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Pork Chops to Live For

Reviewed: Jan. 16, 2005
OK: Here's my take on this recipe. Salt & pepper the chops before dredging them in flour. No egg necessary. After browning, put in slow cooker. To drippings in pan, saute 12 oz. sliced, fresh mushrooms. Then add 1 can of cream of mushroom soup, 1-1/2 cans of milk, then 1 packet of onion soup mix. Mix ingredients and bring to boil, then add to slow cooker. I used six thick, boneless chops and had more than enough gravy. Fork tender, no need for a knife.
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183 users found this review helpful

Blueberry Lemon Bread

Reviewed: Jul. 24, 2007
I had a ton of blackcap raspberries, so I substituted them for the blueberries. Since I was making two loaves, I made 'buttermilk' using lemon (1 tbl. lemon juice to one cup milk) and an additonal tsp. of grated lemon zest to add to the lemon flavor. Also added vanilla extract. Here's a helpful hint to eliminate the berries falling to the bottom of the loaf: spread a small amount of batter in bottom of pan before mixing in the frozen berries. Then with a very gentle hand, mix the berries into the remaining batter, then spread in pan. It seemed to help a lot. Also topped with lemon glaze (is it obvious we like lemon ... a lot?)
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19 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Feb. 27, 2004
I've been making a variation of this recipe for years. Instead of the spices, mix in some Dijon mustard to taste, maybe 2-3 Tbl., along with the cheese and mayo. Really perks it up.
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7 users found this review helpful

Pork Chops with Raspberry Sauce

Reviewed: Mar. 7, 2003
I tried this recipe with balsamic vinegar instead of the white wine vinegar (just because I didn't have any) and I think it worked well with the raspberry jam. Great sweet-sour taste. Don't overcook the chops!
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6 users found this review helpful

Erica's Delicious Slow Cooker Beef Roast

Reviewed: Sep. 27, 2003
I bought a sirloin tip roast by mistake (it was mixed in the top round roasts), so needed a recipe to fit. This one worked quite well. Here's my changes: If you have the time, slow cook the roast one day, wrap the roast and store the gravy separately. Then slice the roast very thin the next day. About an hour before dinner combine the slices with the gravy and simmmer on low. In addition, I used an entire pound of baby carrots and added the celery and red wine as suggested by previous reviewers. Served with golden mashed potatoes to sop up all that good gravy. This is a good stick-to-the-ribs fall/winter dinner. My husband loved it.
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5 users found this review helpful

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