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	Featured Cook Mollycurls77 Cooking Level: Expert Home Town: Bridgewater, Nova Scotia, Canada Living In: Moncton, New Brunswick, Canada
About me: Greatest cooking influences were/are my mother and grandmother. I also took some basic culinary courses in college which unleashed a real passion for cooking and baking, as well as entertaining. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

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Mitzi

Cooking Level: Intermediate

Living In: Bridgewater, Nova Scotia, Canada

MJ

Cooking Level: Intermediate

Living In: Bridgewater, Nova Scotia, Canada

About me: I love to cook a great meal for my husband when I have time, but my passion is baking. I love to bake for family, friends. Cake and dessert make people happy and I love to have …
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Tasha

Cooking Level: Expert

Home Town: Fredericton, New Brunswick, Canada

Living In: Bridgewater, Nova Scotia, Canada

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This is a spectacular recipe. Like several other reviewers I used panko crumbs which turned out very well. I found the mustard worked effectively to 'stick' the crumb mixture to the lamb. With garlic mashed potatoes, and roasted carrots and asparagus topped with feta cheese this rivaled any restaurant meal. Thanks for sharing the recipe Jennine.

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Maple-Garlic Marinated Pork Tenderloin

Reviewed on Nov. 2, 2009 by Barb A.

This is a great recipe - and my confession is that I only had time to marinade it for an hour, and it was still very tasty. I made as directed, but reduced the maple syrup by 1/3 cup after reading some of the reviews. I drained the marinade and cooked it in a small pot for 10 minutes to make sure it was safe to use as a sauce, and then baked the pork for 40 minutes at 350 (until an internal temperature of 165 degrees F). Great company fare.

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Homemade Chicken Fettuccine

Reviewed on Oct. 30, 2009 by Barb A.

I did make some adjustments, more because of what I had on hand. I used penne pasta, added 3 minced garlic to the chicken and mushrooms while cooking and added halved grape tomatoes and sauteed pea pods before adding the 2% milk (which I substituted for the cream - and I used just 3/4 cup milk). Yummy!

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