This was the most delicious rump roast I have ever eaten. I have been trying to go organic with my meats and I bought and organic roast for the first time. I don't know if it was the meat or the recipe but it was absolutely perfect. I used Durkees Grill Creations Beef Seasoning as my rub. Cooked it until it was 120 degrees on my meat thermometer and let it rest 20 min. Sliced very thin with my electric knife. Melts in your mouth and so easy I told my 20 year old college student son he could make it. Thanks for sharing.

Reviewed On: Apr. 21, 2009

My husband said these were the best peanut butter cookies he has ever eaten. I followed the recipe to a T only I used smooth low fat peanut butter and a couple tablespoons of chopped peanuts because I didn't have chunky style peanut butter on hand. They were delicious!

Reviewed On: Feb. 14, 2009

This was a very good recipe but like all recipes I put my own touches into it. I had roasted a chicken the night before so I used the left over chicken from it. I also added 1/2 white wine and cut down the milk 1/2 cup. In place of 1 cup of broth I added the left over gravy from the night before that was chicken broth based. I didn't have Old Bay so I used Emerill's chicken rub and about 1/2 tsp. of tarragon. I also sauteed about 1/2 lb. baby portabellas and 1/2 matchstick carrots in TBS. of butter and added it with the rice and about 1/2 steamed peas. Simmered it for 30 minutes, removed the bay leaf, added a little fresh ground sea salt and pepper to taste. Absolutely delicious. Very elegant soup, I felt like I could serve it at a dinner party. I think fresh aspargus in season would be good in it too. Thanks for sharing.

Reviewed On: Feb. 13, 2009