kareninfla Profile - Allrecipes.com (10835015)

cook's profile


Home Town: Melbourne, Florida, USA
Living In: Florida, USA
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Quick & Easy
Hobbies: Music, Wine Tasting, Charity Work
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Cherry Cheesecake Hearts
Cherry Cheesecake Hearts
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Recipe Reviews 14 reviews
Grilled Spaghetti Sandwich
I made this last week, but with a few variations. I used slices of bread instead of hoagie rolls. I actually toasted my bread in the toaster first, then buttered it and sprinkled on garlic powder to taste. Then I built the sandwich on top of the garlic sides, then buttered the outside and finished it off on the griddle. So it was twice-toasted, making the sandwich extra crispy and extra good! I used provolone slices and freshly grated Parmesan, but I think it would also be amazing with fresh mozzarella. I also chopped up the spaghetti into more bite size pieces before putting it on the sandwich. And I used bolognese or meat sauce. Oh, and unless you like cold spaghetti straight from the fridge, be sure to heat it up first. My first attempt yielded a hot, crispy sandwich with melted cheese, but a cold filling. It is SO much better with hot spaghetti. Once you try this, you may find yourself doubling your spaghetti recipe, just to make sure you have plenty of leftovers! :-)

3 users found this review helpful
Reviewed On: Sep. 10, 2014
London Broil I
Culinary experts have proven that marinades are ineffective in tenderizing meats; they really only infuse flavor. What *does* tenderize meat is salting or brining. Salt denatures proteins, making them unbind and form looser bonds. That's why this marinade works well - because of the soy sauce. The salt in soy sauce acts like a brine, helping the meat retain moisture during cooking and making it more tender. So you definitely don't want to reduce the amount of soy sauce in this recipe, as it is the tenderizing agent. But you also don't need to marinate for as long as eight hours; you will achieve very satisfactory results by marinating for one hour.

8 users found this review helpful
Reviewed On: Jun. 11, 2014
Apple Butter Pork Loin
The error is with the cooks who substituted the called-for boneless pork loin with pork TENDERloin, which is a completely different cut of meat that will cook much faster than a pork loin. The tenderloin is a thinner, much leaner cut, whereas the pork loin, aka pork center loin roast or center cut pork loin roast, is at least 2-3 times thicker, has fat on it, and is a little tougher than the tenderloin. Hence the recipe's direction to cook for the additional 2 hours ***OR*** until fork-tender.

4 users found this review helpful
Reviewed On: Jan. 21, 2014

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