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Asian Style Country Ribs

Reviewed: Feb. 19, 2013
Something my finicky hubby and kids will eat too. After reading the reviews, I opted to cook on low heat, 275 degrees, in a dutch even, with all of the marinade. Making it for the second time, I made some small adjustments. I eliminated the olive oil all together and used half of the sesame oil; I found the first time around to be too oily for my taste. I doubled the sriracha but we tend to like things with a bit of a kick. I used low sodium soy sauce and used a combination of boneless and bone-in country style ribs.
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Grilled Filet Mignon with Gorgonzola Cream Sauce

Reviewed: Aug. 28, 2009
I made this with less parmesan cheese (simply b/c of preference) and half and half instead of heavy cream to reduce the richness but added cayenne pepper to give the sauce a kick. In addition I sliced the tenderloin into small half dollar size pieces and plated them along with potato pancakes. Everyone had a second helping
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