SALBAGATOR Profile - (18029047)

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Member Since: Nov. 2004
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Recipe Reviews 16 reviews
Cajun Chicken Pasta
I adore this recipe.. It is so easy to make and always pleases everyone. I always add a lot of parmesan to the sauce while it cooks to help thicken it, and because we like more cheese flavor than the recipe calls for. Sometimes I add a pinch of cornstarch to help with the thickening. Add zuccini and summer squash to this. Yummy.

1 user found this review helpful
Reviewed On: Oct. 15, 2005
Buttery Cooked Carrots
This is so simple, but it tastes so good! I love to use this recipe with parsnips, or parsnips and carrots. I always use butter, and I can't say I ever measure what I put in....just eyeball it. But what a great idea--brown sugar on veggies!

1 user found this review helpful
Reviewed On: Oct. 15, 2005
Blue Cheese Crusted Filet Mignon with Port Wine Sauce
Holy cow!!! This is one of the most amazing combinations of flavors I have ever had. My boyfriend always asks for this, and if I don't feel like cutting onions to make the sauce, he will cut them for me because he loves it so much. If you don't like blue cheese then at least try this with gorgonzola-which I actually prefer. I also sear the meat (tenderloin or sirloin filets) and then use the broiler to cook it instead of the regular oven setting.. I would guess I do about 10 minutes per side (we like our meat brown). Try this recipe because you will not be disappointed with these flavors.

4 users found this review helpful
Reviewed On: Oct. 15, 2005

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