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Reviewed Herb Crusted Prime Rib Roast
Feb 24, 2013 on FoodNetwork.com
“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"”
Jan 18, 2013 on FoodNetwork.com
“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.
Reviewed Dragon's Breath Chili
Jan 3, 2013 on FoodNetwork.com
“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"”
Sep 30, 2011 on FoodNetwork.com
“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.
Feb 20, 2011 on FoodNetwork.com
“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...”