DecaturFifi Recipe Reviews (Pg. 1) - (10593620)

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Best Steak Marinade in Existence

Reviewed: May 14, 2014
Tried this last night on Prime Sirloin Tips. The hubby is a steak purist and does not believe in putting anything on a steak other than salt and pepper. I marinated half of the tips and he did his salt and pepper on the other half, and what can I say? This marinade won, hands down and he is now a convert! The marinated steak was so much more moist and juicy, not to mention extremely tasty and delicious. This is our new "go to" marinade for our steaks.
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Amish Breakfast Casserole

Reviewed: Dec. 22, 2010
I made this recipe for a fund raising breakfast at my husband's office. People clamored for it. I made it with Apple wood bacon and added 1/2 green bell pepper, 1/2 red bell pepper (diced). This is really such an improvement on the Egg/sausage casserole that we've grown so weary of. This is our new Christmas morning casserole!
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2 users found this review helpful
Photo by DecaturFifi

Cheddar Buttermilk Biscuits

Reviewed: Aug. 28, 2010
This recipe is a winner! I have tried tons of "scratch" recipes for buttermilk biscuits, but this one is THE BEST! I used my food processor to mix the dry ingredients, then the ice cold butter pieces. I then turned the ingredients out into a bowl, tossed in the cheddar and then added the buttermilk. I baked them in a well buttered iron skillet, and golly, the bottoms turned out so beautifully, with a golden, crispness. The biscuit itself was light, flakey and flavorful. My family couldn't get enough.
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11 users found this review helpful

Margarita Bars

Reviewed: Jun. 3, 2010
Very good!
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0 users found this review helpful

Richest Ever Chocolate Pound Cake

Reviewed: May 20, 2010
I didn't separate eggs and I added 1 T. cocoa and 2 t. espresso instant powder (freeze dried) to the hot water and chocolate chips. Baked at 300F for 1 hour and 15 minutes. Perfect and delicious!
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13 users found this review helpful
Photo by DecaturFifi

Amaretto Divine

Reviewed: Apr. 29, 2009
I'm not a fan of cake mix, so I was dubious about this recipe, but let me just say, it is every bit as good as any scratch cake I've baked, and I've baked a lot of fabulous cakes! I followed the recipe exactly, except the baking time was extended from 15 mins. to 22 mins. The cake is extremely moist, so I was glad that I used parchment paper to line the cake pan bottoms. I made this for a friend's birthday, and he was more than delighted with it. The cake got RAVE reviews. I will make it again soon.
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Pork Tenderloin with Mustard Sauce

Reviewed: Mar. 25, 2008
It paid to read the former reviews before making this recipe. I took the advice and used bourbon instead of wine, along with using dijon mustard instead of ground mustard. I also used green onions instead of chives, but I'm sure that the chives would be good, too. Folks, do NOT over cook tenderloin!!! I got it up to 145F and by the time I let it "rest," it was probably at least 160F, and waaaaay too cooked (but still delish). This is a great recipe to pull out when you have guests. Serve with a nice potato dish and glazed carrots or steamed aparagus (or both). Perfect Easter meal!
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8 users found this review helpful

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