RISINGMARKET04 Profile - Allrecipes.com (18852097)

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RISINGMARKET04


RISINGMARKET04
 
Home Town:
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Member Since: Sep. 2004
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy
Hobbies: Boating
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Recipe Reviews 7 reviews
Sausage Stuffed Jalapenos
Wonderful appetizer that has just the right kick as modified, thanks to all the reviews. Here is what I did: Used a 50-50 mix of sweet and spicy Italian sausage Used an electric mixer to combine the ingredients Shaped the cream cheese mixture into little "footballs" to facilitate stuffing the peppers Froze the cream cheese "footballs" that we didn't use. You can either set out to thaw or microwave to thaw We noticed no loss of quality due to freezing Used a 1/4 tsp measuring spoon (my smallest)to seed the peppers Microwaved the seeded jalapeno peppers for one minute to soften final product

2 users found this review helpful
Reviewed On: Aug. 30, 2010
Sharese's Spaghetti Salad
We really love this recipe and have made it numerous times. Since I haven't changed anything in the last three batches, I'll share our modifications: 1. We use Rotini instead of spaghetti and specifically Barilla Plus Rotini. Really adds to the protein and fiber and is much easier for us to eat. 2.We also use Light Zesty Italian dressing to eliminate 2/3 of the calories from the salad dressing. 3. We use real crumbled bacon rather than frying it ourselves. I use 1 cup. (When my wife makes the recipe she uses pepperoni...I almost always volunteer to make it) 4. Finally, I use three tomatoes rather than two. We hope you find these modifications useful in your enjoyment of this wonderful pasta salad.

103 users found this review helpful
Reviewed On: Aug. 25, 2008
Italian Pork Tenderloin
This was spectacular - We made the 4 servings for the two of us and didn't stop until it was all gone. Based on the reviews and what I had on hand, I made several changes. First, I used 1/2 tsp each dried sage and parsley in place of fresh. I added 1 clove minced garlic, 1/2 tsp oregano and 1/2 tsp basil, all of which I associate with good Italian recipes. I also added an extra tablespoon sun-dried tomatoes. I substituted fat-free half and half for heavy cream and used 1 cup along with 1 cup chicken broth. I also added 2 tablespoons flour mixed with water to thicken the sauce. The entire mixture was spooned over penne pasta at the table. This can be made from uncooked pork tenderloin as the recipe calls for or from left-over tenderloin grilled using a marinade. If using the left-over, add pork strips at the same time as called for, but remove prior to adding the broth and cream. Keep warm, then add back to the sauce after thickened. This is very easy to make and is a real gourmet treat. Thank you so much Anna and reviewers! Update: Fresh seasonings make ALL the difference. I use FRESH sage, parsley, basil and oregano. We make it so much we started an herb garden almost entirely for this recipe. They are in 12" pots and come in the house during the winter. Fantastic!

45 users found this review helpful
Reviewed On: Jun. 7, 2006
 
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