SNDMILLER Profile - Allrecipes.com (1587552)

SNDMILLER


SNDMILLER
 
Home Town: Cj, Iowa, USA
Living In: Iowa City, Iowa, USA
Member Since: Mar. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern
Hobbies: Photography, Reading Books
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Perfect Sunset
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 5 reviews
Amazing Pork Chops in Cream Sauce
We enjoyed this recipe. I browned 4 pork loin slices, that had been tenderized, in butter - seasoning with salt, pepper and garlic powder. I added a can of beef broth and simmered for about 6 minutes. I removed the meat and strained the broth into another sauce pan. I sauted fresh mushrooms in a litle butter - returned the beef broth to the pan with 1 cup of heavy cream and a little Marsala wine. I cooked it until it reduced a little and thickened. This sauce is wonderfull. Served with garlic mashed potatoes and a veggie.

33 users found this review helpful
Reviewed On: Nov. 16, 2007
Kalua Pork
I've made this a dozen times - always in my 5 quart crock pot. I use a 5-6 pound boneless shoulder. I drizzle liquid smoke all over the roast until it's coated - and then cover the roast with sea salt - I never measure. I put little if any water on the roast and cook it on low for about 10 hours. I always remove the roast from the crockpot - remove and discard the fat (before my husband can see it) and shred the meat (usually it's already falling apart.) I add a little of the liquid (put it through a strainer) to the pork for flavor/moistness. I always serve with bbq sauce (sometimes I make my own - sometime I don't.) Depending on who I'm serving it to (home or work) I add 2 bottles of bbq sauce to the meat - or leave the meat plain and let them top the meat with sauce. Makes amazing sandwiches - I take this to work often on football Saturdays for the whole department (at least my watch.)

95 users found this review helpful
Reviewed On: Oct. 31, 2007
French Beef Stew
I use 2-2 1/2 lbs of stew meat - and add garlic powder/salt/pepper to the flour(I use about 3/4 cup flour.) After browning the meat I add 2 cans of petite diced tomatoes w/juice, 2 cans beef broth, about 1/2 cup burgandy wine, and leave it to simmer while I get the potatoes and carrots ready. I dice 4-6 potatoes (depending on size)and use most of a bag of petite baby carrots -that I generally leave whole. I put the potatoes and carrots into a 5 quart crockpot and pour the beef mixture in - stirring everything together. I cook on low for 8-10 hours. I add about 2 Tbls of Grey Poupon Mild & Creamy mustard 1/2 hour before I'm ready to serve. I've been making this recipe for a couple of years - and always get lots of compliments on it. We love it as much the 2nd and 3rd day as the 1st. I made this for a family birthday - about 20 guests - and everyone raved about it. I took garlic powder along so people could add it to their taste.

1 user found this review helpful
Reviewed On: Sep. 13, 2007
 
ADVERTISEMENT

In Season

Passover Celebration
Passover Celebration

Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.

Easter Lamb, Ham, and More
Easter Lamb, Ham, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States