ahaverhals Recipe Reviews (Pg. 1) - Allrecipes.com (11155522)

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Annab's Pork Tenderloin alla Napoli

Reviewed: Feb. 2, 2014
I was a little hesitant considering I'm not a green olive fan, but this turned out delicious. Used it on a 3 lb pork tenderloin that I presliced so when I smothered it everything could soak up the flavor. I cooked covered at 350 for 30 minutes, and then smothered and cooked uncovered at 400 for 30 minutes. I doubled the recipe and the extra sauce went with noodles. My changes were (on a doubled recipe) I forgot the tomato, I used half of the called for dried rosemary, added two extra cloves of garlic, sliced up 4 oz of mushrooms, and used red wine since I had no white. The sauce is sort of bland looking, so doesn't look too delicious, but it tasted great. And the tenderloin was very tender.
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Pork Tenderloin alla Napoli

Reviewed: Feb. 1, 2014
I was a little hesitant considering I'm not a green olive fan, but this turned out delicious. Used it on a 3 lb pork tenderloin that I presliced so when I smothered it everything could soak up the flavor. I cooked covered at 350 for 30 minutes, and then smothered and cooked uncovered at 400 for 30 minutes. I doubled the recipe and the extra sauce went with noodles. My changes were (on a doubled recipe) I forgot the tomato, I used half of the called for dried rosemary, added two extra cloves of garlic, sliced up 4 oz of mushrooms, and used red wine since I had no white. The sauce is sort of bland looking, so doesn't look too delicious, but it tasted great. And the tenderloin was very tender.
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Salmon and Swiss Chard Quiche

Reviewed: Jul. 6, 2013
I sort of panicked when I saw the amount of milk, so I threw in an extra egg and doubled the bread crumbs which I mixed into the milk. So what I ended up with was a very light/eggy salmon loaf. I had to substitute spinach for the swisschard. I think next time I'll add a little cheese, like parm or feta.
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