Edamame ... LOVED it! Must get some more.
I tried the Thai Chili Sauce, too. Very good for a sweet element. I mix it with other Asian sauces to use as a dip for Chinese dumplings.
Beer Cheddar Cheese from Trader Joe's ... Spectacular!
Oh man, I try different ingredients and make new recipes all the time! I get a lot of ideas and recommendations from here and from Food Network, but I sure as heck can't remember them all.
Two my 2008 keepers are Egg Foo Yung and Oven-Fried Rice.
I'd say the easiest, delicious and most versatile recipe I've adopted is one from Ol' Blue. I've used this with pork loin, chops, ribs, beef, chicken ... whatever I have!
Pork Loin, Melt in Your Mouth (Posted by Ole Blue)
2 1/2 to 3 pound(s) PORK LOIN ROAST; Boneless.
1 clove(s) (small) GARLIC; Cut Into Slivers.
1 to 2 tablespoon(s) OIL
1 package(s) LIPTON ONION SOUP MIX
1 can(s) (10 3/4 ounce) CREAM OF MUSHROOM SOUP
2 cup(s) WATER; Hot.
SALT; To Taste.
BLACK PEPPER; To Taste.
Poke holes all around pork loin, insert garlic.
Season pork with salt and pepper to taste.
Coat meat well with flour.
Heat oil in cast iron skillet or a heavy skillet.
Brown meat on all sides.
Mix the mushroom soup and onion soup mix together with the hot water.
Slowly add soup to the roast allowing some of the onion pieces to rest on the top of the pork loin as much as possible.
Cover pan and bake at 375 degrees for about 1 hour and 15 minutes or until done.
Serve gravy over mashed potatoes if desired.