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Beef Tenderloin With Roasted Shallots

Reviewed: Feb. 24, 2013
The tenderlion turned out perfect. We have an oven probe that we set to mediam rare and it took the meat to 140 degrees and cooked it for about 30 minutes. It was a perfect mediam rare with the center more pink and the outside a little more mediam. My guests were raving about the dish all night and comparing it to a 5 star restaurant. I will make it again for special events. The meat I bought was from a very expensive butcher at $20 a lbs... But so worth it, it melted in your mouth. I doubled the recipe to have enough for 7 hungry guests. I ended up buying two 2 lbs center cut tenderlion roasts and had extra for breakfast the next day.
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White Chili IV

Reviewed: Nov. 30, 2011
It was really good. I've never modified a recipe before but felt inclined only because the soup color looked more like a broth soup rather than a chili. So i used 2 cans of pino beans and one can of spicy chili beans. I drained the chili beans so it wouldnt tint the soup red. At the end of the recipe after it had been cooking for an hour i mixed up some campbells cheddar soup with milk in a separate pot.. Then mixed the cheddar soup into the chili. It gave the soup more of a creamy texture. One of the best soups Ive ever made!
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Best Beef Stroganoff Ever

Reviewed: May 25, 2010
Excellant flavor and super easy. I usually am not a fan of stroganoff but this recipe changed my mind. I love that I always seem to have everything I need for it.
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