Merideth L Berkovich Profile - Allrecipes.com (18565168)

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Merideth L Berkovich


Merideth L Berkovich
 
Home Town: Blackduck, Minnesota, USA
Living In: The Dalles, Oregon, USA
Member Since: Apr. 2006
Cooking Level: Expert
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Caramel Peanut Butter Pop Corn Balls
Pasta Primavera with Italian Turkey Sausage by Meri Berk
Baked Omelet Pie photo by Meriberk
Seafood Fettucini by Meriberk
Oven Fried Chicken III pnoto by Meriberk
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Recipe Reviews 5 reviews
Vanilla and Chocolate Delight
This is a great dessert, but I think it deserves a more" catchy" name! I call it Mudpie Deluxe! I brought it to a pot luck at church today, and everyone loved it and wanted the recipe! The only changes I made, were to use the large boxes of instant pudding, and used 1 Chocolate with Caramel chips and 1 vanilla and, I used 4 cups of skim milk to make the pudding. I also used a heath bar crushed for the topping. 5 stars for this one!

0 users found this review helpful
Reviewed On: Feb. 28, 2010
Beans and Greens
great recipe, but very high in sodium, I would suggest, rinsing the beans, and replacing the liquid with water. This would cut down on some of the sodium and make the recipe more healthy.

35 users found this review helpful
Reviewed On: Jan. 4, 2008
Kosher Salt Encrusted Prime Rib Roast
I have purchased a 15 pound Prime Rib for Christmas dinner, I was a bit leary in spite of all the great reviews, so found a tiny 2 pounder and decided to give it a try. I followed the directions to the tee, and put it in the oven at 12:00, figuring, it would be ready in about 4 hours, WRONG, we went to town, and got back around 2:00 and I checked the temperature of the meat, it was right at 140, the temp for the meat to be rare as we like it, so, I took it out of the oven and let it rest while I prepared the baked potatoe and the salad, and then, I too, the crust of salt off and finished getting the reast off with a little pastry brush, it worked great, I then, sliced into the luscious piece of meat, and Yep, it was rare, probably too rare for some people, but, just right for us. My husband, who does not like much salt on his food, was very happy with it.I definately will go ahead and cook the Christmas roast with this recipe, but, will plan on a longer cooking time. I increased the number of servings to accomadate a 15 pound roast, and the cooking time still showed 4 1/2 hours, I am sure, it will take longer, so I plan to put it into the oven around 6 AM and see how it goes! We may have to adjust our dinner time to go with the roast!

12 users found this review helpful
Reviewed On: Dec. 20, 2006
 
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