2024 the best tenderloin recipe review

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(as of Dec 18, 2024 02:46:16 UTC - Details)

The one-pot meal reinvented.

It's amazingly convenient: Cook complete meals on one sheet pan (sometimes two).
Amazingly tasty: Food actually taste better when cooked on a sheet pan, because it uses three techniques—roasting, baking, or broiling—that intensify flavor.
And amazingly versatile: Recipes ranging from easy weeknight dinners to special-occasion meals, plus extras like snacks and sides, ten quick brunch dishes, and irresistible, brilliantly creative desserts.
Simply amazing.

“An ingenious book. It’s all the convenience of a slow-cooker, but the sophistication and creativity of a fine dining restaurant.” —Zoe François, author of Artisan Bread in Five Minutes a Day
 

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How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. Award-winning author and instructor Raghavan Iyer explores the origin of curry across the globe with 50 recipes in this illustrated cookbook about the simmering, scrumptious history and lore of a globally beloved dish.​ When you’re in prison, a little money in the commissary can mean the difference between a life of flavorless misery and the pleasure of re-creating a taste of childhood. And it starts with Ramen. By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well—really well—on the strictest of budgets. The IACP Award–winning author of The Vegetable Butcher presents simple lessons and 100 recipes that put irresistible, vegetable-forward dishes in every home cook’s everyday rotation.

Publisher ‏ : ‎ Workman Publishing Company; Illustrated edition (December 2, 2014)
Language ‏ : ‎ English
Paperback ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 0761178422
ISBN-13 ‏ : ‎ 978-0761178422
Item Weight ‏ : ‎ 1.25 pounds
Dimensions ‏ : ‎ 7 x 0.6 x 9 inches
Reviewer: L. Mountford
Rating: 5.0 out of 5 stars
Title: I really like this -- good results so far ....
Review: Sheet pan dinners are becoming a “thing,” but a lot of us have been cooking this way for years. It reduces the number of pots/pans needed to get dinner on the table and allows flavors to combine better than cooking everything separately.I was curious to see the current “state of the art” in preparing one-pan oven-baked/broiled meals. Molly Gilbert has put together some interesting and creative recipes, most of which can be prepared with ingredients found in most supermarkets. There’s a nice variety organized by protein (fish, poultry, meat) as well as some vegetarian options, sides, and desserts.Most of the recipes have photographs, and the instructions are clear and easy to follow. The Kindle edition is nicely formatted, with no obvious “skipping” problems I’ve had with other ebooks. I use the Kindle software on my iPad when I’m cooking and everything works just fine.My usual practice when I review a cookbook is to prepare 3 recipes to check clarity, accuracy, and overall taste. I followed that practice with this book as well.1. Quick Chicken & Baby Broccoli with Spicy Peanut SauceSuper simple and very tasty. You make a spicy peanut sauce, reserve 1/4 C of it for dipping later, and use the rest to coat thin chicken cutlets (I used chicken tenders) and broccoli before broiling for about 10 minutes. So easy, and broiling gives the right amount of “char” to give it almost a grilled taste. This is a keeper and I’ll definitely make it again.2. Pork Tenderloin with Squash, Apples & OnionI cut this recipe in half and made it in my toaster oven (mine has a temperature control that allows me to set a precise temperature). Chunks of butternut squash, granny smith apples, and red onion combine with pork tenderloin and roast fairly quickly in a 450 F oven (a total of about 20-30 minutes cooking time plus 10 minutes resting time. Seasoning is simple, too: garlic, thyme, herbes de Provence, mustard, salt and pepper with some olive oil — which lets the flavors of the apple and onion shine. Very good, another easy recipe to prepare, and I love that I can just make half of the recipe to eliminate some of the leftovers. Another keeper.3. Fajita Flank Steak with Peppers & OnionI made this with skirt steak (it’s listed as a suitable substitute) since that’s what I had on hand. You mix up a marinade with garlic, oil, Worcestershire sauce, lime juice, cumin, chili powder, a little sugar, red pepper flakes, and salt. You reserve 1/4 C for the veggies and use the rest to marinate the steak at least 2 hrs (I put this together around noon, and used it around 6:00 pm for supper). Thinly sliced peppers and onions are tossed with the reserved marinade and roasted for about 10-15 minutes. Add the steak to the pan and broil for 3-5 minutes per side. Serve with heated flour tortillas with the usual toppings (salsa, sour cream, avocado, Cotija cheese). This works well to get fajitas done fairly quickly, everything “done” at the same time. The marinade is wonderful, and I’ll likely use it for other things, too. Another winner.So there it is. I was impressed enough with these three recipes that I’m probably going to keep this in the kitchen for awhile and try some of the other recipes (several of the seafood dishes are calling my name). If you’re looking for easy-to-prepare one-pan meals, give this a look. I love it.

Reviewer: Shadow
Rating: 5.0 out of 5 stars
Title: INSANE Flavor in SUPER Quick Meals
Review: Molly Gilbert's Sheet Pan Suppers is one of the most fantastic cookbooks that I have ever owned. I purchased this book a few weeks ago and have been trying one recipe after another since. From the first recipe that I tried, Bruce's Barbeque Meatloaf and Potatoes, to the last one I tried, Pears in Prosciutto, I have been blown away by not only how quick these recipes come together but how absolutely packed with flavor they are. I even ended up liking recipes that I cooked for others, though they are not in my flavor wheelhouse, such as the, Warm Tuna Nicoise Salad, (pre-baked partial recipe pic included). I also like that she took the time at the beginning to write about how she shops and the products that she uses so you can replicate the recipes as true to her process as possible. I like to start true to recipes and then tweek to my tastes after trying. There are a huge variety of flavors in these pages that have already taught me a ton about how to use a sheet pan effectively. I am inspired!! Only read below if you want to know where I am coming from before giving this review.I am a somewhat jaded buyer of cookbooks. I traditionally have gotten cookbooks full of hope that they will open up a whole new slate of recipes that I love - only to find two to three recipes that really wow me. I have done some sheet pan recipes from online sources, and I have been very pleased with the ease of cooking them but completely underwhelmed by the actual flavors. I purchased this cookbook as a last ditch effort to find easy sheet pan recipes that I would like and that might inspire me to do my own. I am so glad I did!

Reviewer: Marty Martindale
Rating: 4.0 out of 5 stars
Title: Roasty, Toasty, not Fried
Review: Sheet Pan SuppersBy Molly GilbertA review by Marty MartindaleCrispy, Toasty, Juicy, not FriedFor us, it all began by coating certain veggies, with herbs and aromatics on an old sheet pan, setting the oven to quite hot and voilla! Then, after not too long, we had a nice combination of roasted, fresh goodies to eat with some meat. Then, we figured out how to include certain meats or seafood, and it was even more delicious. Everything has a lot more character, far finer than an all-day so-jour in a mush-making slow-cooker.Sheet Pan Suppers, this niftily-titled book is authored by the well accomplished Molly Gilbert, an Amhurst College grad plus a graduate of the French Culinary Institute. With a background like this, she’s going to give us reliable oven combos. Many of us need a little more direction. Here it is.Some ingredients will never work in an oven situation, but an overwhelming amount of ingredients do. Gilbert’s book contains complete meals, partial meals, also some appetizers and some desserts, 120 in all. Some will want to add a bagette or a small salad to complete a meal. At times Gilbert relies on “store-bought” toppings and complements to bring out the best in her oven creations.Some examples:Tuna Niçoise Salad - She has us round up a shallot, Dijon mustard, anchovy paste, cider vinegar, olive oil, green beans, baby potatoes, grape tomatoes, tuna and hard-boiled eggs.Tilapia Tacos with Zucchini & Fresh Mango Salsa - she directs us to use zucchini, olive oil, cilantro, chile in adobo sauce, lime zest and juice, green onions, corn tortillas, a mango, avocado and a jalapeno pepper.Pecan “Fried” Fish with Tartar Sauce - gather up pecan halves, panko, parsley, olive oil, eggs, mayo, smoked paprika, cod fillets, capers, sweet relish, lemon juice and Worcestershire sauce.Honey-Orange Shrimp with Baby Bok Choy - jasmine rice cooked separately. Round up raw shrimp, orange zest and juice, olive oil, hot sauce, Dijon mustard, garlic, butter, honey, soy sauce, red pepper flakes and baby bok choy.Chinese Five Spice Pork Chops with Nectarines - uses canola oil, brown sugar, soy sauce, rice vinegar, ginger, Chinese five-spice powder, dark sesame oil, nectarines and green onionsPork Tenderloin with Squash, Apples & Onion - Peeled butternut squash, Granny Smith apples, a red onion, garlic, olive oil, herbs and ground mustard.Roasted Sausage & Red Grapes with Polenta & Gorgonzola - involves olive oil, pre-cooked polenta, red onion, red seedless grapes and crumbled Gorgonzola cheese.A couple of interesting desserts:Roasted Banana Sundaes - simply cut unpeeled bananas in half lengthwise and bake with cinnamon. Remove from oven and combine with favorite sundae toppings.Flourless Chocolate Cakes - involves butter, semisweet chocolate, vanilla, sugar, cocoa, expresso powder, salt, eggs and powdered sugar.Happy cooking!

Reviewer: Brian Sh
Rating: 5.0 out of 5 stars
Title:
Review: Easy to follow. Variety of recipes.The recipes are not complicated or call for ingredients. Almost all of the Ingredients are at my local grocery store.

Reviewer: Encarna Serrano
Rating: 4.0 out of 5 stars
Title:
Review: Lo compré pensando q sería un libro sólo de recetas de platos principales.Más de un 30% del libro son postres.Tiene buenas fotos.

Reviewer: Reba G.
Rating: 5.0 out of 5 stars
Title:
Review: She said that the book arrived ontime and was in very good condition. She enjoys it and said the content is excellent as well!

Reviewer: kicalle
Rating: 5.0 out of 5 stars
Title:
Review: Davvero un bel libro. Un sacco di ricette interessanti a cui ispirarsi. Per me che sono un 'amante della cottura in forno: una manna dal cielo. Bisogna masticare un po' di inglese, ma ci sono le tabelle di conversione per le quantità e le temperature.

Reviewer: Jk
Rating: 5.0 out of 5 stars
Title:
Review: Most of the recipes are great and easy to grasp for an English reader With relatively few American kitchen terminology pitfalls to overcome. Well worth giving this a try for those, right I had a long day at work, so supper needs to be easy. Most of these recipes aren't much more difficult than opening a ready meal, but healthier, more variety, less expensive and nearly as quick. Just right for anyone, like me, who uses "I just don't have time/ it's been a long day" as an excuse for not cooking.