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Roast Beef Tenderloin

Reviewed: Jun. 29, 2014
This is a fabulous recipe. I've made it twice now, the first time I didn't have the tarragon or tarragon vinegar so I substituted red wine and herbs de Provence, which is one of my favorite herb blends and it was so good. The second time I decided to follow the recipe exactly and it was even better. The beef is so tender and it absorbs the flavor all the way through the meat. I was curious as to the cost so I made my grocery trip specifically to pick up the ingredients, which came to around $65 total. I will do this again, probably for a special occasion meal.
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Thanksgiving Leftover Casserole

Reviewed: Dec. 29, 2012
Great way to use up leftovers. I did make some changes- instead of using water in the sauce, I used a cup of leftover gravy and since I had leftover dressing, I crumbled the sausage and cornbread dressing to top it instead of dressing mix. I also increased the turkey to 2 cups and made it in a deep dish casserole. I didn't add any additional seasoning since all the separate parts had plenty of seasoning and it came out great.
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Holiday Chicken Salad

Reviewed: Jun. 3, 2011
Loved this salad. Though I did make a few changes. I'm not a celery fan so I left out that and the bell pepper. Added 2 chopped apple along with a tablespoon of dijon mustard and 1 teaspoon of sweet curry powder. I saved the paprika to sprinkle on top. It was even better the next day.
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5 users found this review helpful

Black Walnut Pound Cake

Reviewed: Oct. 16, 2010
This is a fabulous cake. I've made it a number of times and it always goes fast. Only thing I changed was to run the walnuts through the food processor to grind them finely. The cake seems even moister and has a finer texture than leaving them in larger pieces.
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10 users found this review helpful

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