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    Truffle Lady46

    Bathurst, New Brunswick, Canada

    Chef #1368096

    Bathurst, New Brunswick, Canada

    Joined: Aug 29, 2009

    My Journal

    Reviewed Chicken Stew with Biscuits

    "This recipe is delicious. I tweaked it a bit by replacing the whole onions with diced potatoes and using milk instead of cream. Had it for company and everyone loved it. Definitely a do again.""

    6 hours ago on FoodNetwork.com

    Added Recipe Photo to Anne Byrn's Oven-Baked Pork Tenderloin

    1 day ago on Food.com

    Saved Recipe Anne Byrn's Oven-Baked Pork Tenderloin by Lorraine of AZ

    1 day ago on Food.com

    Reviewed Anne Byrn's Oven-Baked Pork Tenderloin

    "I wanted to try a new recipe for Tenderloin in the oven. Gave this recipe a try and followed the recipe as is. Turned out very good and tender. I would make again. I am going to make this recipe with chicken thighs. Will pour all the sauce over the chicken and baste during cooking. Should be yummy."

    1 day ago on Food.com

    Reviewed Classic Beef Stew

    "I was looking for something easy to pop into the oven. Gave this a try. I did tweak it suit my taste. I used oil to brown the meat to save on fat. I added four cups of broth and thickened very slightly, and I added dough boys for the last 10 minutes. Turned out very good and would make again."

    8 days ago on Food.com

    Reviewed Balsamic Pork Tenderloin

    "I didn't have time to marinate so gave this recipe a try. It was quick to prepare and very tasty. Lined the pan as suggested, Cooked a little longer than 20 min, but that is to your liking. Certainly a do again."

    Jan 8, 2012 on Food.com

    Saved Recipe Balsamic Pork Tenderloin by Marie

    Jan 8, 2012 on Food.com

    Reviewed C Hudson's Ham & Potato Casserole

    "I had cooked a ham and was looking for a recipe to use the leftover ham. Tried this recipe and found it to be very good. You definitely need to use the onions and green pepper in the sauce. I had leftover peas and added them to the sauce. Definitely a do again."

    Oct 26, 2011 on Food.com

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