Hoisin Pork Tenderloin

March 10, 2008April 9, 2022

Hoisin Pork Tenderloin
Cooking Light, April 2007

This was REALLY good. I can’t put much on the sauce, though. The glaze was excellent on the pork, but you cook the marinade and serve it on the side. It just tasted like salty garlic to me. I don’t think I would put some over my pork next time. The marinade becomes a nice crusty glaze over the pork. It went really well with the Garlic and Ginger Rice we made. That and some sugar snap peas made for a very filling meal.

Mini Cuisinart
Measuring cups and spoons
Roasting pan with rack
Knife
Cutting board

Ginger-Lime Swordfish

February 25, 2008April 9, 2022 Recipe Review

2 Comments

Ginger-Lime Swordfish Cooking Light, January 2002 Holy COW this was limey! I would cut the juice and the rind and add WAY more ginger. The sauce was VERY strong. Cutting board Knife Measuring cups and spoons Microplane grater Boiler pan (we used the toaster oven) Spatula

French Onion Soup Chicken

August 30, 2014October 26, 2024 Poultry Recipes, Slow Cooker

1 Comment

Mash up wine braised chicken breasts with French Onion Soup and you have this recipe: French Onion Soup Chicken. It got rave reviews from the hubs, so it must have been delish!

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Smoked Paprika Pork Chops with Bell Pepper and Corn Relish

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Swedish Almond Cardamom Stars

December 14, 2008October 26, 2024 Recipe Review

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