Chocolatejunkie Profile - (12083628)

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Home Town:
Living In: Beaverton, Oregon, USA
Member Since: Dec. 2010
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Italian, Dessert
Hobbies: Gardening, Biking, Reading Books
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Recipe Reviews 2 reviews
Slow Cooker Stuffing
This Thanksgiving, I was looking for dressing recipes. I came across this one and decided to use it due to the high rating. It turns out I had made this same recipe 2 years ago! Excellent flavor and came together quickly. I used roughly 22 cups of dried bread cubes (without the seasoning packet), omitted the mushrooms (due to personal taste), eggs (really didn't miss those at all) and the salt (per previous reviews). I didn't measure the other vegetables, used dried herbs, added one package of sausage, and used 4 (14.5 ounce) cans of chicken broth. This seemed to be an adequate amount of broth (I had read through all the reviews about soupy dressing). Next time I would leave out the sausage as it seemed a bit overwhelming. I also added sunflower seeds and sauteed garlic with the celery and onions. Overall, this is a keeper recipe and one I will turn to each time I host Thanksgiving.

2 users found this review helpful
Reviewed On: Dec. 3, 2013
Rock Salt Encrusted Prime Rib
I searched the internet for a salt-encrusted prime rib. I chose this one because of the rave reviews. We were not disappointed! I used an 18lb. boneless prime rib. I didn't have any rosemary but used an Italian blend with rosemary/garlic and mixed that with the dry onion soup mix (2 pkgs.). I felt it could have used more seasoning but that did not detract from the flavor. Also used a large disposable roasting pan which made for super easy clean up. I followed the recipe precisely but next time I would not dump all of the flour/rock salt mixture in the bottom of the pan. This proved to be extremely difficult to cover the whole roast with the mixture. Next time would cover the bottom of the roast, flip it over and do the top/sides. I roasted it at 450 for 30 minutes then turned oven down to 325 for 3 hours. The thermometer reached 115 degrees and I took it out. I didn't let it stand as I was concerned it was already too well done. I was wrong! The inside was gorgeous, medium rare. The rock salt crust literally fell off but left outstanding flavor on the outside of the meat. I will be bookmarking this recipe for future use!

9 users found this review helpful
Reviewed On: Dec. 29, 2010

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