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Recipe Reviews 9 reviews
Thyme-Rubbed Steaks with Sauteed Mushrooms
I'm not a huge fan of gaminess (though we eat wild game often) but this was quite good on 4 venison tenderloins. Will do this again as there was no wild flavor and was quick to prep. Thanks for sharing!

0 users found this review helpful
Reviewed On: Jun. 14, 2014
Boudreaux's Zydeco Stomp Gumbo
Very tasty indeed. Used creole seasoning instead of Cajun and added crabmeat but the crab didn't add anything to the flavor except to maybe thicken it a bit. As for the roux, I heated the oil then added a little oil to flour till all flour in bowl was moist. Added roux back to pot with garlic. Meanwhile in large pot where chicken/sausage was cooked added beer & broth to loosen juices on bottom of pot, then added roux. I also lessened amount of red pepper to a little over 1tbl. Will make this again for sure!

2 users found this review helpful
Reviewed On: Jan. 23, 2011
Chicken Scarpariello
Husband loved this & said next time I make this I must make more. I sauted onions/garlic prior to cooking chicken; also added s&p to flour and when adding wine, added a little more along with mushrooms, lemon juice, and some cornstarch to thicken sauce quickly. Very tasty- thanks for sharing!

3 users found this review helpful
Reviewed On: Sep. 4, 2010

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