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Baked Pork Chops and Rice

Reviewed: Apr. 23, 2015
Delicious! I added mushrooms & bell pepper to the mix, plus browned the chops with a spicy mustard and Worcestershire coating. Added a little vegetable broth to the recipe because I was short on the beef consommé & it was still a very flavorful rice. This was a simple but great dish. I baked for exactly 1 hr. & 5 minutes. Used long grain rice because it bakes better than my favorite medium grain. Husband asked for a repeat, soon! Reading the reviews really helps, when trying something new... It made enough - leftovers for 2 and reheated chops in skillet with broth & the rice reheated well in my rice cooker.
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Pork Chop and Cabbage Casserole

Reviewed: Jan. 3, 2015
It took this recipe for my husband to agree to give cooked cabbage a try. He savored every bite! It was fantastic & I made no changes except for my usual spicy mustard & Worcestershire rub on the chops, along with red & black pepper. The chops were really thick so I baked casserole for an extra 15 minutes, uncovered for the last 45. Doubled recipe & followed those instructions. The sauce makes the dish & I like being able to add peppers or mushrooms to the simmer, or changing up the soup choice, in future supper fixings. Yum Yum good! This recipe is a rotation keeper!
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Reviewed: Feb. 7, 2014
I had not made jambalaya in years, so I decided to try this recipe. It is simply fantastic! This is just as good as one made without tomato. Reading reviews, I did do as advised, adding rotel ~ also browning center cut boneless pork to add to the meat ingredients. File' is important in the Deep South and it adds a deep richness to the dish. No added salt needed. I cook with red pepper, using black pepper only occasionally. Long grain rice was my grandmother's choice, but covering the pot while rice cooks is a must. I use short grain, which doesn't give quite the texture needed for authentic jambalaya , but does not change the flavor. The only other addition was green onions, about 15 mimutes before fully cooked. Any good sausage will do, in place of the andouille. The dish I grew up with was cooked with smoked sausage. Truly good!
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Campbell's® Skillet Chicken and Broccoli

Reviewed: May 8, 2013
We really enjoyed this dish. I had to improvise because I didn't have the Broc.Cheese soup. Used Celery soup and some block cheese, plus subbed chicken broth for the water. It was scrumptious! Can't wait to try it with the proper ingredients. I did use sauteed mushrooms, bell pepper and onion before adding the chicken, which I floured before browning. And per other suggestions, I used garlic etc. This would be so good with other veggies. Served it along side sliced tomatoes and bread. Made such a pretty colored dish. YUM!
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Slow Cooker Spicy Black-Eyed Peas

Reviewed: Oct. 22, 2010
This was a wonderful meal! Being from the south, I used smoked sausage and tasso, adding a bit more seasoning. I always brown the meat and drain any grease before adding it to the slow cooker. About an hour before done, I use a potato masher- to make the peas and gravy a bit more creamy. This recipe works for dried field peas and baby limas, too! I do use a bit less water than called for. Potatoes, added about an hour or so before done, are a good addition. VERY YUMMY!
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