SNDMILLER Profile - (1587552)


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
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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

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