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Joined Date: Sep 17, 2007
"These are the BEST snickerdoodles!!""
Reviewed Stuffed Loin of Pork "Cuba Libre"
"@ keithhunt from Houston: FIRST: A clove of garlic is a clove of garlic. A bulb or head of garlic is the whole thing. I've never heard anyone use the term "toe" of garlic. SECOND: just because garlic and prunes don't appeal to you, does not mean that the combination does not appeal to everyone. THIRD: One does not "sour" orange juice. The recipe refers to a sour orange, which is a variety of orange (like a blood or navel orange). FOURTH: The recipe probably has a typo. The oven temperature is supposed to be 425 and not 325 degrees. (Most stuffed pork loins are roasted between 375 and 425 degrees.) FIFTH: This recipe was delicious and not complicated. Maybe your result was a disaster because you are not a very skilled cook? I am making my assumption based on the errors in your knowledge base. Good luck finding other recipes more suited to your skill and knowledge level."
Reviewed French Onion Soup
"This is the BEST French Onion Soup I have ever made. It rivals the best soup I have gotten in any restaurant. Thanks, Tyler, for such a fabulous recipe!
I made only a couple of changes: I was out of bay leaves, but had fresh rosemary, so I chopped that up and used it along with the fresh thyme. I also had Provolone cheese on hand, so I used that instead of the Gruyere. Delicious!!
"@ mrsrks - you should use a yellow squash in this recipe.
Reviewed Fudgy Brownies
"These brownies were super simple to make and tasted wonderful! They're definitely not cakey, but are gooey and fudgey. I served them warm with a scoop of vanilla bean ice cream - YUM!!