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Balsamic Roasted Pork Loin

Reviewed: Nov. 13, 2014
It was okay. Cook with Balsamic a lot. The taste added to the pork loin was disappointing. Cooked to 145 degrees, the new temperature the pork industry recommends. I didn't keep the recipe.
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Baked Denver Omelet

Reviewed: Sep. 14, 2014
This recipe has become a staple. It is so simple, so easy, so fast I can't imagine not liking it. I've added other ingredients, like whatever is left in the vegetable drawer. I've used my mixer to really beat air into the egg mixture and ended up with a mini souffle. I make the recipe in a 9" cake pan. I serve it sliced (8 pieces) with 2 pieces a serving. A wedge salad or soup make it a satisfying lunch, brunch or snack for that matter. There is nothing to change about the recipe.
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6 users found this review helpful

Beefy Lasagna Roll-Ups

Reviewed: Oct. 25, 2013
This recipe is great. Simple, easy ingredients. Serve with a dinner salad. Play with the ingredients.. make it healthier and use ultra lean ground beef like Laura's 96 Percent.
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0 users found this review helpful

Garlic Salmon

Reviewed: Jan. 13, 2011
Okay. Don't really like poached fish. Salmon seems to lose its distinctive taste cooked this way. Tried it once. That was enough.
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17 users found this review helpful

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