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Pork Chops with Blue Cheese Gravy

Reviewed: Jan. 13, 2014
I've been making this recipe from memory for years but came back to make sure I had it right. It's INCREDIBLE! I've served it to company many times and am always praised for an outstanding meal. I always use half and half and probably more like 4 oz of bleu cheese. I add about a teaspoon of flour to help thicken it up enough to coat a spoon. I always make sure to serve it with mashed or baked potato or polenta to help mop up every last drip of gravy, you know, so you don't have to embarrass yourself by licking the plate! YUM-O!!!
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Belle and Chron's Spinach and Mushroom Quiche

Reviewed: Jan. 5, 2011
Great recipe although I did make some modifications that made it PERFECT. First off, I didn't use any bacon only because I was serving it with breakfast sausage and didn't want a meat overload. I only used 1 cup of half and half as other reviewers suggested. I didn't chop the spinach, I sliced 1 cup of mushrooms, and I used 6 sprigs of green onion. I sauted all of the veggies in a little olive oil until the spinach wilted and the mushrooms cooked down. I drained the liquid and allowed the mixture to cool. I only used 1 1/4 cups of shredded Swiss. I assembled it all into a frozen pie crust and refridgerated for an hour before I baked it. If I had used all of the ingredients suggested, there is NO WAY it would've fit in the pie crust. I then baked it at 400 for 45 minutes on a cookie sheet to catch drips. I let it rest for 15 minutes before I sliced it. It was AMAZING! This is the only quiche recipe I will ever make from this day forward! Thanks for the basis and thanks to the other reviewers for the suggestions!
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