Tricia Profile - (14778286)


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Member Since: Mar. 2012
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Recipe Reviews 5 reviews
Roasted Brussels Sprouts with Apples, Golden Raisins, and Walnuts
This was a hit with my entire family; I will definitely make again! Adjustments that I made (mostly based on the contents in my cupboards): I used an entire head of cauliflower (had to get used); pinor noir instead of white wine (and added in with all other ingredients), pecans instead of walnuts and left out the raisins but added in 6 strips of uncooked bacon to the mixture before cooking. Cooked at 450 for 30 mins (like another reviewer, I like the veggies a bit browned).

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Reviewed On: Dec. 21, 2014
Peach and Escarole Salad
Simple and amazing; paired it with the Maple Salmon recipe and had one delicious meal. I did have to substitue balsamic for sherry vinegar, but I don't know if anyone would ever know the difference. Also, I doubled the peaches and goat cheese only because the peaches were in season and perfect.

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Reviewed On: Jul. 28, 2014
Stuffed Pork Chops with Gorgonzola and Apple
Although I had to improvise with Feta (mishap with the grocery list), I was thrilled with the result. Used the same amount of traditionl crumbled Feta in lieu of the gorgonzola, browned the pork chops prior to baking them (as others had suggested), and then used a meat thermometor so as not to overcook (160 F). For those that were having issues wth the sauce, I followed another reviewer's suggestion of using the same pan and remaining drippings from the browning of the pork. Also, rather than using the remaining 1/4 c chicken broth as the recipe suggested, I added another tbsp or so of sherry about halfway through, continuously mixing with a whisk, and the sauce reduced beautifully. We served it with a sauteed pepper/onion mix over spinach salad (using the sauce as the dressing) and a wild rice dish leftover from another meal. Ridiculously delicious. We were too hungry to remember the photo, but it was beautiful!

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Reviewed On: Dec. 27, 2013

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