carolc Profile - Allrecipes.com (18217920)

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carolc


carolc
 
Home Town: Pennsylvania, USA
Living In: Tierra Verde, Florida, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Italian, Nouvelle, Gourmet
Hobbies: Gardening, Boating, Walking, Photography, Reading Books, Music, Genealogy, Painting/Drawing
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Recipe Reviews 7 reviews
Famous Pork Chops
These were great, I made with Ritz crackers. My chops were thick, I baked in a 350 oven about 45 min covered and they pere perfect. We all loved this recipe, also we had good chops.

1 user found this review helpful
Reviewed On: Feb. 21, 2011
Best Ever Sausage with Peppers, Onions, and Beer!
Being Italian, would never use cilantro in this recipe, I use fresh or dried basil and I use white wine. I brown cut up sausage, deglaze pan with wine, stir in freshly cut up peppers & onions (not browned), cook in tightly covered pan in 350 oven till peppers are cooked, the flavors all blend. This will keep the shape of the peppers & onions, they won't be overcooked and mushy. I start with a cup of wine, after 30 min. In oven, uncover and taste, more wine or chicken broth can be added if needed. I also omit the tomato, we like the white sauce. I serve this with crusty Italian bread or rolls for sandwich's along with a salad I dress with white wine vinegar & olive oil. Whatever way you decide to prepare, I'm sure you, family & friends will enjoy.

12 users found this review helpful
Reviewed On: Feb. 5, 2011
Make-Ahead Turkey Gravy
This is my 3rd year making this recipe and its great. I don't stress making the gravy after the turkey is taken out of the oven, the problem is, there is never enough turkey gravy for left overs. We all love hot turkey sandwiches the next day, so this solves that problem. I prepare this "ahead gravy" 2 days before and on turkey day I boil the giblets while the turkey is in the oven. When the turkey is cooked and resting I use the roasting pan with the drippings and make a roux, etc, when the gravy is done, I then add half of the make ahead gravy to the pan and heat it up. We now have plenty of turkey gravy for Thanksgiving. The other half of the Make Ahead gravy I freeze for the Christmas turkey dinner, so I get 2 for the work of 1, and never again worry about having enough gravy left over for the day after hot turkey sandwich smothered in gravy. I don't know if anyone feels the way I do but after cooking all this food for a holiday dinner, I don't feel like eating it, so the day after the big dinner everything sounds and tastes great to me, since I am not touching, slicing, chopping, stirring, mixing or smelling the food all day long, not to mention being tired and stressed getting all the food cooked and served hot at the same time for everyone to sit and eat. Nope, the day after is MY DAY and I'm loving that hot turkey sandwich.

62 users found this review helpful
Reviewed On: Nov. 20, 2010
 
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