Best lasagna I have ever made and one of the two best I have ever eaten. I did reverse the amounts called for of lean ground beef and Italian sausage just because I prefer more lean ground beef. I used 1 1/2 tablespoons of fresh basil leaves, chopped instead of the dried. I did grind the fennel seeds to a powder and used the 1/2 teaspoon ground. But I am sure following the recipe exactly would produce excellent results too. I used the pre-cooked lasagna noodles which worked well and saved some time.
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