My husband and I enjoyed this for supper tonight. I followed the recipe precisely except I had 2 tenderloins, each 1 1/2 lbs. I marinated them overnight and cooked them on the grill. It took about 40 min. The only thing I didn't see mentioned is I noticed scum on the top of the sauce when I boiled it so I skimmed it off. We decided this recipe is a keeper. My hubby drizzled the sauce on his pumpernickel bread. Next time I'll double the sauce for 2 tenderloins because it will probably be for guests.

Reviewed On: Aug. 20, 2011

This is a special treat. The biscuit portion reminds me of a shortbread cookie. I made the dough in the food processor and rolled it out as instructed. Mine was done and getting brown after only 50 min. I added the extra cinnamon/sugar and baked another 7. It turned out perfectly. I used frozen mixed berries that were heavy on blackberries. I ended up with a lot of extra juice in the bag so while the cobbler baked I sweetened the juice and thickened it with a little cornstarch. Then I served it warm along with the cobbler and whipped cream.

Reviewed On: Apr. 5, 2011

I get Carrot Souffle every time my husband and I go to Picadilly. This is just as good. I used organic unsalted butter instead of margarine, cutting it down to 6T instead of 8. It had a buttery richness. I replaced much of the sugar with Organic Zero by Wholesome Sweetners (a granulated sugar with no calories, artificial ingred., glycemic index or bitter after taste). It was beautiful, delicious and easy. I used my Rival electric wand to puree the carrots, stir the eggs and combine ingredients together. I took it over to my 90 yr old in-laws house for dinner tonight as a side along with a meat and potato type meal. It was enjoyed by all. My husband especially liked it. I'll be making this one again guaranted.

Reviewed On: Aug. 13, 2010