lovetocook Profile - (18533874)

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Living In: Northern, New Jersey, USA
Member Since: Mar. 2006
Cooking Level: Expert
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Recipe Reviews 5 reviews
Burgundy Pork Tenderloin
The pork was so tender! I made a number of substitutions using what I had on hand. I used (two) packaged pepper garlic marinated tenderloins (18 oz ea.), skipped seasoning. Next time I'll chop the onions. Only had white wine and chicken broth and a pkg of beef boullion mixed with approx. 3 Tbls. corn starch. Wrapped pork in foil and left in 170 degree oven while I brought the liquid to a boil. Added small can sliced mushrooms (rinsed) and 3 large fresh mushrooms sliced. Thanks for a new easy way to cook pork.

1 user found this review helpful
Reviewed On: Jan. 29, 2008
Crab Cakes II
Authentic Eastern Shore taste. Added a bit more Worcestershire sauce and also some Old Bay. I find that refrigerating breaded items helps them stay together. Thanks for a great recipe.

24 users found this review helpful
Reviewed On: May 8, 2007
Chicken Cordon Bleu I
Very forgiving. I sliced through the breasts. Barely pounded at all. Brushed with combo of mayo/mustard, added lite swiss and julienned leftover Easter ham. Rolled messily using many toothpicks (keep a count). Sprayed pan and breasts with cooking spray. Rolled in a mix of poultry stuffing and plain bread crumbs (to cut the salt). Topped with cream of mushroom soup + 1/2 can water. Covered with foil. Cooked as recommended. Remove foil last 10 mins. Receive compliments. Thanks.

4 users found this review helpful
Reviewed On: Apr. 12, 2007

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