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Broiled Tilapia Parmesan

Reviewed: Feb. 15, 2014
I loved this recipe! Fast, easy to make, flavorful. It looks great, too. I had extra parmesan mixture, spread it on a split dinner roll and put it under the broiler when I coated the tilapia with the mixture--that, too, was good. This is now my go-to recipe for whitefish.
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Broiled Tilapia Parmesan

Reviewed: Feb. 15, 2014
I loved this recipe! Fast, easy to make, flavorful. It looks great, too. I had extra parmesan mixture, spread it on a split dinner roll and put it under the broiler when I coated the tilapia with the mixture--that, too, was good. This is now my go-to recipe for whitefish.
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0 users found this review helpful

Easy Fried Eggplant

Reviewed: Jul. 31, 2013
outstanding! easy! crispy outside, tender inside! I plan to use the same recipe for zucchini. I did season the egg wash, and used Italian seasoned breadcrumbs. So pleased with the ease and results...yummmm!
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3 users found this review helpful

Sausage Stuffed Mushrooms II

Reviewed: Jun. 15, 2013
Made these with half breakfast sausage, half Italian sausage...baked at 375 for 20 minutes. Wonderful, and so easy!! Made 8 oz mushrooms using 4 oz cream cheese...eye-balled the sausage, perfect proportions. Will make these very often
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Chicken Salad with Apples, Grapes, and Walnuts

Reviewed: Jun. 11, 2012
I've been making this wonderful salad for a while, with minor changes--I love and use Gala apples, omit onions, and add 'Craisins'. NO MIRACLE WHIP. Eat from bowl, wrapped in tortilla, or on bread!
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57 users found this review helpful

Chicken Fried Chicken

Reviewed: Apr. 27, 2011
I have made this recipe often and love it! The coating works well for chicken fried pork (cutlets), and chicken fried beef. I add onion & garlic powder generously;sometimes I add a few T of Panko for even more crunch. I also season meat before breading.I try to always have the cracker crumb mixture ready to go (just us amt needed, store the remainder in lockable baggy and/or canister). This is terrific, season to your taste.
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7 users found this review helpful

Pork Chops for the Slow Cooker

Reviewed: Apr. 13, 2010
this is terrific! I followed advice of a reviewer-sprinkled with Montreal Steak Seasoning and browned before putting in cooker. Also am glad that I doubled sauce: so good. Thickened with 1t cornstarch in about 1/4 c cold water. Ate with rice--very very good!!
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3 users found this review helpful

Balsamic Roasted Pork Loin

Reviewed: Aug. 7, 2007
this recipe is all you could want...absolutely simple to make...and marvelous to eat. The stuff about the vinegar smell while it cooked?? about 15 min in, there was an odor (not overpowering); it diminished as cooking continued. I cooked till temp was 140, took it out and tented it for 10 min-by then temp was right at 155, more than safe for todays pork. I have a moist, tasty roast. I even spritzed it with balsamic vinagrette dressing, I like the flavor so much!!! Will make this over and over!! I am looking forward to sandwiches with the leftovers.
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2 users found this review helpful

 
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