hmlski Recipe Reviews (Pg. 1) - Allrecipes.com (1022295)

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Black Bean and Salsa Soup

Reviewed: Jan. 12, 2011
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!
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Garlic Prime Rib

Reviewed: Apr. 4, 2010
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.
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Banana Sour Cream Bread

Reviewed: Jun. 28, 2009
Love this recipe. ONLY FILL YOUR PANS HALFWAY! Crumb topping is a must.
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To Die For Blueberry Muffins

Reviewed: Jun. 21, 2009
This is the only muffin recipe you need. Delicious! I doubled the recipe, added extra blueberries, and followed the advice of Chef Joy and used this topping recipe: 2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T room temp butter. Mix with a fork. It gave me the perfect amount of topping for (doubled recipe) 16 regular size muffins. Baked at 400 for exactly 23 minutes. Moist and flavorful.
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Chili I

Reviewed: Sep. 8, 2007
Probably the best chili I've ever had. I used 4 jalepeno peppers added an extra 1/2lb each sirloin and ground beef and then followed the recipe as written. Came out perfect. Not too sweet like others have written.
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Cottage Cheese Chicken Enchiladas

Reviewed: Mar. 22, 2004
I've been making this for years. These are now my enchiladas. To make thing super quick and easy: 1. Use a store bought cooked whole chicken and shred. 2. Put shredded chicken in skillet and saute with onion, chiles, taco seasoning, and 1/2 small can of diced jalapenos. 3. Add the Cheese Mixture 4. Layer as followed: Enchilada Sauce, Tortillas, Chicken Mix, Shredded Jack Cheese, Tortillas, and repeat if necessary and top with Enchilada Sauce and Jack Cheese. Bake as directed. Easy and Delicious. 10 stars.
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