nurse cooksalot Recipe Reviews (Pg. 1) - (11670256)

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Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Reviewed: May 5, 2012
This recipe is phenomenal! I reserve it for special occasions only, as it does take some time. The crab stuffing is great, but i prefer to put it on top of the steaks and drizzle everything with the sauce before serving. I also suggest partially cooking the bacon before attaching it to the steaks, it just makes it a bit crisper at the end. The sauce does take a while to simmer down, but if you start it first, and let it go while you do the rest of your cooking and prep work, its not so time consuming. During the final simmer, just keep your steaks warm and get your vegetable side or salad ready, then it doesn't feel like it took forever. I like to serve it with mashed potatoes to soak up any leftover sauce on the plate! Wonderful dish, I highly recommend it, especially if your trying to impress!
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Asparagus, Ham, and Lemon

Reviewed: May 5, 2012
This is one of the best asparagus recipes I have ever used, and I LOVE asparagus. The only change I made was to add garlic into the oil with the prosciutto, and then again with the asparagus. I also used some leftover chicken stock I had around instead of the water. YUM
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Feb. 12, 2010
This recipe is AWESOME! Quick and easy! I made this with cut-up pieces of asparagus instead of the mushrooms, just because its snowy outside and thats what I had in the house. I also added just a little bit of chardonnay when I added the asparagus to help it steam some more (probably not needed with mushrooms). It turned out great, I served it over some bow-tie pasta. I did not flour the chicken. This recipe is wonderful as it is, and also as a great base for whatever else you may have lying around!
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