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Burgundy Pork Tenderloin

Reviewed: Aug. 23, 2010
I have been making this recipe for several years and often serve it to company. I omit the celery and add lots of baby portabella mushrooms. I cut the wine down to one cup and add a can of beef broth. Due to the additional liquid, I add a little cornstarch to thicken. This makes a little more gravy to go with the mashed potatoes I serve with it. Wonderful!
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Two Layer Greek Dip

Reviewed: Apr. 24, 2010
I made this for a get together with my girlfriends to rave reviews. I used Fage nonfat Greek yogurt which is so thick it didn't need to be drained as do some other yogurts. Since I already had it in my refgrierator, I did add in a layer of pesto sauce as another reviewer reccommended. While this was a nice addition, I probably won't repeat next time.
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