Jane & Rich Recipe Reviews (Pg. 1) - Allrecipes.com (10815090)

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Italian Pork Tenderloin

Reviewed: Jun. 26, 2014
I cut the entire recipe in half for two people. I wasn't sure how to cut the pork so I did 1/2 inch medallions. I found I needed to cut the cooking time for the medallions to about 3 minutes a side and the sauce reduction time to about 8 minutes. Also I used bacon instead a of prosciutto and light cream. Just yummy!
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Salsa Chicken

Reviewed: Jan. 29, 2011
Quick, easy & tasty...doesn't get much better than that!
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Shrimp Scampi Bake

Reviewed: Mar. 13, 2010
Made it just as written & poured it over pasta. Will make it again!
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Quick Corn Chowder

Reviewed: Nov. 2, 2009
I followed the recipe exactly...the chowder had a really nice texture, but was really bland. This needs some chorizo, or a lot more bacon.
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2 users found this review helpful

Broccoli Casserole III

Reviewed: Dec. 9, 2008
We made this recipe exactly as written, with the sole exception being that we used cheddar instead of the process in the recipe. It can out great & we will make it again. The great part is that you can start with frozen brocoli and just throw in the dish.
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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Feb. 7, 2008
For full flavor, you really do need to marinate it as long as the recipe says.
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Zippy Chicken Corn Chowder

Reviewed: Jan. 16, 2008
This is a very adaptable recipe. We made it for four portions. I started by browning 4 strips of bacon in the pot & then setting them aside. The chicken was then cooked in the bacon fat. Didn't have any leeks in the house, so I substitued some green onion. Had a bag of frozen corn with red & green peppers in the freezer, so I used that instead of adding the red pepper. Used 2% milk instead of the half & half. Crumled the bacon strips on top of the chowder when it was served. Came out great!
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Pork Tenderloin in Bourbon

Reviewed: Jan. 11, 2008
I followed the recipe until it said to discard the marinade. I put it in a small saucepan, removed the garlic & simmered it until it was reduced to syrup. When the tenderloin had 10 minutes of cooking time remaining, I glazed it with the reduced marinade. It gave it more flavor & a nice color.
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White Chocolate-Cranberry Biscotti

Reviewed: Nov. 18, 2007
I make this with dried rasberries rather than the cranberries. Everyone who has had some thinks it's terrific.
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Linda's Irish Shepherd's Pie

Reviewed: Dec. 20, 2006
Too soupy...I'll cut down the amout of liquid I add next time.
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Chicken Piccata I

Reviewed: Nov. 22, 2006
Agree with other comments regarding using olive oil, more lemon & white wine. We also made this using pork tenderloin instead of chicken. Cut the tenderloin into 1" pieces and pound them until they're as thin as veal scallopine. Continue as if using chicken, only the thin pork will only take about 2 minutes per side to brown & cook. Then continue with the rest of the recipe.
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