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Beef Au Jus

Reviewed: Jan. 1, 2014
Easy and delicious and I LIKE easy. 'Nuf said.
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Garlic Prime Rib

Reviewed: Jan. 1, 2014
This recipe is the BOMB! Simple and delicious! The bark is absolutely SCRUMPTIOUS. Made "as is" even though we only used a 5 lb roast (made the crust that much yummier). I like medium rare but hubby prefers medium so 135 was a little too rare overall (used a meat thermometer) so will probably take it out at 137 or 138 next time but otherwise, wouldn't change a thing. Thanks Chef!
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Creme Brulee French Toast

Reviewed: Dec. 26, 2013
I have tried this recipe twice and while the second time was better than the first, this is not a "simple" recipe for a novice cook. I was served this for breakfast by a chef acquaintance and loved it but I am apparently still missing something. The first time I made it, the bread was just downright soggy and I realized that I didn't let the bread get stale enough. This time, I brought french bread and gave it a couple of days to get stale. Took the suggestions regarding the brown sugar, increasing the orange liquer and using only 4 eggs. Otherwise, I followed the directions perfectly. I really thought I hit a homerun this time. I filled the pan with bread and it looked like the bread had soaked up the mixture pretty well. By the end of the cooking process, the bread was not the least bit soggy (I thought) and I was confident that I had found the holy grail of creme brulee french toast - that is until I flipped it over for browning. The bottom was a little wet but didn't seem overly so and yet, it didn't crisp up under the broiler as others had mentioned so while everything looked like it was going well, the end result was that this still seemed eggier and a little soggier than I remember. The flavor with the extra orange was good but not enough that I'll try again.
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The Best Rolled Sugar Cookies

Reviewed: Dec. 24, 2013
O-M-G! These really are the BEST sugar cookies EVER and sooooo easy. Let me start by saying that I have NEVER EVER made sugar cookies before. I'm not really a cookie baking kind of girl but my 7 year old wanted to do decorated sugar cookies for Santa so here I am. We made the dough in the evening and let it refrigerate overnight. I read the reviews and definitely took their advice to increase sugar to 3 cups instead of 2 and to also double the vanilla extract but I also think that rolling out the cookies in powdered sugar instead of flour also added to just the right amount of sweetness for my family! I was concerned that the cookies would be too sweet but I'm here to tell you that we were all eating them as soon as they came out of the oven - Santa almost didn't get any because they are so great plain!! The only thing I would add for any other novice sugar cookie bakers out there (especially if you're working with children) is you have to work pretty quick. Once the dough starts warming up, it's harder to get it out of the mold and the cookie doesn't hold it's shape as well in the cooking process. Regardless, (in this case) even an ugly cookie is a super yummy cookie! :-) The edited recipe is DEFINITELY a keeper and I look forward to making and decorating them with my daughter for years to come!
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