Susan Greenberg Profile - Allrecipes.com (10208593)

cook's profile

Susan Greenberg


Susan Greenberg
 
Home Town:
Living In: St. Augustine, Florida, USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Low Carb, Healthy, Quick & Easy
Hobbies: Genealogy
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About this Cook
I am retired and just now really enjoying cooking. I am trying to cook smarter and healthier with less carbs (not no carbs).
My favorite things to cook
Pork tenderloin, chicken breasts, the usual with beef about once a week
My cooking triumphs
One of my very favorite recipes is Rachel Rayes Southwest Turkey Burgers. It is just wonderful. And I have had many triumps since I purchase the All Recipes Cookbook and found out about Allrecipes.com
My cooking tragedies
This is one my husband loves to tell. I was newly married and could hardly boil a hotdog (thats what you did in those days, ha ha) and I decided to roast a chicken. When I took it to the table and started carving it was not done and the juices were bright pink and my poor husband never got over it.
Recipe Reviews 4 reviews
Chicken Cordon Bleu II
I just made this delicious dish for dinner. It definitely deserves 5 stars and I would add a sixth if possible. I used chicken tenders pounded very thin, smoked deli ham from a package and regular swiss cheese. The sauce was absolutely devine. This will become my number 1 company dish. Thank you so much for the recipe.

0 users found this review helpful
Reviewed On: Aug. 14, 2008
Chicken with Mustard Sauce
This recipe was absolutely top notch. I also use the mustard sauce with pork tenderloin.

8 users found this review helpful
Reviewed On: Aug. 1, 2008
Baked Scallops
All I can say is WOW. This was also the first time I have made scallops. Since there were only two of us, I made just a little over 1/2 pound. There were 12 sea scallops. I did make the crumb mixture according to the recipe with 2 changes. I used panko for the crumbs and added a 2 tablespoons of melted butter to the crumb mixture. Then I piled it on each buttered scallop in the dish. They baked in about 15 minutes and the crumb mixture browned very nicely because of the butter in the mixture. I served this with Dreamfields lo carb linguini tossed with a lemon/butter/oil mixture with herbs. Thanks so much for this great recipe.

5 users found this review helpful
Reviewed On: Nov. 29, 2007
 
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