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Recipe Reviews 8 reviews
Beef Sirloin Tip Roast with Mushrooms
I made this for my husband's birthday dinner, and the only changes were to add a sliced onion, two cloves of minced garlic and fresh mushrooms instead of canned, sauteing them after browning the roast. My oven temp must be a little cooler than the author's, because the roast was perfectly medium-rare after 90 minutes. Reading other reviews was helpful, as it made me aware of vast fluctuations in doneness, so I simply checked the internal temp frequently after an hour. Everyone loved this recipe. The sauce was perfect. We're looking forward to the leftovers. Thanks, JimChicago!

0 users found this review helpful
Reviewed On: Feb. 19, 2015
Simple Garlic Shrimp
Absolutely loved this! Made it exactly as directed, and only wish I'd have doubled the sauce components. Next time, I'll make it as specified up through the first addition of the butter, then remove the shrimp and add additional lemon, caper brine, parsley & cold butter, tossing the shrimp back after stirring those things in again. I did not need water, as I wanted to use a piece of sourdough to wipe up the juices. Delicious as is, but would have liked more sauce. :-)

1 user found this review helpful
Reviewed On: Feb. 8, 2015
Restaurant Style Beef and Broccoli
I made this last night for friends, and they loved it! It was a bit bland for me, even though I did add red pepper flakes to add a bit of zip. Otherwise, I prepared this recipe exactly as it was posted. I will make it again, since I did like the consistency of the sauce. I will just add more garlic, more red pepper & probably throw in a few more veggies just to jazz it up to my liking. Thanks for a good basic!

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Reviewed On: Jan. 1, 2015
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