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Gingerbread Boys

Reviewed: Jan. 7, 2009
The children and I made these for Christmas 08 after my DD10 kept asking to make gingerbread. Having no recipe from scratch, I turned to here. These were great! The only thing we omitted was the ground cloves because I didn't have any - other than that, and the fact that I left the dough in the fridge for 2 days instead of a few hours to chill, they were not much variation from the original. They were sweet but not over-powering, and nice and crispy. Word to the wise - the "boys" spread out while baking, so leave plenty of room on the pan between boys or they will blend into one another, take it from me, LOL.
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Burgundy Pork Tenderloin

Reviewed: Jan. 31, 2012
This pork was FABULOUS !!! After a few modifications such as: I seasoned the tenderloin with cracked pepper and garlic salt (had no garlic powder), then seared it in a smidge of hot olive oil. Then I poured one cup of Merlot red wine (Sutter Home), and one cup of low salt, fat free beef bouillon into the roasting dish (my baking dish is smaller than 9X13 and the roast that I made was slightly over 1 pound). Placed the roast in the pan, sliced 1 rib of celery into thirds - placed them on top of the roast, and thickly sliced 1/2 of a Vidalia onion - placed the slices on top and around the roast. Baked at 350' for 45 mins. Then to make the gravy - I used 1 packet of "Better Than Gravy" brand beef gravy, 1 cup of the pan juices (which was all there was incidentally), and 1/4 c water. I simmered this concoction in a small saucepan until thickened, added the onions from the roast pan (discarded the celery - I figured they were only for flavor anyhow), and served the roast sliced with the gravy over it. This was the BEST pork medallion that I have ever had !!! Even my finicky 10 y/o son ate it (with no gravy, but he still ate it !) This recipe was the BOMB and def. a keeper !!! TY BROWNDOG ;-)
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Brooklyn Girl's Penne Arrabiata

Reviewed: Mar. 7, 2012
This is one delicious dish !!! I did modify it a bit by using egg beaters instead of eggs, seasoned panko crumbs, and dried basil because there was no fresh basil at the market - I didn't add a ton of basil, probably about a tablespoon. I also added a pinch of sugar to the sauce, and used no-salt tomato sauce (I used an 8 ox can) since I felt there was plenty of salt in the an of diced tomatoes. I simmered the sauce for about 40 mins to incorporate the flavors. I left the salt out of the panko crumb mixture also. This was awesome and definitely a keeper. TYSM Brooklyn Girl !
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Day-After-Thanksgiving Turkey Carcass Soup

Reviewed: Nov. 6, 2014
I've made this twice...the 1st time I went by the receipe almost exactly. It was okay, but I was slightly grossed out by having to fish the turkey bones and body parts out of the stock. The 2nd time, I used half of the carcass of a 16lb turkey, and tied it into cheesecloth. This method flavored the stock without the bony-mess. I added what was left of my french meat stuffing (has a bit of ground beef and ground pork in it), leftover homemade gravy, and medium egg noodles - which I cooked separately and added once the soup was done...and WOW = DElish !!! I did not add sage or poultry seasoning since I add Bell's Poultry Seasoning to my stuffing and spices are in that already. With a few modifications, this soup is the bomb-dot-com. Thanks to the OP for a great starter receipe.
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