Heather Profile - Allrecipes.com (13930844)

Heather


Heather
 
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Member Since: May 2009
Cooking Level: Not Rated
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Recipe Reviews 4 reviews
Chipotle Crusted Pork Tenderloin
This has become one of our favorite ways to make pork tenderloin. I have small children, so I need to reduce the chipotle by at least half. I also sear mine in a grill pan on the stove and then finish in the oven. We prefer it a little pink on the inside - because it's just so amazingly tender and juicy that way - so I take it out of the oven when the temp hits about 151 degrees, then tent with foil for about 10 min before slicing. Absolutely fantastic!

4 users found this review helpful
Reviewed On: Mar. 16, 2011
Szechwan Shrimp
So easy, and the sauce is delicious! Hands down, this is my boyfriend's favorite dish! I double all ingredients (except the shrimp), prepare as stated, and serve over rice (Minute rice at that, which makes the meal even easier and super fast). He eats the entire pound of shrimp himself - in one helping! I've also tripled the sauce and added some leftover boneless pork chops cut into strips in with the shrimp. Delicious, and it makes the dish friendly for those who don't eat seafood (like ME!), because the shrimp flavor doesn't permeate the sauce or the pork! (Phew!) If I could have rated it six stars, I would have!

1 user found this review helpful
Reviewed On: Sep. 29, 2010
Simple Scones
I just made these tonight, substituting dried apricots for the raisins. I also used the food processor to make the dough. It went together in no time at all. I added all the dry ingredients to the processesor, put in my apricots whole and pulsed a few times to chop them in. I mixed the sour cream and egg together in a small bowl and then poured it into dry ingredients, processing it until the dough formed a ball. Oooh, that's some sticky dough! .......They just came out of the oven. Mmmm, they smell wonderful. Yup, a taste test confirms that they ARE, in fact, yummy. I can't wait to make these again using other mix-ins - especially the cherry-almond! Definitely a keeper recipe.

3 users found this review helpful
Reviewed On: Aug. 3, 2010
 
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