BETH Profile - (18766296)

cook's profile


Home Town:
Living In: Indianapolis, Indiana, USA
Member Since: Mar. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Photography
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Recipe Reviews 30 reviews
Apple Butter Pork Loin
This is an amazing recipe just as stated. This is NOT pork tenderloin but Pork LOIN. Pork loin is much larger than tenderloin. Those who are stating there are errors in timing do not have the correct meat.

1 user found this review helpful
Reviewed On: Sep. 7, 2013
Amish White Bread
Thank you! Thank you! This was my first real success with yeast. We devoured it.

0 users found this review helpful
Reviewed On: Dec. 10, 2012
Sweet Green Bean Bundles
I cannot express how much our family enjoyed these with words....but I will try. I was looking for a special veggie to go with my daughter's 16th birthday party dinner, which was a mystery murder meal. I wanted it to be a bit fancy looking, so their plates looked pretty. I bought steamer bags of green beans and steamed them about 3/4 of the way, let them cool and wrapped them in large clumps with a full slice of the Hormel fully cooked bacon. (I had to soften the bacon a few seconds in the microwave.) I didn't change the rest of the recipe, but the changes I made made it so much easier and the bacon was cooked. I had one vegetarian and I just left a pile in the corner for her without bacon. The 16 teens DEVOURED them. It was a nice looking dish of veggies. I do like to impress with food, and this one was impressive. However, I will make these alot...and I will probably just cut the Hormel bacon into bite size pieces and stir it up in the dish. We like good food, so the fancy part isn't always necessary for a fabulous, fast side dish. I also made these a day ahead so all I had to do was put them in the oven the day of the party. Thank you for a great recipe!! Yes, I made a few changes to ease my cooking process, but the recipe is still yours!

2 users found this review helpful
Reviewed On: Nov. 12, 2012

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