Elaine Susan Bainbridge Profile - Allrecipes.com (12990288)

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Elaine Susan Bainbridge

Elaine Susan Bainbridge
Home Town: Road Town, Tortola, British Virgin Islands
Living In: Anegada, British Virgin Islands
Member Since: Mar. 2011
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
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Recipe Reviews 4 reviews
Ron's Bread Machine White
hubby and I had this tonight with chicken over a garden salad. I adjusted it a bit to suit our health requirements I.e no salt and 1//2 quantity of sugar, I used just a pinch of Splenda crystals. We need more roughage so I substituted 1/2 cup of breakfast oats for 1/2 cup of flor. tasted really nice, good flavor and will be great as piadinni sandwiches. Will definitely make this again.

0 users found this review helpful
Reviewed On: Jul. 5, 2014
Best Tuna Casserole
Tried this tonight, it was tasty but next time I will make more of a cheese sauce or a white sauce, it was very dry

0 users found this review helpful
Reviewed On: May 12, 2014
Amazing Pork Tenderloin in the Slow Cooker
This was our dinner Saturday night. I had left it in the slow cooker whilst we went shopping. The pork tenderloin was one that had been in the freezer since the time when our local supermarket was selling them at a really low price.   l would have liked it better if I had used a low salt soy, but that would have been my only complaint. I served it with Colcannon. Colcannon is traditionally made in Ireland from mashed potatoes and kale (or cabbage), with scallions, butter, salt and pepper added. It can contain other ingredients such as milk, cream, leeks, onions and chives. There are many regional variations of this dish.It is often eaten with boiled ham or Irish bacon. At one time it was a cheap, year-round staple food,though nowadays it is usually eaten in autumn/winter, when kale comes into season, I cheated a bit of making this, I had prepared everything, (i only used potatoes, white cabbage and scallions as that was all i had to hand)  in advance, popped the potatoes etc into a microwave rice cooker pot (daft but it does work) and simply put the microwave on for 12 minutes whilst i put all the shopping away when we came back so the only job left to do was to mash the spuds and veg then serve the pork and colcannon which  was dribbled over with the au jus as suggested in the recepie.  Boy what a feed! Two happy campers went to bed happy, full and content.

3 users found this review helpful
Reviewed On: Jul. 29, 2012

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