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Asian Pork Tenderloin

Reviewed: Jul. 23, 2014
This really was a fantastic recipe. I love tenderloin, but I've had a really difficult time in not having a dry, boring piece of meat. I marinated for about 8 hours. I didn't really alter the recipe as much as I just didn't have somethings, but all in all, I think the main components were there or equally substituted and the flavor came out perfect. My wife is not a left over eater, but this, the entire family had no problem eating later. This is definitely my new go-to recipe. It's totally up to you, but I removed my tenderloin right when the internal temp hit 140. Very juicy and cooked throughout, but not dried out.
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The Perfect Cinnamon Roll Icing

Reviewed: Jul. 23, 2014
Extremely easy, and yet so perfect. Really, to me, the perfect amount of cream cheese for flavor and consistency, but not too much to make you think you are using a cream cheese icing, which I don't really want on my roll.
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Baked Doughnuts

Reviewed: Dec. 21, 2013
Made non-fried donuts before so tried this recipe. NOT a donut, not even remotely close. This is a spiced muffin.
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Amy's Marvelous Marbled Cheesecake

Reviewed: Mar. 8, 2008
The fact of the matter is that if you have to alter the main ingredients of the recipe, I don't see how it can get very many stars. Easy to make? Yes, but so is the boxed cheesecakes as well. This is a thin cheesecake that would thus make it too thin to be a cheesecake. Putting half of the cheesecake with the chocolate mixture is way too much and does not allow for a good marbled affect. I enjoyed reading the various methods of trying to create this affect. Once again, too vital a piece of this recipe to have to alter. However, it tastes good except for all the crust.
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Glazed Salmon Fillet

Reviewed: Feb. 15, 2008
Loved it! Exactly what I was looking for to do Salmon. I did more ginger as well and I did garlic, but not a ton. Overall, this recipe is excellent if you are looking for a good glaze. Not too sweet, not too salty. I grilled it and I recommend grilling it on the meat side first and then flipping it over to the skin side (assuming you have a skin side) and finishing there. It falls right off the skin when it is done, which reminds me that I left the skin on the grill, gotta go it.
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