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greelyhamiltons


greelyhamiltons
 
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Living In: Ottawa, Ontario, Canada
Member Since: Apr. 2007
Cooking Level: Beginning
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Recipe Reviews 3 reviews
Easy Marinated Pork Tenderloin
This is my go-to recipe for pork tenderloin and has been for years. I buy the pork tenderloin in club packs, make up the marinade in individual portions, then put each pork tenderloin in a separate ziploc bag and load all the bags in the freezer - we have had it 6 - 8 months later and it has always been delicious (take it out the night before to thaw). DELICIOUS AND EASY.

7 users found this review helpful
Reviewed On: Feb. 21, 2013
Cream of Cauliflower Soup II
This soup was a huge hit. I followed the recipe to a T. The first time I didn't have Sherry, so I used vanilla instead. It was perfect. I love that there's no cream, and I used low-fat milk - this is a LOW FAT soup. We served this soup as part of a 9 course tasting menu in a cosmo glass... and garnished with vegetable sticks and some sour cream. The soup is also great with parmesan to garnish. The only thing I left out was the parsley - we tried it and I don't think it's needed - and it's something my kids don't like so easy to skip it.

8 users found this review helpful
Reviewed On: Dec. 8, 2010
Banana Loaf Cake I
My husband and son said this was the best banana bread they have ever tasted. It was a big hit. I will be baking it again the second I get some overripe bananas... I wouldn't call it "cake" either. It's more like traditional banana bread. ADAPTS - I added 1/2 tsp cinnamon, as someone suggested, and I used 4 bananas (which I had in the freezer, so they were not only full of flavour but they were mashed already and pretty-much ready to go when I peeled them). I will do this again next time. Thank you Sandi! ** 18 MONTHS LATER ** This is still the only banana bread recipe I use. Everyone loves it... Three things - Add 1/2 tsp cinnamon, Split the 1 cup sugar with 1/2 brown + 1/2 white... TODAY I MADE MUFFINS AND WANTED TO SHARE COOK TIMES: 1- medium muffin tin, batter half full - 16 minutes 2 - large/xl muffin tin, batter 2/3 full - 32 minutes Delicious as muffins and easier to put in kids' lunches!

2 users found this review helpful
Reviewed On: Jan. 20, 2010
 
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