ln Profile - Allrecipes.com (18454668)

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Member Since: Jul. 2006
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Music
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Recipe Reviews 10 reviews
Minnesota Pork Chops
This is a wonderful pork chop dish! The first time I made it the chops came out tender but rather dry, so I tried brining the pork chops and it makes all the difference. However, this means that you have to be careful how much salt you add--I only seasoned my chops with pepper before browning them and the dish still came out on the salty side. I would recommend making this with two cans of low-sodium cream of mushroom soup and using low-sodium chicken broth instead of the water and chicken bouillon granules (I also added extra canned mushrooms). Since I couldn't find wild rice, I used a box of Rice-a-Roni wild rice and added another 1/2 cup of white rice. This dish is the very definition of comfort food! I served it with orange-glazed carrots and it made for a very simple and satisfying meal.

3 users found this review helpful
Reviewed On: Aug. 12, 2008
Chicken Breasts with Lime Sauce
The flavors of this recipe were okay, but nothing special. The sauce was too thin and the flavors were flat, and it was impossible to get the chicken breasts to 1/4 inch thin, so by the time I had cooked them until they were done the breading had burned. The chicken was also underseasoned, probably because I used panko. Bottom line, I probably won't make this again.

1 user found this review helpful
Reviewed On: Aug. 11, 2008
Perfect Crab Cakes With Green Onions
This is a good starter recipe for adding other ingredients that suit your taste. I ended up using more mayo to hold everything together and more like 1 tsp. of Old Bay seasoning. I also added more green onions, and in the future I'll add more crunchy green veggies like chopped celery or green bell pepper. I used breadcrumbs instead of crushed saltines (panko would also be good), and I coated each crab cake in breadcrumbs before I fried it. With some homemade tartar sauce and lemon juice, these were excellent. Make sure not to break up all the lumps in the crabmeat, or the texture will be all wrong.

3 users found this review helpful
Reviewed On: Jun. 8, 2008

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