AuntieM Recipe Reviews (Pg. 1) - (13639252)

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Beef Tenderloin with Potatoes

Reviewed: Jan. 2, 2010
This was amazing and so simple! Marinating overnight is key--the flavor of the meat was awesome! The potatoes were great too. Crispy on the outside and tender on the inside. And I'm not one for cooking my potatoes with my meat!
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Banana-Chocolate Chip Cake

Reviewed: Jan. 11, 2012
Delicious and so easy! I made it just as it was written except I didn't have vanilla pudding so I used chocolate instead. YUM!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Nov. 4, 2012
This chicken even pleased my husband and he's not a "chicken guy". It's moist and juicy and very flavorful. One thing I would note might be a reason some folks' results were dry is that the recommended internal temperature for whole chickens is 165 degrees. If you let it roast all the way to 180 and then the temperature continues to rise while resting, the chicken could be over cooked and dry.
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