What Are We Going To Eat Tonight? - Allrecipes.com News Blog at Allrecipes.com - 112447

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What Are We Going to Eat Tonight? 
 
Jul. 9, 2009 6:01 pm 
Updated: Jul. 14, 2009 11:13 am
That's probably something you ask yourself every day. I know I do. I'm Noel C., one of the editors here. Sometimes I'm able to search the many great recipes we’ve got at Allrecipes, but other times... well, it's like when you're going out, but can't decide on the restaurant because they all sound so good.
That's why Allrecipes has a whole network of newsletters you can subscribe to. This way, there's a slew of recipes every day you can get just by checking your email. I know many of you already get some of them--the Daily Dish, What's Cooking, Recipe Notes--but we've got new ones you can sign up for, designed to explore some of the specific ways our community likes to cook. (There's even an archive of past newsletters so you'll never run out of dinner ideas!)
SLOW COOKER  We know you're busy and looking for ways to get dinner on the table as soon as you can after a long day. That's what this one is for--it features top-rated recipes and some quick tips for making the most of your slow cooker. And if you think summertime isn't the time for this, then you've never tried Slow Cooker Pulled Pork!
BAKING  When you've got the time, there's nothing better than baking. This newsletter dives into the how-to's and tips that will make your breads, pastries, cookies and desserts better and better.
HEALTHY BITES  Well, this one isn't new, but now it's going out every Wednesday. Find healthy recipes and tips to make your favorite dishes just a little bit better for you.
Sign up for any--or all--of these newsletters right here! And let us know if you have ideas about other newsletters you’d like to see. What will make them more useful? Share your thoughts!
Allrecipes Slow Cooker Newsletter
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Allrecipes Baking Newsletter
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Allrecipes Healthy Bites Newsletter
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Comments
Jul. 9, 2009 6:25 pm
Thanks Noel. I knew I could get newsletters from AR but didn't know I could get ones on different "types" of cooking. As soon as I figure what's up with my e-mail (probably me) I'll check out signing up. Thanks.. P.S. Sure nice to get to know some of you thru your profiles, thanks for that too
 
Jul. 9, 2009 6:52 pm
Thank you Noel, that is very nice of you. Sometimes I am stumped as to what to have for dinner. It might be nice to be given a suggestion, Like I can't get that every time I pull AR!!! i have to tell you Noel, I LOVE this site!!! The ppl are Crazy and I do love Most of them. But that Bella and New Hart, have to GO !!!!I swear New Hart has a double personality!! Don't laugh! It's true. Look at her entry's.Her and Patricia got into it last night,. well, i gotta go. Take care and again, Thank you!
 
Jul. 9, 2009 7:16 pm
this site is so much fun- like my first love- the others are not the same!
 
sueb 
Jul. 10, 2009 3:09 am
I'm glad that you let us know about things like this. People like me need to be reminded about things you have updated, that I can take advantage of! Thanks!
 
Jul. 10, 2009 5:34 am
Thanks Noel! Now a Q for you about "Slow Cooker Pulled Pork" what exactly is a Pork Tenderloin?? Is it a Pork Steak?? Sometimes American names are different than what we call stuff here. I don't want to ask the butcher in case I look stupid LOL!!! Please HELP!!!
 
Jul. 10, 2009 7:12 am
is there some way that AR can keep the pictures of bugs off the Cooking site - it is just a bit distastful - let them ask but no pixs on the opening page
 
Jul. 10, 2009 10:39 am
Thanks, I just signed up for the slow cooker one. I love to use it in the summer so I don't heat up my kitchen.
 
Jul. 13, 2009 12:53 pm
Thanks Noel, looking forward to all the new ideas and info!!
 
Jul. 14, 2009 11:13 am
Hi, Trishie--this is Noel again--pork tenderloin is actually a whole cut from the pork loin. It's very tender, about a foot long, a relatively thin torpedo-shape, and, just so you know, my absolute favorite cut of meat to cook with. I would imagine that butchers on both sides of the pond will know what it is, and I'm willing to bet they'll be happy to answer your questions--either that or I really just don't know your local butcher!
 
 
 
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