Maureen in MA

Chef #801912

Joined: Mar 26, 2008

39 Public Recipes by Maureen in MA

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Wicked Good Boston Cream Pie

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Be the first to review! | By Maureen in MA

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This recipe is from "Cooks Illustrated" and, though time-consuming, sounds delicious. I am posting it for future use. Chill the assembled cake for at least 3 hours to make it easy to cut and serve. Note: Prep and Cooking times do not include chilling times.

Recipe #499178

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EZ American Chop Suey

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1 Reviews | By Maureen in MA

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Made this up with on-hand ingredients. Served with a quality Italan bread. Hubby loved and requested I write down to make again. He said leftovers were even better.

Recipe #497756

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Caprese Salad With Walnut Pesto

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Be the first to review! | By Maureen in MA

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Simple, but elegant side dish. Goes good with Simple Shrimp Cakes. The first 6 ingredients are for the Olive Oil & Walnut Pesto. Two cups of fresh basil leaves are needed (don't know why "0" comes through), in addition to chopped walnuts, grated parmesan, olive oil, lemon juice and chopped garlic.

Recipe #496149

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Simple Shrimp Cakes

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Be the first to review! | By Maureen in MA

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This recipe is for Shrimp lovers - no fillers; all shrimp with the sweetness of coconut offset by the zing of spice!

Recipe #496148

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Chewy Sugar Cookies (America's Test Kitchen)

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1 Reviews | By Maureen in MA

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Replacing a portion of the melted butter with vegetable oil ensured a chewy cookie without affecting flavor. And incorporating an unusual addition, cream cheese, into the cookie dough kept the cookies tender, while the slight tang of the cream cheese made for a rich, not-too-sweet cookie. The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.

Recipe #491427

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Butternut Squash Soup - America's Test Kitchen

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1 Reviews | By Maureen in MA

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Prepeeled squash is NOT used in this recipe. Low-sodium chicken broth can be substituted for the vegetable broth. If you use a blender to puree the soup, fill the jar two-thirds full-not more-and process in batches. Alternatively, use an immersion blender to puree the soup right in the pot.

Recipe #488524

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Quick Chicken Fricassee - America's Test Kitchen

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Be the first to review! | By Maureen in MA

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This is a streamlined version of the classic French dish of poached chicken in cream sauce. Two tablespoons of chopped fresh parsley leaves may be substituted for the tarragon in this recipe.

Recipe #488523

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Slow-Cooker Red Wine-Braised Short Ribs - America's Test Kitchen

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Be the first to review! | By Maureen in MA

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Slicing the meat off the bones allowed the ribs to lie flat in the skillet and made it easier to trim some of the fat. The bones add a wealth of flavor to this dish. Microwaving the rib bones before adding them to the slow cooker proved to be a faster, less complicated alternative to roasting them. Because the slow cooker does not allow for evaporation, the red wine is reduced on the stovetop to concentrate the flavor before adding it to the slow cooker. Tapioca is used as a thickener in this recipe. For this recipe, English-style ribs are preferred, each of which contains a single, large rib bone and a thick piece of meat, rather than thinner, flanken-style ribs.

Recipe #488521

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America's Test Kitchen Skillet Apple Crisp

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Be the first to review! | By Maureen in MA

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If your skillet is not ovensafe, prepare the recipe through step 3 and then transfer the filling to a 13 by 9-inch baking dish. Top the filling as directed and bake for an additional 5 minutes. We like Golden Delicious apples for this recipe, but any sweet, crisp apple such as Honeycrisp or Braeburn can be substituted. Do not use Granny Smith apples in this recipe. While rolled oats are preferable in the topping, quick-cooking oats can be substituted. Serve the apple crisp warm or at room temperature with vanilla ice cream or whipped cream.

Recipe #488208

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Texas Style Blueberry Cobbler

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Be the first to review! | By Maureen in MA

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Recipe courtesy of America's Test Kitchen.

Recipe #487979

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Crockpot Tapioca Pudding

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2 Reviews | By Maureen in MA

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Taken from AARP Blog by Jeff Yeager, July 2012. Note: Recipe does not include chilling time for pudding.

Recipe #482950

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Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce

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Be the first to review! | By Maureen in MA

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Clipped this recipe from a Ronzoni Lasagna box, stating that it is "a contemporary version of a traditional dish from Bologna in Northern Italy. ...Nutmeg is a common is a common enhancement to dishes from this region." Made it for dinner with in-law's and it was delicious!

Recipe #477432

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Raspberry Fudge Mocha Mousse Trifle

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Be the first to review! | By Maureen in MA

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A quick and easy dessert that will WOW your guests!

Recipe #467635

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Wegmans Eggplant Parmesan Casserole

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Be the first to review! | By Maureen in MA

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Got this recipe from the Wegman's website. Sounds easy and healthy - baked vs. fried.

Recipe #464944

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Cowboy Cookies

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Be the first to review! | By Maureen in MA

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This recipe was provided by Knitting Daily on-line magazine. Found a similar Food.com recipe, but different proportions of ingredients. This one sounded best with ample quatities of chocolate chips and coconut, plus it adds cinnamon! Yumm...

Recipe #454129

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Louisiana Buttermilk Pie Dough

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Be the first to review! | By Maureen in MA

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This recipe was shared in St Anthony Messenger magazine. It makes a sweet, rich pie dough, suitable for custard or fruit fillings. This recipe makes enough dough for 5 1-crust pies.

Recipe #452253

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Jukka's Glogg

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Be the first to review! | By Maureen in MA

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This is a recipe adapted from a Norwegian cookbook, made each year by my cousin's husband. Note: The almonds and raisins can be added for flavor while standing, then strained before pouring.

Recipe #445317

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Jukka's Glogg

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Be the first to review! | By Maureen in MA

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This is a recipe adapted from a Norwegian cookbook, made each year by my cousin's husband. Note: The almonds and raisins can be added for flavor while standing, then strained before pouring.

Recipe #444889

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Baked Swedish Meatballs

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1 Reviews | By Maureen in MA

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This recipe is from my Seaward Inn Cookbook. My husband loves it so much that I am putting it on-line to reference while travelling. I serve it with egg noodles. The Seaward Inn is a lovely place in Rockport, MA, that we visited each summer while the Campbell family owned it. Great food and ambience!

Recipe #439926

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No Bake Yodel Cheesecake

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Be the first to review! | By Maureen in MA

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This sinful dessert was published in the July 2010 issue of Woman's World magazine. Although I have not tried it, I plan to. Very easy and festive. Please note: The recipe calls for "Yodel" snack cakes. "Ding Dongs" have been substituted here due to ingredient limitations at this website.

Recipe #433609

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