cdeans Profile - (16187684)

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Member Since: Sep. 2010
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Recipe Reviews 4 reviews
Christmas Prime Rib
Made with a 7 rib -17 lb roast for Christmas to serve 16 ppl (there was also a spiral ham and sides) I tripled mustard and horseradish, kept thyme to single as specified in this recipe and doubled all other ingredients. Oven Seared at 425 for 25 minutes. Then low and slow for about 3.5 hours to achieve an internal temp of 120 (rose to 130 after 25 minutes resting). I was concerned when it started cooking - my whole house smelled like Thyme -this eventually subsided and the meat was very nicely flavored. (i.e. not too much Thyme) I did place lots of carrots, celery and onions in the bottom of the pan and covered the vegetables in beef stock (but did not have the meat submerged in it) and this made for lots of tasty au jus which I did not thicken with cornstarch -just served with the meat. I did not attempt the "home dry age" as this process can be very particular and I do not consider my home fridge the right equipment for this process after working for a butcher and seeing this process and the controls applied there.

0 users found this review helpful
Reviewed On: Dec. 28, 2014
Easy Meatloaf
Great flavor - enjoyed by everyone. Have made over and over served with mashed potatoes of course! I also made a simple brown gravy and added some of the topping mixture and Worcestershire sauce to the gravy to give it great complimenting flavor. Notes below. I made with 2.25 lbs ground beef and so adjusted other ingredients to: 2 eggs, 2-3 shakes of minced onions, 1.5 cups of milk, 1.5 cups of seasoned bread crumbs (the SEASONED part makes a big difference) and I sprinkled Worcestershire Sauce all over the top prior to putting the brown sugar/ketchup/mustard on the top. I made 3x the sauce to put on top as I made 2 loaves with this recipe. I also cooked it for the 1 hour at 350F and then an additional 30 minutes at 225F. Internal temperature 160-165F.

1 user found this review helpful
Reviewed On: Apr. 25, 2013
Marbled Pumpkin Cheesecake
Made this for a pumpkin carving party (and made a trial one for the family a week before) and everyone loved it! I followed the reipe AS IS the first time with a springform pan. The second time around I decided to use the mini muffin pans and bake for 20-25 minutes (as someone else had suggested in their comment) Delicious!

2 users found this review helpful
Reviewed On: Nov. 2, 2010

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