krite Recipe Reviews (Pg. 1) - (11779658)

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Marinated Pork Tenderloin

Reviewed: Sep. 17, 2009
Excellent flavor! I cut my tenderloin into medalions and marinated it that way. Then I seared the pieces in oil in my cast iron skillet to obtain a crisp coating, lowered the fire and added what was left of the marinade w/ some broth. When the pork pieces were finished I removed them and cooked down the marinade/broth. Then I added sliced apples to the sauce, some flour and a bit of broth and milk and made a wonderful "apple gravy". My husband loved it.
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Baked Buffalo Wings

Reviewed: Jul. 21, 2010
These are by far the best wings I've ever had. They were soft, moist,and tender, not dried out and tough. They were crispy and had a great flavor.They were not real hot so next time, I'll add extra hot sauce.
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Bacon and Swiss Quiche

Reviewed: Dec. 25, 2014
I made this for our Christmas brunch and it was very good. However, there was floured bacon on top that did not cook into the pie. I see no need for the flour because you don't need it as a thickening agent. Because my family likes bacon, I did use all the recipe called for. The next time I make this I will not use the flour and will instead, put all the bacon on the bottom. I also added an extra egg since mine were rather small.
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Red Salad Dressing

Reviewed: Jun. 26, 2011
I only used 1/2 cup of the sugar and it was sweet enough for me, but it was really thick. Any ideas?
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