ginny Profile - Allrecipes.com (13364986)

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ginny


ginny
 
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Member Since: Dec. 2008
Cooking Level: Not Rated
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Recipe Box 2 recipes
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Recipe Reviews 6 reviews
Easy Marinated Pork Tenderloin
Wow and wow! This marinade is amazing. Used a probe, set it to 145, and the roast was as juicy and succulent as the meat you get from a fine restaurant. Without question I will be making this recipe often. My family loved it. Made it exactly as written.

1 user found this review helpful
Reviewed On: Dec. 26, 2012
Garlic Prime Rib
Christmas Dinner, 2012: This recipe is perfect in every way; wouldn't change a thing, and will definitely make it again. Plusses: simple to make, not too many ingredients, spices/herbs are ones I always have on hand, and cooking instructions are easy to follow. But learn from my mistake: make sure your roast is at room temperature when you put it in the oven. I removed the roast from the freezer on Saturday night with a plan to put it in the oven on Monday night, Christmas Eve. So it was in frig 2 days and on countertop another 2 hours. But still, when I put the probe into the center of the meat, I felt some resistance, because it was still slightly frozen. This messed up the cooking time, my dinner was late, and the outside cooked a little longer than it should have (7-lb roast) because it took so long for probe to register 135. One final thing: the majority of the center of the roast was pink, but it wasn't the true, butter-like medium rare I'm accustomed to in fine restaurants. Next time I'll set the probe to 125. This one is a keeper.

0 users found this review helpful
Reviewed On: Dec. 26, 2012
Slow-Cooker Posole
A five-star recipe with confidence. Don't worry about "too much water"--just add enough to cover ingredients. Don't worry about "too much pork"--it's a stew not a soup, and such things are left to personal taste anyway. I followed the recipe exactly and left it on the counter on LO for 7 hours. Added the cilantro for another 30 mins. Served it with the traditional finely sliced cabbage and a wedge of lime. The result was medium-thick, rich with meat and hominy, loaded with flavor and color. On the side served white flour tortillas, hot and puffy from the cast iron pan. What a wonderful dinner for a cold November week night. I highly recommend this recipe and will definitely make it again. It was perfect in every way. This dish is medium spicy. If you like less heat leave out the cayenne or use a little less enchilada sauce.

2 users found this review helpful
Reviewed On: Nov. 9, 2012
 
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