Char S. Recipe Reviews (Pg. 1) - Allrecipes.com (13902582)

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Restaurant-Style Prime Rib Roast

Reviewed: Apr. 6, 2010
Amazing! I followed the recipe exactly as written, but since my roast was only 5.5# I checked it after 15 minutes per pound. The internal temperature was 35 C., so I allowed the entire 20 min. per pound. I should have checked it about 10 min. before the end time, as the roast was more medium than medium rare. I let it rest a full 45 min. before cutting. As the recipe said, you will not lose any juices. There was only fat drippings in the bottom of the pan. The roast was pink in the center, flavorful and tender. My husband, who loves his prime rib, was in heaven.
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Perfect Chocolate Cake

Reviewed: May 14, 2009
Almost a five star. Real fudgy dense chocolate cake. Greased the pans and lined with parchment paper, as some comments said that the cakes stuck to the pans. They came out fine. The filling is light and a perfect compliment to the cake. I did increase by half the amount of chocolate frosting. Beating for 7 to 10 minutes creates the most light and fluffy frosting.
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Broccoli Shrimp Pasta Toss

Reviewed: May 8, 2009
I read several reviews and used all of the advice. My compliments to all. I shelled and deveined the shrimp, then marinated them in 2 tablespoons lemon juice and 1/2 cup white wine. Steamed the broccoli 2 minutes in the microwave. Doubled the amount of olive oil and butter and sauted 1/2 cup onions with garlic for about 4 minutes, then added 2 chopped Roma tomatoes, salt and red pepper flakes (to taste)and sauted another 4 minutes. Added the steamed broccoli and the shrimp with marinade and sauted 2 minutes. Tossed with pasta and passed the parmesan. A baguette and the rest of the wine completed dinner. Will definitely do this again.
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