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!
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!
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!
WOnderful blending of flavors. I used it with wild salmon filets...it was great!
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...
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.
This was a wonderful dinner! To those who say there was too much liquid...be patient and REDUCE the sauce. Thanks for a great recipe.
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.
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.
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!
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.
I served this for dinner last week. I'm not always a big salmon fan, but I am now! I have to take exception to some of the reviews that said the sauce was oily or greasy. You must not substitute low or nonfat mayonaise, as they are made with chemical ingredients that were not made to be heated. Julia Child (Bless her) had it right when she said that there was no substitute for butter. This will be a regular in my house. The extra sauce was great with roasted asparagus. I did add a bit of lemon zest to the sauce and was heavy with fresh ground pepper, but a super way to enjoy salmon which is a moderately priced fish.
