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"This sweet and spicy tenderloin recipe is super easy! Make it as spicy as you like by adding more or different types of chili peppers. This version is mild enough for my 4-year-old to enjoy. Two 1 pound tenderloins might only feed six because everyone will want seconds!"
Ingredients
- 2 tablespoons olive oil
- 2 pounds pork tenderloin
- 1/2 cup teriyaki sauce
- 1 cup chicken broth
- 1/4 cup brown sugar
- 4 cloves garlic, chopped
- 3 fresh red chile pepper, finely chopped or crushed red pepper flakes
- 1/2 large onion, sliced
- 1/4 teaspoon black pepper
- Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together remaining ingrediants into crock pot and stir to combine
- Put browned tenderloins into slow cooker. Cook on low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.
- Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.
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Measurements can vary depending on the amount you want, it is very important that this is cooked slowly otherwise the meat gets tough and the broth will curdle.
This "stew" is AMAZING reheated, even better than the first day, just reheat VERY slowly
****Although this is called a "stew" it has a thin base, it is not thick like chowder***
4 simple ingrediants 1 pot
cooked lobster meat
1/2 and 1/2
butter
Pepper to taste
Melt butter in a soup pot- add lobster and saute, the meat will soak up a bit of the butter and heat through the meat for about 4 minutes, slowly add cream and stir until just before the stew comes to a full boil, turn the heat way down and add pepper to taste, keep an eye on it and do not allow to boil, its up to you at this point, the longer it sits and gently cooks, the better.........i use about 3/4 of a stick to 16 ounces 1/2 1/2
Best enjoyed with an over stuffed lobster roll on a grilled JJ Nissan bun
YUM!View Thread
source :
http://www.allthefoodintheworld.com/another-raw-peanut-butter-cookies-recipe
http://www.allthefoodintheworld.com/
Hope it'll help
regardsView Thread
source http://www.oolongteabenefits.net/View Thread
All you need is like four pieces of pork tenderloin, a bag or two of frozen brocolli, two cans of diced tomato, and some spices
Take out a casserole dish. Put a layer of brocolli that covers the entire botton of the dish.
After you do that, empty two cans of diced tomato on top, spread it over pretty evenly.
Put the pork on top. Spray them with some lemon juice, and whatever spices you want. I had really good luck with some mint and corriander.
Let that cook at 350 for about twenty five minutes, then flip the pork. When I flipped mine, I put on more lemon juice, and more corriander (mint goes a long way with me) and a few sprinkles of brown sugar. Cook until the meat is done.
If you want, leave the dish in the oven after the meat's done cooking. Turn off the oven, but use the residual heat to melt some cheese over the veggies.
This is such an easy, cheap meal to make and serves as many people as you have pork for!
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I have no clue why the font is huge and bold.
INGREDIENTS AND DIRECTIONS:
1. Reduce 1 sleeve graham crackers to crumbs.
2. Layer 2/3 of the crumbs in a 1 quart jar.
3. Place 8 marshmallow bunny peeps standing up, facing out around the inside of the jar.
4. Press them up against the glass, but don't squash them.
5. Carefully spoon remaining crumbs in the center of the jar to support the bunnies, pressing down to keep it snug.
6. On top of this pour 1-1/4 cup Easter M&M's.
7. Spoon 1/3 cup brown sugar into center of M&M's, gently pressing with a spoon.
My changes: I did M&M's first, then Peeps, then put combined brown sugar and graham cracker crumbs in baggie. I didn't like how the crumbs made a mess in the jar.
Attach a gift tag giving the following instructions:
1. Empty the jar contents into a bowl. Snip the bunnies into bits with kitchen sheers or cut up with a knife. Return the bunny bits to the mixture. Mix well.
2. Melt 1/2 cup butter; add 1 teaspoon vanilla. Pour this over the dry ingredients, mixing well. Pat into a greased 9" square pan. Bake at 350 degrees F for 15 minutes. Cool and cut into bars.
(Makes 9 to 12 bars.)
*Option - leave bunnies whole; combine remaining ingredients and place the bunnies on top; then bake as directed.
*This gift jar may be created to suit any holiday for which marshmallow candies are available
http://creativeholidaygiftideas.blogspot.com/2008/03/easter-bunny-smores.htmlView Thread
You Will Need
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 cup all-purpose flour
1/8 teaspoon salt
1/2 cup raspberry filling (I use Stonewall's Raspberry champagne Jam)
1 egg
1 teaspoon water
What to Do
1. In a large mixing bowl, cream butter and cream cheese. Beat in vanilla. Combine flour and salt; add to creamed mixture. Divide dough in half; wrap each portion in plastic wrap. Refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon raspberry filling in the center of each. Bring three edges together over filling, overlapping slightly (a small amount of filling will show); pinch edges gently. In a small bowl, beat egg and water; brush over dough.
3. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.
Yield: 2 dozen.View Thread
I use chicken stock and bouillon to make the base, and some water ( how much of everthing depends on the amount you want. I made a 4 quart sized pot and we ate the entire thing....... so in my stock pot went like 4-5 cans of chicken stock, 3 buillion cubes and 2 cans water) I cut the meat into bite size pieces, I use carrots, celery and onions, but they are used mearly to season the stock so I cut them kinda big so they can be easily picked out and then I use egg noodles instead of pasta, its cooked in the broth to soak up the flavor and sometimes add white rice.I then add Adobe like a 1/2 to full table spoon depending on the pot
This is FASTER than traditional soup, but still tastes home made, this has MORE flavor in my opinion and does not have that layer of fat floating on top.
Also if you want to let it cook for a few hours instead, I would wait to add the noodles until about 20 minutes before you want to serve and crank the temp up to get it boiling to avoid slimy gummy noodles.
This is our favorite day after meal, with some nice crusty french bread, yumView Thread
View Thread
You will need
2 1/2 cups pretzel sticks, halfed
2 cups corn chex
1 1/2 cups M&Ms (peanut or regular)
1/2 cup butter
1/3 cup creamy PB
5 cups mini marshmallows
In a large bowl, combine pretzels, chex and m&ms
In a large saucepan over low heat combine butter and PB til melted
add marshmallows, cook and stir until melted and smooth
Pour over pretzel mix and stir to coat. Press in greased 13x9 pan, cool until firm cut into squares
**i prefer this with peanuts in it so I opt for peanut m&ms but if you choose regular you can add 1/2 cup salted peanutsView Thread

JimView Thread
Its a pretty basic chicken salad sandwich it was just her method of preparing chicken that made it different. She would grill the chicken for a few minutes before she put them in the oven to finish baking. Then instead of cubing she shredded the chicken. The grilled taste really set it off.View Thread
I made breakfast quiches but I use garlic bitter crescent rollsView Thread
(didn't think so)
JimView Thread
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