This recipe was a 3 for several reasons. First, there is barely a peanut butter taste, it mostly tasted like cool whip and cream cheese to me. Second, VERY fattening, and third, it's ugly. If you make this and like the way it tastes, then plan on drizzling chocolate over it or crumbling reeses on top or something to make it look yummier.

Reviewed On: May 28, 2009

This is the best pico de gallo known to man! It's not too oily but I DO use red wine vinegar. Otherwise I follow the recipe exactly. It's good as soon as you make it and for several days afterwards. I've been asked to make it 4 times now and it's fun and easy.

Reviewed On: Jan. 19, 2009

I used a 5.88 pound prime rib and followed another user's suggestions on cooking 460 degrees for 12 minutes, 425 for 8 minutes and 70 minutes at 325 degrees. Mine came out medium and perfect at 145 degrees, not too much pink. I used extra garlic (the premade stuff in the jar) fresh thyme and rosemary (for the 10 pound recipe) but I only found it got in the way, when people were taking bites they had to pull it out of their teeth. Such rave reviews! If I have an extra $50 bucks lying around I will definetely make this again!

Reviewed On: Jan. 19, 2009