"By far the easiest, tastiest prime rib recipe ever. Don't skimp on the herbs, they make the entree. I had a smaller two rib roast (around 5 pounds which fed 4 easily.) It is critical to bring the roast to room temp, allow around 2 hours if refrigerated. At 325 degrees it took two hours to bring to a temp of 115 degrees at which point I removed"

"I am a huge fan but I was extremely disappointed with this. The problem I ran into was that the honey mustard was very sticky and the sesame seeds were too few. So it stuck to my pan and made a huge mess.
I hate it when reviewers write in and tell you what they changed, but I have a marinade that you could use in lieu of the honey mustard.
1/4 C"

"This is the best chili recipe ever. To save time I roast the peppers on the top of my gas range indoors then put in a ziploc freezer bag after slightly cooled. Makes for easy peeling. I make this after New Year's and include scraps of beef tenderloin from a large roast that was trimmed for the holidays. Also add any steak tips that have been i"

"This is FANTASTIC! I made a big batch before heading to Martha's Vineyard for a family vacation and we served this with a hearty bread and ate them on the beach. Even the kids thought it was great. My college-age daughter is coming home for the weekend and asked if we could make this together so that she could bring back the leftovers.

Didn't ""

"Excellent recipe! I didn't think it needed thickening like other reviewers wrote. It is great just the way it is. If you like it a little earthy tasting, I used some sliced portabellas that had been sitting in the fridge about a week and were past-prime. (Don't use them if they are slimy or moldy!) The cayenne definitely gave it a kick, but it needs something since it's all vegetarian.

"This was the best chili recipe ever! I made it exactly as stated however I also added 2 minced jalepenos. Nice smoky flavor with the smoked paparika. Yumm.