Bar none, this is one of the tastiest ways to prepare pork tenderloin I have ever tried. I accidentally forgot to add the oregano, and it was STILL just great. Next time, of course, I will try to remember the oregano! Per some of the other reviews, I halved all the marinade ingredients and had plenty for 2 tenderloins. I used fresh lemon juice to make it "authentic" Greek, rather than lime juice, minced about 1/3 of the garlic for the marinade & made slits in the tenderloins & inserted the garlic slices. We cooked it on our gas grill over indirect heat for exactly 25 minutes (to 160 degrees), and it was superb! Thanks, Dave, for this keeper of a recipe.

Reviewed On: May 14, 2002

This a fabulously easy and great-tasting way to enjoy fresh blueberries when they're in season. Just be sure you buy the biggest prepared graham cracker crust you can find. (I bought a 9" one, and had to heap up the filling a bit.) The lemon flavored gelatin really seems to bring out the taste of the blueberries. Two pints of dry blueberries measures out to be 4 cups of berries, as called for in the recipe. Thank you, Mom71, for this outstanding pie recipe.

Reviewed On: Aug. 11, 2001

One of the best seafood recipes I have ever eaten! Two cost-saving things I did were to use imitation crabmeat in place of lump crabmeat or clawmeat, and bay scallops instead of the larger sea scallops (Beth didn't specify which anyway). Re the procedure, in my opinion, 13-15 min. total is too long to cook all this delicate seafood. So I sauteed the green onions, garlic and mushrooms alone for 5 min., then added all the seafood & cooked just til the shrimp turned completely pink, then proceeded with Step 3. I've made this twice now, both times halfing the recipe, which generously serves 6 people. Thanks, Beth, for the great recipe!

Reviewed On: Aug. 11, 2001