Vettle Profile - Allrecipes.com (19257570)

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Vettle


Vettle
 
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Member Since: Sep. 2011
Cooking Level: Expert
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Recipe Reviews 11 reviews
Prime Rib
Tried this and I will never make it another way. I didn't use the dijon because it just didn't sound right - just kept it simple with salt and pepper. I had a 5lb roast that wasn't quite up to room temperature so I I put it in at 450 until it reached about 70 degrees on the inside. Then I turned it up to 500 and cooked it for 45 minutes and shut it off. I had the probe inside so I knew exactly when to take it out but it was about a 45 minutes later. Amazing! Perfectly medium. Medium rare would be easy though with the temp probe.

0 users found this review helpful
Reviewed On: Jan. 18, 2015
Baked Pork Spring Rolls
This is excellent. I actually had some ground turkey that I wanted to use up so I used that instead and it was still so good. I used coleslaw mix too! I also didn't have green onion and I omitted the cilantro (the husband doesn't like it). I think that I would have enjoyed the cilantro but I can see how it would overpower this if you don't LOVE it. I brushed them with oil after flipping. The only thing that I noticed happening was where I had moistened it with the cornstarch became thin when baking and some of the filling came through. But I probably over-filled them :)

1 user found this review helpful
Reviewed On: Dec. 29, 2014
Satiny Chocolate Glaze
This recipe is amazing! I was sceptical because of the chocolate chips but it works just perfect and is a nice semi-hard glaze. It was smooth and rich and stayed chewy-hard at room temperature. I will use this all the time now! I didn't change a thing (but used a pot of boiling water and a bowl).

1 user found this review helpful
Reviewed On: Mar. 15, 2014
 
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