holly Recipe Reviews (Pg. 1) - Allrecipes.com (14118596)

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Asian Beef with Snow Peas

Reviewed: Mar. 5, 2015
Delicious. Raves from entire family. I used notes from several reviewers, don't think it changed recipe all that much-just made it work for me;) I doubled recipe (meat) and quadrupled sauce. Added a generous pinch of red pepper flakes with the garlic and ginger to give it just a little zing. Definitely used more vegetables - why waste a perfectly good stir-fry with just one veggie Threw in broccoli and mushrooms first for a few minutes, then added yellow pepper, snap peas and green onions and then dumped in the sauce. My sauce didn't get that nice glaze I was looking for so removed a little of the sauce and added ~1tsp cornstarch - that did the trick. Beautiful glaze but not too thick, it was perfect. Could prepare this again tonight and make it look completely different - love this basic recipe for a weeknight meal.
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Balsamic Roasted Pork Loin

Reviewed: Mar. 29, 2013
This recipe sounded too good/easy to be true-but decided to go for it because I had a pork loin and couldn't think of anything else to do-plus I had all (mostly) ingredients on hand. It was quite possibly the BEST pork loin we have ever eaten! Perfectly cooked, very moist and juicy, and flavorful. Definitely a keeper in this house. I even went and bought another loin to have on hand as I have a feeling will make again sooner rather than later. Now for the variations I used after reading many reviews... We don't use steak seasoning but did have some Cajun Tiger Dust which I used in place of - it's basically same as steak seasoning but with a kick. I added a little honey (~1/4 cup) to the marinade. After reading up on marinating faster (an oxymoron but it worked!) , I "poked" the loin in several places with a paring knife as I needed to get on the table. Because I wanted to make it a meal, I thick sliced and onion (med size), cubed 4-5 red potatoes and sliced ~ 2cups of baby carrots in half, tossed all with the marinade, nestled the loin with the veggies and cooked to 150*. Wanted to put veggies back in oven for ~15 minutes but had hungry boys standing with plates ready to devour so turned out more like 10. Sliced the pork about 1/2" thick and served over a mound of the veggies. The sauce was phenomenal (we LOVE balsamic)-boys kept dipping forkfuls in dish for more "gravy!" One of the best meals I have enjoyed in a while and so simple.
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