MOBETTA Recipe Reviews (Pg. 1) - (18228947)

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Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 29, 2008
I have to give this 5 stars, simply because the end result is so delightful! It is so wrong to make any sauce by adding uncooked flour to liquid, and that is the only change I made. I did not drain off any drippings and added approximately 2-3 TBS of butter and 2-3 TBS of flour to the pan and cooked that for about 3-4 minutes, removed the pan from the heat, added the broth/wine mixture and simmered until done. Yummy!!
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9 users found this review helpful

Washabinaros Chili

Reviewed: Sep. 18, 2006
Wow! I think this might be the BEST chili I've ever made. The flavor is wonderful, and no flour or masa corn after taste like chili mixes. I also reduced the amount of comino to 1/2 TBS and all the flavors blended so well together. Thanks for a great recipe, this is my chili recipe from now on.
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1 user found this review helpful

Darra's Famous Tuna Waldorf Salad Sandwich Filling

Reviewed: Aug. 23, 2006
I was a little skeptical considering the ingredients, especially the mustard (have never used it in tuna salad!)but it so so delicious! My husband really loves it. Made it on large croissants with crisp lettuce and pepper jack cheese for our first boat fishing outing and they were wonderful! Thanks Darra for a great, creative recipe.
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3 users found this review helpful

Crab Ceviche

Reviewed: Jul. 24, 2006
What a fabulous recipe! Doubled the recipe and used one pound king crab and also sprayed the crab lightly with olive oil spritz bottle. I added about 4 jalapenos in addition to the serrano peppers. Made homemade guacamole, spread it on toasted corn tortillas and topped with crab mixture. Out of this world! Thanks for a GREAT recipe.
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72 users found this review helpful

Barbequed Marinated Flank Steak

Reviewed: Jun. 2, 2006
What a fabulous recipe! I changed a couple of ingredients: I used some habanero white vinegar and fresh minced ginger and garlic. I marinated the flank steak for three days. When I told my husband what was marinating, he told me he hated flank steak. But, of course, he loved this! I cooked it on a hot grill for a total of 15 minutes, and of course, sliced it against the grain. Thank you for a wonderful marinade!
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3 users found this review helpful

Chicken and Turkey Marinade

Reviewed: Dec. 13, 2005
I used this for the first time this Thanksgiving and it was fabulous! I did use the marinade to baste the turkey after I had boiled it. I added about 3/4 c. of water to the bottom of the roasting pan to prevent burning. When the turkey was done, I strained the juices and made gravy with barley flour and 1/2 chicken broth and 1/2 vegetable broth. The gravy was sooo delicious I didn't have to correct the seasining at all. Thanks! What a keeper.
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2 users found this review helpful

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