danatboise Recipe Reviews (Pg. 1) - Allrecipes.com (16078956)

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Chef John's Perfect Prime Rib

Reviewed: Dec. 20, 2013
I have now cooked two prime ribs this way. They were different weights, but both came out absolutely perfect. I have an electric range that has a self cleaning feature, so, I cook the meat 5 min. per lb. @ 500F.Then, I turn off the oven, but pull the locking lever on the door (Normally used for self cleaning) and let it sit for 2 hrs. No heat loss, works perfect! By the way, why does the cooking time total 2hrs. and 20 mins. on your example, but you show 6 hrs. and 30 mins. on your total cooking time at the end? It says no need for resting time.
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Country-Style Steak

Reviewed: Nov. 10, 2013
A great simple recipe! I don't understand the two hours. One hour is plenty. It will be fork tender. I cook pork chops, 1" thick, the same way, and they melt in your mouth after one hour.You can also put them on a small metal rack to get them off of the bottom. Thanks!
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Roasted Lemon Herb Chicken

Reviewed: Oct. 23, 2013
Fantastic! I no longer eat the skin either, but my dog gave the skin a paws up! Jason, it's 350F, not 325. Personally, if your oven is correct, it should be done in 1 1/2 rs. Especially, if it is only 3 lbs. these days, the only 3 lb. chickens I have seen, are those ones that the store sells already cooked. Foster Farms has very nice plump chickens. Thanks for the recipe. I need to try the marinating in a bag trick. Sounds like it would be more moist.
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Baked Omelet Roll

Reviewed: Jan. 19, 2013
I have made a lot of omelettes. I think it sounds fool proof and fantastic! A simple suggestion: maybe top with some salsa, or I like to make omelettes the next day after making homemade spaghetti sauce. Consider putting it on before AND after you roll the omelette up. Ummmmm Good! I am going to try this tomorrow, as I have spaghetti sauce simmering on the stove as i write. What a nice coincidence!
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Good New Orleans Creole Gumbo

Reviewed: Oct. 20, 2012
I made this recipe exactly as it reads, except I used fresh herbs from my garden, and I had to make without "filer" because I couldn't find any. It came out absolutely delicous! I gave some to some friends of mine, and now they want the recipe too. It is labor intensive, at least to this sixty-six year old, anyway. However, it sure is worth the effort. Thank you for sharing this recipe. I put mine over white rice, perfect combo!
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Artichoke and Tomato Chicken

Reviewed: Sep. 30, 2010
This is a great recipe, but I took it one step farther. Dip the roll in egg wash and then, seasoned bread crumbs. Brown quickly in olive oil, Then bake as directed. Enjoy!
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The Humble Shepherd

Reviewed: Sep. 22, 2010
Great recipe! Delicious! Looks like someone started Ocktoberfest early! Instruction number five is a repeat of number four! Prost!
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