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Beef Tips and Noodles

Reviewed: May 6, 2014
Mmmmm. Reviewed everyone's take. I doubled the sirloin; floured and heat in olive oil until brown. I sprinkled with garlic powder and white pepper, then tossed in crock pot on high. Then in the same pan, I sautéed minced onions in butter, scraping the beef yumminess left in the pan. When translucent I added a container of sliced mushrooms. No wine or would have added a cup. Tossed in crock pot. Then added 3 cans of cream of mushroom (one was low sodium) and a package of beefy onion soup mix. Sprinkled with thyme and white pepper. Added a can of milk and a can of water. Cooked on high for 3 hours, which was plenty of time for succulently soft beef. Poured over egg noodles. Served with oven-toasted garlic bread. Did I say Mmmmmm?
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Beef Stew VI

Reviewed: Jan. 15, 2014
Excellent. I did my best to follow, but made a few additions along the way. I quadrupled the amount of cornstarch, added an extra cup of broth, a few shakes of dried chili pepper seeds (a nice "bite"), a small handful of cilantro toward the end (lots of flavor), a cup of wine, and a squirt of ketchup. I fished some of the celery out and tossed them because they seemed to be taking over. My (critical) boyfriend said it was incredible, didn't hesitate when I asked if I couple put some in a bowl for work the next day (he usually goes out for lunch so what an honor!) and was befuddled that he wasn't a carrot eater but loved them in this stew.
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New Year Spinach Fettuccine with Scallops

Reviewed: Jan. 6, 2014
I used fresh spinach and mushrooms, added extra wine. Needed something else, not sure what. Suggestions?
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