Judy Niedermayer Wells

I’m taking this for an appetizer to a dinner party. I’ve tried it as I was making it and it seemed that it needs salt. I did put a little in but it seemed to need more. I’ll see what others think after tomorrow evening. Thank you for the recipe! Maybe it’s my cucumbers or the cheaper cream cheese?

This is the best and it never disappoints! I make it exactly as written and it never fails. Just finished our dinner of Chicken Caesar Salad and we’re raving about it!

Delicious! I used a pork loin that I’d had in the freezer for awhile. I figured if this didn’t turn out well, it would be my fault for using a roast that had been frozen for too long. But, it was so tender and flavorful.I had to use ground ginger for the brine because I didn’t have fresh. That was the only change I made.I had enough of the sliced pork left over, so I poured water into the iron frying pan and scraped the bits that included the glaze from the meat. I loaded the slices and the juice into a container for freezing. Looking forward to leftovers!

We enjoyed it but it seemed like something was missing. My husband put hot sauce on it and loved it. The lemon zest was pretty powerful and I didn’t even adhere to the amount in the recipe. I also didn’t have fresh parsley and that might have made a big difference. I will make it again, I think.

Excellent flavor, and a great combination! I did add some ginger and Chulula hot sauce. I’ll make it again!

Delicious! Used all of our own garden veggies just as written! Thank you for a delicious recipe!