June Buchanan Evers Profile - Allrecipes.com (13157437)

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June Buchanan Evers

June Buchanan Evers
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Member Since: Jan. 2009
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Recipe Reviews 40 reviews
Pork Tenderloin Diablo
ummm,yeah, loved it. We cut the cayenne in half the second time (a little spicy for the kids) and added some veggies (green onions, shaved carrots, and mushrooms glazed over high heat, in olive oil)to the mix.

0 users found this review helpful
Reviewed On: Apr. 6, 2014
Crispy Turnip 'Fries'
These were amazing! No, they aren't crispy like fries but they are a great alternative if you are looking for low carb or for adding more or different veggies into you meal rotation. I pretty much made exactly using my own purchases spice mix called Nick's Mix which is similar to Lawry's but spicier. I didn't wait for the oven to pre-heat, just put it all in and set the timer for 30 minutes. I took one out and tested it and it was super yummy. I let the rest sit for another 5 or 10 minutes or so. They are phenomenal!!! (p.s. first time for turnips for me, pleasantly surprised!).

1 user found this review helpful
Reviewed On: Apr. 24, 2013
Balsamic Roasted Pork Loin
Had a boring pork loin roast and a bunch of veggies to get rid of and felt very uninspired until I saw this recipe. I pretty much followed it but did make a few changes. I lined my Pampered Chef cookie bar pan with heavy duty foil and sprayed with cooking spray. I cut up 3 sm. onions, a green pepper and a red pepper, a head of broccoli and a couple handfuls of baby carrots. I spread them on the entire sheet and drizzled with oil and sprinkled with 2 tsp. from a Good Seasons dry dressing packet. I roasted the veggies at 450 for 30 minutes. Meanwhile I marinated the pork in 1/3 c. balsamic oil, 1/2 c. oil, the rest of the dry dressing packet and a generous shaking of granulated garlic while the veggies were roasting. I then made room for the pork along side the veggies and poured the marinade, which had thickened up, over the pork and some of the veggies. I also poured about a cup and a half of chicken broth over the veggies to keep them from getting dried out. I put an oven probe into the center (the kind that you leave in while roasting) and waited for the temp to get to 150. 45-minutes later I have an amazing looking and tasting pork roast and the veggies are perfect! I'm sorry I changed things up but this recipe did offer great inspiration and a good starting point. I served it all with mashed potatoes. A Riesling goes well with this, too.

0 users found this review helpful
Reviewed On: Jan. 4, 2013

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