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CHRISTINE724
 
Home Town:
Living In: Chicago, Illinois, USA
Member Since: Feb. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Healthy, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Reading Books, Music
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Recipe Reviews 6 reviews
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Peppered Beef Tenderloin
For an expensive, tender piece of meat without a lot of marbling, the highest temp you would want to cook this is 130, maybe 135 if you have picky kids. It will get another 5 degrees hotter while resting. Cooking to 145 is a travesty for a cut this superior. The spice rub for this recipe is excellent. The simpler, the better on beef tenderloin.

1 user found this review helpful
Reviewed On: Dec. 25, 2011
Oatmeal Pancakes II
Double all other ingredients but triple the vanilla, otherwise you'll only get a sample of these delicous cakes. Old fashioned oats can be sustituted for the quick cooking ones.

3 users found this review helpful
Reviewed On: Nov. 30, 2008
Liver Pate
This is an excellent recipe. I boil the liver with the onions and a few cloves of garlic then puree it all up together and omit the raw onion. I also add a 1/2 cup of half and half, a teaspoon of worcestershire sauce and a 1/2 teaspoon of allspice. Perfection!

37 users found this review helpful
Reviewed On: Nov. 26, 2003
 
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