• Joined February, 2009
  • Intermediate Home Cook
  • 0 medals this month
  • 0 medals lifetime
pork, beef, chicken, sausage (any), shellfish (no fins), mexican, italian, indian, thai, BBQ, stews, chili, roasts, grilled stuff

My Most Recent Ratings

Grilled Pork Tenderloin with Balsamic Vinegar

Grilled Pork Tenderloin with Balsamic Vinegar

VERY 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. — tyson 7/1/2012
Standing Rib Roast of Beef

Standing Rib Roast of Beef

I 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! 4/9/2010
Pork Chops (tender, Oven-baked)

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). — bkprice13 12/23/2009
Herbed Pork Tenderloin

Herbed Pork Tenderloin

This 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. 12/23/2009

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