I waited a long time to try to make a rib roast - My husband and I have two completely different ways we like the meat cooked . . . him well done, and i like it med rare. So, I was a little concerned on how to do make this. It turned out great. We made a small roast, 2.5 pounds. I did the pre-cooking, let it rest in the oven for about 2 1/2 hours and then did the final cooking. I split the roast in half, and put his half back in the oven for about 15 minutes and it was perfect. I roasted some garlic and spread it around the roast. It added a great flavor for the end.

Reviewed On: Mar. 8, 2009

Thanksgiivng morning and I just made this stuffing. It is wonderful. The mix of the cranberries, apples and sausage is better than I expected. I used the pre-bagged stuffing cubes and kept it covered with foil. Excellent

Reviewed On: Nov. 27, 2008

I'm NOT a desert maker - and when I had this for a family game night, everyone was shocked. . .then they tasted it. . and they were shocked even more! I did a weight watchers version of this using their icecream sandwhiches and reduced fat whipped cream. I agree with adding the nuts - a great idea.

Reviewed On: Nov. 24, 2008