BUBINK Profile - Allrecipes.com (1181828)

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BUBINK


BUBINK
 
Home Town: Omaha, Nebraska, USA
Living In: Bellevue, Nebraska, USA
Member Since: Aug. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Quick & Easy
Hobbies: Knitting, Quilting, Hiking/Camping, Biking, Walking, Reading Books, Wine Tasting
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Recipe Reviews 73 reviews
World's Best Lasagna
Wow. I don't know if its the WORLD"S best lasagna but it comes awfully close!! Only change I made was cutting back on the salt in the sauce (1 tablespoon is a lot of salt, I used scant 2 teaspoons) and then added about a half a cup of dry red wine. My husband declared it the best sauce he's ever had. After finishing the recipe as written, the only change I would make next time is to double the ricotta/egg mixture as it seems a little "skimpy" for such a hearty sauce. Oh, BTW, didn't cook my noodles. Soaked them for about 15-20 minutes and they came out perfectly. And don't do it more than 20. Was on the phone talking to my son and left them for 30 or so and ended up with this slimy, unusable mess, lol. Luckily I had more noodles :-)

1 user found this review helpful
Reviewed On: Dec. 26, 2014
Brussels Sprouts in a Sherry Bacon Cream Sauce
Decided on this recipe since my oven was already taken up with a roast. I soaked, seasoned and roasted the sprouts earlier in the afternoon then about 20 minutes prior to dinner, started the sauce, reheating the pre-roasted sprouts in the pan. Wow, what a wonderful way to serve sprouts!! I left out the mushrooms as we were having mushrooms as a side dish and unfortunately the sherry I though I had was marsala wine but even my Brussel sprout hating daughter ("I though you loved us!" she said when I told her this was on the menu, lol!) ended up going back for a second helping. Perfect side dish that impresses!!!

1 user found this review helpful
Reviewed On: Dec. 26, 2014
Chef John's Perfect Prime Rib
After much debating with myself, I decided to give this recipe a try for our Christmas Eve dinner. I took it out of the fridge for about six hours prior to cooking, rubbed it with seasoned butter (thyme, basil and a bit of garlic) and stuck it in my preheated 500 degree oven. When I took it out after the two hour resting, It was cooked almost to perfection but....it was just about cold. The au jus I made with it heated it up a bit but really missed that nice warm piece of beefy goodness that a prime rib offers. Next time I'll go back to the Foolproof Rib Roast recipe on this site or, better yet, invest in a good remote thermometer so its cooked to perfection.

0 users found this review helpful
Reviewed On: Dec. 26, 2014
 
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