JChester Profile - Allrecipes.com (19258717)

JChester


JChester
 
Home Town: Hampton, Virginia, USA
Living In: Virginia Beach, Virginia, USA
Member Since: Sep. 2011
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy
Hobbies: Photography, Music
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About this Cook
Born: Oct. 1952. (Do the math.) Occupation: Audio/Video system design & sales. Avocation: Part-time musician (Sax, Bass, Guitars, Keyboards).
My favorite family cooking traditions
Beef Stroganoff, Waffles, Swiss Steak, Chili
Recipe Reviews 12 reviews
Chef John's Baked Eggs
YUM! I tried this recipe this morning and loved it! I omitted the red and cayenne pepper and the cream, reduced the salt and used jarred sauce (Classico Tomato and Basil) and thought it was still too much spice for an egg dish. I'll probably try crushed tomatoes with basil next time. I baked it for exactly 10 minutes, in the toaster/oven and let them set up, on the counter, while I made my toast and they came out perfect! I wish I'd remembered to buy English muffins... I think they'd be great with this.

0 users found this review helpful
Reviewed On: Sep. 7, 2014
Pasta Primavera Sauce
This was great! Like others I sauteed the veggies; minced garlic, carrot, onion, 2x green pepper(didn't have red), zucchini & yellow squash. I also saved the broccoli & fresh basil for the last 10 minutes of simmering, after adding the broth, tomatoes & paste. I did NOT add the bay leaf or sugar & didn't miss them at all! I just eyeball measured all of the dry spices & it came out 'just-right' spicy & well balanced. Served it over Angel-Hair pasta & it worked very well together. Wifey loved it! We have plenty of leftovers, for the week but I WILL be making again! Thank you, April!

0 users found this review helpful
Reviewed On: Sep. 1, 2014
Pork Chops with Sour Cream and Mushroom Sauce
I had 2 leftover 3/4" grilled pork loin chops to come up with something for Wednesday night dinner. I saw this recipe & said, "SHAZZAM"! I sautéed some onion & quartered baby-bellos with EVOO. Added some Golden Sherry (I saw 'Stroganoff' referenced in another post & it just sounded right.) & let it bubble a bit. Went to cabinet for mushroom soup... NONE! But... 'Wifey' had bought an 18 oz can of Progresso 'Creamy Portobello, Recipe Starter, cooking sauce' (must have been on sale). Threw most of it in & it looked too thin. Cooked it down 15-20 min, before adding S&P, Worcestershire. Added some sour cream, accumulated pork juices, frozen peas, stirred & buried the chops. Heated @ med-low for about 20 min & served over X-wide egg noodles. YUM!!! We snarfed it! BTW... Wifey made me save all the leftover sauce & peas, for her to take to work. So... I guess I did OK.

0 users found this review helpful
Reviewed On: Jun. 18, 2014
 
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