BRITTLEY47 Profile - (1256280)


Home Town: Chicago, Illinois, USA
Living In:
Member Since: Sep. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Mediterranean, Healthy, Quick & Easy, Gourmet
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Recipe Reviews 4 reviews
A Nice Slow-Cooked Pork
A very tasty and easily prepared recipe that I have made a few times. Here are my changes: added tons of garlic, used chopped onions instead of pearl, added carrots and sun-dried tomatoes for color, and used slightly less liquid than called for. Also, omitted mushrooms (I don't care for them) and most recently left out the potatoes since I didn't realize that I had none. It was delicious, and is versatile for different serving options: I have served with egg noodles, barley, rice, pasta, or crusty bread for soaking up the liquid.

4 users found this review helpful
Reviewed On: Oct. 5, 2013
Chicken and Veggie Hand Pies
Considering how quick and easy this recipe was, it will definitely be a keeper! I have a ton of broccoli growing in my garden and was looking for some ways to use it other than plain old steamed broccoli. I modified the recipe slightly: used diced chicken thighs, onion, garlic, Parmesan cheese (in addition to the cream cheese), and sun-dried tomatoes (instead of red pepper). I pre-cooked most of the filling ingredients in some olive oil and added a dollop of cream cheese to that. Also added some Italian seasoning and S&P. I used the filling on pillsbury pizza crust, and then topped with a little extra cream cheese and some parmesan. It came out great. I'm already thinking of the endless filling possibilities. Goat cheese or feta would probably also work. Does anyone think this would freeze well?

1 user found this review helpful
Reviewed On: Jul. 1, 2013
Best Cream Of Broccoli Soup
This recipe came out terrific! I omitted the celery since I didn't have any. At the suggestion of some other reviewers, I made a few changes: I added 1 large cubed potato after sweating the onions with a few cloves of garlic. This is also when I added some chopped broccoli stems (no need to waste them) since they take longer to soften, and then added the florets after 10-15 minutes. I reserved some of the cooked florets for texture and garnish, and blended the rest of the pot with an immersion blender. As one reviewer suggested, I seasoned this soup at various steps throughout cooking to ensure that it would not turn out bland--it didn't. I used some Nature's Seasoning, Seasoned Salt, some garlic powder, and also added some dried spinach flakes for color. I also swapped heavy whipping cream for half of the amount of milk. I think that the addition of potato and cream helped make this soup very rich and creamy. I served it with some sharp cheddar, but it didn't need any extras. It was very flavorful and delicious on its own.

2 users found this review helpful
Reviewed On: Nov. 13, 2011
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