tjohnsonwi Recipe Reviews (Pg. 1) - (13174017)

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Rock Salt Encrusted Prime Rib

Reviewed: Jan. 19, 2011
We made Prime Rib for New Year's Eve this year using your recipe....IMPRESSED! Very very good flavor, moist, and juicy. I didn't put the "cast" on the bottom of the meat, just the top and sides and it was superb! My husband is very picky about his prime rib and he thought it was delish! I cooked it to 130 and let it sit for 15 minutes. The temp rose to 140 and it was perfect! We used "Johnnys" Au Jus on the side (since the others said it was too salty to use its own - however, I saved it and dumped over a roast prior to cooking I made a few days later and it too was great) Yummmmmmm, making my mouth water just thinking out it. THANK YOU THANK YOU THANK YOU!!!!!!
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Wisconsin Cheese Soup I

Reviewed: Jan. 19, 2011
Must add a great beer (I used Honey Weiss) or pale ale to be a true Wisconsin cheese soup!!!! (substitute some of the chicken broth for the beer) Also, because of a corn allergy in our family I used 1 medium mashed potato with potato water and flour to help thicken and left out the cornstarch. I also substituted the milk for half and half. Higher calorie count but richer and heavier flavor like a Cheesehead would want it! Go Packers!
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9 users found this review helpful

Cottage Cheese Fluff

Reviewed: Jun. 5, 2010
We have always used strawberry jell-o and a can of drained crushed pineapple in the cottage cheese and whipped topping. Just dump it all in a bowl and mix, no food processor needed. We call it "pink stuff" and all the cousins fight over it at gatherings! You can also add chopped pecans for texture but my kids rather I didn't. Enjoy!
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12 users found this review helpful

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