Originally Posted by jp4m2 (Post 3984059)

I know it sounds so simple but mine is for a macaroni salad. I've had many, many salads over the years and they where either good, bad and just ok. I knew when I found myself craving a second helping of this salad it was the one! I almost tripped someone trying to get back to the table. ;) I'll post it when I locate it if anyone wants to try it.....

Originally Posted by jp4m2 (Post 3984128)

I hope you like it.....I've given this to a few people and they loved it. Two of the husbands ate the whole bowl in one day!

The ingredients.....

Attachment 372876

After dressing is added....

Attachment 372877


Macaroni Salad

2 c. macaroni, cook until just done about 8 minutes
2/3 c. peas
2 celery stalks, minced fine
½ c. shredded baby carrots
6-8 green onions, sliced thin (or chives)
1c. cheddar cheese, bite size (Cabot's reg. or light, mild or sharp)
3-4 hard boiled eggs, chopped
1c. ham, diced
Drain and rinse macaroni. Spread on a cookie sheet to cool before adding to other ingredients.Place all other ing. in a bowl. Set aside to make dressing.

Dressing:
½ c. ranch dressing (Light or reg.Marzzetti Ranch)
½ c. mayo. (Hellman’s)
1tsp. yellow mustard (Dijon optional)
½ garlic powder
¼ -1/2 tsp. pepper
1tsp. salt
1 1/2 tsp. Tabasco
2 tsp. sugar
Put all the ing. in a bowl, stir to combine. Gently fold with the salad ing., adjust salt and pepper to taste. Chill for 3 hours. If needed add some milk and stir before serving.

Substitutions:
Can use bacon instead of ham

**If making potato salad instead of macaroni:
Wash and slice in half baby red potatoes, leave skins on. Cook until tender, drain. While hot cut or chop into smaller pieces. While still hot drizzle with about 4 tbs. of red wine vinegar (or apple cider vinegar or even dill pickle juice) gently turn while drizzling. Spread out on a cookie sheet to cool before adding to dressing.

Originally Posted by sugarmamma (Post 3983375)

This is more of a method than a recipe, but it works amazingly well and reliably.



"My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinade the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - Perfect Boneless Beef Roasts."
Ingredients


1 lb boneless pork tenderloins ( approximate)
salt and pepper
dry seasoning, of your choice ( thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)
Directions

NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according your individual oven.

Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.

Preheat oven to 500-550 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan.

Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. Turn oven OFF and DO NOT open oven door for 1 hour. Remove from oven and let rest 5 minutes to redistribute internal juices. Roast will be done, very slightly pink in the center, and very moist.


NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. If you have an oven probe or a thermometer that has a wire that goes through the side of the oven door, by all means use it and set alarm for 140-145 degrees. It should go off before the hour is up. After resting 5-10 minutes, the roast should reach 145-150 degrees.
According to Sara Moulton on FoodTV, salmonella is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be drier).
VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.

Originally Posted by Ahis_Mama (Post 3991131)

Okay...I just made this tonight and I loved it! It is from the foodnetwork website by Paula Deen but I tweaked it. :p This is a keeper for my family!

Oh...I also doubled my recipe. lol Below is the original recipe with my added 2 cents. ;) I also added chopped garlic and worcheshire sauce.
Ingredients

1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper (I used zucchini chopped into 1/4" piceces instead and it was YUM this I recommend)
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice (used a regular 14oz. can)
1/2 cup quick-cooking oats ( Did not use oats! I used panko instead.(japanese bread crumbs)

Topping:

1/3 cup ketchup
2 tablespoons brown sugar (my opinion is to use half as it seemed too sweet)
1 tablespoon prepared mustard
Directions

Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.