Elysabeth Profile - Allrecipes.com (13595404)

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Elysabeth


Elysabeth
 
Home Town:
Living In: Ontario, Canada
Member Since: Jul. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Gourmet
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Recipe Reviews 5 reviews
Mushroom Sauce Baked Pork Chops
I skipped the browning step because I was concerned about overcooking my chops. Alternated layers of thin sliced potatoes and red onions, seasoning each layer with pepper and a little seasoned salt, with chopped garlic and sliced mushrooms on the last layer. Then I rubbed the chops with a small amount of seasoned salt, dried sage and pepper, and placed them on top. I wanted a creamier sauce so I used 3/4 cup half and half in place of milk, just whisked it together with the mushroom soup and poured over everything. After one hour the potatoes were PERFECT but unfortunately my bone-in pork chops were still too overcooked and dry for us. Next time I would give the potatoes a head start and add the chops in the last 30 minutes. The potatoes were SO GOOD, the BF said it is even worth making without any chops at all.

2 users found this review helpful
Reviewed On: Aug. 28, 2012
Navy Bean Soup I
Great basic bean soup recipe. I used a big ham bone from a spiral ham with a lot of meat on it, and simmered the beans with it, half an onion, a whole carrot, a couple of celery stalks & bay leaves until the beans were just tender. Then I removed the mushy vegetables & bones, shredded the ham, added a 28 oz can of tomatoes (I love tomatoes), more water and chopped carrots, onion, celery, potatoes, green pepper, a stock cube and some thyme, oregano and chili-garlic puree. Simmered until the vegetables were tender and it was the best bean soup I've ever made! It made a HUGE pot with lots of leftovers for the freezer. Delicious.

2 users found this review helpful
Reviewed On: Jan. 11, 2012
Eggs Benedict
Good recipe. I always use about 1 tbsp lemon juice to start and then season with more at the end if it needs it. Instead of Worcestershire, I like it better with a few drops of sriracha/hot sauce. And I make my own double boiler by using a steel mixing bowl set on top of a pan of water. The rounded bottom on the bowl is much better for whisking touchy sauces like this (no corners where the sauce can hide from your whisk).

14 users found this review helpful
Reviewed On: Jun. 4, 2011
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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