Archive for Recipe Review

Recipe Review – Pork Roast with Parmesan Fries

This was pretty good.  Instead of regular fries, I used sweet potatoes.  Which came out good, but really stuck to the pan even though I greased it.  The roast was moist and yummy.  Matthew loved the sweet potatoes and even ate the roast.  We ate about half the roast and plan on making BBQ pork sandwiches with the rest.  Recipe from Kraft.

1 egg white, lightly beaten
1/4 cup  KRAFT 100% Grated Parmesan Cheese
1 tsp. garlic salt, divided
1-1/4 lb.  Yukon gold or russet potatoes (3 medium), cut into thin wedges
1 pork tenderloin (1 lb.)
2 Tbsp.  KRAFT Balsamic Vinaigrette Dressing
1 Tbsp. honey
PREHEAT oven to 425ºF. Combine egg white, cheese and 3/4 tsp. of the garlic salt. Add to potatoes; toss to coat. Spread onto greased large baking sheet.

BAKE 15 min. Place meat on same baking sheet next to the potatoes; sprinkle with remaining 1/4 tsp. garlic salt. Bake an additional 20 min. Meanwhile, combine dressing and honey.

BRUSH meat with dressing mixture. Continue baking 10 to 15 min. or until meat is cooked through (160ºF) and potatoes are tender, brushing meat occasionally with any remaining dressing mixture.

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Recipe Review – Buttery Corn Bread

I love this recipe!  It comes out beautiful and there is a lot of it.  And since it’s a 9×13-inch pan, I can have one of my favorite snacks….cornbread, warmed, with a little bit of butter and maple syrup.  Yum!  Recipe from Taste of Home.

  • 2/3 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1-2/3 cups milk
  • 2-1/3 cups all-purpose flour
  • 1 cup cornmeal
  • 4-1/2 teaspoons baking powder
  • 1 teaspoon salt

Directions:

In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 12-15 servings.

 

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Recipe Review – Parmesan-Baked Salmon

This is the first of many reviews of new recipes that we try.  (Hopefully!)

We tried the Parmesan-Baked Salmon and thought it was pretty good.  I couldn’t really taste the lemon juice.  The mayo-cheese mixture was hard to smooth out on the fillet, since it kept sliding around with the spoon.  It just required a little more work than a simple swoosh of the spoon.

I’ve been a cautious of using mayo & Miracle Whip to cook with like that.  While I enjoy those things in salads and on sandwiches, I’ve always been worried that it will taste like a big clump of mayo.  Not the case with this recipe.  It turned out creamy and the cayenne pepper gave it just a little kick.

I made half the recipe since there are only 2 of us and Matthew.  The fillets were big enough to provide Matthew and I another meal.  By the way, Matthew seemed to enjoy it and ate all that we gave him the first night.  The leftovers he ate a little bit.

We served it with a broccoli-cheese rice mix and a tossed salad.

parmesan-baked salmon

1/4 cup KRAFT Mayo Real Mayonnaise
2 Tbsp.  KRAFT 100% Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)
4   salmon fillets (1 lb.), skin removed
2 tsp. lemon juice
10   RITZ Crackers, crushed (about 1/2 cup crumbs)
PREHEAT oven to 400°F. Mix mayo, cheese and pepper until well blended; set aside.

PLACE salmon on foil-lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs

BAKE 12 to 15 min. or until salmon flakes easily with fork.

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