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Restaurant-Style Prime Rib Roast

Reviewed: Apr. 5, 2014
Only thing I changed were some of the spices in the flour (I used horseradish, sea salt, paprika, and rosemary). It was awesome!!!! Mine was 4.5 lbs and I took it out once it got to 138 degrees (it took about an hour or so) and covered it for 20 min. It was still warm and the perfect med-rare. The outside coating was delish!! I served it with horseradish sauce. I used aluminum on the bottom of my roasting pan and had no issues with smoke as others have said. Will be trying this with leg of lamb on Easter!!
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Chantal's New York Cheesecake

Reviewed: Dec. 23, 2013
I haven't eaten this yet but the batter tasted AMAZING. I like to bake the crust a little before adding the batter and I also add a little cinnamon and nutmeg to the graham crackers. I did a water bath with 3 pieces of aluminum around the pan. I turned off the oven after 60 minutes and left it in there for over an hour and not one crack on the cheesecake. Perfect!!
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Homemade Mac and Cheese

Reviewed: Aug. 28, 2011
I did tweak some as others did. I used a lb of large shells since I was making for 6 ppl. I used 2 cups of milk, 1 cup of rf sour cream, 1 stick of rf butter, sharp white cheddar and Romano cheese, and topped with hot paprika. It was pretty good and my guests really like it, but I do think it lacked some flavor. I did salt the pasta before I put the sauce on but next time it needs more I think.
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Chicken Chicken Curry

Reviewed: Mar. 28, 2010
This was time intensive, but very tasty. I was hoping for more of a curry flavor that you get with curry powder, but I still liked it. The only thing I didn't understand was the amount of water it called for, I wound up having to use at least 1/2 cup. I also added sliced carrots and served over basmati rice. I would make it again!
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