Buttery, soft, and chewy, these raisin filled pretzels are so good drizzled in a vanilla glaze.
A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
Fluffy sponge cake, tangy lemon custard, sweet berries and freshly whipped cream. I could dive right in and never come out.
by Terri @ that's some good cookin'
Layers of flavors, deep and rich. Your crockpot will think it died and went to heaven.
by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
Literally translated as reboiled, Ribollita is a Tuscan soup that can be made with whatever vegetables you have on hand. It’s also called Poor Man’s Soup.
by christyB on August 25, 2009 in Main Courses, Pork
Mouthwatering deliciousness is this pork tenderloin recipe. I can’t describe just how good it is.
Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.
by Ree and filed in Main Courses, Pasta
A simple, classic, easy-to-throw-together pasta dish that’s deliciously addictive.
by DomesticDivaa and filed in Main Courses, Poultry
Jambalaya packed with andouille sausage, chicken, and a creamy beer and tomato sauce with a kick!
by hazelbite and filed in Casseroles, Main Courses
Creamy chicken and rice casserole that comes together in under an hour.
by hazelbite and filed in Beef, Main Courses
One-pot comfort food that’s quick and easy for a weeknight dinner.
by Meredith {In Sock Monkey Slippers} and filed in Main Courses
Made with buttermilk and Greek yogurt, these Mini Corn Dog Muffins are a delicious alternative to the fried corn dogs your children love.
Lauren's recipe box is packed with all kinds of scrumptious recipes---more than 225 of them! She regularly turns everyday ingredients into extraordinary food. From beautiful photographs to mouthwatering recipes, her blog Lauren's Latest never disappoints.
Sommer is a professional recipe developer and food writer. Her blog A Spicy Perspective is where she continues to share her cooking expertise with others. Check out her recipe box for more of her easy-to-prepare recipes!
© Copyright 2006-2012, The Pioneer Woman | Ree Drummond. All Rights Reserved
Powered by WordPress
3 Comments | Be the first to comment!
Comments
maksbestfriend on 8.29.2009
Can I ask if 300 degrees for 2-3 hours is accurate? Tenderloin doesn’t seem to need to cook for that long. Can you clarify on this please? Thanks
sfrye on 10.14.2009
I completely agree with questioning the cooking time/temp. However, the recipe is GOOD. I reduced the brown sugar [didn't want it too sweet] and added some diced jalapeno. I cooked mine for 45 minutes at 400, then rested for 10 minutes. The tendeloins were not overdone — the bacon kept them tender — but next time I’ll take them out after 30 mins to maintain some pink in the middle. BTW, I marinated them — covered — in the fridge for about 2 hours. Despite my complaints about the specifics on this recipe, we really enjoyed it and will make it again.
lesleyengel on 12.3.2009
I agree that there is may something wrong with the cooktime. However this recipe turns out great and is a keeper. I cooked mine in the oven for 40 min @ 375, and next time I think I would reduce the time to 30 min.
I marinate them for 2.5 hours in a shallow dish and turned them after an hour. I also used strait garlic powder and didn’t add salt to try and reduce the amount of salt in the recipe.
You must be logged in to post a comment.