HUGASQUIRREL Profile - Allrecipes.com (18055996)

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HUGASQUIRREL


HUGASQUIRREL
 
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Member Since: Dec. 2004
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Recipe Reviews 3 reviews
Lover's Beef Burgundy Filet
LOW FAT ALERT: You can cut way back on the canola oil, and it still turns out GREAT! I eliminated the wine/butter sauce completely. Instead, I put additional wine in a saucepan and added fresh sliced mushrooms. After coming to a boil, a package of "fat free" brown gravy sauce was added (with a cup or so of water because the wine cooked down). Kroger sells a "beef blend" herb package (oregano, chives, and rosemary). I chopped up some of that and added it to the gravy mixture. I let the gravy come to a slow boil and then let it simmer while the steaks cooked on the George Foreman grill. I served the steaks (which I marinated for 45 min.) with baked potatoes and steemed broccoli. The mushroom/gravy mixture was TERRIFIC with the meat and potatoes. My husband ate with a look of rapture on his face... he said that this was one cow who "definitely did not die in vain".

1 user found this review helpful
Reviewed On: Feb. 16, 2005
Brussels Sprouts with Grapes
Hmm... although my husband liked it, this will not be a "do over". There's a time and a place for brussel sprouts and grapes, but the same pot is not it. To put it another way... I like chocolate, and I also like niblet corn, but I'm not going to cook them together either.

7 users found this review helpful
Reviewed On: Feb. 10, 2005
Pesto Chicken Florentine
This was terrific; however, I tweaked it somewhat.... left out the pesto (pine nut allergy), marinated chix strips in Italian salad dressing for 30 min., sauteed a chopped onion with the garlic cloves, added fresh sliced mushrooms to the spinach... FYI... it is a wonder of physics how spinach can cook down to ABSOLUTELY NOTHING. Go ahead and buy a 10 oz. bag even if you wonder how in the world everything will fit in your skillet. Trust me... IT WILL COOK DOWN. I made the Alfredo sauce mix with 1% milk to lower the fat content. The leftovers don't get funky overnight in the fridge... still tasty the next day. This is "company worthy".

4 users found this review helpful
Reviewed On: Feb. 8, 2005
 
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