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Honey-Gingered Pork Tenderloins

Submitted By: Ramona S.,

2 ¾ pound pork tenderloins 
¼ c honey
¼ c soy sauce
¼ c oyster sauce
2 tbsp packed brown sugar
1 tbsp plus 1 tsp minced peeled fresh gingerroot 
1 tbsp minced garlic
1 tbsp ketchup
¼ tsp onion powder
¼ tsp cayenne pepper
¼ tsp cinnamon
Flat-leafed parley sprigs

Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.

Prepare grill.

Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork basting with reserved marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155 degrees about 10 minutes or more. Let pork stand 5 minutes before thinly slicing. Serve pork with garnished parley sprigs.


Impossible Cheeseburger Pie

Submitted By: Ruth Day, Jonesborough

1 lb. ground beef
1 cup chopped onion
1/2 tsp salt
1 cup shredded cheddar cheese
1 cup milk
1/2 cup Bisquick Baking Mix
2 eggs

Cook ground beef and onion; drain.  Stir in salt, spread in greased 9" pie dish; sprinkle with cheese.  Stir remaining ingredients with a fork until blended; pour into dish.  Bake 25 minutes at 400 degrees or until knife inserted in center comes out clean.

Serves 8.  Prep time: 13 minutes.  Bake time:  25 minutes.


Italian Roast

Submitted By: Tenna Drain

1 Roast
1 pkg. Good Season's Zesty Italian Dressing Mix
1 envelope Lipton Onion Mushroom Soup mix
1 can Cream of Mushroom Soup
1/2 jar Pepperoncini Peppers with 1/2 liquid

Place roast in crock pot.  Add all ingredients and cook on low all day.


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