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Recipe Reviews 4 reviews
Foolproof Rib Roast
I am a total beginner, & was really apprehensive about the method and times. I didn't want to ruin such an expensive cut of beef. My roast was just under 3 pounds. I read another reviewer say the roast did NOT need to sit for so many hours so I did this: I cooked @ 375 for 45 minutes turned off heat & kept oven door shut for 1 hour turned oven on to 375 for another 35 minutes. This roast was ABSOLUTELY PERFECT! Tender, juicy, pink in the middle. I will definitely make again!

8 users found this review helpful
Reviewed On: Jan. 3, 2012
Chocolate Chip Pudding Cookies
I made these following the recipe exactly. I got mixed reviews. Me, I didn't like them at all! My husband liking them the most. My guy thought these were "pretty good"~ he would have thought these came from the pre-mixed dough we sometimes buy at the supermarket, so that might tell you something right there, lol! My 11 year old thought they were "spongy" and didn't like the aftertaste. I will not be making them again.

2 users found this review helpful
Reviewed On: Oct. 4, 2011
Sweet and Sour Drumettes
I made this dish as per instructions, and SOMETHING went horribly wrong. The coating of the chicken fell of end ended up being boiled in a red, runny soup at the bottom of the pan. I tried it alone in the kitchen, and it was a sweet, boiled chicken mess. 3 stars because I followed the suggestions of previous reviewers**, and my family LOVED IT! **I used regular chicken drumsticks **I took a tip to avoid runny / watery sauce and chose to use just vinegar, not both the vinegar and the water. **I didn't want to eat "candy chicken" so I added 2 tea spoons of crushed pepper flakes to the sauce to give it some kick, and it was perfect! **I forgot I had used all the white vinegar preparing the original calamity, so I used red wine vinegar and brown sugar this time as another reviewer mentioned. **I let the coating set on the chicken for about 5 minutes before frying **Because I used drumsticks, I fried them for 8 minutes each side, then reduces the oven time to 20 minutes. My basic meat and potatoes partner couldn't stop raving about it, and both of our picky 9 year olds ate 3 pieces each! I will try this recipe again with all the changes made, except I will try without substituting the white vinegar for red. See if that REALLY makes it perfect!

1 user found this review helpful
Reviewed On: Jun. 14, 2010

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