SouthernCorn Profile - (13243712)

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Recipe Reviews 5 reviews
Apple Butter Pork Loin
After all of the confusion about cooking time here is what I did. 1. Baked a 1.5 lb. pork tenderloin for 1 hour at 350 and cut ingredients in half. 2. Seasoned the pork with a mixture of S&P, garlic, and red pepper. A little bit of spicy worked nicely with the very sweet topping 3. Poured in 1 cup apple juice and baked covered for 30 minutes. 4. Removed cover and spread apple butter mixture on pork. I did not add the cloves to the apple butter mixture because I didn't realize I was out of them, but the apple butter had some in it already and it worked out fine. 5. Recovered pork and baked for another 15 minutes. Removed cover and finished cooking uncovered for the last 15 minutes 6. Removed pork from pan and used juices to make a sauce. 7. Made the sauce by adding a slurry of 2 teaspoons cornstarch mixed with 2 teaspoons water to the juice and brought to a boil to thicken and then drizzled over sliced tenderloin. I really liked it the dish and husband said he would eat it again. Might use a little less brown sugar last time as apple butter is already very sweet! Delicious!

3 users found this review helpful
Reviewed On: Jul. 27, 2010
Kelsey's Favorite Stuffed Green Peppers
Really delicious! Only giving 4 stars because I used so many suggestions from other reviews. Recipe also makes enough for at least 4+ peppers, so I will freeze the leftovers. Husband liked the filling so much said he would eat it plain! These are the adjustments I made to the recipe. 1. Blanched peppers for 5 minutes in boiling water (I used one red, yellow and green) 2. Cooked ground beef with 1/2 chopped onion, 1 clove of garlic (we are not huge onion and garlic fans), s&p, Worcestershire sauce, Italian spices 3. After draining beef added rice and a 15 oz. can of tomato sauce with Italian seasonings and 1/2 a jar of spaghetti sauce and cooked 5-10 minutes 4. Poured enough spaghetti sauce in a 9X13 pan to coat the bottom, about 1/4 cup, then put the peppers in the pan. 5. Filled the peppers and baked covered for 30 minutes. 6. Removed cover, sprinkled with mozzarella and baked 5 minutes more. Next time I will skip the mozzarella and just top with shredded Parmesan and Romano! I will definitely make this again!

19 users found this review helpful
Reviewed On: Mar. 22, 2010
Irish Cream Creme Brulee
Made this over the weekend for a St. Patrick's day party. Everyone loved them!!! Followed the recipe ingredients, adding a pinch of salt in with the sugar when dissolving it in the cream. Let the hot cream mixture cool about 20 minutes before VERY SLOWLY whisking it to the eggs. Before pouring custard into ramekins, make sure to STRAIN IT! This removes any lumps and the froth. Filled 7 (4-ounce by 1-inch deep) ramekins 3/4 of the way full and baked in a water bath for 45 minutes, until centers just slightly jiggled. Cooled on the counter in the water bath until just cool enough to touch, removed them letting them cool about 25 minutes more, then wrapped them in plastic wrap, chilling over night. Used brulee torch to caramelize sugar on top. Irish cream flavor was excellent and not overwhelming at all. Will totally make again. One guest already called and asked me to teach her how to make them!

2 users found this review helpful
Reviewed On: Mar. 15, 2010

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