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"I prepared this reciped for my family. We love a good balsamic vinegar glaze on just about any meat, but the sweet and sourness of the sauce didn't mesh well in my family's book. I feel that the balsamic vinegar would have been much better used on chicken breast or a pork tenderloin. I think it's a shame to waste a good balsamic vinegar in recipe...."
Mar 6, 2006 on Food.com