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Entertaining Recipes for the Budget Gourmet

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Slow-Roasted Soy-Glazed Beef with Fresh Tomatoes, Onions & Cilantro

August 17, 2016 by Mariel Goodson Leave a Comment

Slow-Roasted Soy-Glazed Beef with Fresh Tomatoes, Onions & Cilantro Serves 6 Adapted from Good Housekeeping Ingredients: 3 lbs beef brisket, trimmed of fat and cut into bite-size chunks – $27.42 5 cloves garlic, minced or run through a garlic press – stock ¼ cup of lightly packed brown sugar – stock ¼ cup of seasoned[…]

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Beer-Braised Brisket Sliders

February 15, 2011 by Mariel Goodson 15 Comments

Mariel here. My workload has been a tad oppressive as of late, which certainly isn’t a bad thing when you’re a freelance writer. But unfortunately, all that writing, researching and scrambling means I’ve neglected my wee little kitchen. Last week, I subsisted solely on Chipotle-Spiced Pulled Pork, Mango Salsa and Apple Raisin Slaw leftover from[…]

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Winter Beef Stew with Mushrooms and Turnips

December 9, 2009 by Mariel Goodson 11 Comments

Mariel here. I literally cannot stop making soup. A close friend of mine from college subsists on a steady diet of broth and I’m starting to understand her craze for the crockpot. So, as you’ve probably guessed,  I’m sharing yet another soup recipe, although this dish is a bit heartier  – a cross between a[…]

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Honey and Herb Marinated Filet Mignon

March 3, 2009 by Mary Anne Rittenhouse 2 Comments

Mary Anne here. This recipe became a staple of my catering business primarily because it tastes all the more fabulous when it’s prepped the day before.  The marinade takes less than ten minutes to prepare, it holds for up to 48 hours ahead of time, and is, without question, the most delicious rendition of filet[…]

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Honey and Herb Marinated Sirloin Steak

March 3, 2009 by Mary Anne Rittenhouse 2 Comments

Mary Anne here. When I’m whipping up extravagant fare for my catering clients, I typically use filet mignon in lieu of sirloin. But at $140 for just six pounds, it’s far too expensive for an any-given-Sunday dinner. Two Christmases ago, I swapped out the pricey boeuf for much wallet-friendlier sirloin, but I first softened up[…]

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