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Porcini Pork Tenderloin

Reviewed: Aug. 24, 2014
Very easy and delicious. No time to marinade so rubbed with 2T Herbs de Provence (1/2 c seemed like a lot to me) browned roasts and then baked as directed. I deglazed the pan and then cooked off the garlic and mushrooms for a few minutes and added them to the roast after about 10 min. If I had time I would make this exactly as directed. It was delicious.
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1 user found this review helpful

Lemony Garlic Shrimp with Pasta

Reviewed: Jan. 28, 2014
Fantastic, easy and attractive dish. Made it for company and it was a big hit.
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0 users found this review helpful

Parmesan Sage Pork Chops

Reviewed: Jan. 28, 2014
Very easy with good results, used 1/3 less flour and also 1/3 less bread crumbs and parmesan. Next time I'll add more sage and put it in the flour.
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5 users found this review helpful

Sage Pork Chops

Reviewed: Jan. 4, 2013
I used fairly thick boneless loin chops and finished them off in a 325° oven vs on the stovetop. Also used 1/2 chicken, 1/2 beef stock and only used 1/2t salt before browning. There was quite a little liquid left, I thickened it and it was a tasty gravy. Great sage flavor, this is a keeper.
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3 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Aug. 29, 2010
Just one more 5 star review for this recipe. I made it as directed and it was delicious. My daughter who hates fish even liked it. Thanks for a good, fast recipe that's full of flavor.
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0 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Dec. 22, 2009
We had a dinner guest who doesn't care for most salad but described a spinach salad with "some kind of fruit/sweet dressing" that he'd really enjoyed. Hoping to recreate a good experience, I tried this one. I can't say how delicious this is. I used it to dress a spinach salad with very thinly sliced onion and it was a huge hit. I'm sure this is equally delicious on the salad listed. I would say a good dressing for any salad with fruit added.
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1 user found this review helpful

Buffalo Chicken Chili

Reviewed: Feb. 4, 2009
Thank you Lisa for a great recipe. Living in the Buffalo, NY area I've been adding Frank's Hot Sauce to my chili in restaurants for years. I never thought to actually add it to the recipe. Good call! I made this recipe as written and I'll make it again the same way. Be sure to use the Frank's if you can find it.
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15 users found this review helpful

Oven Fried Parmesan Chicken

Reviewed: Feb. 12, 2008
This was fantastic. A big hit with the family.
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1 user found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Feb. 12, 2008
It was good but had less flavor than I'd expected given the ingredients. Next time I'll increase the garlic.
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0 users found this review helpful

Mushroom Chicken Parmesan

Reviewed: Sep. 9, 2007
Made this with 1/2 & 1/2, seasoned the flour, used less butter added garlic as suggested. It was good but I'd add even more garlic next time. The sauce did curdle as it sat, next time I think I'll make a light cream sauce instead just pouring on the 1/2 & 1/2. Good mushroom flavor and very easy.
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3 users found this review helpful

Easy Garlic Chicken

Reviewed: Jan. 23, 2007
This was great. Tender and flavorful! My husband and I loved it. I added a little parm cheese to the bread crumbs. Served with lighter version of fettucine alfredo which was a great combo.
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2 users found this review helpful

 
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