gisellewrobel Recipe Reviews (Pg. 1) - (11284703)

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Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 26, 2010
Most tender, flavorful meal Ive ever made and had! Guests were impressed. This is how i made things more simple: 1. roasted shallots night before. 2. also made port/broth sauce night before. 3. put the shallots on the reduced port/broth sauce and kept on fridge overnight. (next day, day to serve this meal): 4. fried bacon. add bacon on the sauce. let sit while i prepped the tenderloin. 5. brown tenderloin, where bacon cooked. stick in oven. 6. strained the shallot/bacon sauce. 7. deglazed the pan where i browned tenderloin with little port then poured sauce on it. simmer. 8. made roux on separate sauce pan. then added the sauce when the flour has browned.whisk remaining butter in it. 9. get the tenderloin after 30 min (perfect medium well.not too pink nor bloody). let it rest. slice then pour sauce over of sauce go on gravy boat. Serve and enjoy!
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Barbie's Tuna Salad

Reviewed: Jun. 15, 2010
didnt have dill weed, so made it without them...still the best tuna salad ever! Served on a bun with tomatoes and cucumber slices. Perfect!
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0 users found this review helpful

Paprika Chicken with Mushrooms

Reviewed: Apr. 8, 2010
With the exception of using minced garlic (opting out garlic powder), I followed the recipe to a T. My only problems was the cooking time for the chicken (I had doubts about cooking it 10 mins on each side, should have followed my gut instincts). The chicken came out dry and tough.
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2 users found this review helpful

Sesame Tilapia

Reviewed: Feb. 27, 2010
As per some suggestions, I marinated the fillets with the sesame oil mix for over an hour...warning, DONT! It gave the fish a weird, almost gummy texture. The oil mixture definitely didnt take away the fishy taste. It could have used some lemon or any kind of acid in my opinion. I didnt like this recipe at all.
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3 users found this review helpful

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