irener52 Profile - (1251457)

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Living In: Wheaton, Illinois, USA
Member Since: Sep. 2002
Cooking Level: Intermediate
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Recipe Reviews 24 reviews
Pork Tenderloin
Followed the suggestion to cook at 425 degrees for about 35-40 minutes. Had run out of mustard powder so I used some dijon mustard. Used dry Sherry and lite soy sauce, not salty at all. Instead of apple jelly, I used Smuckers Orchard's Finest Michigan red tart cherry preserves and only 1/2 T of soy sauce and 2 T of sherry. The pork was so tender and flavorful. The sauce made it. Every bite was eaten. I want to try it again with a different flavor of preserves. Thanks for the recipe.

4 users found this review helpful
Reviewed On: Sep. 18, 2014
Rice A Roni(TM) Salad
I just made this for this evening. I used earlier reviewers' suggestions: chopped red pepper and yellow squash, artichoke hearts, curry, toasted almonds which all are good. But that's a lot of changes to have to make. My disappointment is that if you follow the Rice-A-Roni directions to brown the rice and vermicelli in butter and then follow the cooking instructions of an additional 20-25 minutes with the seasoning pack and water, it's mushy. One earlier reviewer had said to cook it for only 15 minutes. Wished I had done that, or less. I cooked it 17 minutes and it's still sort of mushy. Either don't brown so much or really cut back on the total cooking time.

0 users found this review helpful
Reviewed On: Jun. 27, 2014
Spinach Basil Pasta Salad
Just added some sun dried and fresh tomatoes. Brought this to a picnic. Put the Parmesan in at home but saved the pine nuts and some extra basil to add just before serving as both are affected by being in moisture too long. This was a hit.

1 user found this review helpful
Reviewed On: Jul. 15, 2012

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