CINBH Profile - (1925207)

cook's profile


Home Town:
Living In: Carlsbad, California, USA
Member Since: Jan. 2003
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Dessert, Gourmet
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Recipe Reviews 4 reviews
Quick Savory Cranberry Glazed Pork Loin Roast
Great Recipe, tasty, so easy and quick! I did follow the recommendations by Paula - Reviewed on Oct. 20, 2009 - " Pork should be cooked to 140-145 degrees and then set aside to rest for 15 minutes; the internal temp will go up and the juices will seep throughout the meat. A foolproof rule of thumb to use is 15 minutes per pound @ 350 degrees. In my experience, cooking to an internal temp of 160 or above usually results in unpleasantly dry meat. For succulence, give my suggestion a try. " - I made thises adjustments and it turned out to be moist and the hubby loved it!

6 users found this review helpful
Reviewed On: Jan. 6, 2011
Fish Tacos
I love the white sauce recipe. Instead of frying it with a breading which is more traditional here in San Diego I just use halibut or talipia and blacken it with spices and fry up with a small amount of olive oil. Another short cut we just use the angel hair cabbage from the ready produce section. The only change I made with the white sauce was using a group up chipolte which gives it a real smokey taste. Great recipe.

1 user found this review helpful
Reviewed On: Apr. 30, 2005
Chicken Pot Pie II
Easy recipe, spouse loved it! I actually made them in single souffle ramekins (put these on a baking sheet for overflow) so each of my guests had their own pot pie.

29 users found this review helpful
Reviewed On: Jan. 4, 2003

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