california surf poodle Profile - (1690780)

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california surf poodle

california surf poodle
Home Town:
Living In: Ventura, California, USA
Member Since: Jan. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Italian, Southern
Hobbies: Reading Books, Music, Charity Work
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Recipe Reviews 6 reviews
Sour Cream Pork Chops
This is a wonderful recipe! Good enough for a company dinner. I basically took some of the other suggestions and made them my own. One suggestion is to use boneless pork chops and then to cut all visible fat from them prior to cooking them. The chops become so tender that they do fall right off the bone. Then you are left with all these little bone fragments in the sauce along with the fat that has detached from the meat. Next time I will take care of that in advance by using boneless chops and cutting off fat first. I too seasoned chops. I used Santa Maria Style Seasoning which is just salt, pepper, garlic, and parsley. Then I dredged the chops in flour that I seasoned with salt, pepper, garlic and paprika. Lightly fried them on each side in a combo of olive oil/butter. Boiled my water and disolved the chicken cube and then added one can cream of mushroom soup to chicken broth. Heated and stirred until creamy. I sliced my onion and sauted it in the pan juices where I had fried the chops after I removed them to the crock pot. Then added the softened onions to the chicken/mushroom soup mixture and stirred until creamy. I then poured the chicken broth/mushroom soup/ onion mixture over the chops in the crock pot and cooked it on low for about 7 hours. They were probably done after about 5 hours. Served over rice. Delicious!

9 users found this review helpful
Reviewed On: Sep. 20, 2008
Christmas Breakfast Sausage Casserole
Made this for Christmas morning and got pretty good reviews. I used sage sausage and the family thought that the sage flavor was a bit overpowering. Next time I will use regular sausage or the Maple flavored that so many other reviewers recommended. I increased the eggs to 6 and used half and half instead of the milk and then only used 1 cup. I sauteed an onion in with the sausage. The dish was very easy to put together and cook up beautifully. Will be making this again but will make above mentioned changes and perhaps add the cayenne and red and green peppers for more flavor. We all agreed that salsa would have been a nice addition to have on the side with it.

0 users found this review helpful
Reviewed On: Jan. 3, 2008
Creamy Mushroom Risotto
Made this last night for company, and although I enjoyed it, I didn't get the rave reviews I was expecting for the amount of time it took to prepare it. You need to allow more time than the recipe indicates. I used skim milk and Aborio rice but otherwise followed the recipe exactly as printed. The flavor was good if a little bland for my palate and the next time I make it (yes, I will make it again) I will include more garlic and other seasonings to spice it up a little bit. It was pretty sticky and I have to agree with other reviewers who thought it had the consistancy of oatmeal. Still, I thought it had a good flavor and would be a good starting point for my next Risotto attempt.

4 users found this review helpful
Reviewed On: Mar. 11, 2007

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