el_oscuro Profile - Allrecipes.com (13540819)

el_oscuro


el_oscuro
 
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Member Since: Aug. 2009
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Recipe Reviews 7 reviews
Cajun Chicken and Sausage Gumbo
The best Gumbo I have ever had was in - Germany. Stationed there, my room mate was from LA and his Cajun wife visited. That Gumbo she made was life altering. A few years later, I visited New Orleans and was utterly disappointed in the Gumbo there. In the 25 years since, I haven't had any good Gumbo. Until now. I am a total noob when it comes to cooking stuff like this and didn't even know what roux was, much less how to make it. YoYo's instructions were right on the money. After reading comments here, I followed the recipe closely. I used 3/4 cup canola oil and whole wheat flower for the roux. Instead of cutting the onions and bell peppers myself, I used a bag of frozen ones from Trader Joes. Otherwise, it was pretty much as Yoyo specified. When she says use low sodium broth, she means it. I used regular broth the first time and it came out way to salty. Pick a brand with less than 200mg sodium per cup.

2 users found this review helpful
Reviewed On: May 19, 2014
Pork Chops Stuffed with Smoked Gouda and Bacon
My kids normally don't like pork chops so when I made these, they were sceptical, until they tried them. Then they annihilated them. These are good with supermarket pork chops but if there is a farmers market, get them there. You would not believe the difference. I also brined the pork chops overnight and baked them (350 for about 45 minutes) instead of grilling them. The hardest part of this recipe is cutting the pocket in the pork chops. I have found that a tomato knife (I use a Rada) works extremely well, and makes it almost easy.

1 user found this review helpful
Reviewed On: Aug. 25, 2013
Roasted Winter Squash Seeds
Like other reviewers said, the cook time isn't enough. I used melted butter and Franks hot sauce with the seeds. It took about 45 minutes to achieve the desired crispness. The key is to taste the seeds every 10 minutes or so until they are just right. Then you know how long to cook them.

0 users found this review helpful
Reviewed On: Nov. 25, 2012
 
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Cooking Level: Intermediate
About me: I come from a "suburb" of New Orleans called… MORE
 
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