ADVERTISEMENT
- Real Recipes from Real People -

Re: THE BEST! Cherry Almond pork

Misc.

This sounds great and I bet it looks very festive. Do you know if you could do a similar thing with Turkey? I wonder if you could substitute whole cranberry sauce for the cherry preserves?

Jackie


MsgID: 0025930
Shared by: Jackie
In reply to: Recipe(tried): THE BEST! Cherry Almond pork
Board: Cooking Club at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Magic Cobbler (blender or food processor)
  • MAGIC COBBLER 1/2 cup margarine 1 cup plain flour 1 cup granulated sugar, divided use 1/2 teaspoon salt 3 teaspoons baking powder 1 cup milk 3 full cups sliced fresh peaches 1/4 teaspoon ground cinnamon Vanilla ice cr...
  • Low Fat Caesar Salad with Garlic Croutons
  • LOW FAT CAESAR SALAD 4 Slices French bread (3/4 oz), cut into 3/4-inch cubes 2 cloves garlic, crushed 8 cups romaine lettuce, loosely packed 1/2 cup Parmesan cheese (1 oz), shaved* FOR THE DRESSING: 3 tablespoons wa...
  • Taco Casserole - Variation
  • I tried this last night, using up a bag of Doritos. I baked in a 9x13-inch glass pan. It was excellent. Many...
  • Southern Biscuits (Betty Crocker Cookbook, 1956)
  • SOUTHERN BISCUITS 2 cups flour 1 tablespoon baking powder 1 teaspoon salt 6 tablespoons shortening 2/3 cup milk Preheat oven to 450 degrees F. Combine flour, baking powder and salt in bowl. Cut in shortening. Add m...
  • Ice Cream Kolachkes
  • Hope you can use this one? My daughter makes them at Christmas. It does call for butter though, and she has had lots of luck and compliments with them. ICE CREAM KOLACHKES (Polish and Czech roots) 2 cups butter, s...
  • Balsamic Glazed Parsnips and Onions
  • BALSAMIC GLAZED PARSNIPS AND ONIONS 2 pounds parsnips, trimmed, peeled and cut into sticks 2 inches long and 1/2 inch wide 2 medium yellow onions, halved and sliced 1/4 cup olive oil 1/4 cup balsamic vinegar 1/4 cup l...
ADVERTISEMENT
  • Quick Ham Chowder
  • QUICK HAM CHOWDER 2 tablespoons margarine 1 cup diced ham 1/2 cup chopped onion 1 (10 3/4 ounce) can condensed cream of mushroom soup 1 1/2 cups milk 1 (16 ounce) can cream style corn 1 cup diced cooked potatoes Salt ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Re: THE BEST! Cherry Almond pork
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!