Elysabeth Recipe Reviews (Pg. 1) - Allrecipes.com (13595404)

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Mushroom Sauce Baked Pork Chops

Reviewed: Aug. 28, 2012
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.
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Navy Bean Soup I

Reviewed: Jan. 11, 2012
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.
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Eggs Benedict

Reviewed: Jun. 4, 2011
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).
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Scalloped Potatoes and Pork Chops

Reviewed: Apr. 2, 2011
This was just edible, the potatoes tasted decent but the milk curdled and separated so it looked unappealing. I sliced the potatoes with the thinnest blade on my mandoline and it still took an extra 30 minutes to cook. I removed the pork chops after 1 hour and they were already dry and overcooked. I like the idea of this recipe but I would not make it again without significant changes.
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Creamy Au Gratin Potatoes

Reviewed: Apr. 16, 2010
Good recipe, I made it as written but without onions - I have onion allergy. I added a pinch of cayenne pepper flakes and 1/4 tsp paprika to the sauce instead, and used a shredded tex mex cheese blend. The spice made up for it I think. I also seasoned the sauce with salt and pepper to taste instead of the potatoes to have more control over it, because some reviewers said it was bland. I gave 4 stars because I thought the cheese sauce was too thick. I added about 3/4 cup of milk and it was good. I took the foil off for the last 30 minutes and added some extra cheese for a nice brown crust. You also definitely NEED to use a 2 qt casserole, there's no way this will fit in 1 qt. To reviewers who had lumpy sauce: add milk to the roux slowly, whisking like mad as you pour. Then make sure you heat the sauce on the stove until it bubbles and thickens.
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