Midwest Dave Recipe Reviews (Pg. 1) - Allrecipes.com (10901959)

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Brandied Shrimp with Pasta

Reviewed: Jun. 14, 2012
I love shrimp and I love pasta. But you should never cook shrimp for more than two minutes tops. This recipe yields tough shrimp. I'll try this again, but I'll try to figure a way to dramatically cut the cooking time for the shrimp, while still imparting the garlic, brandy and onion flavors (maybe combining the cooked shrimp with the cooked tomatoes.)
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Restaurant-Style Prime Rib Roast

Reviewed: Apr. 18, 2011
Loved it! I cooked a much smaller roast -- 4.5 lbs. -- and just adjusted the cooking time. I also used minced fresh garlic, instead of garlic powder, and that made it even better. The end cuts were fabulous!
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3 users found this review helpful

Yorkshire Pudding

Reviewed: Apr. 18, 2011
Excellent! The timing was perfect, since I let the standing rib roast rest for about 40 minutes, just the time needed to cook the pudding. Only change I would make is to heat the dish for awhile before adding the oil to it. That should make the cooking time even slightly shorter.
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