Sammijo217 Recipe Reviews (Pg. 1) - Allrecipes.com (16122391)

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Good New Orleans Creole Gumbo

Reviewed: Mar. 19, 2013
Fantastic recipe!!!! I made this a day ahead so the flavors could mellow as others suggested and served over rice. I used fresh Andouille Sausage ( not smoked ) and chicken; no shrinp or crab. Homemade chicken stock instead of beef bullion.I didn't precook the okra, just thawed and added to the gumbo. I have also used smoked sausage but it is best with Andouille ( but a bit more pricey.)Love the flavor the bacon grease gives this,I will always make my roux this way from now on.I took a double batch made with smoked sausage and chicken to a meeting at work and everyone raved about it. My pot came home empty which is always a good sign.I purchase chicken leg quarters in a 10 lb. bag at WallMart ( $5.90 ) and boil then with some onion, celery and carrots. I had enough stock and chicken for this dish, chicken and dumplings, a small pot of chicken noodle soup and one chicken salad sandwich. Your family and friends will love this!!!! Thank you for sharing your recipe!oh, I served crusty bread and pecan pie with this for an unforgettable meal.
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Old Fashioned Raisin Pie I

Reviewed: Feb. 18, 2013
I didn't have access to my Raisin Pie recipe so I tried this one since the reviews were all high. I doubled the amount of filling as I made a deep dish pie. The only thing I did different was, as per my recipe of many many years, I soaked the raisins in Canadian Mist for several hours. I always do this and think it gives a richness to the pie and leaves no alcohol taste. You;ll WOW! your raisin lovers with this recipe!! Thanks for posting this recipe.
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Grandma's Chicken Noodle Soup

Reviewed: Aug. 7, 2012
Great recipe I have made more times than I can remember!!! I know this is suppose to be an easy recipe but, I'm old fashioned along with being budget wise. I buy the 10 lb. bags of chicken leg quarters at Wal Mart ( $5.90 this week) and make my own broth. I refrigerate the broth over night, skim the now hardened fat off and freeze the extra broth in usable amounts. I also now have lots of chicken meat for this soup and broth and chicken to freeze so I can make soup in a jiffy at a later date. I use 1/2 the amount of poultry seasoning and no cornstarch as I use Kaluski noodles ( or homemade) which have flour on them. I also blend the veggies from the broth I made and add to the soup which gives it a wonderful flavor. This soup freezes well.
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Fried Pork Chop

Reviewed: Jul. 1, 2012
Great basic recipe. My Grandparents had a farm and raised their own pigs so we had pork often. I always flour my chops, allow to sit 15 minutes then flour again. That ensures the flour remains on the meat. Although unhealthy as can be, I go for flavor and I fry my chops in bacon grease. While browning the chops I use tongs to raise them up to ensure the grease/ or oil stays under them and the chops get get good and browned. I add flour to the drippings, mix to scrape up all the good bits in the pan then add caned evaporated milk to make a gravy. We either put this gravy over the fried chops or on the side over bread slices.
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Super Sausage Gravy

Reviewed: Jun. 21, 2012
Great recipe!! I use our favorite brand of sausage as we do not like Bob Evans sausage. I always use 1 cup of canned evaporated milk and 1 cup of whole milk. I also used white pepper as I like it best in when making gravy.
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Brown Sugar Meatloaf

Reviewed: May 17, 2012
Outstanding recipe. I did make changes the second time I made this. I omitted the salt as the saltine cracker crumbs had plenty of salt. I added 1/4 cup Old Fashioned Oats ( uncooked ) and only 1/2 cup saltines. I added 2 TBSP of finely chopped green pepper and reduced the milk to 1/2. I put the ketchup and brown sugar on top along with some thinly sliced onion. The most heavenly aroma filled the house while this was baking. Thank you tangastar for sharing this recipe.
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Italian Breaded Pork Chops

Reviewed: Feb. 26, 2012
Simply wonderful! I have served them to family and to friends at dinner parties with rave reviews from all. These are better with a regular thickness pork chop as compared to a thick cut. The recipe is perfect as written. I however, did make some changes as not to waste anything. I use more oil when preparing the garlic, strain it and reserve the extra along with adding the browned garlic back into the extras oil. For another meal that week I heat this garlic infused olive oil in a skillet, toss cooked spaghetti noodles coating them with the oil. Sprinkle with Parmesan Cheese and mix through for yet for another meal. I use the extra prepared Italian Bread crumbs to make St. Louis Toasted Ravioli using leftover frozen Spaghetti sauce I have in the freezer another night. The leftover crumbs stay nice refrigerated for several days so no need to waste them.
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Southern Fried Chicken

Reviewed: Sep. 28, 2010
Outstanding results. The only change I made was to sprinkle paprika over the floured chicken as my grandmother taught me that paprika is essential to browning meats. I also floured the chicken, laid the pieces on paper towel for about 10 minutes then floured a second time. I do that with all meats as it seems to help keep the flour on the meat.
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