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Boudreaux's Zydeco Stomp Gumbo

Reviewed: Dec. 21, 2012
yes, you read that right, 1 C olive oil/1 C flour. It was fantastic, take the time to brown the roux at least as dark as peanut butter. I used an oktoberfest beer; and 3 qts stock would be WAAAY too much fluid. I used about 1 qt stock, but just add a cup or two at a time until it's a little bit too thick. When you add the veggies.....and then the shrimp 10 min before serving, it will thin a bit more, or you can always add a bit more stock to bring it to the thickness you like. Top with red pepper flakes and serve over rice,rave, rave, rave........what unbelievable flavor the beer adds!!!!!
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Chicken Salad

Reviewed: Mar. 20, 2011
This was very good, though I left out the bacon and waterchestnuts(didn't have any). I also used fresh minced ginger and a tsp of seasame oil. The finished consistancy was a little wet, but went well on a croissant. Also, it was perfect for serving on a bed of lettuce, as the extra moisture made a nice dressing-like addition, topped off with some chopped tomatoes and a splash of lime juice! Don't worry about using too much fresh ginger, it blends in very well. Excellent!
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Beef Sirloin Tip Roast

Reviewed: Jul. 4, 2009
This is a great dish, The sirloin tip is a cut that tastes great when cooked this way, it needs the 2 1/2 hrs. to tenderize. If you want to make a roast that will be pink in the middle, try a rump or round, and actually roast it w/a meat thermometer. This recipe is almost exactly the same recipe as "Michigan Secret Pot roast" (which I found on the internet:)With the "secret recipe", it uses chuck roast(with no added water) which can still be frozen solid, and cooks it 8-10 hrs at 225-250, or (thawed)4-5hrs at 275-300deg. Both of these recipes; how easy can you get? And for the reviewer that said this was bland, did you add the soup mix? This could not be bland if you followed the recipe.
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