Food what more can I say

<p> Balsamic and Black Pepper Filet Mignon </p> <p> Add extra flavor to the steaks by drizzling them with any pan juices after they&#39;re cooked. Serve the steak with fast-cooking long-grain and wild rice pilaf tossed with dried fruit. </p> <p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1227921#"><img alt="Balsamic and Black Pepper Filet Mignon" src="http://i.timeinc.net/recipes/i/recipes/ck/06/09/filet-mignon-ck-1227921-l.jpg" /></a> </p> <p> Ingredients </p> <p class="ingred"> 2 tablespoons molasses<br /> 2 teaspoons balsamic vinegar<br /> 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)<br /> Cooking spray<br /> 3/4 teaspoon salt<br /> 3/4 teaspoon black pepper<br /> </p> <div class="rcpdetail"> Preparation Preheat broiler. <p> Combine molasses and vinegar in a medium bowl, stirring with a whisk. Add steaks, turning to coat. Place steaks on a baking sheet coated with cooking spray. Sprinkle steaks with salt and pepper. </p> <p> Broil 6 minutes; turn steaks over. Broil an additional 5 minutes or until desired degree of doneness. Serve immediately. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 steak) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 215(37% from fat); FAT 8.9g (sat 3g,mono 3.5g,poly 0.7g); PROTEIN 24.7g; CHOLESTEROL 72mg; CALCIUM 37mg; SODIUM 491mg; FIBER 0.1g; IRON 2.3mg; CARBOHYDRATE 8.3g<br /> <br /> </p> </div>

<p> I really want to be able to make curry can anyone point me in the right direction? </p>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=522137#"><img alt="Pork Tenderloin Studded with Rosemary and Garlic" src="http://i.timeinc.net/recipes/i/recipes/ck/02/10/pork-ck-522137-l.jpg" /></a> </p> <p> Pork Tenderloin Studded with Rosemary and Garlic </p> <p> Tender, moist, and fragrant, this hearty main dish is a breeze to prepare. Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow. </p> <p> Ingredients </p> <p class="ingred"> 2 tablespoons finely chopped fresh rosemary<br /> 4 garlic cloves, minced<br /> 1 (1-pound) pork tenderloin, trimmed<br /> 1/2 teaspoon salt<br /> 1/4 teaspoon black pepper<br /> Cooking spray<br /> </p> <div class="rcpdetail"> Preparation Preheat oven to 475°. <p> Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork. </p> <p> Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 3 ounces) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 147(26% from fat); FAT 4.2g (sat 1.4g,mono 1.6g,poly 0.4g); PROTEIN 24.2g; CHOLESTEROL 67mg; CALCIUM 23mg; SODIUM 342mg; FIBER 0.1g; IRON 1.6mg; CARBOHYDRATE 1.5g<br /> </p> </div>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1185412#"><img alt="Beef and Vegetable Kebabs" src="http://i.timeinc.net/recipes/i/recipes/ck/06/05/beef-kebabs-ck-1185412-l.jpg" /></a> </p> <p> Ingredients </p> <p class="ingred"> 1 pound boneless sirloin steak, trimmed and cut into 1-inch cubes<br /> 8 (1-inch) pieces yellow bell pepper (about 1 pepper)<br /> 8 small mushrooms (about 4 ounces)<br /> 8 (1-inch) pieces green onions (about 2)<br /> 8 cherry tomatoes<br /> 1 teaspoon kosher salt<br /> 1/2 teaspoon dried thyme<br /> 1/4 teaspoon freshly ground black pepper<br /> Cooking spray<br /> 2 teaspoons canola oil<br /> </p> <div class="rcpdetail"> Preparation Preheat broiler. <p> Divide the first 5 ingredients evenly among 4 (12-inch) skewers, and sprinkle with salt, thyme, and black pepper. Place on a broiler pan coated with cooking spray; drizzle kebabs with oil. </p> <p> Broil 10 minutes or until desired degree of doneness, turning once. </p> </div> <div class="rcpdetail"> Yield 4 servings (serving size: 1 kebab) </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 218(41% from fat); FAT 10g (sat 3.2g,mono 4.1g,poly 1.4g); PROTEIN 26.5g; CHOLESTEROL 56mg; CALCIUM 33mg; SODIUM 529mg; FIBER 0.7g; IRON 2mg; CARBOHYDRATE 4.7g<br /> </p> </div>

<p> Like crackin&#39; crab? Boiling vats of soup? Bread dipped in hot cheese? Strawberries in chocolate? Steak grilled by your own meticulous hand? These spots let you play with your food. </p> <div> Roll up your sleeves <div> <a href="http://entertainment.signonsandiego.com/places/little-sheep-mongolian-hot-pot/">Little Sheep Mongolian Hot Pot</a> <strong>$</strong>$$$ <div> Pick from dozens of meat, seafood and vegetable options to cook in a vat of flavorful broth at your table. Chinese restaurant chains are cool. </div>4718 Clairemont Mesa Blvd , San Diego<br /> 858-274-2040 </div><br /> <div> <a href="http://entertainment.signonsandiego.com/places/melting-pot/">The Melting Pot</a> <strong>$$$$</strong> <div> Cross skewers with your date in a bowl of gooey cheese. This Aventine fondue spot has a wine list big enough to swim in. </div>8980 University Center Lane, San Diego<br /> 858-638-1700 </div><br /> <div> <a href="http://entertainment.signonsandiego.com/places/friends-house-korean/">Friend&#39;s House Korean</a> <strong>$</strong>$$$ <div> This spruced-up, folk-loving Kearny hole lets you grill black hog -- thickest slices of bacon you&#39;ve ever seen -- right at the table. </div>4647 Convoy St , San Diego<br /> 858-292-0499 </div><br /> <div> <a href="http://entertainment.signonsandiego.com/places/korea-house/">Korea House</a> <div> Got a taste for grilled steak but don&#39;t want the hassle of heating up the barbecue? Head for this Korean restaurant, where you can fire one up at your table. </div>4620 Convoy Street, San Diego<br /> 858-560-0080 </div><br /> <div> <a href="http://entertainment.signonsandiego.com/places/crab-hut/">Crab Hut</a> <strong>$$</strong>$$ <div> Prepare to get messy and wear a bib! This Louisiana crawfish kitchen sells its seafood in big dripping bags. </div>4646 Convoy St. , San Diego<br /> 619-565-1678 </div><br /> <div> <a href="http://entertainment.signonsandiego.com/places/rei-do-gado/">Rei do Gado</a> <div> A churrascaria -- Brazilian barbeque -- blooms in the Gaslamp. </div>939 4th Ave, San Diego<br /> 619-702-8464 </div><br /> <div> <a href="http://entertainment.signonsandiego.com/places/turf-supper-club/">Turf Supper Club</a> <div> Ah, the benefits of benign neglect. Almost everything about this retro-cool bar is just as it was when the place was a hangout for Del Mar Racetrack fans. </div>1116 25th St., San Diego<br /> 619-234-6363 </div> </div>

<p> <a href="http://myrecipes.chtah.com/a/hBIBg2CBASRaEBO7eEnB6S0cyGe/mrdt11"><img alt="Spinach Calzones with Blue Cheese" src="http://img.timeinc.net/recipes/i/recipes/ck/99/05/calzones-ck-223649-l.jpg" /></a> </p> <div> <a href="http://myrecipes.chtah.com/a/hBIBg2CBASRaEBO7eEnB6S0cyGe/mrdt12">Spinach Calzones with Blue Cheese</a> </div> <div> The combination of onions, mushrooms, and fresh spinach packs a serving of veggies into each of these easy, impressive calzones. We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions. </div> <div> Ingredients <p class="ingred"> 1 (10-ounce) can refrigerated pizza crust<br /> Cooking spray<br /> 4 garlic cloves, minced<br /> 4 cups spinach leaves<br /> 8 (1/8-inch-thick) slices Vidalia or other sweet onion<br /> 1 1/3 cups sliced cremini or button mushrooms<br /> 3/4 cup (3 ounces) crumbled blue cheese<br /> </p> <div class="rcpdetail"> Preparation Preheat oven to 425°. <p> Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 calzone) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 297(28% from fat); FAT 9.1g (sat 4g,mono 3.2g,poly 1g); PROTEIN 13.4g; CHOLESTEROL 16mg; CALCIUM 180mg; SODIUM 818mg; FIBER 5.1g; IRON 3.8mg; CARBOHYDRATE 40.7g<br /> </p> </div> </div>