Susan Profile - Allrecipes.com (10573192)

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Susan


Susan
 
Home Town: Minnesota, USA
Living In: Milwaukee, Wisconsin, USA
Member Since: Feb. 2008
Cooking Level: Expert
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Recipe Reviews 15 reviews
Lamb Chops with Balsamic Reduction
I have not reviewed a recipe for a very long time, but this one is worthy of an excellent review. I absolutely loved it. I changed nothing except to sprinkle a little garlic salt on the chops before browning. The browning time was not enough for the chops I used to get them to our preferred cooking level of medium. I ended up putting them under the broiler for a few minutes, but in the future would probably do what another reviewer suggested and brown them for for about 2 minutes to a side, then finish them on the grill. I used about 1/6 cup of a very high quality balsamic combined with 1/6 cup of a lesser, but still decent quality. The sauce probably took about 15 minutes to reduce properly, but was so delicious. I would definitely serve this to guests. Thank for an excellent recipe.

1 user found this review helpful
Reviewed On: Feb. 18, 2013
Shrimp Scampi V
I made this for the second time last night and have figured out the way that works best for me. As another reviewer suggested, I marinated the shrimp for a few hours in 1/2 cup of white wine and garlic. I used 1/4 cup olive oil and 1/4 cup unsalted butter. I removed the shrimp and garlic from the wine to cook in the butter/olive oil, then added a fresh 1/2 cup of white wine to the shrimp. I served over fettucine noodles. It was delicious.

2 users found this review helpful
Reviewed On: Feb. 28, 2011
Roasted Brussels Sprouts
I served this tonight and everyone wanted more. I cut the sprouts in half, crushed 2 cloves of garlic to mix with the olive oil, salt and pepper. I cooked at 375 for 30 minutes and they turned out perfectly. The outside leaves were browned and beautifully carmelized and the inside was soft but not mushy. My fiance was so disappointed that he couldn't have more, and my picky daughter ate all of hers and loved them as well. We will definitely be making these again and again. Thank you for a great recipe.

4 users found this review helpful
Reviewed On: Nov. 11, 2010
 
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