Natalie F. Profile - (18681853)

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Natalie F.

Natalie F.
Home Town: Wichita, Kansas, USA
Living In: Manhattan, Kansas, USA
Member Since: Sep. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Italian, Southern, Mediterranean, Dessert, Gourmet
Hobbies: Hiking/Camping, Camping, Boating, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Baked Cranberry-Stuffed Pork Chops
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Recipe Reviews 4 reviews
Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo
WOW!!! This was unbelieveably good! I am familiar with the chain restaraunt that serves these tacos, and they are my favorite. This recipe is almost a perfect copy, and it was so delicious and easy that hubby and I are making it again tonight (two nights in a row)! Be aware that the chipotle chilies in adobo sauce are VERY HOT- the recipe as is was so hot that it made my eyes water and my face red. I just added a little more mayo and cabbage to the mix, and that balanced the heat nicely (although next time I'll only add one pepper instead of two). This recipe was also quite fast- it was ready in less than 20 minutes (not including marinating). We served it taco-bar style, with the fish, lime juice for drizzling, the slaw, the honey-cumin sauce for more drizzling, pico from our grocer's salad bar, and chips and salsa on the side. It was a huge hit!

0 users found this review helpful
Reviewed On: Jul. 29, 2008
Cranberry Pork Chops I
My fiance and I absolutely LOVED this recipe! I used dried cranberries because I wanted a more intense flavor, and it was such a nice comfort food meal; perfect for impressing company! Be aware though: the cloves in this recipe are quite prominent, so if you don't like them or think you don't like them, I'd cut it back to a bare pinch. I love cloves, so I added an extra pinch, and it was perfect for me. I served these chops with fresh steamed string beans, cranberry-cornbread stuffing, crescent rolls, and pumpkin pie for dessert; a delicious autumn meal! I posted the photo that now appears with the recipe- looks tasty, doesn't it?

24 users found this review helpful
Reviewed On: Nov. 16, 2006
Spanish Flan
WOW! Great, restaurant-quality flan that's creamy, rich, and the perfect sweetness. I blended the ingredients in a blender, which eliminated the need to strain the egg mixture, and I used a water-bath to make sure it had a delicate texture. Also, I kept the baking dish I was using over the oven vent to keep it warm, so the caramel didn't harden right away and was easy to spread. I've made this a few times, and it's perfect every time! For an adult variation, replace 2oz. of the evaporated milk with 2oz. of caramel cream liqueur. Yummo!

208 users found this review helpful
Reviewed On: Feb. 12, 2006

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