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Old 09-12-2013, 01:44 PM   #41
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Pork Tenderloin Bacon Wrapped Medallions!

My favorite take on Pork Tenderloin is the Bacon Wrapped Medallions I make! Then, poor a little Marsala Sauce on top and they are great.
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Old 09-12-2013, 01:48 PM   #42
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Originally Posted by CarolynHicks View Post
My favorite take on Pork Tenderloin is the Bacon Wrapped Medallions I make! Then, poor a little Marsala Sauce on top and they are great.
Those look mighty tasty!

What could be better than pork wrapped in more pork!
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Old 09-12-2013, 01:55 PM   #43
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MMMMM! Pork on pork food porn! I'm hungry now.
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Old 09-12-2013, 02:00 PM   #44
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Welcome to DC. This is a fun place to be. Lots of laughs and information.
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Old 09-12-2013, 02:12 PM   #45
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Great looking appetizers.
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Old 09-12-2013, 02:31 PM   #46
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I made an awesome dinner with them too!

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Great looking appetizers.
I piled on the veggies and made a meal out of it and it was great! I poured Marsala Sauce on top as well!
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Old 09-13-2013, 05:05 PM   #47
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PrincessFiona60:

Here is my Dad's Czech Dumpling recipe:

2 slices toast, diced
2 c. Flour
2 eggs
1/2 c. Milk
2 tsp. salt
2 tsp. baking soda

Mix ingredients. Knead 3 or 4 times. Cover and let rest 1/2 (very stiff dough). Cut in half. Divide each half into 3 or 4 sections. Roll into balls. Drop into boiling broth or water. Cover pot. Turn to simmer for 30 minutes. DO NOT lift lid or stir as the dumplings will shrink and turn into nasty hard globs. These are bread textured large dumplings. I usually cook them on a pot of pork and cabbage or sour kraut. Also good with gravy and German style meals.
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Old 09-13-2013, 05:08 PM   #48
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...I poured Marsala Sauce on top as well!...
What is this Marsala sauce you speak of?
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Old 09-13-2013, 10:09 PM   #49
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Quote:
Originally Posted by Raspberrymocha55 View Post
PrincessFiona60:

Here is my Dad's Czech Dumpling recipe:

2 slices toast, diced
2 c. Flour
2 eggs
1/2 c. Milk
2 tsp. salt
2 tsp. baking soda

Mix ingredients. Knead 3 or 4 times. Cover and let rest 1/2 (very stiff dough). Cut in half. Divide each half into 3 or 4 sections. Roll into balls. Drop into boiling broth or water. Cover pot. Turn to simmer for 30 minutes. DO NOT lift lid or stir as the dumplings will shrink and turn into nasty hard globs. These are bread textured large dumplings. I usually cook them on a pot of pork and cabbage or sour kraut. Also good with gravy and German style meals.
Thank you so much, they sound great. Next time I stew a chicken this is what I am topping it with!
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Old 09-13-2013, 10:33 PM   #50
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I often cut back the salt especially when made with kraut.

Leftovers are marvelous if sliced and fried in butter. Yummo!
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