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Filet Mignon with Mushroom-Cabernet Gravy

Reviewed: Feb. 13, 2014
It was wonderful although I used 1.5 inch thick filets and as I live in south Louisiana I used a roux instead of corn starch as a thickener. One other change was the steak prep. I seasoned the steaks with sea salt and crushed black pepper then let them rest in the fridge for two hours prior to cooking. This allows a chemical reaction to take place within the steak.
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Barbeque Bacon Chicken Bake

Reviewed: Oct. 11, 2013
This is a very good recipe and works well when a slow cooker isn't an option. Like so many other reviewers I also am a big fan of Sweet Baby Ray's BBQ sauce. It just seems to make everything better. The slow cooker seems to make the chicken or pork come out juicy and tender every time. If you want a crispy top on the meat simply transfer it to a shallow dish or pan and stick in the oven under the broiler for a few minutes before serving.
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Beer Lime Grilled Chicken

Reviewed: Aug. 20, 2013
I did this with one difference in the marinade. The next time you buy the limes pop a couple in the freezer. When you go to use them instead of just cutting them in half and squeezing the juice out you will now be able to zest the frozen lime into the marinade. Amazing lime flavor and you get all the vitamins in the pealing as well. I also marinaded the chicken for about 4 hours. The marinade can be made ahead of time (the night before) and just kept in a sealed container in the refrigerator.
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Dad's Cheesy Bacon Wrapped Meat Loaf

Reviewed: May 26, 2013
I give this recipe high marks for it's great flavor and relative ease to make. I do have a few substitutions I made however. I use fresh basil, oregano, and finely minced fresh garlic. One other substitution is Sweet Baby Ray's BBQ sauce instead of ketchup it seems to add a certain zest that I prefer. I use the fresh vs powder because I grow these herbs. I also add two extra strips of bacon across the top and weave them into the slices coming up and around the meatloaf. (I like bacon) :) PS: In order to not have it be greasy use one of the new meatloaf pans with a rack so you can lift it out easily plus it can be raised slightly to allow the bacon grease to drip to the bottom of the pan away from the meatloaf.
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