This was pretty good. I salted and peppered it before baking, but it still needed more pepper at the table. I didn't use as much cabbage but made the full amount of sauce, and it was a bit too much sauce for us. The kids (14,7,5)all made faces but hubby and I thought it was okay. I may make this again as an alternative to our favorite stewed cabbage. Thanks for sharing the recipe!

Reviewed On: May 31, 2007

This was our second attempt at cooking prime rib at home. This recipe wins hands down over the first one we tried. I used the full recipe of spices (but less oil) for my not-quite-4 lb. roast and covered the entire roast with it instead of just the fatty layer. The cooking times were accurate for my smaller roast and we removed it from the oven at 135 degrees. It came out perfect, wonderful flavor, beautiful appearance. Everyone raved over it. Thanks for sharing this recipe - we will use it on our next prime rib.

Reviewed On: Jan. 1, 2005

These are fantastic! I only had about 8 jalapenos from the garden and decided to try this since it's been in my recipe box for months. I didn't measure out anything - just put the ingredients together in amounts I thought looked about right. I probably went heavy on the real bacon bits. I found that the filling stayed in just fine and double-dipping with the bread crumbs is the key, I think. Mine came out absolutely beautiful with no leakage whatsoever. I added a little cayenne to the bread crumbs but that's really the only thing I changed. I loved the bacon in the filling. I don't think it was too much of a hassle..it was well worth the effort. My husband said "Awesome!" Thanks for a great recipe!

Reviewed On: Jul. 20, 2004