Getting dinner on the table just got a whole lot easier.
Show us your best dish starring A.1. Sauce for your chance to win.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Make room on that summer bucket list and celebrate the season with these must-try recipes.
We've rounded up every cupcake recipe you'll ever need.
As a member, you can save and organize your favorite recipes and more.Join Food.com
Now is the time to finish off that summer bucket list with gusto.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Want to see what this genius app can do? Check out our fun video showing you all the ins and outs.
Take your love of bacon to new levels with these aha tips.
Drip-free cones, secret banana messages, crazy-easy yogurt pops — well, hello there, cool mom!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-3 of 3
on February 28, 2010
Thank you for sharing this! I am a big fan of Prudhomme's recipes. I wanted to cook the Chicken with Oyster Dressing and Gingersnap Gravy but was met with blank stares. When I mentioned this, everyone approved. I would only change this a bit. I notice it just calls for pepper. Usually Prudhomme's recipes, like his Roasted pork that is stuffed the same way, call for specific peppers. I am going to use 2 tsp black pepper, 1 tsp white and 1/2 tsp red. His Roasted pork actually uses 1 tsp red but I find that the extra 1/2 tsp gives a bit too much heat. I also think a light rub for an hour or two ahead will give the Pork Loin a better flavor.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 22, 2008
OMG!! I was so excited to see this recipe. It is exactly like one I got from a women's magazine back in the 70's! I used to make it when my dad visited--he and I both loved it. I lost my recipe, and have been looking for it for years, and am just thrilled. I only remembered that you chopped up bell pepper, onion, thyme and other ingredients and stuffed it in the scored roast, and that it had 8 gingersnaps to thicken and flavor the gravy. This is a wonderful dish!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 23, 2005
This is a marvoulous dish! We really enjoyed it and declared the recipe a "keeper"! I left out the bell peppers because my family doesn't like them. The meat had to cook about two hours. This is an entree worthy of serving to company. Thank you for sharing it!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (241 g)
Servings Per Recipe: 6