Larry Recipe Reviews (Pg. 1) - (10244723)

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Fruit Crisp

Reviewed: Nov. 10, 2013
I love this combination of crunch and soft goodness. It is also not too sweet and lets you taste the fruit you are using.
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Tuesday Night Club Meatloaf

Reviewed: Sep. 8, 2013
very moist and tasty. I added some extra bread crumbs for personal taste.
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Moroccan Squash

Reviewed: Oct. 11, 2012
I first had this when my friend Cindy made it for me. I was heavenly. It gives a nice Fall feel with a Middle Eastern twist. Healthy and different. Highly recommend.
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Classic Waffles

Reviewed: Jan. 29, 2012
Utterly fantastic. However, I suggest that you use the metric weight for the flour to get consistent results. When I started using this recipe a few years ago, I was very new to cooking and baking. Always measure your flour by weight.
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Restaurant-Style Prime Rib Roast

Reviewed: Jan. 21, 2012
The recipe is fantastic and always gets great raves from my guests. I always use a meat thermometer though and take it out when the internal temperature reaches 120 degree F. The longer you tent the meat the more it will keep cooking.There is also an interesting method on food where you roast the meat 500 degree F for 5 Min/the extact weight of the meat and then turn off the oven and let it sit undisturbed for two hours. This works very well too, if you like your roast rare/medium rare. However, I did not get the drippings for an au jus like I do with this recipe. Enjoy!!!!!
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Yorkshire Pudding

Reviewed: Jan. 1, 2008
Very simple, very good.
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3 users found this review helpful

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