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Recipe Reviews 11 reviews
Broiled Tilapia Parmesan
This was so good and super easy. I did as one of the other reviewers mentioned and added about 1/3 c. bread crumbs, 1/2 tsp. paprika and 1/2 tsp. red pepper flakes. I also seasoned both sides of filets with Old Bay and I can tell that made a huge difference. I broiled the topping closer to 5 min. but the fish was still very moist. My 8 yr. old, a picky eater, also liked this and my husband and I loved it. Definitely a keeper and even company worthy.

1 user found this review helpful
Reviewed On: Jul. 17, 2012
Tasty Tender Pork Tenderloin
This recipe is wonderful, and does not necessarily need to be used with a pork tenderloin. I've also made this recipe with pork chops and chicken breasts. For the sauce, I use 8 oz. Russian dressing, 1/2 C honey (3/4 is too sweet), 1 envelope soup mix and 2 tbsp balsamic vinger (per a suggestion from another review). I set aside about 1/2 c. of the sauce and used the rest as a marinade, marinating the chicken breasts for 5 hours. (Next time I will marinade them for longer.) I then grilled the chicken, using the sauce I set aside, as a baste. The important thing with this sauce is to not baste too soon, as the honey can cause it the chicken to burn. It's best to begin basting when the chicken is 3/4 cooked. Enjoy!

1 user found this review helpful
Reviewed On: Jul. 20, 2011
Chicken Marsala
With a few minor changes, this recipe is delicious. Not to mention, a thirty minute meal! I followed the instructions as is for cooking the chicken; however I'd strongly suggest seasoning the chicken with additional salt & pepper before coating it in flour. As another reviewer suggested, I added both onions & mushrooms to the browned chicken. I doubled the wine & sherry, and added one chicken bouillon and 6-8 sliced sun-dried tomatoes to the mixture. At the very end, I added a splash of 2% milk to make it creamier. I served this over angel hair pasta. My husband suggested I make more sauce next time, as it really is quite delicious with the pasta. And please, please consider adding sun-dried tomatoes, it sounds strange, but tastes delicious! Note, I used tomatoes that were dried without a liquid; however next time I will be sure to buy the ones that are soaked in olive oil.

3 users found this review helpful
Reviewed On: Apr. 10, 2011

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