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Asian Pork Tenderloin

Reviewed: Nov. 18, 2010
This recipe is an absolute keeper. Some of the reviewers said that the seasame oil was too strong. I never use sesame but regular canola oil. Sesame oil tends to get very strong if it gets old and I don't like the taste so I never use it. It comes out wonderful and my family all loves it. I also think as far as the tenderness goes thats why you let it sit covered for at least 10-20 minutes before carving. As long as it is covered it continues to cook and keeps all tenderness in the meat. Thank you for a wonderful recipe.
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Zucchini Cornbread Casserole

Reviewed: Aug. 8, 2010
I have made this recipe twice and have loved it both times. The only changes that I made was to add jalepeno peppers to recipe. My family likes a little spice. I cut up three whole fresh jalepeno peppers very fine and added to batter. Cooked as normal, although I agree that it doesn't take quite an hour, about 50 minutes. Excellent recipe. Thanks
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