CHEFATHEART Profile - (1577750)

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Home Town: Houston, Texas, USA
Living In:
Member Since: Feb. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 5 reviews
Gumbo Style Chicken Creole
Overall, I like this recipe but with several alterations. We like garlic, so we used 8 cloves of garlic and to make it gluten-free, we used brown rice flour. We added chopped celery, 1 1/2 cups chix broth, and increased the tomatoes to 2 cans (next time will try to find Cajun Style Stewed Tomatoes). Added 1 \+ cup sliced Andoullie sausage, 1+ cup small cooked shrimp, and 1 bag frozen okra. Used fresh mushrooms instead of canned and cooked them with the onion and green pepper. It turned into a very substantial quick gumbo. Will definitely make it again with the Cajun tomatoes and probably add a bay leaf.

3 users found this review helpful
Reviewed On: Feb. 1, 2014
Italian-Style Swiss Chard
A little too much oil and a little on the mushy side for me but it was OK. If you really like greens, then you will probably love it. I will probably make it again with less oil, add a little chopped onion, and try not pre-boiling the chard. My husband, who loves greens, said it was OK and he would like to have it again, but he always says something nice no matter how bad it is :-)

0 users found this review helpful
Reviewed On: Jan. 2, 2013
Apple Walnut Stuffed Pork Roast
Made this for Christmas dinner and it was pretty good. Of course, made a few changes after reading other reviews. Substituted water for Chicken Stock, think I'll use Vegetable Stock next time. Increased the applesauce from 1 cup to 1 1/2 cups (baked all stuffing in dish with meat and it was NOT dry). Seared outside of meat in a skillet with butter, salt and pepper before stuffing. Meat was flavorful and moist but not tender -- think next time I will try using the flat side of a meat mallet on it prior to cooking. Added dried cranberries to stuffing mixture. Next time will increase onion to 1 large onion and add black pepper. Used a meat thermometer and 145 degrees is perfect. Read in another pork loin recipe to cover the roast tightly with 2 layers of foil and let rest for at least 15 minutes prior to serving, so I did. Used the video on how to tie a roast and it worked out great. Overall it was a success and everyone had seconds and some had thirds. Will make it again with the above changes and post an update.

4 users found this review helpful
Reviewed On: Dec. 26, 2012

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