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    • Shredded Chicken Tacos
  • Cocktails and Drinks
    • The Punch Bowl
    • How Much Alcohol You'll Need For Your Party
    • Port Wine
    • Bloody Mary and Spicy Pepper Margarita
    • Blood Orange Margarita (with Habanero)
    • Eggnog Cocktails
    • Strawberry Mojito and Strawberry Daiquiri
    • Airplane Daiquiri
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    • Mango Mai Tai
    • Mexican Coffee
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    • Chocolate Nut Gateau
    • Lemon Meringue Cheesecake
    • Molten Chocolate Cake
    • Chocolate Pudding Squares
    • Peanut Butter Pie
    • Tips for Buttercream Frosting
    • How to Bake Macarons
    • Chocolate Fudge
    • Making Chocolate Pie
    • Red Velvet Bundt Cake
    • Types of Pies
    • Red Velvet Cheesecake and Pumpkin Cheesecake
    • Oreo Cheesecake
    • Pumpkin Crumble Pie
    • How to Make Cinnamon Rolls
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    • Cappuccino Brownies
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    • Skillet Super Cookie
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    • Benefits of Slow Cooking
    • Chicken Liver Mousse
    • Poached Chicken à la Crème
    • Beef Tenderloin and Squash Soup
    • How to Butter Baste Meat
    • Herb Roasted Chicken
    • Making Chicken with Orange Liqueur
    • How to Cook Chicken
    • How to Cook Salmon
    • Paleo Salmon Cakes
    • Chicken Meatballs
    • Spiced Beef
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    • Basics of Soup
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    • Pasta with Cajun Chicken
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    • Soufflé
    • How to Make the Croque Monsieur
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    • Big Grilled Cheese
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    • How to Cook Eggs
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    • Spiced Roast Lamb
    • Shrimp Dumplings
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Roast Beef Tenderloin with Butternut Squash Soup

The following combination of recipes is from a book we grabbed recently. The book is "Four Seasons of Entertaining" and it is written by Shayla Copas. It includes recipes that revolve around seasonal events like "Kentucky Derby" or "Fall Fest." Here are the recipes for butternut squash soup and roast beef tenderloin:

"Butternut Squash Soup Topped with Ginger Cream

Serves 6

4 pounds butternut squash, peeled, seeded, and cubed
1 large onion, roughly chopped
1/2-inch piece of fresh ginger, peeled, roughly sliced
1/4 teaspoon nutmeg
4 cups vegetable stock
Olive oil
Salt and pepper to taste
Butternut squash soup
Directions

In a large, deep pan, sauté onion over medium heat, softening with the salt and pepper. When the onions are soft, scoot them aside and tumble in some of the squash cubes and let brown for about 10 minutes, stirring occasionally. Add the rest of the squash, along with the ginger, nutmeg, and stock. Simmer until the squash is cooked. Pour mixture into food processor or a large blender and purée. Return to pot. Salt and pepper to taste. To serve, top with ginger cream.

Tip: Add maple syrup to sweeten if desired.

Roast Beef Tenderloin with Rosemary-Infused Root Stack

Serves 6
1 whole beef tenderloin, 4-5 pounds
4 tablespoons salted butter, or more to taste
2 tablespoons chopped garlic
2 tablespoons house seasoning*
Vegetable oil

*House seasoning: Mix equal parts granulated garlic, Tony's seasoning, black pepper, and parsley flakes.

Directions
Preheat oven to 475 degrees. Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. Sprinkle both sides generously with house seasoning and rub in with fingers. Heat vegetable oil in a heavy skillet. When the oil reaches the smoking point, place the tenderloin in the hot pan to sear it. Throw a couple of tablespoons of butter into the skillet. When one side is starting to brown, flip and repeat. Place the tenderloin in a roasting pan with a rack. Put several tablespoons of butter all over the meat. Stick a thermometer lengthwise into the meat. Roast until the temperature reaches just under 140 degrees, 15-20 minutes. Keep checking the meat thermometer to make sure it doesn't overcook. Let meat stand 10 minutes or so before slicing. To serve, spoon the olive oil/butter juices from the skillet onto the top of the meat.

Rosemary-Infused Root Stack

Choose whatever root vegetables you like. Slice them thin and toss with olive oil, rosemary, salt, and pepper. Place on a sheet pan and roast at 400 degrees for 15-20 minutes or until golden."

- from "Four Seasons of Entertaining," by Shayla Copas
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