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Showing 1-5 of 5
on August 15, 2008
This is my "cooking to impress" recipe! It's great with steak but I had some kangaroo fillets last week. I marinaded them overnight in red wine, olive oil, garlic, sea salt, black pepper and finely chopped sage and thyme. Then I cooked them on the barbecue (grill) and, while they were resting, sliced the seasoned butter on top. Oh my Dawkins! The taste was incredible! I've never had a better meal! Thanks so much!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 09, 2008
on April 26, 2008
I love this stuff. I keep it on hand in the fridge. For a quick flavor burst on grilled steaks, chicken, even hamburgers try spreading the butter on hamburger buns. But my all time favorite is Grilled Porterhouse Steak With Paprika-Parmesan Butter. Thanks for sharing this recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By French Tart
on March 30, 2008
I have made this today and we will test it out tomorrow! It looks and smells divine - has all the ingredients that we all love in it. I am using it tomorrow for Lamb Steaks......so I will be back with a star rating and photo then! I made this for the Aussie Swap #14 - what a GREAT team I had! FT:-)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #743215
on March 22, 2008
Serving Size: 1 (14 g)
Servings Per Recipe: 4