cathleen Profile - (16976317)

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Home Town: Baiting Hollow, New York, USA
Living In:
Member Since: Nov. 2010
Cooking Level: Expert
Cooking Interests: Italian, Mediterranean, Gourmet
Hobbies: Gardening, Reading Books, Genealogy, Charity Work
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Recipe Reviews 2 reviews
Gravy Baked Pork Chops
I make this all the time, but I use half white wine and half milk instead of what's called for here, and I add a little ground sage to the salt and pepper when I season the chops. If I have mushrooms, I sautee them in the pan after the chops are finished. I also us Golden Mushroom instead of Cream of Mushroom frequently - it's even better. I heat the soup in the same pan and use a whisk to break up lumps, scrape up all the browned bits and make it smooth before I pour it over the chops. Served over mashed potatoes or egg noodles, it's the ultimate comfort food. It's so quick and easy and people think you did something special!

7 users found this review helpful
Reviewed On: Nov. 9, 2014
Creamy Au Gratin Potatoes
This is a simple, easy to make, excellent recipe for the American version of Potatoes Au Gratin - the French version is quite different, and lighter. I've made this twice now, with some slight tweeks. First, instead of buttering the casserole, I used spray on vegetable oil and nothing stuck. I skipped the onions because I was in a hurry and added a little bit of cayenne pepper to the cheese sauce but otherwise followed the recipe, and it was delicious. The second time,I chopped a large onion small and sautéed it in a tablespoon of butter on medium heat until it was translucent and beginning to caramelized, and then added it to the cheese sauce, which I then added to the potatoes in two batches: I laid down half of the potatoes, poured half of the sauce over, added the rest of the potatoes and topped with the sauce. It added depth to the flavor, but took more time. I'd recommend both methods, but I wouldn't put raw onions in to 'stew'. That's a recipe for an off, harsh taste, and heartburn. I recently began gently pre suateeing the chopped bell pepper and onion for meatloaf because of heartburn and the results were shockingly good. It had a depth and richness I've never tasted before. With or without the onion, don't forget the cayenne. It brightens it considerably - just a shake won't add any noticeable heat but helps you avoid the bland.

2 users found this review helpful
Reviewed On: Sep. 15, 2013

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