CORMAC05 Profile - (1991155)

cook's profile


Home Town: Downers Grove, Illinois, USA
Living In: Grayslake, Illinois, USA
Member Since: Jan. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Biking, Walking, Reading Books, Music, Wine Tasting
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Barbie Doll cake
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Recipe Reviews 18 reviews
Candy Corn Bark
This is a great, easy Halloween treat. I made this with my 4 year old and we had fun - it took about 30 minutes. I also substituted peanuts for the raisins and used chocolate creme filled oreos since I couldn't find a "halloween" version. Delicious!

1 user found this review helpful
Reviewed On: Oct. 31, 2009
Baked Pork Chops I
I have made this twice now, and think it is wonderful. The first time I made it pretty much as the recipe stated, and it was delicious. This time I didn't bread the pork chops, but just browned them in a little oil. I then covered them and baked them for 30 minutes. While they were baking, I caramelized an onion in the pan I browned the pork chops in for 30 minutes. I then deglazed the pan with 1/3 cup Marsala wine. I added the Marsala wine, onions, one can of cream of mushroom soup (95% fat free), and 1/2 cup 2% milk along with another 1/4 cup cooking sherry (I didn't have any white wine). I poured over the pork chops, mixing with the juice that was already in the pan. I covered again and continued to bake for another 45 minutes. When finished, they did sit in a 185 degree oven for about an hour. The sauce was to die for, and the pork chops were so tender they literally were falling apart, like they had been in the slow cooker all day. Absolutely fabulous. I highly recommend the Marsala wine and cooking sherry, it adds more flavor than just white wine. Excellent recipe, I'm sure I will make it many more times!

3 users found this review helpful
Reviewed On: Apr. 15, 2009
Skillet Pork Chops with Potatoes and Onion
I thought this recipe was very good and very easy. I only had one onion on hand, and that seemed like more than enough. I sauteed the onion first, then browned the pork chops. I used 2 tsp Better than Bouillon dissolved in one cup hot water. I used lime juice rather than lemon since that was all that was on hand. I peeled and sliced about five large red potatoes and I also grated about 1/2 cup of fresh parmesan. After browning the pork chops, I removed them and deglazed the pan with the dissolved bouillon, then poured the bouillon back into the measuring cup and followed the directions. Near the end of the cook time, I was worried about the potatoes being a little bland so I threw in some more pepper, garlic salt, and Italian seasoning. I thought it was really delicious!!

1 user found this review helpful
Reviewed On: Mar. 22, 2009

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