Saute 1/2 c onion, 1 seeded jalapeno, 1/4 c red bell pepper, 1 clove garlic until tender. Blend 2 cans beans, salsa, broth, and onion mixture. Add 1 can whole beans, 4-6 dash Tapatio hot sauce, 1/2 juice of lime. Heat. Top with sour cream, cheddar, and green onions. Eat with chips. Delish!

Reviewed On: Jan. 12, 2011

The best prime rib I have ever had. Nothing has ever come close. I had a 10lb roast. Took it out of the fridge to get to room temp for an hour. Rubbed the entire roast with about a handful of kosher salt mixed with cracked pepper. Then I rubbed 10 cloves of minced garlic on the fatty portion and sides. I'm not a big fan of thyme so I placed a handful of fresh rosemary sprigs on top and drizzled the roast with olive oil. Let it sit for another 30 min. Seared at 460 for 12 min., then 8 minutes at 400. Turned the temp down to 325 and about 2 hours later I took it out when it reached a temp of 135. Let it sit on my counter for about 20 minutes to finish "cooking" and, covered it with foil and put it back in the oven on warm for another 2 hours (I made it way ahead of time). It was melt in your mouth goodness and a perfect medium rare. So, so, so good.

Reviewed On: Apr. 4, 2010

Love this recipe. ONLY FILL YOUR PANS HALFWAY! Crumb topping is a must.

Reviewed On: Jun. 28, 2009