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Burgundy Pork Tenderloin

Reviewed: Jan. 29, 2008
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.
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Crab Cakes II

Reviewed: May 8, 2007
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.
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24 users found this review helpful

Chicken Cordon Bleu I

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

Chicken Marsala

Reviewed: Feb. 22, 2007
Simple, quick and delicious. I doubled the chicken in this recipe but not the Marsala. Instead, I added about a cup of chicken broth (with a tablespoon of cornstarch)and the Marsala wine to taste. Approx. 1/2 cup. I also undercooked the mushrooms in wine mixture before I cooked the chicken. Then heated it all up together right before serving.
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3 users found this review helpful

Philly Steak Sandwich

Reviewed: Jan. 23, 2007
tasty recipe but not a "Philly" cheesesteak, as I know it. Paper thin beef, peppers, onions and cheez wiz on a hoagie are the authentic.
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6 users found this review helpful

 
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