Tanis44
pork, beef, chicken, sausage (any), shellfish (no fins), mexican, italian, indian, thai, BBQ, stews, chili, roasts, grilled stuff
My Most Recent Ratings
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Grilled Pork Tenderloin with Balsamic VinegarVERY tasty! I used all three herbs (some fresh from my garden and some dried) instead of just picking one, and I used extra garlic (always!). I would definitely make this again. Keep an eye on the temperature, though. I overcooked mine by about 8 degrees, and it was still very good, but I imagine how much juicier it would have been if I hadn't.
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Standing Rib Roast of BeefI made this for X-Mas dinner. Wow. It tasted like the x-mas roast at an expensive country club. I can't believe I made it!
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Pork Chops (tender, Oven-baked)Nice and moist, but a little blad for my taste. I'd recommend adding additional herbs and spices to the flour mixture besides just salt and pepper (I used Emeril's Original Bam).
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Herbed Pork TenderloinThis is a great recipe! I change it only slightly by adding a couple dollups of Grey Poupon dijon mustard to the herb and oil mixture. It makes it a little hard to blend smoothly, but adds a whole lot of flavor.
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on Sunday, July 01, 2012
on Friday, April 09, 2010
pork, beef, chicken, sausage (any), shellfish (no fins), mexican, italian, indian, thai, BBQ, stews, chili, roasts, grilled stuff
