JeffB227 Profile - (13529154)

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Recipe Reviews 5 reviews
Filet Mignon with Rich Balsamic Glaze
Followed everyone else with their suggestions for cooking the sauce off to the side, adding brown sugar, and altering the ingredients. Although I added 1/2 cup of balsamic vinegar and 1 cup red wine. I also sprinkled in some onion powder and thyme. Even after letting it reduce for about 15 minutes the sauce was not very glaze like, and still had a vinegar taste. It was good though. I thought it went well with the meat. At the very least it was something different. And, just like everyone else, I couldn't help but dip other things in the sauce (potatoes go great). I bet it would make a good salad dressing actually. Everyone else didn't care for it though (too vinegary) and that's why I gave it a 4/5.

1 user found this review helpful
Reviewed On: Jul. 27, 2010
Southwestern Egg Rolls
Very good. I doubled the meat, excluded the spinach, used cilantro instead of parsley cause that's what I had, and also used spring roll wrappers instead of tortilla shells. These turned out awesome and everyone loved them. I highly recommend dipping them in "amy's cilantro cream sauce". It's a perfect match. I will definitely make these again.

0 users found this review helpful
Reviewed On: Feb. 3, 2010
Amy's Cilantro Cream Sauce
Very good dip. Went great with the Southwestern chicken egg rolls I made. I'm not sure if "a bunch" of cilantro is universal, but I agree with another review that 1/2 cup of cilantro was ample. Just enough to taste it but not over powering. I can't wait to try other things in this dip!

0 users found this review helpful
Reviewed On: Feb. 3, 2010
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