I love this recipe. So quick, so easy. My kids (4 and 7) aren't big fans of mushrooms so I sautee red and orange peppers with some onion - I julienne about 2-3 cups for sauteeing. I serve it with long grain rice and usually serve it with a steamed fresh veggie like asparagus or broccoli. Delicious. UPDATE: October 6, 2011 - (Kids are now 7 and 10) - Made this tonight with Turkey Breast Scaloppini... I like it better than veal. Note - turkey needs to be cooked a little longer than 1 minute each side. Also ** note recipe is for 2 servings - I always have to change this to feed my family of four and get the measurements right. Enjoy!
My husband and son said this was the best banana bread they have ever tasted. It was a big hit. I will be baking it again the second I get some overripe bananas... I wouldn't call it "cake" either. It's more like traditional banana bread. ADAPTS - I added 1/2 tsp cinnamon, as someone suggested, and I used 4 bananas (which I had in the freezer, so they were not only full of flavour but they were mashed already and pretty-much ready to go when I peeled them). I will do this again next time. Thank you Sandi! ** 18 MONTHS LATER ** This is still the only banana bread recipe I use. Everyone loves it... Three things - Add 1/2 tsp cinnamon, Split the 1 cup sugar with 1/2 brown + 1/2 white... TODAY I MADE MUFFINS AND WANTED TO SHARE COOK TIMES: 1- medium muffin tin, batter half full - 16 minutes 2 - large/xl muffin tin, batter 2/3 full - 32 minutes Delicious as muffins and easier to put in kids' lunches!
This soup was a huge hit. I followed the recipe to a T. The first time I didn't have Sherry, so I used vanilla instead. It was perfect. I love that there's no cream, and I used low-fat milk - this is a LOW FAT soup. We served this soup as part of a 9 course tasting menu in a cosmo glass... and garnished with vegetable sticks and some sour cream. The soup is also great with parmesan to garnish. The only thing I left out was the parsley - we tried it and I don't think it's needed - and it's something my kids don't like so easy to skip it.
This is my go-to recipe for pork tenderloin and has been for years. I buy the pork tenderloin in club packs, make up the marinade in individual portions, then put each pork tenderloin in a separate ziploc bag and load all the bags in the freezer - we have had it 6 - 8 months later and it has always been delicious (take it out the night before to thaw). DELICIOUS AND EASY.
