TENEKA Profile - Allrecipes.com (18799415)

cook's profile


Home Town: Rolla, Missouri, USA
Living In: Springfield, Missouri, USA
Member Since: Apr. 2004
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Italian, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Biking, Hunting, Reading Books, Music
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Recipe Reviews 24 reviews
Maple Baked Pork Loin Roast
I made this exactly as it was written, which is rare for me. I added a few seasonings to the flour before I browned the pork loin and reduced the sauce to use over the meat. Other than that, I followed the directions to a 't'. What a great meal! I served slices of meat over mashed butternut squash and drizzled the sauce over both--so easy and so tasty!

1 user found this review helpful
Reviewed On: Jun. 2, 2013
Cherry Enchiladas
I followed others' reviews about mixing cream cheese and powdered sugar (half a brick of cream cheese and about a quarter cup of powdered sugar) and spreading the mixture on the tortillas before I added the cherries. It tasted delicious but looked a little chunky when the filling overflowed in the pan--could be that it was reduced fat cream cheese? I used an 8x8 square pan, and all five enchiladas fit tightly. I also substituted half and half for water in the syrup mixture, which worked really well. The weirdest thing about this recipe was that the top half of the enchiladas were delicious-crispy and sugary and tasty...the bottom half was white and soggy. Next time, it might be worth turning them after they've sat for a few hours or rolling the whole thing in your cinnamon sugar mixture...some way to keep the whole thing crunchy. This is a good recipe but definitely needs some tweaking.

0 users found this review helpful
Reviewed On: Oct. 5, 2012
Bolognese Stuffed Bell Peppers
This recipe was delicious! I usually stray from a recipe quite a bit, but this one I only changed a few things: used brown rice, grated my carrots, and didn't use pancetta. I also added onion and garlic to my hamburger meat as it was cooking. I followed some other reviewers and blanched my bell peppers first, and I think that helps a lot. I also filled my peppers halfway, put a pinch of mozzarella in the center, and topped with more filling. I added a little mozzarella on top for presentation too. I will DEFINITELY be making this again!!

5 users found this review helpful
Reviewed On: Jan. 5, 2012

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