Excellent recipe...DH went back for a second huge helping! I scaled it down for 4 servings and changed it just a tad because I had leftover cooked chicken breasts I needed to use up. So rather than "making" the broth, I used 2 1/2 cups of chicken broth, 2 1/2 tbsp of flour mixed with water and added the cooked chicken at the end. A great meal for a cold winter day!

Reviewed On: Feb. 1, 2007

I am not a fan of canned salmon but these were really quite good. Didn't have potato flakes so I substituted 1/4 cup left-over mashed potatoes and also added some shredded cheddar cheese. Next time will re-dip them in more bread crumb mixture to make them a little crispier. Also can't wait to try them with fresh minced salmon.

Reviewed On: Nov. 7, 2006

This was a very tasty recipe for pork tenderloin. I did make changes as suggested by other reviewers. I pan-seared the pork first which I cut into 1 inch thick medallions rather than strips and then removed them. I didn't have fresh herbs so used 1/2 tsp. each of oregano, sage and basil and added garlic & mushrooms to the rest of the suggested ingredients. I deglazed the pan with about a 1/4 c. of wine and let some of it boil off. For extra sauce, I used 1 cup cream and 1 cup chicken broth mixed with 2 tbsp. flour to thicken it. Once thickened, I added the pork to re-heat and cook through. Served over mashed potatoes with steamed broccoli and my family just loved it!

Reviewed On: Sep. 12, 2006