BRUCE Recipe Reviews (Pg. 1) - (13666568)

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The Best Parmesan Chicken Bake

Reviewed: Apr. 7, 2013
I followed the recipe to a "T" & it was just great & I got lots of compliments on how it turned out - especially how tender the chicken was - Thanks
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Deviled Eggs

Reviewed: Apr. 8, 2012
I thought this was a good basic recipe. I always add A grated spear of a kosher Dill pickle & a few shakes of garlic powder as well as onion powder. If using fresh grated onion - use less salad dressing or mayonaise. I also grate up a 6-8 medium black olives if I have them on hand.
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4 users found this review helpful

Boneless Pork Loin Roast with Herbed Pepper Rub

Reviewed: Oct. 19, 2011
Although I have not tried this recipe, I always browned my boneless marinated pork loin (all sides)in a frypan in cooking oil - then baste it again with my favorite marinade just for flavor - I like anything that is tropical or even Teriyaki -Soy flavored. I place my browned-marinatede loin on a small rack on a foil lined cooikie sheet at 350 degrees - FAT-SIDE UP. I always use a meat thermometer put into the thickest end. It useally takes about 70 minutes or a little longer. The outside is never overdone & since I seared the meat in oil - the juices were locked in. Just my own way of doing things for years.
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Salmon Patties I

Reviewed: Aug. 28, 2010
I changed this redcipe to fresh mashed salmon - There is a world of differnce with fresh. I sauteed the 1 LB FRESH salmo to get hte skin off & mashed it up & added minced fresh galrlic (1 clove) & (1TBSP-parsley & (2 TBSP-celery) & )1/4 C-onion - sdded the Egg & Breadcrumbs - & brownwed in a frypan with a little oil.
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16 users found this review helpful

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