Susan Greenberg Recipe Reviews (Pg. 1) - (10208593)

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Susan Greenberg




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Chicken Cordon Bleu II

Reviewed: Aug. 14, 2008
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.
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Chicken with Mustard Sauce

Reviewed: Aug. 1, 2008
This recipe was absolutely top notch. I also use the mustard sauce with pork tenderloin.
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8 users found this review helpful

Baked Scallops

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

Apple Rosemary Pork Tenderloin

Reviewed: Nov. 19, 2007
This was a great recipe. My pork tenderloins were the 2 pieces you get at the grocery in a package so I knew they would not take 2 hours to cook. It only took about an hour and had added the apples and onions and marinade all at the beginning. I used a meat thermometer and took the meat out to rest for 10 minutes when it was done while I let the apples and onions go on and cook. Then I pulled the apples and onions out and took out 1 cup of the broth and put it in a saucepan and added one envelope of pork gravy mix. I sliced the meat and put it on a plate with the apples and onions and added the gravy to the meat. WOW. Since there are only two of us I sliced the second pork loin very thin, made a sauce with barbeque sauce, the leftover onions and some of the broth and poured it over the meat. In two nights my second dinner is already made. One other tip, when I do this dish again, I will dice up a sweet potato and add it to the apples and onions. I also used regular apple cider but did everything else in the quantities given.
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6 users found this review helpful

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