MOOSETRAX75 Profile - (1802140)

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Home Town: Indiana, USA
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Member Since: Jul. 2000
Cooking Level: Intermediate
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Neither Swedish nor Chef-just a mom
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Recipe Reviews 22 reviews
Glazed Dijon Carrots
Well, I'm never fixing plain carrots again, I'll tell you that much. Just finished dinner and paired these with Tangy Grilled Pork Tenderloin from this site, and oh my goodness, what a meal. Served with oven roasted potatoes and onions, and it was honestly one of the best meals we've ever had at home or out. I followed this exactly as written, and used a bag of really teeny baby carrots (you know--now our grocery has baby carrots, and then REALLY tiny baby carrots). Didn't change a darn thing from the recipe and they were perfectly delicious. Sprinkled just a tad bit of thyme over them as a little garnish, and they were simply awesome. THANKS for a great recipe.

0 users found this review helpful
Reviewed On: Mar. 19, 2015
Tangy Grilled Pork Tenderloin
Just finished dinner with this as the star. It was delicious beyond description, and I am not kidding. The ONLY change I added for us was 1/4 tsp minced garlic and a dash of cayenne to add a bit of heat, and I mean very little heat. Marinated in a ziplock bag 4 hours; boiled the marinade while the tenderloin was in the oven, then poured that syrup-thickness sauce over top and finished. Total cooking time 1 hour at 400 and it was a perfect 145 degrees at exactly an hour. Roasted red potatoes and onions (paprika, garlic, Olive oil) alongside; served with the greatest baby carrots (Dijon Glazed Carrots from this site--those are simply wonderful). It was one of the best meals ever. Husband quote: "I have honestly never, ever had pork this good before". THANKS for the recipe ! We'll be keeping for sure.

5 users found this review helpful
Reviewed On: Mar. 19, 2015
Lemon Cream Cheese Bars
Well, this was an odd dessert. I think it needs to be in a slightly bigger than 9/13 pan. I made it exactly as written, and it poofed up clear to the top of the pan, and was very thick and gooey inside. Eventually, I got it cold enough so that it "set" a bit. Husband said it tasted good, but was so gloppy. I ended up needing to put a bit of powdered sugar glaze on top because they were very VERY tart. Don't think I'll be making them again, even though my pan may have been the problem. Just not worth the cream cheese, crescents, or the effort, sorry.

1 user found this review helpful
Reviewed On: Nov. 26, 2014
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