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msommerlund

Canning

Member since Jan 2010

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Reviewed Bananas with Orange and Rum Caramel

Feb 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was delicious! I made it for a small dinner party, and everyone loved it. I followed the recipe exactly except for the mint (I forgot to buy it). After I poured the sugar in the pan, it took quite a while before the sugar had melted completely. Once it did, I let it brown a little before adding the rest of the ingredients. I placed the ice cream...

Reviewed Bananas with Orange and Rum Caramel

Feb 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was delicious! I made it for a small dinner party, and everyone loved it. I followed the recipe exactly except for the mint (I forgot to buy it). After I poured the sugar in the pan, it took quite a while before the sugar had melted completely. Once it did, I let it brown a little before adding the rest of the ingredients. I placed the ice cream...

Reviewed Bananas with Orange and Rum Caramel

Feb 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was delicious! I made it for a small dinner party, and everyone loved it. I followed the recipe exactly except for the mint (I forgot to buy it). After I poured the sugar in the pan, it took quite a while before the sugar had melted completely. Once it did, I let it brown a little before adding the rest of the ingredients. I placed the ice cream...

Reviewed Pork Tenderloin with Seasoned Rub

Nov 6, 2010 in Food Network Community Toolbox on Food Network

Super easy and very tasty! I browned the meat for shorter than stated at high heat, then roasted in the oven at 375 degrees convection for 10 minutes (my tenderloin was quite small). It was perfectly cooked - juicy and tender with a subtle blush colour at the thicker parts and the flavour was excellent!

Reviewed Bacon-Herb Wrapped Pork Tenderloin

Nov 6, 2010 in Food Network Community Toolbox on Food Network

This was very tasty! I didn't have fresh rosemary, so I used dry, and I forgot the sage (I even had fresh sage in the fridge - oops!). The flavours were still excellent. I didn't have any cooking twine, so I attached the bacon with roasting needles, which worked just fine. I don't like my pork too pink, and since one of my tenderloins was quite large...

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