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kittykitten

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Reviewed Mustard Crusted Rack of Lamb

Feb 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a wonderful dish for lamb lovers. It even reheats well. I've made it at least 5 times and it is always fantastic. No need to have fresh figs, use dried, pour boiling water over to rehydrate a bit before cooking. For the lamb, I use a few more cloves of garlic, more mustard and a bit more Parmesan but other than that, I follow the recipe and...

Reviewed Herb-Marinated Pork Tenderloins

Feb 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is fantastic. I did two things I did different- First, I made small slits in the pork and stuffing in cloves of garlic before marinading- Second, I strained the marinade after removing the pork for browning, I pressed the marinaded herbs and more minced herbs onto the browned tenderloin to "encrust" it a bit more. I've made it twice with pan...

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