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Chef Bether

Indianapolis, Indiana

Member since Feb 2007

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Reviewed Herb Crusted Pork Tenderloin

Mar 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

For the person who smacked the editors because it is called a pork loin and not a roast. A half loin is 4-6 pounds in weight. I know most people think it is for those teeny weeny one pound things, but I have some 5 pound beauties that are called loins. Although this would be very tasty on a pork roast. Love this recipe. It freezes beautifully"

Reviewed 6 Hour Tri-tip Marinade

May 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this for a flank steak, because us folks in the midwest have never heard of Tri-tip ;) I made this for my freezer cooking co-op and I think they are going to be as excited about this new recipe as I am. Wonderful flavor. I was scared of the amount of pepper, but even though I can taste it, all of the flavors come through like fireworks. "

Reviewed Lady and Sons' Salad

May 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

The bomb! Excellent recipe. Already shared the recipe. Paula, you outdo yourself every time."

Reviewed Buttermilk-Pecan Ice Cream

Apr 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

I really wanted to like this. It has a great texture and we had great fun making it, but a day later and the husband just asked if we knew that it just didn't taste good. I think it is the buttermilk that gives it an aftertaste. I will make it again with cream. The pecans are amazing. We were lucky to have any for the ice cream with all the tas"

Reviewed Everyday Brownies

Apr 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

I will never make a box again."

Reviewed Buttermilk-Pecan Ice Cream

Apr 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

I cannot imagine anyone giving this a poor rating. The only changes I made were using 1% milk instead of cream as I didn't have cream. I also added a small butter pecan flavoring syrup that I had on hand. We have an ice Cream ball and had fun rolling our ice cream for our pecan pie. Made our very boring Saturday a whole lot of yummy fun."

Reviewed Buttermilk-Pecan Ice Cream

Apr 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

I cannot imagine anyone giving this a poor rating. The only changes I made were using 1% milk instead of cream as I didn't have cream. I also added a small butter pecan flavoring syrup that I had on hand. We have an ice Cream ball and had fun rolling our ice cream for our pecan pie. My 12 year old made both the ice cream and pie (with Tri...

Reviewed Three Meat Pasta

Apr 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

We thoroughly enjoyed this recipe! We will make some alterations due to preferences, like sauteing onion or leaving it out, but this was 2 thumbs up. It will also freeze great! I split this in half and put half in freezer. If you have a small family (we have 5) you could probably even split it 3 ways. Give this one a try!"

Reviewed Chicken Nuggets with Honey Mustard Dipping Sauce

Jan 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made the recipe exactly as stated except I had no horseradish in the fridge and I had purchased boneless, skinless thighs. They were amazing. I was a little concerned about the thighs, but I will be making them exactly this way for my freezer cooking co-op. They were really, really moist because they were thighs. Fabulous! My 4 year old said...

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