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Foolproof Rib Roast

Reviewed: Dec. 27, 2013
I agree with everyone who said to trust this recipe. Ours turned out absolutely delicious and has become what everyone wants to have as our Christmas Day tradition. I was skeptical that the seasonings would be enough to make it interesting but decided to follow the recipe exactly. I'm so glad I did because it was perfect! I did look up a recipe for making Au Jus without Drippings since this doesn't make enough drippings to make one. I also made a horseradish sauce to go with it as well. (I have posted both recipes.) I gave everyone two small dipping containers with au jus in one and the horseradish sauce in the other. We all loved it. As another person has cautioned this takes a lot of time when you add in the hour of resting at room temperature before putting it in the oven. We like ours medium to medium well which I know is frowned upon by many...but hey, it's how we like it. And it was delicious by the way, not dry at all. So, for me the total time was about 6 1/2 hours from the time of taking it out of the oven until the time to slice it after it rests after cooking. No matter what temperature you like your final product to be do not hesitate to try this recipe. One other thing, I did buy my meat from Costco and I bought it boneless. I debated over bone in or boneless but I'm glad I did the boneless because it was so easy to slice and serve.
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Nell Wilson's Homemade Blue Cheese Dressing/Veggie Dip

Reviewed: Dec. 19, 2013
I just posted this recipe last night. I made the recipe tonight and my husband and I loved it! It says it gets even better after 24 hours. If it's this good immediately I can't wait to taste it again tomorrow.
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Delicious Ham and Potato Soup

Reviewed: Jan. 1, 2012
This soup is fantastic! I have made it several times just as written. Today I was going to make it with a ham bone that I thought I had in the freezer. Then, I discovered that I didn't have one after all. So, I substituted a package of prosciutto instead that I just chopped up into small pieces. It was a wonderful substitute.
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2 users found this review helpful

Asian Salmon

Reviewed: Aug. 30, 2007
Oh my goodness!! This was phenomenal. My son had told me that he didn't like salmon and he was going to have a frozen pot pie instead. Then, as he watched me putting the marinade together he became intrigued since he loves Asian food. He loved it and ended up literally licking the plate. The whole family loved this and I have put it in my "favorites" category so I won't forget about it. I did follow the suggestions about doubling the marinade and baking for 20 minutes and then broiling to finish it off for about 5 minutes. I made the dill rice using brown rice "Texmati" brand Basmati rice. I also purchased a nice sized piece of wild salmon from Costco that worked beautifully. Thank you SO much for this wonderful recipe.
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3 users found this review helpful

My Mother-in-Law's Cheese Sauce...ssshh Don't Tell Her

Reviewed: Jan. 9, 2006
This is just what I was looking for to put over brocolli. I had trouble with it not thickening enough so I added more cornstarch, probably another 1 or 2 T. mixed with the same amount of water. I used two 8oz. packages of shredded cheddar cheese instead. I seasoned with a dash of worchestershire and salt and pepper. This tasted great!
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30 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Dec. 8, 2005
My whole family loved this. I did make a few changes that worked well. Because I didn't have the soup that it called for I used a box of beef broth and added 1t. rosemary, 1 t. garlic powder, 1t. thyme and a packet of Lipton Onion soup mix (the dry stuff). The broth had great flavor. I also took the advice of others and cut it into thin slices after it had cooked several hours. This helps it really get tender and absorb all of the flavors. I also melted provolone cheese slices on the bread while toasting. Delicious!
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3 users found this review helpful


Reviewed: May 27, 2005
This is a fabulous dip that is always loved and requested. After reading many of the reviews I have modified my recipe to include several of the suggestions. I used thick-cut peppered bacon that I baked on a foil lined baking sheet. (I used John Morrell brand.) I baked it at 400 degrees until crisp, about 20-25 minutes. Then I drained the bacon on paper towels and chopped it finely in a food processor. I also used the white parts only of a bunch of green onions. Chop these in the food processor as well. I lined the serving bowl with an iceberg lettuce leaf and garnished with some chopped tomatoes. Because I used roma tomatoes instead of a large tomato I used a cup of chopped tomatoes. I took out the seeds before chopping. I served them with Club Cracker Sticks because my store was out of the Ritz Stix that others had suggested. They worked great.
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5 users found this review helpful

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