JANCHIP Profile - Allrecipes.com (1455187)

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Member Since: Jan. 2004
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Recipe Reviews 12 reviews
Foolproof Rib Roast
We tried this recipe yesterday with a 2 1/2 lb rib roast! Fantasic! Rubbed the roast down all over with olive oil, and then rubbed in McCormick's Grill Mates Monteral Steak Seasonings (coarse salt,black pepper,red pepper,garlic and paprika)all over the roast and inbetween where we had the ribs cut. Tied entire roast back together We cut the 1st cooking time down to 30 mins, waited about 2 hrs (the roast was 127 degrees) and then just turned the oven on for about 20 addl' minutes until the roast regisered 145 degrees-Perfect. Just remember NO PEEKING from the time the roast goes in, till it comes out! Smelled Wonderful and tasted even better! Thank You for this recipe, will now really enjoy fixing Rib Roasts no more guessing about the length of time it takes too cook!

1281 users found this review helpful
Reviewed On: Feb. 18, 2008
Sally's Spinach Mashed Potatoes
My husband is getting anti spinach, after always being a spinach eater! I made these and he just loved them! The only change I made in the recipe is that I used instant mashed potato's (enough) for 8 servings, added some granulated garlic and onion powder to the mix. Then I sprayed 2 small quart casseroles with non stick spray and froze one casserole for later! Yum-O this is a great recipe for adults too!

31 users found this review helpful
Reviewed On: Jan. 15, 2008
Ultimate Potato Soup
I made this recipe and it is great. My dh is on a low salt diet, so I bought organic low chix broth, and did not add bouillon at all, used all broth instead. I did add a carrot as other reviews had mentioned, garlic and more onion also. I did drain the veges and put half of them thru the blender as has mentioned, and used a bit more thickener as we like thick soups in winter. This was wonderful and low sodium, but not low in flavor-Yum!

0 users found this review helpful
Reviewed On: Jan. 23, 2007

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